Easy Gazpacho Recipe
This basic gazpacho recipe includes ripe heirloom tomatoes, cucumber, bell pepper, garlic, shallots, olive oil, and vinegar. The vegetables are raw, emphasizing the freshness of the summer ingredients. They are blended until smooth, then chilled before serving, resulting in a vibrant, refreshing soup. I like to top my gazpacho with more diced cucumbers and peppers, micro greens or fresh basil, a drizzle of olive oil and homemade sourdough croutons for texture. For more recipes using summer tomatoes, try my Summer Tomato Salad, Tomato Caprese Salad or Chickpea Salad with Cucumbers and Tomatoes.
Gazpacho Ingredients
Tomatoes: This recipe will be as good as the quality of the tomatoes you use. I love using red heirloom or beefsteak tomatoes. Vine tomatoes also work. Cucumber and Bell Pepper: Peel one cucumber and core one orange bell pepper or red bell pepper. Save some diced veggies for garnish. Shallot and Garlic for flavor Vinegar: You’ll need two tablespoons of sherry vinegar. Olive Oil to blend into the soup and some to drizzle on top Salt to season the soup Sourdough Bread for homemade croutons Micro greens or fresh herbs as a topping if you want
Variations
Tomatoes: Substitute Roma tomatoes. Bell Pepper: Swap the orange pepper for a yellow or red bell pepper. Vinegar: Sub red wine vinegar for sherry. Herbs: Top your gazpacho with fresh basil.
How to Make Gazpacho
What to Serve with Gazpacho
If you’re serving gazpacho as a meal, pair it with a green salad. As a first course, gazpacho would be delicious with grilled chicken, fish, or shrimp and this corn salad, potato salad, or veggie kabobs.
How to Store Gazpacho
Gazpacho will keep for up to four days in the refrigerator.
More Tomato Recipes You’ll Love
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto Grilled Steak with Tomatoes, Red Onion, and Balsamic Summer Macaroni Salad with Tomatoes and Zucchini Chicken Cutlet Caprese Salad Grilled Mediterranean Cedar Plank Salmon
