Simple Gazpacho Recipe
Gazpacho is a chilled, raw tomato and vegetable soup from the Andalusia region in Spain. The first time the Good Home Chef tried Gazpacho was really weird. It reminded us a lot of salsa.
Then one day, we tried it again at Altura restaurant in Seattle, Washington and our mind was blown! Definitely, gazpacho will help you stay cool during the hot summer months.
Gazpacho is super refreshing and packed with fresh summer flavors. It’s a great way to eat your food raw without having to cook it using heat.
We love making it for parties as a starter dish or snack. One time we prepared a delicious pintxos spread and included the gazpacho and it was a huge hit with our group of friends.
You’ll love our fast and simple gazpacho recipe! We found that a great gazpacho requires blending half of the mixture into a creamy puree and mixing it with the rest of your finely diced ingredients.
Let’s get to making we hope what will be your next favorite summer dish!
Here is what you’ll need to prepare your gazpacho soup.
- 2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
- 1 cup of tomato juice (made from peeled tomatoes)
- 1 cup cucumber, peeled, seeded, and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon cumin (toasted first then ground)
- Salt and pepper to taste
- 2 tablespoons fresh sliced basil leaves or whole parsley as garnish
Quick Gazpacho Recipe
Follow these easy steps to make the gazpacho soup.
- Fill a 6-quart pot halfway full of water and bring to a boil.
- Using a paring knife, mark the bottom of your tomatoes with an X.
- Dunk the tomatoes into the boiling water for 15 seconds.
- Remove and transfer the tomatoes to an ice bath. In addition, allow them to cool until you can touch them without burning your fingers. Pat dry your tomatoes and slowly peel the skin from the tomatoes.
- Core and seed the tomatoes. Keep the core and seeds and press the juice through a mesh strainer. This should yield one cup of tomato juice! Use more juice as needed.
- Place the tomatoes and juice into a large mixing bowl. Add the diced cucumber, diced bell pepper, diced red onion, minced jalapeno, minced garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, ground, and toasted cumin and stir to combine.
- Salt and pepper the mixture to taste.
- Transfer 1 1/2 of the mixture to a blender and puree for 20-25 seconds on high speed. Make sure the consistency is creamy and blended through.
- Return the pureed mixture to the bowl and stir to combine. Cover with saran wrap and chill your gazpacho for at least 2 hours and up to overnight. If you chill overnight, the combinations of flavors will be even better the next day!
- Serve with sliced basil or parsley on top.
Pro Tip: Add heavy whipping cream as a condiment to give it a creamy texture and flavor! Add more salt and pepper as you prefer.
If you’re into trying new recipes, we recommend you read our 3 best vitamix soup recipe or if you’re into international, easy recipes we recommend you read our authentic greek salad recipe.
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