Easy Gazpacho Recipe (2024)

FAQs

How do you get the bitterness out of gazpacho? ›

Too bitter? Add some fresh fruit, more tomatoes, or even a pinch of sugar.

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It's a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients.

The quick answer is raw tomatoes — along with uncooked peppers, onions, garlic, olive oil, vinegar, and stale bread used as thickener — although the relatively newfangled addition didn't come about until the 19th century, after the discovery of the Americas.

Ingredients and preparation

Most gazpacho includes stale bread, tomato, cucumbers, onion, bell peppers, garlic, olive oil, wine vinegar, water, and salt. Northern recipes often include cumin and/or pimentón (smoked sweet paprika).

Make It Ahead (But Not Too Far in Advance)

Making the chilled soup at least an hour before serving allows all of its flavors to meld together. Don't make it too far in advance than overnight, however, or the soup will start to sour.

One can determine the freshness of gazpacho by looking for changes in color and smell. A dimming of the vibrant hues of the vegetables or an off-putting odor can signal that the gazpacho may no longer be fresh and should be discarded. Signs of spoilage: Color change from bright to dull.

While a gustatorily stultifying purée of tomatoes and tomato juice is lipstick-red, real gazpacho falls somewhere between pink and orange, thanks to the olive oil, bread, and nuts. But you can trick the eye by adding a nice green garnish. (Fresh herbs are fine, but avocado is better.)

If you're making gazpacho and don't have tomato juice, you can use a combination of blended fresh tomatoes, red bell peppers, cucumber, and a splash of vinegar as a substitute. This mixture will still give your gazpacho the desired tomato-like base and refreshing flavor.

Roasted chickpeas, croutons, chopped hard boiled eggs, and avocado would be delicious toppings too. Round out the meal with good crusty bread, socca, or avocado toast. For a heartier meal, serve this easy gazpacho with grilled vegetables and romesco sauce, your favorite protein, or a summer veggie frittata.

How are you supposed to eat gazpacho? ›

In some places, they serve it with croutons and toppings. And in others, it's served on ice and slurped from a glass like any other beverage. In Andalusia, you're most likely to find gazpacho made with tomato, cucumber, and green peppers, and poured into a glass.

Regular consumption of cold gazpacho soup can help to battle high blood pressure and cut heart disease risk, say researchers.

It'll help you lose the bloat and stay trim

So, if you're looking to regulate your digestive system and shrink your waistline, then supplementing your meals with gazpacho is a tasty way to lead you to your goals.

Allow time for the soup to chill!

For more developed flavor, try to chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight, if you like. I like to use an air-tight glass container or even canning jars like this one.

Give the celery, peppers, cucumbers, bread, chili,​ and garlic a rough chop. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt, and some white pepper. Blitz the soup until smooth.

At its best, gazpacho is super refreshing and bursting with fresh-from-the-garden summer flavors. At its worst, gazpacho tastes like chunky cold salsa or thin tomato juice, neither of which do I particularly enjoy. I wanted a texture somewhere in between the two, and far superior flavor.

gazpacho, cold soup of Spanish cuisine, especially that of Andalusia. It is an ancient dish mentioned in Greek and Roman literature, although two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century.

In 1992, Alvalle became the first brand to craft an authentic ready-to-eat gazpacho and it's the #1 brand in Spain.