This Gazpacho Recipe is an easy, utterly delicious, fresh Spanish chilled soup recipe that takes about 5 minutes to whip up, plus chilling time. And is inspired by authentic recipes served in Seville.
While it’s technically a chilled soup, it’s also perfect served as a chilled drink in frosty glasses. It’s utterly refreshing and packed with flavor. Perfect on days when it’s hot outside and a warm lunch or appetizer just doesn’t do it for you.
What is Gazpacho?
Gazpacho originates from the Andalusia region of southern Spain. A delicious, chilled dish some refer to as “soup.” It’s traditionally made from a blending of tomatoes, cucumbers, sweet bell peppers, onions, garlic, and olive oil. It’s served in all regions of Spain with regional distinctions.
This Gazpacho Recipe
While gazpacho recipes vary from region to region, family to family, even country to country, this Gazpacho Recipe attempts to combine traditional element, taking influence from those served in Seville, Spain.
It’s an easy, delightfully delicious recipe to make using fresh, simple ingredients. Lighter in color, smooth and creamy, it’s a dish that’s more drink than soup. Which is why I like to serve them in small chilled glasses.
Here are the ingredients you will need to make this incredible, Spanish inspired gazpacho. The exact measurements are in the recipe card at the bottom of this post.
- Red tomatoes: You will need ripe tomatoes with the seeds removed. I prefer Roma tomatoes for the best flavor. And, they’re incredible easy to half and remove their seeds.
- Cucumber: Look for about an 8-inch long cucumber that will be seeded. If you choose an English or European cucumber, the seeds will not need to be removed.
- Sweet Bell Pepper: I usually reach for a green bell pepper, but a red pepper is delicious too. Or, change it up and add a pepper with a bit more heat. An Anaheim pepper is really nice.
- Onion: I prefer a red onion for it’s mild flavor but sweet onions are a good choice as well.
- Extra virgin olive oil
- Sherry vinegar: If you don’t have sherry vinegar on hand, the best substitutions are red wine vinegar or apple cider vinegar.
- Seasoning: fine sea salt, freshly cracked black pepper, ground cumin, and an optional pinch of cayenne pepper.
How to Make Gazpacho
This gazpacho recipe is incredibly easy to make. The only real tool you will need is a blender. While step-by-step instructions are in the recipe card at the bottom of this post, here’s an overview:
- Half and remove tomato seeds, roughly chop the cucumber, pepper, and onion. Add the vegetables and garlic to the blender and process until smooth.
- Add vinegar, olive oil and seasoning and blend until incorporated.
- Chill for 3 to 4 hours, or until very cold. Serve in small glasses or bowls.
How Long Will Gazpacho Keep?
Store gazpacho in a food safe container and refrigerate for up to 3 days or freeze for up to 3 months.
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- 2 pounds ripe red tomatoes, cored and halved (I prefer Roma tomatoes)
- 1 small cucumber, peeled, seeded, and roughly chopped (about 8-inches long)
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled and roughly chopped
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 2 teaspoons sherry vinegar
- 2 teaspoons fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon ground cumin
- pinch of cayenne (optional)
- Combine the tomatoes, pepper, cucumber, onion, and garlic in a blender. Work in batches if necessary. Blend at high speed until smooth. Scrape the sides of the blender as necessary.
- Once combined, add the vinegar, salt, and olive oil and blend until desired consistency. If the mixture seems watery, add additional olive oil until it's creamy.
- Strain the gazpacho through a strainer or food mill, pushing the liquid through with a spatula. Discard the solids and transfer them to a large pitcher. Chill until cold; 3 to 4 hours or until completely chilled.
- Before serving, taste and adjust the seasoning. If it's too thick, stir in a few tablespoons of ice water. Serve in glasses, over ice if desired, and garnish with a drizzle of olive oil and other desired garnishes (small cubes of cucumber, tomatoes, and onions are nice!).
How Long Will Gazpacho Keep?
Store the gazpacho in a food storage container and refrigerate for up to 3 days or freeze for up to 3 months.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 536mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g