Gazpacho is a cool, refreshing, and flavorful soup that is the perfect starter to any meal on a hot summer day. It also makes the perfect healthy snack.
This cold soup originates in southern Spain, in a hot, dry region called Andalusia. It is as simple and authentic as it gets, resulting in a silky smooth and delicious cold gazpacho.
During the hot weather, do what the Spaniards do and make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.
“I loved the flavors in this Spanish gazpacho, and it was an easy preparation. It doesn’t take long to peel and chop the vegetables, and the blender makes it easy to get the texture you want. Add the bread if you want a thicker gazpacho.” —Diana Rattray
For the Soup:
3 pounds ripe tomatoes
1 day-old baguette, crust
2 cucumbers, peeled, seeded, and coarsely chopped
1 small sweet onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 medium red bell pepper, or any sweet pepper, coarsely chopped
1 to 2 tablespoons sherry vinegar, or red wine vinegar, more to taste
1/2 cup extra-virgin olive oil
Salt, to taste
Cracked black pepper, to taste
1/4 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup diced green apple
1/2 cup croutons
1/2 cup diced hard-boiled egg
Steps to Make It
1.Gather the ingredients.
2.Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
3.Meanwhile, cut a small “X” in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils, turn off heat, and submerge the tomatoes in the water, about 1 minute.
4.With a slotted spoon, transfer the tomatoes to the ice bath.
5.Once cool to the touch, remove the tomato skins, starting at the “X” for easy peeling. Discard skins.
6.Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
7.Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
11.Drizzle the oil into the blender with the motor running until completely incorporated.
12.Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
13.Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.
For faster chilling, add ice and water to a large bowl or pot in the sink. Submerge the bowl or blender containing the gazpacho into the ice water, making sure the water doesn’t get into the mixture. Stir the gazpacho until evenly chilled.
How to Store and Freeze Gazpacho Soup
This soup will store well in the refrigerator in an airtight container for four to five days.
If you’d like to enjoy some at a later date, freeze it. Defrost in the fridge overnight before enjoying.
If the texture is too thick, add some cold water or tomato juice to thin it.
If you like a little heat, add a small stemmed, seeded, and chopped serrano pepper to the blender, or a few shakes of favorite hot sauce.
Add herb flavor with 2 tablespoons of chopped fresh basil or cilantro leaves.
Top with sliced scallions for a fun garnish.