This vibrant gazpacho soup is a refreshing, nutrient-packed cold soup perfect for warm days or a light lunch.
Loaded with fiber-rich vegetables, plant-based protein, and heart-healthy olive oil, it’s low in saturated fat and naturally hydrating.
Quick to prepare and easy to customize, this flavorful raw soup is ideal for everyday meals, meal prep, or a satisfying starter.
Simple & Flavorful Gazpacho Soup
Equipment
- Blender or food processor (1)
- Cutting board (1)
- Chef’s Knife (1)
- Measuring Spoons (set)
- Measuring Spoons (set)
- Spoon for stirring (1)
Ingredients
- 6 large ripe tomatoes cored and chopped
- 1 English cucumber peeled and chopped
- 1 red bell pepper chopped
- 1 small red onion chopped
- 2 garlic cloves minced
- 3 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- 1 ½ cups tomato juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, for heat
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Tomatoes: Start by selecting six large, ripe tomatoes. Wash them thoroughly under cold running water to remove any dirt or residues. Using a sharp chef’s knife, carefully remove the cores and chop the tomatoes into medium-sized chunks. The quality and ripeness of the tomatoes are crucial, as they form the base flavor of the soup. Set them aside in a large mixing bowl.
- Chop the Cucumber: Take one English cucumber, peel it completely to remove the tough skin, and chop it into bite-sized pieces. Removing the skin ensures a smooth texture and prevents bitterness. If you prefer a milder cucumber flavor, you can also remove the seeds. Add the cucumber pieces to the bowl with the tomatoes.
- Prepare the Red Bell Pepper: Wash one red bell pepper thoroughly, then cut it in half and remove the seeds and white membranes. Chop the pepper into small, uniform pieces to ensure it blends evenly. The red bell pepper adds a natural sweetness and vibrant color to the gazpacho. Place the chopped pieces into the mixing bowl with the other vegetables.
- Chop the Onion: Peel one small red onion and finely chop it. The onion provides a subtle sharpness and depth of flavor. If you prefer a milder taste, you can soak the chopped onion in cold water for 5 minutes before adding it to the bowl to reduce pungency. Combine the onion with the tomatoes, cucumber, and red pepper.
- Mince the Garlic: Peel two cloves of garlic and mince them as finely as possible. Garlic adds an aromatic kick that enhances the overall flavor of the soup. Make sure the pieces are small to avoid overpowering the other vegetables. Add the minced garlic to the vegetable mixture.
- Add Vinegar: Measure three tablespoons of red wine vinegar and pour it over the vegetables. The vinegar brings a bright acidity that balances the sweetness of the tomatoes and peppers. Mix gently to coat all the vegetables evenly.
- Pour in Olive Oil: Add 1/4 cup of extra virgin olive oil to the bowl. This healthy fat not only enriches the flavor but also provides a smooth mouthfeel and heart-healthy benefits. Stir gently so the olive oil integrates with the vegetables and vinegar.
- Add Tomato Juice: Measure 1 1/2 cups of tomato juice and pour it into the mixture. Tomato juice adds extra liquid to help achieve the perfect soup consistency and boosts the overall tomato flavor. Give the mixture a gentle stir to combine.
- Season the Soup: Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, and, if desired, 1/4 teaspoon of cayenne pepper for a hint of heat. Taste the mixture and adjust the seasonings if necessary. Remember, the flavors will deepen as the soup chills.
- Blend the Ingredients: Transfer the entire mixture into a blender or food processor. Blend until smooth for a silky texture, or pulse a few times if you prefer a chunkier, rustic gazpacho. Taste once more and adjust salt, pepper, or acidity with an extra splash of vinegar or a squeeze of lemon juice.
- Chill the Soup: Pour the blended soup into a large container or bowl, cover it with a lid or plastic wrap, and refrigerate for at least 2 hours. Chilling allows the flavors to meld beautifully and the soup to reach a refreshing, cool temperature.
- Serve and Garnish: Before serving, stir the chilled soup gently to reincorporate any separated liquid. Ladle into bowls and garnish with fresh basil or parsley. For an extra touch of richness, drizzle a little high-quality olive oil on top. Serve immediately as a starter, light lunch, or part of a summer meal.
Notes
- Choose Ripe Tomatoes: The flavor of gazpacho depends entirely on the quality of the tomatoes. Use in-season, ripe tomatoes for the best taste. If fresh tomatoes are out of season, high-quality canned tomatoes work well.
- Adjust Texture: Blend until smooth for a silky soup or pulse lightly for a chunkier, rustic texture. Straining is optional if you prefer an ultra-smooth finish.
- Chill Properly: Refrigerate for at least 2 hours, or overnight for maximum flavor infusion. Cold temperatures also enhance the refreshing quality of the soup.
- Customize Acidity: Add extra vinegar or a squeeze of fresh lemon juice if the soup tastes flat. Taste as you go to achieve the right balance.
- Add Spice Carefully: For heat, include cayenne, red pepper flakes, or a few dashes of hot sauce. Start small and adjust to your preference.
- Enhance Flavor with Olive Oil: A drizzle of high-quality extra virgin olive oil just before serving boosts richness and adds a luxurious mouthfeel.
Chef’s Secrets For Perfect Gazpacho
The secret to an outstanding gazpacho lies in selecting fresh, high-quality ingredients and balancing flavors.
Always use fully ripe tomatoes—they form the foundation of your soup.
Chilling the soup for several hours allows the flavors to meld beautifully.
Additionally, layering flavors during blending—adding garlic, vinegar, and spices gradually—ensures depth without overwhelming the vegetables.
A finishing drizzle of cold-pressed olive oil and fresh herbs elevates the dish from simple to gourmet.
Serving Suggestions For Summer Meals
Gazpacho shines when paired with light, fresh accompaniments.
Serve it in chilled bowls alongside crusty whole-grain bread or crisp crostini for a satisfying starter.
Add a spoonful of diced cucumber, red bell pepper, or avocado on top for extra texture and visual appeal.
This soup also pairs beautifully with grilled seafood, roasted vegetables, or a fresh salad.
For casual lunches, serve in mason jars for an on-the-go, refreshing option.
Storage Tips To Keep Fresh
Gazpacho keeps best in an airtight container in the refrigerator for up to 3 days.
Stir before serving, as natural separation may occur.
For longer storage, you can freeze the soup in portions; thaw overnight in the fridge and stir thoroughly before serving.
Avoid storing in metal containers to prevent any metallic taste.
Fresh herbs should be added just before serving to maintain their vibrant flavor and color.
Frequently Asked Questions
1. Can I use canned tomatoes instead?
Yes! High-quality canned San Marzano tomatoes work well if fresh tomatoes are out of season. Drain slightly to reduce excess liquid and adjust seasonings to taste.
2. Can I make this soup spicy?
Absolutely! Add cayenne pepper, red pepper flakes, or hot sauce to taste. Start with a small amount and increase gradually, as the flavors intensify after chilling.
3. Can I prepare gazpacho ahead of time?
Yes, gazpacho is excellent for meal prep. Prepare the soup up to 24 hours in advance and refrigerate. Chilling enhances the flavor, making it even more delicious.
4. How do I adjust the thickness?
For a thinner soup, add more tomato juice or a splash of cold water. For a thicker, heartier texture, blend less or reduce the added liquid slightly.
5. Can I store leftover soup in the freezer?
Yes, freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight and stir well before serving.
Note that texture may slightly change, so fresh garnishes are recommended upon serving.
