Classic Gazpacho
When days are long and the heat of summer seems endless, this chilled Spanish soup is exactly what I crave. It’s cool, bright, and full of the freshest produce you can find. No stove, no sweat, just simple ingredients that come together in a snap.
All you need is a blender and a few minutes. Let it chill in the fridge to deepen the flavors—it gets better the longer it sits.
Serve it in a bowl for a light lunch or in small glasses for a fun appetizer. However you present it, this cold soup always tastes as good as it looks.
Ingredients
- Tomatoes – Roma tomatoes are a good choice for fewer seeds, but San Marzano tomatoes offer excellent flavor. Just make sure they’re fresh.
- Cucumber – You can also use half of an English cucumber and leave the skin on if preferred.
- Red bell pepper
- Red onion
- Garlic – Be sure to use fresh garlic for the best result.
- Olive oil
- Red wine vinegar
- Salt and black pepper
- Smoked paprika – Use the spicy variety if you like a bit of heat.
- Cumin – Optional.
- Tomato juice – Low-sodium works well to help control overall salt.
- Lemon juice
- Sugar
- Tabasco sauce
- Fresh basil or parsley – For garnish.
- Cucumber, tomato, and red bell pepper – Optional toppings.
How To Make Classic Gazpacho
- Place the tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, pepper, paprika, cumin (if using), tomato juice, lemon juice, sugar, and Tabasco into a blender.
- Blend on high until the mixture is silky and fully combined.
- Pour into a container and refrigerate for at least 2 hours to let the flavors come together.
- Once chilled, taste and adjust the seasoning—add more salt, vinegar, or hot sauce if you like it bolder.
- Serve cold with chopped herbs and, if you like, extra diced vegetables on top. A drizzle of olive oil adds a great finish.
Step-by-Step Process
Chef Jenn’s Tips
- Choose the ripest tomatoes you can find—they’re key to the flavor.
- For a chunkier texture, blend in short bursts instead of going smooth.
- If you prefer a silky finish, strain the soup through a fine mesh strainer.
- Want it spicier? Add extra Tabasco or a touch of cayenne.
- Gazpacho tastes even better the next day after a night in the fridge.
Recommended
Make It A Meal
Serve it alongside a melty grilled cheese, a slice of crusty bread, or a simple tapas board with manchego, olives, and marinated vegetables. It’s also a fantastic starter for any summer dinner gathering.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. Stir before serving and taste to see if it needs a seasoning refresh. It’s best enjoyed fresh—freezing is not recommended, as the texture may change.
Classic Gazpacho
Ingredients
- 2 pound ripe tomatoes cored and chopped
- 1 small cucumber peeled, seeded, and chopped
- 1 small red bell pepper seeded and coarsely chopped
- ½ cup red onion diced
- 1 garlic clove minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin optional
- 1 cup tomato juice
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- 1 teaspoon Tabasco sauce or more to taste
- fresh basil or parsley chopped for garnish
Optional garnishes
- cucumber diced
- tomato
- red bell pepper
Instructions
- Place the tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, pepper, paprika, cumin (if using), tomato juice, lemon juice, sugar, and Tabasco into a blender.
- Blend on high until the mixture is silky and fully combined.
- Pour into a container and refrigerate for at least 2 hours to let the flavors come together.
- Once chilled, taste and adjust the seasoning—add more salt, vinegar, or hot sauce if you like it bolder.
- Serve cold with chopped herbs and, if you like, extra diced vegetables on top. A drizzle of olive oil adds a great finish.
Notes
Chef Jenn’s Tips
- Choose the ripest tomatoes you can find—they’re key to the flavor.
- For a chunkier texture, blend in short bursts instead of going smooth.
- If you prefer a silky finish, strain the soup through a fine mesh strainer.
- Want it spicier? Add extra Tabasco or a touch of cayenne.
- Gazpacho tastes even better the next day after a night in the fridge.
