Gazpacho is a classic Spanish cold soup, perfect for summer days when fresh, ripe vegetables are abundant. This recipe combines garden-fresh tomatoes, crisp vegetables, and a hint of spice for a refreshing and flavorful dish.
Preparation Time for Gazpacho Soup
Total Preparation Time: 20–30 minutes
- Chopping and prepping vegetables: ~20 minutes
- Blending and seasoning: ~5–10 minutes
- Chilling time (optional, for best flavor): 2–4 hours or overnight
Ingredients
- 6 ripe tomatoes, peeled and chopped
- 1 red onion, finely chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 red or green bell pepper, chopped
- 2 ribs celery, chopped
- 1–2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 clove garlic, minced
- 2 cups tomato juice, or 1 (15-ounce) can crushed tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons sugar, or more to taste
- Kosher salt and freshly ground pepper, to taste
- 4 or more drops Tabasco sauce, to taste
Method
- Combine Ingredients
In a large bowl, mix together all the ingredients: tomatoes, red onion, cucumber, bell pepper, celery, parsley, chives, garlic, tomato juice (or crushed tomatoes), red wine vinegar, olive oil, lemon juice, Worcestershire sauce, sugar, salt, pepper, and Tabasco sauce. - Blend for Desired Texture
- For a smooth gazpacho: Blend the mixture in a blender until it reaches your desired consistency.
- For a chunkier gazpacho: Pulse only a few times in the blender to retain some texture.
- Taste and Adjust Seasonings
Check the flavor and adjust seasonings as needed. Add more salt, pepper, sugar, or Tabasco sauce to suit your taste. - Chill
Transfer the gazpacho to a non-reactive container (such as glass or stainless steel) to avoid any reaction with the acidic tomatoes.
Cover and chill in the refrigerator for several hours or overnight to allow the flavors to meld together. - Serve
Serve cold as a refreshing appetizer or main dish. Garnish with additional fresh herbs or a drizzle of olive oil, if desired.
Tips
- For easier peeling, blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice bath. The skins should slip off easily.
- Use the freshest, ripest vegetables for the best flavor.
- Gazpacho can be stored in the refrigerator for up to 2–3 days. Stir before serving.
Enjoy this vibrant and refreshing soup on a hot day!
