Gazpacho is a Spanish chilled soup made with ripe, fresh tomatoes and other seasonal vegetables. Make a refreshing batch to use up the garden veggies on the hottest days of the year.
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Summer is in full swing and if, like me, you’re growing more tomatoes on the vine than you can eat in salads or BLTs, try this gazpacho.
Gazpacho is a classic cold Spanish soup, perfect for hot summer days. It is traditionally prepared with fresh tomatoes, cucumbers, red onions and garlic. For this version we add even more fresh garden vegetables and season the soup with a little Tabasco and Worcestershire sauce.
Make sure you use only the finest, freshest ingredients for this soup.
For a Californian spin, garnish the soup with some chopped avocado and serve with crusty bread.
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Check out this classic gazpacho recipe
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Gazpacho should stay fresh refrigerated in an airtight, non-reactive container for 2 to 3 days. We don’t recommend freezing this soup, as fresh tomatoes tend not to freeze well.
Other types of gazpacho
Gazpachos are made in a variety of delicious ways. Often they’re tomato-forward, as in this recipe, but sometimes tomatoes share the starring role with other fresh ingredients, like watermelon. Some gazpachos are not made with tomatoes at all, such as white gazpacho, a chilled soup made with bread, blanched almonds, green grapes, cucumber, olive oil, and garlic. Try our gazpacho variations!
- White gazpacho
- Watermelon Gazpacho
- Gazpacho with avocado and corn
What to serve with gazpacho
- Bread without kneading
- Cheesy Jalapeño Pull Bread
- Homemade tortilla chips
- Grilled Shrimp Tacos with Mango Avocado Salsa
- Easy Avocado Black Bean Quesadillas
From the editors of Simply Recipes
Gazpacho soup
Roma tomatoes are the most commonly used to make tomato-based gazpacho, but any ripe, juicy tomato works well too.
Many thanks to my dear friend Marjorie for sharing this recipe she adapted Delicious Choices Junior League of San Diego Cookbook.
ingredients
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6 ripe tomatoes (about 3 pounds), peeled and chopped (about 6 cups)
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1 red Onion, finely chopped
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1 cucumberpeeled, cored, chopped
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1 red or green Bell jar pepperchopped
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2 ribs celery, chopped
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1 to 2 tablespoon chopped fresh parsley
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2 tablespoon freshly chopped chives
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1 clove Garlic, chopped
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2 cups tomato juice, or 1 (15 ounce) can chopped tomatoes
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1/4 Cup red wine vinegar
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1/4 Cup Extra virgin olive oil
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1 tablespoon Freshly squeezed lemon juice
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1 teaspoon Worcester sauce (omit for vegan or vegetarian option)
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2 teaspoon Sugar, or more to taste
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Kosher salt and freshly ground pepper to taste
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6 or more drops Tabasco sauce to taste
method
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Blend the gazpacho to desired consistency:
Place all ingredients in a large bowl. Use an immersion blender or blend in batches until desired smoothness. We prefer our gazpacho to be a bit chunkier, so only blend it a few times.
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Seasoning and cooling:
Adjust the seasonings with more salt, pepper, sugar, or Tabasco to taste.
Place in a non-reactive container for storage (tomatoes are acidic). Refrigerate for several hours or overnight to allow the flavors to combine.
| nutritional information (per serving) | |
|---|---|
| 105 | calories |
| 7g | Fat |
| 10g | carbohydrates |
| 2g | protein |
