Gazpacho is my favorite warm-weather soup. It’s flavorful, fresh, thick, and creamy, and because it’s served cold, it’s so refreshing on hot Summer days. I love that I don’t need to turn on my oven to put a hearty meal on the table, and my kids love that they can drink this soup through a straw– so fun!
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What’s in This Gazpacho Recipe?
This gazpacho soup is the perfect way to cool down during warm summers. It’s so delicious and really simple. Just blend up some veggies to make this cold soup. It’s filled with fresh tomatoes, bell peppers, and cucumbers, making for an incredible flavor!
- Bread: Leftover, slightly stale white bread helps thicken the gazpacho and adds a little creaminess to the soup.
- Tomatoes: Try to use really ripe tomatoes, this will add more flavor to the gazpacho. Any kind will work.
- Bell Peppers: A combination of green and red bell peppers adds body, earthiness, and a vegetal flavor to the soup.
- Cucumber: Adds body and freshness to the soup.
- Garlic: Adds an earthy and savory undertone to the soup.
- Olive Oil: Be sure to use high-quality extra virgin olive oil for this recipe. The oil will make a noticeable difference to the flavor since gazpacho isn’t cooked.
- Vinegar: Andalusia is known for its sherry vinegar, so that’s my recommendation. But if you can’t find any, red wine vinegar is the next best choice.
Why Is Gazpacho Served Cold?
This dish originated in Andalusia, the southern region of Spain. Because of the warm climate, this soup is traditionally served cold to combat hot days. You can definitely warm it up on the stove if you prefer a hot soup, but I recommend giving it a try cold as intended first. It’s so delicious!
How to Store
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled straight from the refrigerator for the best taste.
How to Freeze
If you want to store this gazpacho for longer periods of time, you can freeze it without compromising quality. Pour it into freezer-safe containers or resealable bags, and freeze for up to 6 months. Let it thaw overnight in the refrigerator before topping with chopped fresh veggies to serve.
Serving Suggestions
This flavorful veggie soup makes a great pre-dinner appetizer, but it also makes a beautiful main dish for lighter meals. Serve it with a salad, some bread, maybe a simple appetizer, and definitely add a glass of wine! Try this traditional Greek salad, a classic Caprese salad, or this focaccia.
You may have caught where I said my kids like to drink it through a straw… well, it turns out that’s not that weird. In Spain, you can buy gazpacho packaged like a juice or smoothie and drink it on the go!
Notes from the Test Kitchen
- In testing, I found that removing and discarding the crust from the bread before soaking and adding it to the soup creates the creamiest texture.
- I found peeling the tomatoes to be really tedious, but it did result in a smoother soup; it’s up to you to decide whether or not it’s worth it.
Gazpacho Recipe
Equipment
- Food Processor
- Fine Mesh Sieve
Ingredients
- 2 slices day old bread
- ½ cup cold water
- 3½ cups chopped fresh tomatoes plus more for serving
- 1 red bell pepper deseeded and roughly chopped, plus more for serving
- 1 green bell pepper deseeded and roughly chopped, plus more for serving
- 1 cucumber roughly chopped, plus more for serving
- 2 cloves garlic peeled
- ½ cup extra virgin olive oil plus more for serving
- 2 tablespoons sherry vinegar (not wine!)
- ½ teaspoon kosher salt
Instructions
- Roughly tear up the bread, place in a small bowl with the water and leave to soak for 10-15 minutes.2 slices day old bread, ½ cup cold water
- Squeeze it well with your hands to get rid of all the water.
- Add the squeezed bread to a food processor or blender with the tomatoes, red pepper, green pepper, cucumber, and garlic cloves. Blend until smooth.3½ cups chopped fresh tomatoes, 1 red bell pepper, 1 green bell pepper, 1 cucumber, 2 cloves garlic
- Add the olive oil, sherry vinegar, and salt and stir well. Taste to check seasonings.½ cup extra virgin olive oil, 2 tablespoons sherry vinegar, ½ teaspoon kosher salt
- Pass through a sieve, pressing down with a spoon to get as much of the juice out as you can. Discard the pulp.
- Pour into a bowl, cover with plastic wrap, and place in the fridge until needed. I recommend chilling for at least 2 hours for the best flavor.
- Serve straight from the fridge with a drizzle of olive oil and some extra finely chopped tomatoes, peppers, and cucumber.
Becky’s Tips
- Add more Sherry Vinegar if needed. The ripeness of the tomatoes will alter the need for this.
- Other Serving Ideas: Chopped black olives, finely chopped Spanish ham, chopped hard-boiled eggs, or homemade croutons.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
