Description
This Easy Gazpacho recipe is a refreshing, no-cook cold Spanish soup perfect for hot summer days. Made with ripe tomatoes, cucumber, and bell pepper blended to a smooth consistency and seasoned with olive oil, red wine vinegar, and lemon juice, it offers a light, healthy, and flavorful starter or light meal. Quick to prepare and best served chilled, this vegan and gluten-free dish is simple to customize for your preferred texture and makes a vibrant addition to any meal.
Ingredients
Scale
Vegetables
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 2 cloves garlic, minced
Seasonings & Liquids
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
Garnish
- Fresh chopped parsley or basil (optional)
Instructions
- Prepare the Vegetables: Wash and roughly chop the tomatoes, peel and chop the cucumber, seed and chop the red bell pepper, chop the red onion, and mince the garlic cloves. Having the vegetables prepped makes blending easier and ensures a smooth texture.
- Blend the Base Ingredients: Add the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic to a blender or food processor. Blend these until the mixture turns smooth, which helps create the classic gazpacho soup texture.
- Add Seasonings and Liquids: Pour in the olive oil, red wine vinegar, lemon juice, salt, black pepper, and cold water to the blended vegetables. Blend again until everything is fully combined and the soup is smooth and well emulsified.
- Adjust Seasonings: Taste the gazpacho and adjust the salt, pepper, or acidity by adding more lemon juice or vinegar if desired to balance the flavors.
- Chill the Soup: Transfer the gazpacho to a container and refrigerate for at least 1 hour. This chilling step allows the flavors to meld and enhances the refreshing quality of the soup.
- Serve: Before serving, give the gazpacho a good stir. Pour into bowls or glasses and garnish with fresh chopped parsley or basil if using. Serve cold, optionally with crusty bread or grilled cheese sandwiches for a complete light meal.
Notes
- For a chunkier texture, blend only half the vegetables and finely dice the rest before mixing together.
- This soup is best made ahead to allow the flavors to fully meld and intensify.
- Serve gazpacho with crusty bread or grilled cheese for a satisfying light meal.
