Simple & Flavorful Gazpacho Soup
A refreshing cold soup brimming with ripe tomatoes, crisp cucumber, bell pepper, and onions, blended with garlic, olive oil, and tomato juice. High in fiber, plant-based protein, and heart-healthy fats, this gazpacho is quick to make, perfect for meal prep, and ideal for a light lunch or starter.
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.
