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Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months.Easy Gazpacho Recipe
This basic gazpacho recipe includes ripe heirloom tomatoes, cucumber, bell pepper, garlic, shallots, olive oil, and vinegar. The vegetables are raw, emphasizing the freshness of the summer ingredients. They are blended until smooth, then chilled before serving, resulting in a vibrant, refreshing soup. I like to top my gazpacho with more diced cucumbers and peppers, micro greens or fresh basil, a drizzle of olive oil and homemade sourdough croutons for texture. For more recipes using summer tomatoes, try my Summer Tomato Salad, Tomato Caprese Salad or Chickpea Salad with Cucumbers and Tomatoes.
Why This Recipe Works
If you’re serving gazpacho as a meal, pair it with a green salad. As a first course, gazpacho would be delicious with grilled chicken, fish, or shrimp and this corn salad, potato salad, or veggie kabobs.How to Store Gazpacho
Gazpacho will keep for up to four days in the refrigerator.FAQs
What Is Gazpacho?
Gazpacho is a traditional Spanish soup, typically served during the warmer months due to its refreshingly cool temperature. It originates from the southern region of Spain, Andalusia, where the hot summer climate calls for hydrating dishes. It’s different than most soups you’ll come across in other culinary traditions since it’s served cold, making it a popular choice in hot weather.
Is Gazpacho Healthy?
Nutritionally, gazpacho is highly valued for its health benefits. It’s packed with vitamins and antioxidants from raw vegetables, while olive oil provides healthy fats.
Are you supposed to eat gazpacho cold?
Yes, gazpacho is eaten cold. There’s no need to warm it.
Do I need to peel tomatoes for gazpacho?
I prefer to peel the tomatoes for the smoothest consistency. If you have a very powerful blender, it may not be necessary.
Prep: 30 minutes
Cook: 0 minutes
refrigeration time: 3 hours
Total: 3 hours 30 minutes
Yield: 4 servings
Serving Size: 1 1/4 cups
Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.
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Serving: 1 1/4 cups, Calories: 116 kcal, Carbohydrates: 15 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 755 mg, Fiber: 3.5 g, Sugar: 7.5 g