It’s summertime, which means it’s time for fresh and delicious gazpacho! This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it’s hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect.
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I have been waiting since LAST summer to make this recipe again. Gazpacho is one of my husband’s favorite foods. He begs me to make it even in the depth of winter, but the thought of making it when tomatoes are not in season goes against everything I stand for! If you’re like me, you try to avoid turning on the oven during the hot summer months. Instead, I’ve been making fresh salads, chilled avocado soup, summer fruit gazpacho and other summer recipes like strawberry popsicles. Gazpacho is the quintessential summer recipe — totally cool, light and refreshing.
Why I Love This Recipe
- Vibrant flavors: Each spoonful of this gazpacho soup recipe is a burst of freshness, combining the natural sweetness and tang of tomatoes, cucumbers, and bell peppers.
- Nutritional: Packed with fresh vegetables, this no-cook chilled soup is rich in vitamins and antioxidants, making it a healthy choice for a warm summer day.
- Simplicity: With minimal preparation and no cooking required, gazpacho is incredibly quick and easy to make. You should try my Summer Fruit Gazpacho recipe while you’re at it too!
- Cool for summer: Perfect for hot days, gazpacho is served chilled to provide a refreshing break from the summer heat.
The Ingredients
The best gazpacho recipe is only as good as the ingredients in it. Choose the freshest, most beautiful ingredients you can find to ensure a vibrant and delicious soup!
- Fresh Tomatoes: The star of the show! Any type of tomato will work, just choose the best ones you can find either at the farmers market or grocery store.
- Cucumbers: This ingredient adds a refreshing and crisp flavor.
- Red onion: A little red onion adds a bit of bite, perfect for balancing the sweetness of the tomatoes.
- Red bell pepper: Adds sweetness, vibrant color, and a dose of vitamin C.
- Garlic: Infuses the soup with a subtle, savory depth.
- Extra virgin olive oil: Olive oil makes the soup rich and creamy.
- Sherry vinegar: Adds a delicious tang!
- Balsamic vinegar: More tang! Add as little or as much as you want according to your taste.
- Salt and Pepper (or chili flakes): These make all the flavors pop!
*For a complete list of ingredients and instructions, see the recipe card below.*
How to Make Quick and Easy Gazpacho
Step 1: Start by chopping your ripe tomatoes, cucumbers, red onion, and red bell pepper into manageable pieces.
Step 2: Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.
Step 3: Taste and adjust seasoning if necessary. Chill in the refrigerator for an hour. When ready to enjoy, serve chilled.
Tips for the Best Gazpacho
- Use the Ripest Tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes for the best results. There’s a reason I wait until the summer to make this recipe!
- Adjust to Your Taste: Feel free to tweak the ingredients. Like it tangier? Add more vinegar. Prefer it spicier? Increase the chili flakes. You could also add a couple stalks of celery!
- Serve with Garnishes: Top your gazpacho with fresh herbs, a drizzle of olive oil, pepitas or croutons for added texture and flavor.
- Strain if Desired: If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove any remaining solids.
- Let it Chill: Let the gazpacho chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve it cold, straight from the fridge, for the best experience!
FAQs
Gazpacho will last in the fridge for 3-4 days. Make sure to store it in an airtight container to maintain its freshness and prevent it from absorbing any odors from other foods.
Yes, you can freeze gazpacho! Portion it into airtight containers or freezer bags, and label with the date. It’ll keep for 2-3 months. When you’re ready to enjoy, thaw it in the fridge overnight or in a bowl of cold water, changing the water every 30 minutes. Give it a quick stir or blend to refresh its smooth texture, and it’s ready to serve!
More Summer Tomato Recipes
With so many vegetables in this beautiful chilled summer soup, it’s like eating a big ol’ bowl of health. Plus, it’s a fantastic way to use up those ripe tomatoes and cucumbers from your garden. Let me know what you think of this recipe by leaving a comment and rating below!
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Quick and Easy Gazpacho
Equipment
Ingredients
- 2 pounds ripe tomatoes cut into pieces
- 2 cucumbers, peeled and cut into pieces
- 1/4 red onion, cut into pieces
- 1 red bell pepper, cut into pieces
- 1 crushed garlic clove
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- balsamic vinegar, to taste
- kosher salt, to taste
- pinch of chili flakes to taste (optional)
Instructions
- Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.
- Taste and adjust seasoning if necessary. Let the gazpacho chill in the fridge for at least an hour.
- Serve chilled.
Video
Notes
- Use the Ripest Tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes for the best results. There’s a reason I wait until the summer to make this recipe!
- Adjust to Your Taste: Feel free to tweak the ingredients. Like it tangier? Add more vinegar. Prefer it spicier? Increase the chili flakes. You could also add a couple stalks of celery!
- Serve with Garnishes: Top your gazpacho with fresh herbs, a drizzle of olive oil, or croutons for added texture and flavor.
- Strain if Desired: If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove any remaining solids.
- Let it Chill: Let the gazpacho chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve it cold, straight from the fridge, for the best experience!
Nutrition
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