Gazpacho is a refreshing cold soup made with fresh tomatoes, cucumbers, bell peppers, and a splash of olive oil. It’s perfect for a hot day and super easy to whip up!
Sometimes, I like to munch on some crusty bread while having this tasty soup. It’s like a summer party in a bowl! 🥳 Every sip feels cool and loaded with flavor.
Key Ingredients & Substitutions
Tomatoes: Fresh, ripe tomatoes are key for a rich flavor. If you can’t find them, use canned whole tomatoes. They can work especially well when fresh ones aren’t in season.
Cucumber: English cucumbers are great because they have fewer seeds. You can substitute with zucchini for a different twist if you’re a fan.
Red Bell Pepper: This adds sweetness and color. You could try yellow or orange peppers for variety. In a pinch, hot peppers can give a nice kick!
Sherry Vinegar: It’s traditional for its unique taste, but red wine vinegar works too. A splash of lemon juice can also brighten the soup.
Garlic: Fresh garlic provides a lovely bite. If it’s too strong for you, roast it first to mellow the flavor or use garlic powder instead.
How Do I Get the Perfect Texture for Gazpacho?
Getting the right texture is important for gazpacho. You want it smooth but slightly chunky. Here’s how:
- Start by blending the veggies just until combined. You can reserve some of each ingredient for garnishing later.
- After blending, slowly add cold water to adjust thickness, blending briefly to combine.
- Let it chill in the fridge for at least 2 hours. This not only helps flavors develop but also thickens the soup slightly.
Remember, it’s better to add water gradually. You can always add more if it’s too thick, but you can’t take it out!
Enjoy making your gazpacho! It’s simple and an excellent way to use fresh produce.
Classic Andalusian Gazpacho
Ingredients:
- 6 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped (reserve some diced for garnish)
- 1 red bell pepper, seeded and chopped (reserve some chopped for garnish)
- 1 small red onion, chopped (reserve some finely chopped for garnish)
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil (plus extra for drizzling)
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 cup cold water (or as needed for desired consistency)
- Fresh basil or oregano leaves for garnish
- Crushed red pepper flakes (optional, for garnish)
Time Needed:
This delightful gazpacho takes about 15 minutes to prepare and will need at least 2 hours to chill in the refrigerator. So, tie on your apron, whip it up, and let it cool while you enjoy a lovely day!
Step-by-Step Instructions:
1. Prep Your Veggies:
Grab a blender or food processor. Start by placing the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic in it. This will be the base of your super refreshing soup!
2. Blend It Up:
Blend the mixture until it’s smooth. If it looks too thick for your liking, don’t worry! Just add a bit of cold water little by little until you reach the perfect consistency. Remember, you want it smooth, but still a bit chunky!
3. Mix in the Flavor:
Add in the olive oil, sherry vinegar, salt, and black pepper. Blend again until everything is mixed together nicely. Take a little taste—you might want to adjust the salt or vinegar to suit your palate better.
4. Chill Out:
Once your gazpacho is all blended, pour it into a bowl or container and pop it in the fridge. Let it chill for at least 2 hours. This resting time lets all those wonderful flavors mingle and develop.
5. Serve It up:
When ready to serve, give the soup a gentle stir. Pour it into individual bowls, and here comes the fun part—garnishing!
6. Garnish & Enjoy:
Top each bowl with the reserved diced cucumber, bell pepper, and red onion. Add a sprinkle of fresh basil or oregano leaves for a lovely touch. If you like a bit of heat, throw in some crushed red pepper flakes and drizzle with a little olive oil before serving.
And there you have it! A beautiful, chilled bowl of gazpacho perfect for warm weather. Enjoy the burst of flavors and the refreshing coolness!
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can! Canned whole tomatoes can provide a rich flavor, especially when fresh tomatoes aren’t in season. Just drain the canned tomatoes before blending and adjust the seasoning, as they can be a bit saltier.
How Do I Store Leftover Gazpacho?
Leftover gazpacho can be refrigerated in an airtight container for up to 3 days. Just be sure to give it a good stir before serving again, as it may separate while stored. It tastes even better after a day as the flavors meld!
Can I Make This Soup Spicier?
Absolutely! If you want some heat, add a diced jalapeño or a pinch of cayenne pepper when blending. You can also sprinkle more crushed red pepper flakes on top when serving for an extra kick.
What Should I Serve with Gazpacho?
Gazpacho pairs well with crusty bread, grilled vegetables, or a simple salad. It can also be served as a refreshing starter for a summer meal, or alongside tapas for a more complete experience!