This easy gazpacho soup recipe is simple yet magical. If these long, hot summer days have left you wanting fresh, delicious food but definitely not wanting to turn the oven on, the answer to your culinary desires lies in a chilled bowl of soup. The combination of tomatoes, bread, cucumbers, bell pepper, oil, garlic, and sherry vinegar in the Spanish soup is fabulous as a starter, main dish, or even an amuse-bouche. Try serving it in shot glasses for tapas or with some limes (and Coronas).
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- 1 Why I Love This Easy Gazpacho Soup Recipe (Gluten-Free Version Available)
- 2 A Wee Bit About Gazpacho
- 2.1 What Are the Basic Ingredients in Gazpacho Soup?
- 2.2 Should You Peel Tomatoes for Gazpacho?
- 2.3 Is Gazpacho Really Healthy for You?
- 2.4 How Do You Get the Bitterness Out of Gazpacho?
- 2.5 What is Traditionally Served with Gazpacho?
- 2.6 How Long Does Gazpacho Last in the Fridge?
- 2.7 Do You Remove the Seeds from Tomatoes for Gazpacho?
- 2.8 What if My Gazpacho Is Too Watery?
- 2.9 Can Gazpacho Help You Lose Weight?
- 2.10 Is Gazpacho Good for Blood Pressure?
- 3 Easy Gazpacho Soup Recipe (Gluten-Free Version Available)
- 4 The Final: Easy Gazpacho Soup Recipe (Gluten-Free Version Available)
Why I Love This Easy Gazpacho Soup Recipe (Gluten-Free Version Available)
The recipe really does give you a nice chill … when it’s totally hot outside. I love putting some in a glass and drinking it. Maybe it’s because I’m Korean, idk … we like to have some nice, cold Mul Naengmyeon (물 냉면) when it’s hot outside. That’s cold noodle soup (with a bit of Korean kick), which I should totally do a recipe of soon.
Anyways, this soup is so good for you, too. Tomatoes are my fav, and they pack a nutritional punch to your gut. You can make this soup gluten-free as well! Try a bowl out when it’s hot outside.
A Wee Bit About Gazpacho
This recipe is for a traditional gazpacho based on those found in Seville, Spain, gazpacho’s birthplace. However, there are many different varieties of gazpacho across all of the different regions and cities in the region of Andalusia (where Seville is located).
You’ll see the addition of almonds, pine nuts, cumin, onion, hardboiled egg, and sometimes instead of gazpacho you’ll find salmorejo, which is a thicker version of the soup made without water.
However, the common ingredients have always been bread, olive oil, garlic, salt, and vinegar. As the years went on, more vegetables and things like almonds were added, depending on location.
For years, gazpachos were missing an ingredient that is now considered its backbone: tomatoes! Tomatoes weren’t introduced in Spain until 1521, when the conquistadors brought the crop over from Mexico not long after their arrival.
However, they weren’t widely eaten until the 17th century due to fears of their being poisonous. Tomatoes didn’t show up in gazpacho recipes until sometime in the 19th century.
Tangy, hydrating, cooling; gazpacho can be made in a blender, food processor, or the old way, by hand in a mortar and pestle. How you choose to make it is up to you and what you have available.
Don’t skimp out on using great-tasting olive oil and sherry vinegar – these are the ingredients (aside from the tomatoes) that can determine the final outcome of your gazpacho!
Tomatoes are the most prominent ingredient in gazpacho, and if you have tomatoes that are ripe, or even slightly overripe, they will lend a bright, sweet taste to the soup. Try to avoid under-ripe tomatoes, and cut out any tough center bits prior to blending.
Some Spaniards will argue that the bread is the most crucial part of the gazpacho, and it is an important part, but if you are gluten-sensitive or celiac, another Spanish ingredient can save the day.
Blend 1/2 cup of Marcona almonds into the soup in place of the bread … no soaking required … for a grain-free gazpacho that still remains authentic.
What Are the Basic Ingredients in Gazpacho Soup?
Gazpacho soup is a classic Spanish dish that features a variety of fresh and nutritious ingredients. The key ingredients include ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, and bread. These ingredients are blended together to create a smooth, refreshing soup.
The beauty of gazpacho soup lies in its simplicity. Each ingredient contributes its unique flavor, creating a harmonious blend that is both delicious and healthy.
Should You Peel Tomatoes for Gazpacho?
The decision to peel tomatoes for gazpacho depends on personal preference. Some people prefer to peel their tomatoes to achieve a smoother texture, while others enjoy the slight texture that the skin provides.
If you choose to peel your tomatoes, simply blanch them in boiling water for a few seconds and then transfer them to an ice bath. The skin will peel off easily.
Is Gazpacho Really Healthy for You?
Absolutely! Gazpacho is packed with vitamins, minerals, and antioxidants, thanks to its fresh ingredients. Tomatoes are a great source of lycopene, a powerful antioxidant, while cucumbers and bell peppers provide a healthy dose of vitamin C.
Additionally, the olive oil in gazpacho is rich in heart-healthy monounsaturated fats. Gazpacho is low in calories, making it a great option for those trying to maintain a healthy weight.
How Do You Get the Bitterness Out of Gazpacho?
If your gazpacho tastes bitter, it’s likely due to the cucumbers or bell peppers. To avoid this, try peeling and deseeding your cucumbers and bell peppers before adding them to your gazpacho. Additionally, using ripe tomatoes and quality olive oil can also help balance out any bitterness.
What is Traditionally Served with Gazpacho?
Gazpacho is traditionally served as a starter before a main course. It pairs well with a variety of dishes, including grilled seafood, salads, and Spanish tapas. For a truly authentic experience, serve your gazpacho with a side of rustic bread and a drizzle of olive oil.
How Long Does Gazpacho Last in the Fridge?
Gazpacho can be stored in the fridge for up to 4-5 days. It’s important to keep it in a sealed container to maintain its freshness. In fact, gazpacho often tastes better after a day or two, as the flavors have more time to meld together.
Do You Remove the Seeds from Tomatoes for Gazpacho?
While it’s not necessary to remove the seeds from tomatoes for gazpacho, doing so can result in a smoother texture. If you don’t mind a bit of texture in your soup, feel free to leave the seeds in. However, if you prefer a silky smooth gazpacho, it’s worth the extra effort to remove them.
What if My Gazpacho Is Too Watery?
If your gazpacho is too watery, don’t worry. There are a few ways to thicken it up. You can add more bread, which will absorb the excess liquid, or blend in more vegetables. Alternatively, you can let your gazpacho chill in the fridge for a few hours. As it cools, it will naturally thicken up.
Can Gazpacho Help You Lose Weight?
Gazpacho can certainly be a part of a healthy weight loss plan. It’s low in calories, high in fiber, and full of nutritious ingredients. The high-water content in gazpacho can also help you feel full, reducing the likelihood of overeating.
Is Gazpacho Good for Blood Pressure?
Yes, gazpacho can be beneficial for blood pressure. The tomatoes in gazpacho are high in potassium, which can help lower blood pressure. Additionally, the olive oil in gazpacho contains monounsaturated fats, which are known to promote heart health.
However, be sure to check with a nutritionist or your doctor before adding anything to your diet.
For the Soup
- 10 ripe vine tomatoes, quartered
- 2 cups cucumber peeled and chopped
- 1/2 red bell pepper, seeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 1 slice rustic white bread, toasted
- 1 tablespoon sherry vinegar
- 3 tablespoons olive oil plus more for serving
- 1/4-1/3 cup water (if needed)
- Kosher salt, to taste
- Finely diced cucumber, for garnish
- Smoked paprika, for garnish
For the Croutons
- Blend the tomatoes, cucumbers, red bell pepper, garlic, and sherry vinegar together until very smooth.Â You can use a blender, food processor, or handheld immersion blender. Â Add the toasted bread into the blended tomato mixture and press it down so it is completely submerged, then let it sit for about half an hour, or at least until the bread is soaked and fully moistened.Â This is going to make the bread easier to blend into the gazpacho- the bread is the thickening agent in this recipe.
- Blend the bread into the tomato mixture until it is fully combined. Â
- Set a fine mesh sieve (add a link to one) over a bowl.Â Working in batches, press the contents of the blender or food processor through the sieve, pressing the soup through with a rubber spatula.Â Rinse out the empty blender carafe then return the strained soup to the blender along with the water (if needed) and blend for 10 seconds.Â
- Finishing the Gazpacho: Slowly pour the olive oil into the soup in a very thin stream as the blender or food processor runs on low speed.Â This will emulsify the oil into the soup and give the gazpacho a silky texture.Â Once all of the oil has been added, turn off the blender and place the soup into the refrigerator to chill for 30 minutes to an hour.Â The idea is to get the soup chilled but not icy cold - that way the flavors still sing.Â Wait to season the gazpacho until after it has chilled so it does not get overly salty tasting as it cools.
- Meanwhile, make the croutons: Dice the remaining sourdough slices into 1/4-inch cubes using a bread knife.Â Toss them in the olive oil, smoked paprika, and kosher salt in a medium saute pan on the stovetop over medium-high heat until crispy and golden brown.Â Set aside to cool.Â
- Serving Instructions: Remove the gazpacho from the refrigerator and season with kosher salt, tasting as you go until you are happy with the balance. and ladle the chilled gazpacho into chilled soup bowls, shot glasses, or serving vessels of your choice. Garnish with the croutons, a pinch of smoked paprika, finely diced cucumber, and a drizzle of olive oil.Â
- For a gluten-free version, simply omit the bread or use gluten-free bread. The soup will be slightly less thick but just as flavorful.
- Soaking the bread in the tomato mixture is crucial for achieving the right texture in the gazpacho.
- Straining the soup through a fine mesh sieve ensures a smooth and refined texture.
- Emulsifying the olive oil into the soup enhances its silky texture and rich flavor.
- Chilling the gazpacho allows the flavors to meld together, but avoid over-chilling as it can dull the flavors.
- Seasoning the gazpacho after chilling helps to accurately gauge the saltiness.
- The homemade croutons add a delightful crunch, but for a gluten-free option, consider alternative garnishes like chopped nuts.
- Additional garnishes like chopped hardboiled eggs, diced onion, Serrano ham, scallions, or bell peppers can add variety and cater to different tastes.