Gazpacho Recipe
This refreshing Gazpacho is a vibrant, chilled Spanish soup made with a blend of fresh vegetables and herbs. Perfect for hot summer days, it’s a cool, tangy, and healthy option that can be easily customized to your liking.
While the traditional version is smooth, this recipe offers the option to add chunky veggies and beans for extra texture and heartiness.
Whether served as a light appetizer or a satisfying meal, this gazpacho is sure to delight with its fresh, bold flavors!
Why You’ll Love This Recipe:
People will love this Gazpacho for its fresh, vibrant flavors that offer a refreshing and healthy alternative to heavier meals.
It’s versatile and can be customized with chunky vegetables and beans to make it heartier, catering to different preferences.
The balance of tangy red wine vinegar, zesty lemon or lime juice, and the freshness of cilantro, dill, and other vegetables creates a delicious, cooling effect, especially during the summer months.
Plus, it’s easy to prepare, packed with nutrients, and can be made ahead, making it both convenient and satisfying!
Key Ingredients:
Fresh Tomatoes: Adds a natural sweetness and depth to the base of the soup.
English Cucumber: Offers a refreshing, crisp texture that lightens up the dish.
Red Onion & Garlic: Provides savory, aromatic flavors that enhance the soup’s depth.
Red Pepper & Jalapeño: Adds a mild sweetness and a subtle kick of heat.
Celery: Contributes a fresh crunch and enhances the soup’s overall texture.
Cilantro or Parsley: Adds a fresh, herbaceous note that brightens the flavor.
Dill: Offers a hint of tangy, aromatic flavor for complexity.
Olive Oil & Red Wine Vinegar: Adds richness and tang, balancing the soup’s taste.
V8 Juice: Adds depth and umami, giving the soup a smooth base.
Lemon or Lime Juice: Provides a refreshing citrusy zing that brightens up the flavor.
Gazpacho (with Optional Chunky Veggies & Beans)
Ingredients:
1 can diced tomatoes (or 2 fresh tomatoes)
2 fresh tomatoes, chopped
1 English cucumber, peeled and chopped
1/4 red onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
2 stalks celery, chopped
1 jalapeño, seeded and chopped (optional for spice)
1/2 cup cilantro or parsley
1/2 cup fresh dill
1/2 tablespoon olive oil
2 tablespoons red wine vinegar
1/2 lemon or lime, juiced
3/4 cup V8 (or more for desired consistency)
Salt and pepper to taste
Optional chunky additions: extra chopped veggies (like cucumber or bell peppers) and beans of your choice (e.g., white beans or chickpeas)
Instructions:
Prepare the base: In a blender or food processor, combine the canned and fresh tomatoes, cucumber, red onion, garlic, red pepper, celery, jalapeño, cilantro, dill, olive oil, red wine vinegar, lemon or lime juice, and V8 juice. Blend until smooth.
Adjust texture: If you prefer a thinner consistency, add more V8 to reach your desired texture. Season with salt and pepper to taste.
Chunk it up (optional): Pour the blended gazpacho into a bowl. If you like your gazpacho chunky, stir in your choice of extra chopped vegetables and beans for added texture.
Chill and serve: Let the gazpacho chill in the fridge for at least an hour to let the flavors meld together. Serve cold with a garnish of extra cilantro, parsley, or a squeeze of lime.
Notes:
Freshness is key: Use the freshest ingredients possible for the best flavor. Look for ripe, juicy tomatoes, crisp cucumbers, and aromatic herbs.
Customization: Feel free to adjust the spice level by using more or less jalapeño, and add extra vegetables like diced bell peppers or beans for more texture and heartiness.
Chill before serving: For the best flavor, allow the gazpacho to chill in the refrigerator for at least an hour, or preferably overnight, to allow the flavors to meld together.
Blending technique: Blend the base ingredients until smooth, then stir in chunky vegetables and beans for added texture and heartiness.
Serve chilled: Gazpacho is traditionally served cold, making it perfect for warm weather.
Nutrition Information:
Calories: ~80 kcal | Protein: ~2g | Fat: ~3g | Saturated Fat: ~0.5g | Carbohydrates: ~14g | Fiber: ~3g | Sugar: ~8g | Sodium: ~200mg | Cholesterol: ~0mg
Frequently Asked Questions:
Can I make this Gazpacho ahead of time?
Yes, Gazpacho can be made ahead of time.
In fact, it’s best when chilled for at least an hour or even overnight to allow the flavors to meld together.
Can I make this recipe spicier?
Absolutely! You can increase the amount of jalapeño or add a pinch of cayenne pepper to adjust the spice level to your liking.
What can I use if I don’t have V8 juice?
You can substitute V8 with tomato juice or any vegetable juice.
If you prefer a thinner texture, you can add more water or extra fresh tomatoes.
Can I add more vegetables to this recipe?
Yes, feel free to add extra vegetables like bell peppers, celery, or even corn for added crunch and flavor.
Some people also like to include beans for a heartier texture.
Can I make this Gazpacho smoother?
If you prefer a smoother texture, blend the ingredients longer or strain the soup to remove any chunky bits before serving.
Adjust the consistency with more V8 or water if needed.
Do I need to peel the tomatoes or cucumber before blending?
It’s not necessary to peel the tomatoes, but you should peel the cucumber to avoid bitterness and ensure a smoother texture in the gazpacho.
Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs, but fresh herbs will give the gazpacho a brighter, more aromatic flavor.
Use about one-third of the amount of dried herbs compared to fresh ones.
What type of tomatoes should I use for Gazpacho?
Fresh, ripe tomatoes are best for making gazpacho.
If fresh tomatoes are not available, canned diced tomatoes work well too, especially if they are high-quality or San Marzano varieties.
Can I make Gazpacho without a blender?
It’s possible, but a blender gives the smooth texture typical of gazpacho.
If you don’t have one, you can finely chop the vegetables and mix them by hand, though it will have a chunkier consistency.
Can I store leftovers of Gazpacho?
Yes, gazpacho stores well in the fridge for up to 3 days.
The flavors actually deepen after sitting for a few hours or overnight, making it even more delicious the next day!
Just be sure to give it a good stir before serving.