Make this easy gazpacho recipe in minutes. This cold Spanish soup is packed with the fresh flavors of tomatoes, peppers, cucumber, and more - perfect for serving during the warmer months as an appetizer or light lunch (or enjoying year-round)!
If you have a high-speed blender, then you can make this 'instant' gazpacho in just minutes- no need to peel the tomatoes or cucumber!For this version, simply roughly chop all of the vegetables, add all of the ingredients into your blender, and blend it to the required consistency; chunky, slightly chunky, or smooth.For a nice variation, blend half of the ingredients until super smooth, and then add the remaining ingredients and pulse/blend until you reach your desired consistency.
The 'Slower' Version (This gazpacho recipe is still super simple but just takes a little more time to execute.)
Prepare the vegetables: Finely dice all the vegetables, making sure to remove the cucumber peel if you want smoother results.
Prepare the tomatoes: For this method, we'll be peeling the tomatoes. To make the tomatoes easy to peel, mark a small X on the bottom of the tomatoes and flash boil them in boiling water for 30 seconds. Then, immediately remove them from the boiling water (with a slotted spoon) and add them to ice water. At that point, the skins practically just slip off! Then, dice the tomato, removing the seeds if necessary.Chef's Tip: If you DO have a high-speed blender that will blend the tomatoes enough not to leave you with chewy bits of papery skin in the soup, you can still omit this step.
Blend the gazpacho: Depending on the texture of the gazpacho that you'd like, you can blend the ingredients in one go into a chunky or smooth consistency. Alternatively, blend just half of the vegetables first into a smooth soup consistency, add in the remainder of the ingredients and continue to pulse to your desired consistency.For better consistency, I recommend slowly adding in the olive oil while the ingredients blend. This will help it blend more evenly into the cold tomato soup and provide a better texture.
After Blending
Taste the gazpacho and adjust the seasonings if necessary.No matter which method you used, it's time to chill the gazpacho soup. That's KEY to the best flavor, as the flavors will meld and marinate. This is particularly important with the raw flavors of onion and garlic.I suggest making this gazpacho at least 3-4 hours in advance and chilling until you're ready to serve.The olive oil can solidify slightly when chilled. For that reason, you may need to remove it from the refrigerator a little while before serving.
How To Serve
You can serve gazpacho soup in a bowl, mug, or even shot glasses (for appetizer portions). Alternatively, serve in a large glass over ice with a straw!Check the blog post for options on how to garnish this soup!
How To Store
Fridge: Store the gazpacho in an airtight container in the fridge for up to 5 days. It's best to use a glass container (like a jar), as the tomatoes can stain plastic. If you've left it super chunky, then certain veg will go soggy after 1-2 days.Freezer: I like to freeze it in single-serving portions, so I can thaw as much as needed at any one time. To do this, either keep it in freezer-safe bags or freezer-safe jars/containers. Leave a little space in the container for expansion. Freeze for up to 6 months!Thaw the soup in the fridge overnight before enjoying it! If the gazpacho was chunky, you might have textural differences - in which case, just pop it in a blender for a few seconds (You can always add some fresh chopped veggies if preferred).
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Notes
Gazpacho gets even better as it ages: As it rests in the fridge, the flavors will meld and become even better. If you can, I suggest waiting at least 3-4 hours before enjoying the gazpacho to give it time to marinate!
Get creative with the garnish: This Cold Spanish soup is very simple, which means you can get creative with the toppings/garnish to add extra flavor and texture.
For a hearty gazpacho soup: I've left this gazpacho recipe bread-free. However, if you want to make a heartier meal, you could add some leftover grains like quinoa, farro, or even couscous.
Make this gazpacho in-season for the best results: If you're able to source delicious, ripe, juicy tomatoes out of season, wherever you live, then go for it. Otherwise, stick to in-season. I'd blame nearly 80% of 'bland/boring/meh' gazpacho solely on not using the very best ingredients.
Be liberal with the seasonings: Cold soup actually requires more seasoning than hot soup. Season it, taste it, and then adjust as needed. You may even need to add a little extra seasoning after it's rested in the fridge for a while.
Olive oil may slightly solidify in the fridge, so you may wish to remove it from the fridge a little while before serving, to allow the oil to come to room temperature.