Nothing says summer like a bowl of chilled, refreshing soup, and this Easy Gazpacho Recipe is pure perfection. It’s vibrant, full of fresh flavors, and incredibly simple to throw together on a warm day when the last thing you want is to heat up your kitchen. Combining ripe tomatoes, crisp cucumber, and a hint of zing from lemon juice and fresh garlic, this dish delivers a delightful burst of freshness with every spoonful. Whether you’re serving it as a light lunch or a stunning starter, this gazpacho is guaranteed to become a quick favorite in your culinary lineup.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to creating the fresh, balanced taste that makes this Easy Gazpacho Recipe so irresistible. Each item brings its unique touch of color, texture, or brightness that together create a harmonious bowl of chilled goodness.
- 2 lb ripe tomatoes: Essential for the rich, natural sweetness and base of the soup; they also provide that signature vibrant red color.
- 1/2 cucumber: Adds a cool, crisp texture that contrasts beautifully with the juiciness of the tomatoes.
- 1 red bell pepper: Offers a hint of sweetness and bright red color, elevating both flavor and visual appeal.
- 1 shallot: Delivers a mild onion flavor that’s subtle but essential for depth.
- 2 cloves garlic: Brings a gentle warmth and savory undertone that makes this soup pop.
- 1/4 cup extra virgin olive oil: Adds richness and smooths out the flavors with a luscious mouthfeel.
- 2 tbsp freshly squeezed lemon juice: Infuses a zesty brightness, balancing the sweetness of the tomatoes.
- 1 tsp sea salt: Enhances all the natural flavors without overpowering them.
- 1/4 tsp ground black pepper: Adds just the right amount of spice and complexity.
- 1/4 cup fresh basil (for garnish): Offers a fresh, herbaceous note and a splash of green to finish the dish beautifully.
How to Make Easy Gazpacho Recipe
Step 1: Prepare the Tomatoes
Start with the tomatoes, the heart of your Easy Gazpacho Recipe. By blanching them briefly in boiling water and then shocking them in ice water, you’ll effortlessly slip off their skins. This step isn’t just fancy—it’s crucial for a silky texture free of tomato skins. After peeling, chop them into bite-size pieces to ensure they blend evenly later on.
Step 2: Combine the Fresh Ingredients
In a large bowl, bring together your chopped tomatoes, diced cucumber, red bell pepper, minced shallot, and garlic. Then add your olive oil, lemon juice, sea salt, and black pepper. Mix everything thoroughly so the flavors start mingling. Letting this mixture rest for at least 20 minutes lets those fresh ingredients exchange their tastes and aromas, resulting in a soup that’s bursting with brightness.
Step 3: Blend Until Smooth
Once the flavors have had time to marry, pour the mixture into a blender and blitz on high. This part transforms your chunkier mix into a luscious, smooth gazpacho that’s easy to sip and wonderfully refreshing. After blending, transfer the soup to the refrigerator to chill for at least two hours. The cold temperature will intensify the flavors and give the perfect cool sensation that gazpacho is known for.
Step 4: Garnish and Serve
Before serving your Easy Gazpacho Recipe, don’t forget to add a sprinkle of freshly chopped basil—it brightens the appearance and adds a burst of herbal freshness with every spoonful. Now it’s time to dive in and enjoy this bright, colorful soup.
How to Serve Easy Gazpacho Recipe
Garnishes
While fresh basil is a classic choice, you can get creative by adding diced avocado for creaminess, a drizzle of extra virgin olive oil for richness, or even a few crunchy croutons for texture contrast. Thinly sliced radishes or a sprinkle of smoked paprika also add a unique twist that will wow your guests.
Side Dishes
Gazpacho pairs beautifully with crusty bread, like a warm baguette or garlic toast, which complements the cool soup perfectly. For a heartier meal, consider serving alongside a light salad, grilled shrimp, or a tapas-style spread for a true Spanish inspired feast.
Creative Ways to Present
Serve this Easy Gazpacho Recipe in chilled glass bowls or even shot glasses for a fun appetizer at your next gathering. You can also fill edible cucumber cups or hollowed-out mini bell peppers for a delightful presentation that’s just as tasty as it is charming.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to three days, making it an ideal make-ahead dish for hot days when you want to keep meals easy and refreshing. Store it in an airtight container to preserve its vibrant flavors and fresh texture.
Freezing
While gazpacho’s fresh veggies are best enjoyed immediately, you can freeze leftovers if needed. Keep in mind that the texture might change slightly after freezing and thawing, so it’s best to freeze in small portions and use within one to two months for optimal taste.
Reheating
Gazpacho is a cold soup, so reheating isn’t necessary. Simply thaw frozen gazpacho in the refrigerator overnight and give it a good stir before serving chilled. This keeps the fresh, crisp flavors intact, just as they should be.
FAQs
Can I use canned tomatoes for this recipe?
Fresh ripe tomatoes are best for authentic flavor and vibrant color, but in a pinch, high-quality canned tomatoes can work. Just be sure to drain any excess liquid to keep the soup from becoming too watery.
Can I make this recipe spicy?
Absolutely! Adding a pinch of cayenne pepper or a few dashes of hot sauce can give your gazpacho a little kick. Fresh jalapeño diced finely also works well if you enjoy some heat.
Is it necessary to peel the tomatoes?
Peeling the tomatoes creates a smoother texture, which is traditional for gazpacho. However, if you don’t mind a bit of extra texture, you can skip this step to save time.
How long does the soup need to chill?
Chilling for at least two hours is important to let the flavors fully develop and to serve the soup cold and refreshing. Overnight chilling is even better if you can plan ahead.
Can I adjust the acidity in the soup?
Yes, you can adjust the amount of lemon juice to suit your taste. Some people also like to add a splash of red wine vinegar for a different acidic note, which works beautifully in gazpacho.
Final Thoughts
If you haven’t tried this Easy Gazpacho Recipe yet, now is the perfect time. It’s a beautiful celebration of fresh, simple ingredients that come together with minimal effort but maximum flavor. Whether you want a light starter or a cool, energizing meal on a sunny afternoon, this recipe is sure to bring a little sunshine to your table. Give it a try, and I promise it will become a go-to favorite for those warm days when you crave something fresh, easy, and absolutely delicious.
Print
Easy Gazpacho Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Gluten Free
Description
This easy gazpacho recipe is a refreshing Spanish cold soup, perfect for warm days. Made with ripe tomatoes, fresh cucumber, red bell pepper, shallot, garlic, olive oil, and lemon juice, it combines fresh flavors and simple ingredients for a nutritious and vibrant meal. The soup is blended until smooth and served chilled, garnished with fresh basil for an aromatic touch.
Ingredients
Main Ingredients
- 2 lb ripe tomatoes, diced (about 6 tomatoes)
- 1/2 cucumber, diced
- 1 red bell pepper, diced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil (60 ml)
- 2 tbsp freshly squeezed lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp ground black pepper
Garnish
- 1/4 cup fresh basil, chopped
Instructions
- Prepare the tomatoes: Fill a large bowl with ice water and bring a pot of water to a boil. Cut a small “X” on the bottom of each tomato, then immerse them in boiling water for 30 seconds. Transfer the tomatoes to the ice water for 1 to 2 minutes to stop cooking. The skins should peel off easily. Remove the skins and chop the tomatoes into pieces.
- Combine ingredients: In a large bowl, mix the peeled chopped tomatoes, diced cucumber, diced red bell pepper, minced shallot, minced garlic, extra virgin olive oil, freshly squeezed lemon juice, sea salt, and ground black pepper. Stir well and let the mixture sit for at least 20 minutes, stirring occasionally to enhance the flavors.
- Blend the mixture: Pour the combined ingredients into a blender and blend on high speed until the soup is smooth and creamy. Once blended, refrigerate the gazpacho for at least 2 hours to chill and allow flavors to develop.
- Serve and garnish: Pour the chilled gazpacho into bowls and garnish each serving with chopped fresh basil to add a flavorful and aromatic finishing touch.
Notes
- Using ripe tomatoes is essential for the best flavor and natural sweetness.
- If you prefer a chunkier texture, blend for a shorter time or pulse instead of fully blending smooth.
- The gazpacho can be stored in the refrigerator for up to 2 days in an airtight container.
- Adjust the seasoning to taste, adding more salt, pepper, or lemon juice if desired.
- This recipe is naturally gluten free and vegan, making it suitable for those diets.
