Hey y'all! If you're looking for the ultimate summer refreshment, this gazpacho recipe is for you. Bursting with vibrant tomatoes, crisp cucumbers, and a zesty blend of fresh veggies, this chilled Spanish classic is as cool and delicious as it gets. It's perfect for picnics, light lunches, or just beating the heat at home. You won't believe how quick and easy this comes together—so, let's get cooking!
Why You'll Love This
- Ready in just 15 minutes—no cooking required!
- Loaded with fresh, healthful vegetables for a nourishing meal.
- Cool and hydrating, perfect for hot summer days or outdoor gatherings.
- Easily customizable to your taste with fun variations.
- Ideal make-ahead dish—flavors get even better overnight!
Ingredients
- 6 ripe tomatoes (about 2 lbs), cored and roughly chopped
- 1 large cucumber, peeled, seeded, & chopped
- 1 medium red bell pepper, seeded & chopped
- 1 small red onion, peeled & chopped
- 2 garlic cloves, peeled
- 2 tablespoon sherry vinegar (or red wine vinegar)
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon fresh ground black pepper
- 1 cup tomato juice
- Optional: fresh basil, croutons, or diced avocado for garnish
Directions
Step 1: Blend the Vegetables
In a high-powered blender or food processor, combine tomatoes, cucumber, bell pepper, red onion, and garlic. Pulse until mostly smooth, but leave a bit of texture for authenticity.
Step 2: Add Seasonings
Add sherry vinegar, olive oil, salt, pepper, and tomato juice. Blend again for 30-45 seconds until everything is fully incorporated and velvety.
Step 3: Chill
Transfer your gazpacho to a large bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours (up to overnight) for optimal flavor.
Step 4: Serve & Garnish
Stir before serving. Ladle into bowls and top with fresh basil, crunchy croutons, or creamy diced avocado if desired.
Notes
- Use the ripest tomatoes you can find—they deliver the best, most intensely sweet flavor.
- If you like a super smooth soup, strain the finished gazpacho through a fine mesh sieve before chilling.
- Taste and adjust seasoning after chilling, as cold soups can mute salt and acid flavors.
Variations
- Watermelon Gazpacho: Swap half the tomatoes for cubed seedless watermelon for a sweeter twist.
- Spicy Gazpacho: Add 1 small jalapeño (seeded) or a dash of hot sauce for extra heat.
- Herby Green Gazpacho: Blend in fresh herbs like parsley, cilantro, or mint for a vibrant green version.
Required Equipment
- High-powered blender or food processor
- Large mixing bowl
- Chef’s knife & cutting board
- Measuring cups and spoons
Storage Instructions
Store gazpacho in an airtight container in the refrigerator for up to 4 days. Stir before each serving as ingredients may separate.
Suggested Pairings & Serving Recommendations
- Serve with crusty bread, garlic toast, or sourdough crostini.
- Pair alongside grilled shrimp, roasted chicken, or a simple Spanish tortilla.
- Garnish with fresh chopped herbs, diced veggies, or a drizzle of extra-virgin olive oil.
Pro Tips
- Chill your serving bowls before pouring to keep the gazpacho extra cold and crisp.
- For thicker texture, reserve and finely dice some cucumber and bell pepper to stir in just before serving.
- Letting your gazpacho chill overnight intensifies the flavors for a truly authentic experience.
FAQ
Can I make gazpacho ahead of time?
Absolutely—gazpacho actually tastes better when made in advance, as the flavors meld together while chilling.
What if I don’t have a blender?
You can use a food processor, or finely dice all ingredients for a chunky, rustic version—the texture is up to you!
Is gazpacho served hot or cold?
Gazpacho is always served cold, making it the perfect light and refreshing dish for warm weather.
Prep Time: 15 minutes | Total Time: 2 hours 15 minutes (with chilling)
Ingredients
- 6 medium ripe tomatoes, diced
- 1 large cucumber, peeled and chopped
- 1 red bell pepper, seeded and diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 cup tomato juice
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
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1In a large bowl, combine the tomatoes, cucumber, red bell pepper, and red onion.
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2Add minced garlic, olive oil, red wine vinegar, and tomato juice to the bowl.
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3Season with salt and black pepper. Mix well.
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4Transfer half of the mixture to a blender and puree until smooth. Return the pureed mixture to the bowl and stir to combine.
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5Cover and refrigerate the gazpacho for at least 1 hour to chill and allow the flavors to meld.
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6Serve cold, garnished with fresh basil or parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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