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Why I Love This Easy Gazpacho Recipe
If you grow tomatoes, you know that they all seem to be ready at once. That’s actually the case with a lot of fruits and vegetables grown at home. Baskets are full of summer produce that all need to be eaten at once. So, as a home cook, you have to get creative and utilize what’s in season to the fullest. And that’s exactly where this easy gazpacho recipe comes into play!
If you’ve never experienced the magic of gazpacho, think of it as a perfect fresh tomato soup. Packed with tomatoes harvested at their peak ripeness, the flavors are impeccable and make you think of the best parts of summer!
I was recently staying at a friend’s home located on Long Island, New York. One of their local grocers sells the most amazing gazpacho recipe, and they’ve actually become quite famous for it. All around town, you’ll hear people talking about Round Swamp Farm’s amazing gazpacho, and once I tried it, I agreed! It truly has the freshest tomato flavor with just a bit of spice.
This recipe is a pretty close competitor. So if you’re looking for something to make as summer winds down, this is the one to blend up. Plus, have I mentioned how easy it is to prepare? Talk about a true one-dish meal!
Tomato Gazpacho Ingredients
Here are the ingredients you’ll need to make this gazpacho recipe:
- Tomatoes – The summer star with the perfect texture and color. Search out plum or Roma tomatoes for this recipe because of their meatier texture and lower water content.
- Bell pepper – Adds mild sweetness and color. I opt for a red bell pepper to keep the vibrant red color of the soup.
- Cucumber – Packed with water content, which makes the soup have the perfect texture.
- Shallot – Sweet and mellower than white or yellow onion, perfect raw in the soup.
- Garlic – A gentle punch that balances the tomato’s brightness.
- Sherry vinegar – Tangy flavor that brings everything into balance.
- Worcestershire sauce – The secret ingredient that always makes any dish taste just a little bit better.
- Tomato paste – Intensifies the tomato flavor and gives a great consistency.
- Kosher salt and black pepper – Essential for seasoning and flavor.
- Hot sauce – The secret ingredient with a bit of heat (not too much!).
- Olive oil – Smoothness to pull the flavors together and emulsify everything.
- Fresh parsley and cilantro – Give that fresh herbal note and a bit of bold flavor. If you don’t love cilantro, you can just add more parsley.
The full amount of each ingredient can be found in the recipe card below.
How to Make Gazpacho
There are three simple steps to preparing this easy gazpacho recipe:
Step 1: Prepare the tomatoes – Using a paring knife, remove the core from the center of the tomato. Cut the tomatoes into quarters. Remove any white pith and add to a canister blender.
Step 2: Add the remaining ingredients and blend – Roughly chop the cucumber. Remove the stem and seeds from the bell pepper and chop roughly. Chop the shallot and remove the husk of the garlic. Add all of the vegetables to the blender. Add the cilantro leaves, parsley leaves, sherry vinegar, tomato paste, Worcestershire sauce, hot sauce, kosher salt, black pepper, and olive oil. Place the lid on the blender and blend until smooth.
Step 3: Chill the soup – Place the soup in the refrigerator for 4-6 hours. Then pour it into individual bowls. If desired, drizzle with additional olive oil and garnish with sea salt and parsley leaves.
Recipe Tips
- Use garden‑ripe tomatoes – When they’re at their peak ripeness, fresh tomatoes have so much incredible flavor. Search out your local farmer’s market or scout out the best tomatoes at your grocery store.
- Don’t overblend – Keep the soup cool by pulsing or stopping before it heats. The fresh, uncooked character is exactly what makes this gazpacho special.
- Skip the cilantro if needed – If you’re not a fan, double the parsley or swap in sweet basil.
Serving and Storage Suggestions
To serve: This soup has unlimited toppings, and the sky truly is the limit! While it can be a main dish served alongside a fresh salad, it’s also wonderful as an appetizer served in small cups or shot glasses. Here are just a few suggestions of what would work really well.
- Drizzle the top of the soup with extra-virgin olive oil and sprinkle on some flaky sea salt.
- Drop a few croutons on top of the gazpacho when ready to serve.
- Add some fresh herbs as a finishing garnish.
To refrigerate: If you have any leftovers after serving, simply store them in an airtight container in the refrigerator. Do not be alarmed if the soup separates as it sits; this is normal. If this does happen, stir it to reincorporate everything together. Leftovers should last about 5-7 days in the refrigerator.
To freeze: If you would like to freeze any leftovers, place them in a freezer-safe container and freeze them. When ready to enjoy, simply remove the soup from the freezer and let it defrost before serving. You will need to stir the soup together as it will likely separate as it defrosts.
More Summer Recipes to Make
Watch How to Make This Recipe
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Gazpacho
Ingredients
- 2 lb ripe red tomatoes
- 1 large red bell pepper
- 1 ½ cups chopped English cucumber
- 2 small shallots peeled
- 2 cloves garlic peeled
- 2 tbsp sherry vinegar
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp tomato paste
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp hot sauce
- ⅓ cup olive oil
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the vegetables: Core the tomatoes, then cut them into quarters. Slice open the red bell pepper, remove the seeds and pith, and roughly chop it. Cut the cucumber in half and then into pieces. Peel the shallots and roughly slice them. Peel the garlic.2 lb ripe red tomatoes, 1 large red bell pepper, 1 ½ cups chopped English cucumber, 2 small shallots, 2 cloves garlic
- Blend the soup: In the blender canister, combine the tomatoes, bell pepper, cucumber, shallot, garlic, vinegar, tomato paste, Worcestershire sauce, salt, black pepper, hot sauce, olive oil, parsley, and cilantro. Blend until mostly smooth.2 tbsp sherry vinegar, 1 tbsp Worcestershire sauce, 1 ½ tbsp tomato paste, 2 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp hot sauce, ⅓ cup olive oil, ¼ cup chopped fresh parsley, ¼ cup chopped fresh cilantro
- Chill the soup: Pour the soup into an airtight container and chill for 4-6 hours before serving. To serve, drizzle each serving with olive oil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
So looking forward to this recipe. I’m missing out on the fresh summer tomatoes this year since I’m taking chemo pills and my sense of taste is gone except with liquids. Thank you for this and many of your other recipes!
This was a perfect, easy summer recipe and was absolutely delicious!
Love ths!