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Gazpacho is a zesty, cold vegetable soup that takes just minutes to prepare. It’s a great way to enjoy fresh summer cucumbers, tomatoes and other vegetables.
For us, Gazpacho is the quintessential summer recipe. 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! No cooking required – so it’s perfect for those days when the summer temperatures soar outside.
What is Gazpacho?
Gazpacho is a soup that originated in Spain and is typically a tomato-based vegetable soup that is served cold. Today, many other versions of Gazpacho exist – including white gazpacho and fruit gazpacho, to name just a few – and some recipes include bread or almonds that have been soaked in the juices from the other ingredients and then pureed along with the vegetables.
How do you make Gazpacho?
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.
You’ll start by coarsely chopping a variety of vegetables in the food processor: English cucumber, red bell pepper, plum tomatoes, and red onion. (Be sure to process each type of vegetable separately in your food processor so that they will be evenly chopped in your finished soup. If you try to chop them all at once, some vegetables will over process, while others will be under processed.)
Combine the chopped vegetables in a mixing bowl with minced garlic, tomato juice, white wine vinegar, a good quality extra virgin olive oil, plus salt and pepper. Stir – then chill the Gazpacho for a few hours until cold, and the flavors have a chance to meld.
How do I serve Gazpacho?
We like to serve our Gazpacho with a dollop of sour cream on top, and crusty garlic bread on the side.
Gazpacho makes a perfect appetizer, or a 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).
This post originally appeared on A Family Feast in August 2013. We’ve updated the recipe a little, and added new photos.
You may enjoy these other summer soup recipes:
- Cold Mexican Cucumber Soup
- Scallop Corn Chowder
- Lobster Corn Chowder
- Slow Cooker Creamy Tortellini and Sausage Soup
1 long English cucumber, about 12 ounces, halved lengthwise and seeded, but not peeled, cut into large dice, about 2 cups
2 red bell peppers, cored, seeded and cut into large dice, about 3 cups
4 plum tomatoes large dice, about 12 ounces or 2 cups
1 small red onion diced, about 4-5 ounces or one cup
3 garlic cloves, minced very fine or pushed through a garlic press, about 2 tablespoons
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 large dice.
- 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).
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