For me, Gazpacho is the quintessential summer dish! Fresh cucumbers, red bell pepper, plum tomatoes, red onion and garlic are combined with tomato juice into a flavorful and light soup that is delicious and healthy!
Gazpacho is a soup that originated in Spain and is typically a tomato-based vegetable soup served cold. Many other versions exist today – including white gazpacho and fruit gazpacho, to name just a few – and some recipes include bread that has been soaked in the juices from the other ingredients and then pureed along with the vegetables!
Traditionally, gazpacho was made using a mortar and pestle to pound the vegetables, but our recipe uses a food processor which makes it super quick and easy to prepare! Just be sure to process each vegetable separately in your food processor so that they will be evenly chopped in your finished soup.
Gazpacho makes a perfect light lunch or dinner on a summer day when you don’t want to slave over a hot stove! It’s also a great way to use up some of those abundant vegetables from your garden or the vegetable stand!
Adapted from The Barefoot Contessa Cookbook (Affiliate Link)Print
The flavors of the gazpacho will develop the longer it sits, so allowing it to chill for a few hours before serving will really intensify the flavors of this terrific soup.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 6-8 servings
- 1 hothouse cucumber, halved lengthwise and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 small red onion
- 3 garlic cloves, minced very fine or pushed through a garlic press
- 3 cups tomato juice
- ¼ cup white wine vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Sour cream, for garnish (optional)
- Cut the cucumber, peppers, tomatoes and onion into 1-inch cubes.
- In a food processor, pulse the cucumber until coarsely chopped. (Do not over-process – you want some texture from the vegetables in your finished gazpacho.) Pour the chopped cucumber into a very large bowl.
- Repeat this process for each vegetable – separately chopping the peppers until coarse, then the tomatoes, then the onion – and pour each processed vegetable into the same large bowl.
- Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well.
- Take about 3 cups of the mixture and pour it back into the food processor. Process until pureed. Pour the pureed mixture back into the bowl and mix again. Note: This step is optional – you can leave your gazpacho chunky if you like. We prefer ours slightly more pureed – but not completely processed.
- Chill in the refrigerator for a few hours before serving.
- When ready to serve, spoon into a soup bowl and add a dollop of sour cream for garnish (optional).
You may also like: