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Gazpacho soup is a creamy, nutrient-dense vegetable soup that originated in Seville, Spain. I was first introduced to gazpacho soup by a customer who would often come to my cafe. We have always shared recipes, and she recommended serving this soup at the cafe for the summers. Initially, I was skeptical, but I am so glad I decided to go for it. It has become one of my favorite cold soups to enjoy on summer days! This cold gazpacho soup is full of summer vegetables, and they all taste amazingly refreshing. Once you have a bowl, you will feel a significant energy boost.
What Is In Gazpacho Soup?
In this recipe, I skip the bread to make the soup a bit thinner. When making gazpacho, I start with the sweetest tomatoes I can find. I also add a cup of V8 juice and Persian cucumbers. Peppers give the soup its rich color, so I use red, yellow, and orange peppers, but you can use whatever color pepper you have. To make the soup aromatic, I add half of an onion and a couple of garlic cloves. I also add a small jalapeno pepper to give the dish a kick. It is also important to use a bunch of basil and a good amount of olive oil.
Should You Peel the Tomatoes?
I like my gazpacho tomato base to be buttery smooth, so I like to drop them in hot water and then blanch them in ice water. This makes it easy to remove the skin. If you like a bit of texture in your soup or don’t have enough time to peel the tomatoes, you can wash them and drop them directly into the food processor.
Food Processor vs. Blender
When making a soup like gazpacho, it is best to use a food processor. A food processor allows you to control the consistency of the soup better, while a blender simply turns everything smooth. I like the vegetables to be slightly chunky, which is why I use the food processor. However, if you don’t have a food processor, a blender would also work.
What Else Can You Add to Gazpacho Soup?
Summer vegetables are bright, refreshing, and perfect for gazpacho soup. Head to the farmers market and add any vegetables that inspire you. You can also add pieces of dried bread to thicken the soup and make it a more filling meal. If you feel like spicing up your gazpacho, you can even add hot sauce or horseradish.
Gazpacho Soup Toppings
Like ice cream, gazpacho soup is better with all sorts of unique toppings. My favorite toppings include an extra drizzle of olive oil and some chopped basil, but you can add whatever you want! You can add toppings such as avocado, corn, red onions, fennel, or even more bell peppers! Get creative and mix different vegetables and flavors. You can also add protein such as shrimp, chicken, hardboiled eggs, or even crab meat.
Preparation
Over high heat, bring a pot of water to boil.
With a knife, make a cross on the bottom of each tomato. Drop in the boiling water for about 30 seconds, remove and transfer into a bowl of ice water.
Peel the tomatoes. Remove the seeds when the tomatoes are cold enough to handle the core.
Add the tomatoes into the food processor process until smooth, transfer into a big bowl, add the V8 juice, and stir.
Add the processed peppers, onion, and garlic jalapeno to the tomato base.
Stir in the basil, give the blended vegetables a good mix and keep it in the fridge for at least three hours before serving!
How to Serve Gazpacho Soup?
Ingredients:
Adjust Servings
| 2 ½ lb ripe tomatoes | |
| 10 oz V8 juice | |
| 3 Persian cucumbers (chopped) | |
| 1 small onion (chopped) | |
| 1 red pepper (chopped) | |
| ½ yellow pepper | |
| ½ orange pepper | |
| 1 small jalapeno pepper | |
| 1 cup chopped basil | |
| 2 limes juiced and zest | |
| ½ cup olive oil | |
| 1 tablespoon Worchester sauce | |
| 3 tablespoons red wine vinegar | |
| 2 teaspoons salt | |
| ½ teaspoon black pepper |
Preparation
Rana’s Notes!
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