Refreshing Summer Gazpacho Recipe

Ingredients

  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 sweet red bell pepper (or green) seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of hot sauce to taste
  • 1 teaspoon Worcestershire sauce (optional)
  • 4 cups tomato juice

Steps and instructions

  1. Combine the tomatoes, bell pepper, cucumber, onion, celery, garlic, parsley, and chives in a large bowl.
  2. Stir in the vinegar, olive oil, lemon juice, sugar, salt, pepper, hot sauce, Worcestershire sauce (if using), and tomato juice until well combined.
  3. Blend the mixture in batches in a blender or food processor until nearly smooth, with a little bit of chunkiness remaining for texture.
  4. Pour the blended gazpacho into a large pitcher or bowl.
  5. Cover and refrigerate for at least 2 hours, or until the gazpacho is very cold.
  6. Stir the gazpacho well before serving it cold in chilled bowls or glasses.

Tools for making

Recipe variations

  • Add diced avocado or mango for a fruity twist.
  • Garnish with croutons or toasted almonds for added crunch.
  • Include a spicy kick by adding chopped jalapenos or a dash of hot sauce.
  • Experiment with different herbs such as basil, cilantro, or mint.
  • Replace the red wine vinegar with sherry vinegar for a more complex flavor.
  • For a creamier texture, blend in a small amount of Greek yogurt or sour cream.
  • Add cooked shrimp, crabmeat, or diced grilled chicken for a protein boost.
  • Replace the traditional red tomatoes with yellow or heirloom tomatoes for a visually stunning gazpacho.
  • For a smoky twist, char the bell pepper over an open flame before adding it to the gazpacho.
  • Make it spicier by adding a pinch of cayenne pepper or a few dashes of Tabasco sauce.

Recipe overview

This classic Gazpacho recipe is a refreshing and healthy summer dish packed with fresh vegetables. Gazpacho is a chilled Spanish soup that is perfect for hot summer days when you want something light, healthy, and refreshing. This version of Gazpacho is traditional, which means it's a tomato-based soup loaded with flavorful vegetables such as bell peppers, cucumbers, and onions. The addition of red wine vinegar, lemon juice, and a hint of hot sauce gives it a tangy kick. The recipe is easy to prepare, requiring simple chopping and blending, and is best served after chilling for at least two hours in the refrigerator. This Gazpacho is sure to be a hit at any summer gathering!

Common questions

  1. Can I use canned tomatoes instead of fresh tomatoes? Yes, you can use canned tomatoes if fresh ones are not available. However, the flavor may differ slightly.
  2. Do I have to peel the tomatoes? While it is recommended to peel the tomatoes for a smoother texture, you can skip this step if you prefer a chunkier gazpacho.
  3. Can I substitute the red bell pepper with a green bell pepper? Absolutely! Green bell peppers can be used as a substitute for red bell peppers in this recipe.
  4. Can I make gazpacho ahead of time? Yes, gazpacho actually tastes better when it is made ahead of time and chilled for a few hours to allow the flavors to meld together.
  5. Can I adjust the spiciness of the gazpacho? Yes, you can adjust the spiciness by adding more or less hot sauce according to your preference.
  6. Is it necessary to refrigerate the gazpacho? Yes, it is important to refrigerate the gazpacho for at least 2 hours to ensure it is served cold and refreshing.
  7. Can I garnish the gazpacho with other ingredients? Absolutely! Gazpacho can be garnished with additional chopped vegetables, croutons, or a drizzle of olive oil for added flavor and presentation.

Serving dishes and utensils

  • Blender - Used to blend the gazpacho ingredients into a smooth consistency.
  • Large bowl - For mixing and combining the chopped vegetables and other ingredients.
  • Pitcher or bowl - To hold and serve the prepared gazpacho.
  • Chilled bowls or glasses - Recommended for serving the gazpacho cold.
  • Refrigerator - To chill the gazpacho for at least 2 hours before serving.

Origin stories

Gazpacho, a soup that's served cold, hails from the southern Spanish region of Andalusia, known for its scorching summers. This refreshing dish was originally the sustenance of humble Andalusian agricultural workers. In the sweltering heat of the fields, they would crush bread, garlic, olive oil, and vinegar together, often adding water to dilute the mix. As tomatoes and peppers were brought back to Spain from the Americas, they were incorporated into the recipe, transforming it into the vibrant, refreshing soup we know today. Interestingly, the word "gazpacho" remains a mystery. Some scholars suggest it originates from "caspa", meaning "fragments" or "small things", referring to the small pieces of bread originally used in the dish. Others argue it comes from the Mozarabic word "gazpachos", meaning "soaked bread". Despite its humble origins, gazpacho has become a staple of Spanish cuisine and a symbol of the Andalusian spirit of resourcefulness and resilience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.