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This easy Gazpacho recipe is a celebration of summer flavors – a delicious blend of fresh vegetables brought together in a refreshing, nutrient-packed soup. Remember, this dish is incredibly flexible, so feel free to experiment with the ingredients and toppings to make it uniquely yours.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes/ 3 hours chill time.
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 ½ lbs ripe tomatoes | |
| 10 oz V8 juice | |
| 3 Persian cucumbers (chopped) | |
| 1 small onion (chopped) | |
| 1 red pepper (chopped) | |
| ½ large yellow pepper | |
| ½ large orange pepper or one small one | |
| 1 small jalapeno pepper | |
| 2 garlic cloves | |
| 1 cup chopped basil | |
| 1 tablespoon Worcester sauce | |
| 3 tablespoons red wine vinegar | |
| 2 limes, juiced and zested | |
| 1/2 cup olive oil | |
| Salt and black pepper to taste |
Preparation
1
Wash and Prep Your Ingredients
Start by washing and prepping all your vegetables. This makes the process smoother and faster once you begin blending. Then, bring a pot of water to a boil over high heat. You’ll use this to blanch the tomatoes if you decide to peel them for a smoother texture.
Start by washing and prepping all your vegetables. This makes the process smoother and faster once you begin blending. Then, bring a pot of water to a boil over high heat. You’ll use this to blanch the tomatoes if you decide to peel them for a smoother texture.
2
Blanch the Tomatoes
Using a sharp knife, score a small X on the bottom of each tomato. Carefully place the tomatoes into the boiling water for 30 seconds, just until the skins start to loosen. Then, transfer them immediately to a bowl of ice water to cool—this makes peeling them super easy.
Using a sharp knife, score a small X on the bottom of each tomato. Carefully place the tomatoes into the boiling water for 30 seconds, just until the skins start to loosen. Then, transfer them immediately to a bowl of ice water to cool—this makes peeling them super easy.
3
Peel and Prep the Tomatoes
Once the tomatoes have cooled, gently peel off the skins. Remove the core and seeds, then chop the tomatoes into large chunks. These will be the base of your Gazpacho, so the fresher and riper, the better!
Once the tomatoes have cooled, gently peel off the skins. Remove the core and seeds, then chop the tomatoes into large chunks. These will be the base of your Gazpacho, so the fresher and riper, the better!
4
Blend the Tomatoes and Cucumbers
Add the chopped tomatoes to a food processor and blend until smooth. Pour the tomato purée into a large mixing bowl and stir in the V8 juice to create a flavorful base. Next, add the cucumbers to the food processor and pulse gently until they’re finely chopped but still have texture. Avoid over-blending—you want small pieces, not cucumber soup!
Add the chopped tomatoes to a food processor and blend until smooth. Pour the tomato purée into a large mixing bowl and stir in the V8 juice to create a flavorful base. Next, add the cucumbers to the food processor and pulse gently until they’re finely chopped but still have texture. Avoid over-blending—you want small pieces, not cucumber soup!
5
Add the Rest of the Veggies and Seasonings
Repeat the same pulsing process with the peppers, onion, garlic, and jalapeño, processing each just until finely chopped. Add them to the tomato-cucumber mixture in your large bowl. Then stir in the Worcestershire sauce, red wine vinegar, salt, black pepper, olive oil, lime zest, and lime juice. Mix well to combine all the bold, refreshing flavors.
Repeat the same pulsing process with the peppers, onion, garlic, and jalapeño, processing each just until finely chopped. Add them to the tomato-cucumber mixture in your large bowl. Then stir in the Worcestershire sauce, red wine vinegar, salt, black pepper, olive oil, lime zest, and lime juice. Mix well to combine all the bold, refreshing flavors.
6
Finish and Chill
Stir in the fresh chopped basil for a burst of herbaceous flavor. Cover the bowl and let your Gazpacho chill in the fridge for at least 3 hours. This gives the flavors time to meld into that perfectly refreshing, balanced bite. Serve cold and enjoy every spoonful—it’s like summer in a bowl!
Stir in the fresh chopped basil for a burst of herbaceous flavor. Cover the bowl and let your Gazpacho chill in the fridge for at least 3 hours. This gives the flavors time to meld into that perfectly refreshing, balanced bite. Serve cold and enjoy every spoonful—it’s like summer in a bowl!
Recipe Tips & Suggestions
Storage and Freezing Instructions:
Gazpacho is best enjoyed fresh, but it can also be stored in the refrigerator for up to 4 days. Ensure it's in an airtight container and give it a good stir before serving again, as the ingredients can settle.
While it's possible to freeze gazpacho, bear in mind that the texture of the vegetables might change slightly once thawed. They might become a bit softer than when they were fresh. If you still wish to freeze it, place the soup in a freezer-safe container, leaving a bit of space at the top, as the soup will expand when frozen. You can keep it frozen for up to 2 months. To serve, thaw it in the refrigerator overnight and stir well before serving.
Rana’s Notes!
Choosing Tomatoes: For the best flavor, choose ripe, in-season tomatoes. They will provide a naturally sweet and tangy base for your soup. Refreshing the Soup: If the soup has been standing for a while, or if you're serving it from the fridge, stir it well before serving. You can also taste and adjust the seasonings if needed. Adding Bread: Traditional gazpacho recipes often include bread as a thickener. If you want your soup to be a bit heartier. Stale Bread The dryness of the bread helps absorb the soup and adds a nice texture. A stale baguette or a rustic country bread would be perfect for this.