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Classic gazpacho recipe.
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Gazpacho

This traditional red gazpacho is the ideal summer soup! It's chilled, creamy, and a great way to make the most of sweet, in-season tomatoes.
Prep Time30 minutes
Total Time2 hours 30 minutes
Course: Appetizer, lunch, Side Dish
Cuisine: Spanish
Keyword: gazpacho, gazpacho recipe, Gazpacho Soup, red gazpacho
Servings: 4 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 2 pounds ripe red tomatoes cut into chunks
  • 1 Anaheim or cubanelle pepper stemmed, seeded, and cut into chunks
  • 1 medium cucumber peeled and cut into chunks
  • 1 small white onion peeled and cut into chunks
  • 1 small garlic clove
  • 1 tablespoon sherry vinegar
  • 1 teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
US - Metric

Instructions

  • Blend the vegetables. Add the tomatoes, pepper, cucumber, onion, and garlic to a high-powered blender. Blend until completely smooth.
    Adding gazpacho ingredients to a blender.
  • Add the oil. With the blender running, slowly drizzle in the olive oil to create a silky emulsion. It will change color as it blends to a reddish-orange color. Taste, then add the salt and sherry vinegar, and continue blending until smooth.
    Blending gazpacho in a Vitamix.
  • Chill. Chill the gazpacho for at least 2 hours. Serve cold with an extra drizzle of olive oil on top. Note: If you don’t have a high-speed blender, you can strain the gazpacho through a fine-mesh sieve before chilling, for the silkiest smooth texture.
    How to make gazpacho.

Notes

  • When it comes to the garlic: Always start with a little less garlic than you think because raw garlic can have a stronger flavor, especially after it chills in the fridge. If you find it needs a bit more garlic, you can easily re-blend the soup with another half clove.
  • Storage tip: Store leftover gazpacho in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some natural separation is normal. For the freshest flavor, enjoy it chilled straight from the fridge. While you can freeze gazpacho for up to 3 months, the texture may become slightly watery after thawing. Blend or whisk well before serving.

Nutrition

Calories: 224kcal | Carbohydrates: 14g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 596mg | Potassium: 699mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2155IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 1mg