Gazpacho Recipe

This Gazpacho Recipe is a refreshing and chilled recipe, which is made with fresh Roma tomatoes and cucumber. It’s the perfect summer soup, ready after chilling for at least 2 hours.

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Gazpacho Recipe Ingredients

• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. red wine vinegar
• 2 Tbsp. sugar
• 6 dashes hot sauce (such as Tabasco)
• 5 Roma tomatoes, diced
• 2 stalks celery, diced
• 1 large cucumber, diced
• 1 zucchini, diced
• 1/2 red onion, diced
• 4 cups tomato juice
• Kosher salt and black pepper, to taste
• Sliced avocado, sour cream, cilantro, grilled shrimp, and grilled bread, to serve

How To Make Gazpacho

1. Blend the Soup Base: In a food processor or blender, combine the garlic, olive oil, vinegar, sugar, hot sauce, half of the diced tomatoes, half of the celery, half of the cucumber, half of the zucchini, half of the red onion, and 2 cups of the tomato juice. Season with salt and pulse until all the ingredients are well blended but still have some texture.
2. Combine with Remaining Ingredients: Pour the blended mixture into a large bowl. Stir in the remaining 2 cups of tomato juice. Add half of the remaining diced vegetables (tomatoes, celery, cucumber, zucchini, and red onion) to the bowl. Reserve the rest of the diced vegetables for the garnish.
3. Chill the Soup: Stir everything together and check the seasonings, adding more salt and pepper if needed. Cover the bowl and chill the soup in the refrigerator for at least 2 hours, or up to 2 days. This step is crucial for the flavors to meld and for the soup to be very cold.
4. Garnish and Serve: Before serving, give the gazpacho a final stir and check the seasonings one last time. Ladle the cold soup into bowls and garnish with the reserved diced vegetables. Top with sliced avocado, a dollop of sour cream, fresh cilantro, or grilled shrimp, and serve with slices of grilled bread.

Recipe Tips

• Why only blend half the vegetables? This is the secret to a great gazpacho texture. Blending half the vegetables creates a smooth, flavorful soup base, while leaving the other half chunky provides a wonderful, rustic texture and fresh crunch.
• Why is chilling so important? Chilling is a non-negotiable step. It allows all the fresh, raw flavors to meld together into a cohesive and delicious soup. And, of course, gazpacho is meant to be served refreshingly cold.
• Can I make it smoother? If you prefer a completely smooth, silky gazpacho, you can blend all of the vegetables with the tomato juice at the beginning. For an even finer texture, you can pass the blended soup through a sieve.
• How can I adjust the spice? The heat is easy to customize. You can add more dashes of hot sauce, or for a fresher heat, blend half of a deseeded jalapeño along with the other vegetables.

What To Serve With Gazpacho

This classic chilled soup is a perfect light meal or appetizer. It’s traditionally served with:

• Crusty, grilled bread for dipping
• A variety of toppings like grilled shrimp, croutons, or a hard-boiled egg
• A crisp glass of Spanish Albariño or a dry rosé wine

How To Store Gazpacho

• Refrigerate: Store the gazpacho base in an airtight container in the refrigerator for up to 3 days. The flavor will actually improve on the second day! Keep the fresh vegetable garnish in a separate container.
• Freeze: Freezing is not recommended, as it will significantly alter the fresh, crisp texture of the raw vegetables upon thawing.

Gazpacho Nutrition Facts

• Calories: 150-200 kcal (without toppings)
• Fat: 10g
• Carbohydrates: 18g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Corn Chowder with Chilies Recipe
• Roasted Vegetable Minestrone Recipe
• Easy Mulligatawny Recipe