Chilled gazpacho is wonderfully refreshing and perfect for those days when its too hot to cook in the kitchen. All you need is a blender, chopping board and a knife.
This gazpacho is a wonderfully refreshing summer soup, based on the classic version from the Andalusian region in Spain.
Although throughout Spain there are many regional variations of gazpacho, the most popular remains this traditional red gazpacho.
It is traditionally prepared by blending together fresh seasonal ingredients such as tomatoes, bell peppers and cucumbers which have the best flavour at this time of year.
The result is a beautiful dish, awakening the senses with its stunning colour, delicious aroma, and layers of flavour which give a bit of a kick.
We love this easy gazpacho recipe as it is so quick and easy to put together for a starter or light meal on warm summer days. As there is no cooking required you can avoid having to spend much time in a hot kitchen.
This is a simple and quick blended soup which comes together in a few minutes, although it is best prepared several hours in advance as the flavours develop over time.
Good quality ripe ingredients are essential for a good gazpacho.
- Tomatoes – they make the base of the soup and any type of sweet juicy tomatoes will do.
- Peppers – you can use red or a mix of green and red bell peppers.
- Cucumber – use either an English cucumber or baby cucumbers as they have the smallest seeds.
- Onion – I use red onions as they are sweeter and milder than white.
- Garlic – either 1 large or 2 small cloves
- Olive oil – select a good quality olive oil
- Vinegar – use a good sherry vinegar, but if you don’t have any, wine vinegar will do.
- Salt & pepper – adjust according to taste
- Parsley – adds more fresh flavour
- Bread – to serve with the soup, any kind of crusty bread will do.
- This gazpacho is made by blending together raw tomatoes and vegetables with olive oil to create an emulsion.
- Simply place all soup ingredients in a blender and blend to the desired consistency.
- Transfer to a container, cover and chill for a minimum of 2 hours to allow the flavours to come together.
- Garnish with toppings of your choice and serve with slices of crusty bread.
With so many variations on the traditional Gazpacho soup, many ingredients which can be changed around. Some add soaked bread and ground cumin, while there are other versions which include meat or seafood.
Spicy – add some red chilli flakes or chopped jalapeño before blending.
Sweet – modern gazpacho recipes use fruit such as strawberries or watermelon for a sweeter version.
Chunky texture – blend the ingredients in two batches, with one batch left slightly chunky and the other smooth, then combine the two.
Why not also try it semi frozen? Semi-freeze the gazpacho to serve in small bowls as a delicious palate cleanser.
Garnish with diced tomatoes, cucumbers, red onion, freshly ground black pepper and some chopped fresh parsley. Serve chilled, in a bowl or glass along with pieces of crusty bread.
Gazpacho will keep in a closed container the fridge for up to 3 days, or in the freezer for up to 3 months.
⭐️ Are you making this Gazpacho Soup recipe? I hope you love it as much as we do. I’d love to know how it turned out in the comments!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
Easy Gazpacho Recipe
- 60 millilitres olive oil ¼ cup, extra virgin
- 1 kilos ripe tomatoes (2 lbs), chopped roughly
- ½ red pepper cored and deseeded
- ½ green pepper cored and deseeded
- 1 medium cucumber peeled and cut roughly
- 1 medium red onion chopped roughly
- 1 large clove garlic or 2 small cloves
- 2 tablespoons sherry vinegar or wine vinegar
- ½ teaspoon oregano dried
- 1 teaspoon salt adjust according to taste
- black pepper freshly crushed, to taste
- red onion diced small
- cucumber diced small
- cherry tomatoes quartered
- fresh parsley or fresh basil, roughly chopped
- Add all the soup ingredients to a blender and blend to desired consistency. Taste and season with salt and pepper.60 millilitres olive oil, 1 kilos ripe tomatoes, ½ red pepper, 1 medium cucumber, 1 medium red onion, 1 large clove garlic, 2 tablespoons sherry vinegar, ½ teaspoon oregano, 1 teaspoon salt, black pepper, ½ green pepper
- Chill for a couple of hours then garnish with chopped ingredients and serve cold along with some crusty bread.red onion, cucumber, cherry tomatoes, fresh parsley
- Select fresh ripe seasonal tomatoes and vegetables.
- Use a good quality olive oil for best flavour.
- For a chunkier texture, blend in two batches, one batch to a chunky consistency and the second till smooth.
- Store in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months.