cans (14.5 oz) Muir Glen™ Organic Diced Tomatoes
English cucumber peeled, seeded and chopped
red bell pepper, chopped
cloves of garlic, smashed
tbsp red wine or balsamic vinegar
cup extra virgin olive oil
oz. tomato juice (preferably with no sugar added)
handful fresh cilantro or parsley, chopped
Combine all ingredients in a blender or food processor and puree until smooth.
Transfer to a large bowl or pitcher. Serve immediately or refrigerate until ready to serve (up to 12 hours).
More About This Recipe
- Gazpacho offers the same refreshment, ease of preparation and melange of flavors that salad does—but in a soup.It is, hands down, my favorite way to start a warm-weather meal, particularly if I’m hosting an al fresco dinner party. Just chop, puree and serve—easy-peasy. Start with Basic Gazpacho, and then move on to the variations, all based on different fruits (or cooling cucumber). Pick a recipe based on what else you’re serving—or better, whatever is ripest at the store that week. Mangos can be good in spring and early summer, while the rest of the fruits come in later.And if you’re saying savory fruit soups are crazy? Remember that a tomato is technically a fruit too, so it’s not such a stretch after all!Basic GazpachoIf you’re looking for a little Spanish flare, a basic Gazpacho is right up your alley. A delicious combination of Muir Glen® tomatoes, cucumber and bell pepper, this summer soup will fill you up without weighing you down. It’s also a great base for some other variations that are perfect for hot summer nights.Tropical Mango GazpachoThe bright, tangy flavors in this go well with Caribbean and Latin American flavors. Start with the Basic Gazpacho recipe, but replace the tomatoes with 2 cups fresh mangoes (pitted, peeled and chopped). Then swap out the tomato juice for 2 cups pineapple juice. To serve, top diced avocado—one whole avocado will be enough to garnish the four bowls.Fresh Peach GazpachoCombine the best produce of midsummer for this: peaches and sweet corn, plus refreshing mint and a little spicy kick—how hot you want it is up to you. Make the Basic Gazpacho, replacing the tomatoes with 4 pounds dead-ripe peaches—peel them and chop them. Add the shucked kernels from 1 ear of fresh white or yellow corn (or use ½ cup frozen corn kernels, defrosted), as well as 1 green jalapeño (more or less), seeded and diced finely. Finally, replace the parsley and cilantro with 1 handful fresh mint leaves, chopped.Creamy Cucumber-Mint GazpachoThe classic combo of yogurt, cucumber and mint makes an elegant cold soup, and a great starter before grilled meat or a selection of other Mediterranean snacks. Make Basic Gazpacho with the following substitutions: Replace the tomatoes with 2 pounds of English cucumbers, peeled and cut into 3-inch chunks. Add 1 jalapeño (more or less), chopped. Replace the parsley and cilantro with 1 handful fresh mint leaves, and replace the lime juice with lemon. Add 1 cup plain yogurt (nonfat, lowfat or full-fat). To serve, garnish with halved cherry tomatoes (1 cup or so will do) and a few more shredded mint leaves.Watermelon-Lime GazpachoA great way to use up the rest of that giant watermelon that always lurks in the back of the fridge. And it’s also the easiest adaptation of the original recipe: Just make Basic Gazpacho, but replace the tomatoes with 4 cups seedless watermelon chunks. The savory result is surprising—you’ll never look at watermelon the same way again!
Technique: Gazpacho 101
The cold Spanish classic, traditionally made with ripe tomatoes, is so adaptable, it boggles the heat-addled mind.
The Base: Juicy tomatoes are an ideal, tried-and-true base. But you can substitute or add melon, avocado and cucumbers with impunity pineapple and papaya work too. Bell peppers are a good addition, as are onions or scallions.
The Accent: Soft herbs like basil, mint, parsley and cilantro are all welcome, as are fresh or dried hot peppers. Finely chopped garlic can also be tossed in. Adding an acidic element brightens the soup--sherry vinegar has been the main go-to, but other vinegars work nicely too, as does lemon or lime juice and even a splash of hot sauce. Note that cold soups typically need more seasoning than warm ones.
The Texture: With gazpacho, as with peanut butter, there are two camps: chunky and smooth. A blender is the best tool for the job if you prefer your finished soup with more body, reserve some of the vegetables and stir in at the end. For a thicker soup, add shards of rustic bread or a handful of raw almonds to the blender along with the vegetables and fruit. A glug of olive oil will add richness.
The Garnishes: While purists opt for nothing more than a few drops of Spanish olive oil, other toppings abound, including a spoonful of ricotta or fresh goat cheese garlicky croutons slices of prosciutto, fried in a dry pan until crisp, then crumbled a dollop of olive tapenade or salsa verde cooked shellfish a chopped hard-cooked egg or more diced vegetables.
You'll only need a few simple ingredients to make this refreshing soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Vegetables and herbs: Celery, red onion, cilantro, garlic, and canned tomato sauce.
Olive oil: I highly recommend using a high-quality extra-virgin olive oil in this recipe. It really does make a difference.
Fresh lemon juice: Freshly squeezed is best. I don't recommend using bottled lemon juice.
Red wine vinegar: White wine vinegar also works, as does champagne vinegar. Just don't use distilled white vinegar - it's too acidic.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Spices: I use paprika, cumin, and cayenne pepper. You can use smoked paprika if you'd like and maybe add a pinch of dried thyme or oregano.
Gazpacho is very good on its own, though perhaps a little plain and simple. A fine start to a meal or as a light dinner on a hot night when your appetite has fled.
- Calories 148
- Fat 9.7 g (14.9%)
- Saturated 1.4 g (7.0%)
- Carbs 14.0 g (4.7%)
- Fiber 2.8 g (11.3%)
- Sugars 5.5 g
- Protein 2.9 g (5.7%)
- Sodium 494.9 mg (20.6%)
thick slices day-old bread
Whiz these into the soup or chop them up for garnishing the top: 1 red or green bell pepper, 1 fennel bulb, 3 to 4 tomatillos, 1 avocado, 1 cup corn kernels
Instead of Bread: handful of almonds or other nut
Instead of Vinegar: 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, juice from 1 orange, juice from 1 to 2 lemons, juice from 2 to 3 limes
Spices & Herbs (2 to 3 teaspoons): cumin, smoked paprika, basil, marjoram, tarragon, chile powder
Other Flavoring Extras: splash red wine, splash white wine, splash hot sauce
Blender, food processor, or immersion blender
Prepare the ingredients. Quarter the tomatoes and remove the stem. Tear the bread into large chunks. Peel and roughly chop the cucumber, shallots, and garlic. Roughly chop or measure any extra ingredients being added. Set aside some of these vegetables for garnishing the finished gazpacho.
Combine the tomatoes and bread. Put all the bread into the bowl of a food processor or blender. Squeeze the tomato quarters over the bread then add them to the bowl. Let this sit for about 20 minutes to give the bread time to absorb the tomato juices and soften. If you prefer a thinner gazpacho, omit the bread and continue to the next step.
Make the gazpacho. Pulse the tomatoes and bread until they form a rough porridge. Add the cucumber, shallots, garlic, vinegar, and a half teaspoon of salt. If you are using any other extra ingredients, add them in this step. Process continuously until the ingredients are liquified. A food processor will make gazpacho with more texture a blender or immersion blender will make the gazpacho smoother.
Blend in the olive oil. With the blender running, stream in the olive oil. This helps it emulsify more evenly into the soup.
Taste and adjust the seasonings. Taste the soup. Add salt or vinegar to taste. If youɽ like it thinner, blend in a little water.
Chill the soup. Transfer the soup to a storage container and refrigerate until chilled. This soup often tastes better the second day after the flavors have had time to settle with each other. Serve the soup garnished with reserved vegetables.
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.
Easy gazpacho soup recipe
I have a serious question for you all.
First, let's talk about what gazpacho is. Just in case it's not in your usual wheelhouse of summer recipes. Gazpacho is a raw veggie soup served cold, usually with tomatoes as the base. So basically, we puree the crap out of veggies and turn them into liquid. Then call it soup and make it seem fancy. Nobody's the wiser.
I make up gazpacho in the summer and keep it in the fridge for a quick snack for the kids afterschool. I love gazpacho because serving it cold is best which means no worries about making a batch in advance and stashing it away for later. It is also naturally gluten-free and friendly for so many, many diets!
Everyone that makes gazpacho has a favorite variation of the veggies they put in. The recipe I'm showing you today is just a basic, standard gazpacho recipe waiting for you to adjust it to your families preferences. Usually you want to use tomato and cucumber in all your recipes because of the liquid content they have. From there, add in a carrot or radish. Perhaps you like hot sauce or bourbon in yours? Go for it!
Whatever you choose for your ingredients your next step is to pop them all in your food processor or blender and puree the crap out of them. Add your olive oil, vinegar, and red wine (if you choose) at the end, pour it into a container and pop it in the fridge. Forget that soup. Go read a book or drink a glass of wine. Come back several hours later and it will be perfect and ready for you to look fancy schmancy!
My kids love eating gazpacho after-school with BBQ Goldfish® Puffs. They just add a whole new level of fun in gluten-free form (bonus!). Frankly, they also love the combo of BBQ with the gazpacho. It's all sorts of yummy! Levi puts the Goldfish Puffs in and lets them sit and marinate for a while before eating. I prefer to dip them in and eat them one by one. And Katie dumps them into her gazpacho and eats it right away. Either way . it's delicious!
So, let's ask the question again .
I hope that now the answer is a big ol' fat YES!! With a giant Y and ES. Because it's so stinking easy it would be a shame not to!
Golden Tomato Gazpacho
Originally gazpacho was a peasant dish, made with leftover bread, garlic, water, olive oil and vinegar. But when Spanish explorers returned from the New World with tomatoes and peppers, gazpacho evolved into the summer soup we know today.
Yellow Tomato Gazpacho
This gazpacho is a foolproof recipe, but, tasting it, you𠆝 never know how easy it is to make. As long as you have a blender (it doesn’t work as well in a food processor) and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.
Yellow Tomato Gazpacho with Olivata Croutons
Yellow tomatoes give chef John Fleer’s “summer in a cup” soup a refreshing tang leftovers can be frozen in an ice-cube tray and added to Bloody Marys.
- 10 oz of bread
- 21 oz. of tomato
- 2 cloves of garlic
- 2 onions
- 2 red and green peppers
- 1 cucumber (optional)
- 7 tablespoons of oil
- 2 tablespoons of vinegar
- 1 1/2 tablespoon of water
- Cumin (optional)
In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.
Basic Gazpacho - Recipes
Well. I´m a bit scared now, because it may seem that I´ve taken on the mantle of a gazpacho maven, which I´m not. Then again, thirty one years of drinking gazpacho by the gallon every summer must count for something.
The thing is, in Spain debates over what constitutes the ur gazpacho can get more than a little heated, but the contested points are details. Everybody agrees on the essentials, which, as I said before, are a cold soup, smooth, made mostly of tomatoes.
I´m once again hampered by not being a photo blog, but to put it simply, here is a simple yes and no of gazpachos. No offence, I´m sure the no was yummy, just not the ur gazpacho, is all I´m saying.
The thing with gazpacho recipes, aside from idiosincracies, and there are many, is that it´s hard to give accurate measurements. Tomatoes play a huge part, and it´s hard to gauge how juicy they may be. You´re going to have to trust your instincts just a little.
Here´s a basic recipe, taken from Rosa Tovar´s Las claves de la cocina.
1 kg of ripe gazpacho tomatoes (plum)
1/2 a green pepper
1/2 a peeled cucumber
a wedge of onion
1 or two garlic cloves
a handful of stale bread
Sherry vinegar, 4 or 5 spoonfuls
1/2 cup olive oil
1 cup water
Soak the bread in water.
Meanwhile, roughly chop the tomatoes, cucumber, onion and pepper, and blend them with the cup of water.
Squeeze the bread, and in a smaller bowl, blend with the garlic, vinegar, oil and salt.
Then add this mixture to the vegetable one, blending all the time. ( stick blenders are a favourite tool over here)
Strain.Leave to chill, and voilá.
Now, mostly everyone would agree on this gazpacho, but mostly everyone would have some twist of their own. I´ll give you mine:
1-I use red pepper instead of green. This is because when I mix red paint with green paint, I get brown, so I prefer to mix red and red and have a prettier red. I´m fully aware that this is not a valid culinary reason, more of an occupational quirk, but there you go.
2-I don´t put onion in, and cut down the garlic to as little as half a clove.
3-I put more water in, two cups. And if I´m in a hurry and don´t have time to chill the soup, I crush ice, as for daiquiris, so that it cools inmediately, without being later watered down with ice cubes.
4-I usually throw in a spoonful of sugar. If I do it with tomato sauce and tomato soup, why not with gazpacho?
5-I don´t use bread, and I use less oil. This results in something less emulsified, less orange, more pink, more fresh and light, and yes, more like vegetable juice.
6-Most importantly, I blend everything at once. It´s much more convenient that way. And then I strain it. I don´t agree with people who insist that a very powerful blender, like a Thermomix, makes this step unnecessary. It´s only three minutes, and it makes it a million times better, trust me.
So you see, this can be played pretty fast and loose with. But only up to a point.
The gazpacho variations
Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to bear fruit.
Summer’s sun is turning the tomatoes crimson. They’ll soon be gloriously ripe and sweet. I’ve got the first crinkly, thin-skinned green peppers and fat cucumbers, as well as the onions and garlic harvested earlier. A jug of my own extra-virgin olive oil, a chunk of stale bread and tangy lemon juice complete the ingredient list for the season’s first gazpacho.
The recipe is ever so simple. I whirl the ingredients in a blender, sieve out the bits of skin and tomato seeds, thin the gazpacho slightly with cold water, then pour it into a tall glass and serve it neat — no restaurant-style garnishes. My garden gazpacho is the perfect antidote to an Andalusian summer. Cool and refreshing, it’s a light lunch or an afternoon pick-me-up.
Gazpacho, in southern Spain, is older than tomatoes. It probably derives from a Roman dish, a simple gruel of bread and oil. The name “gazpacho” may come from the Latin caspa, meaning fragments or little pieces, referring to the bread crumbs that are an essential ingredient. The Moorish-Arabic influence is evident too, especially in some of the variations on the basic theme, such as a white gazpacho made with ground almonds.
None of those forerunners of gazpacho contained tomatoes, considered basic today. That’s because tomatoes were unknown in Spain until after the discovery of the New World.
Gazpacho belongs especially to Andalusia, southern Spain. Here day laborers working on big estates, in vineyards, olive plantations, citrus groves, wheat fields or cork forests received rations of bread and olive oil for their meals. Bread soaked in water made a simple soup, to which was added oil, garlic and salt for flavor, plus whatever fresh vegetables were available — tomatoes, peppers and cucumbers in the summer. Everything was pounded together in a mortar or dornillo, a large wooden bowl. Gazpacho provided nourishment, quenched the thirst and sustained a body working in the hot sun.
From these peasant beginnings, gazpacho has become quite the cosmopolite, appearing on the menus of sophisticated restaurants in many parts of the world. Recipes from abroad sometimes call for tomato juice, beef broth, ketchup or chile-hot salsa. Unfortunately, something is lost in the translation — namely, the freshness of gazpacho made with raw ingredients.
This is not to say that you can’t experiment with the basic gazpacho. For instance, chopped basil — which no self-respecting Andalusian housewife would add to gazpacho — is a nice addition, and a dash of piquant Tabasco adds pizazz.
Innovative chefs have had some fun with gazpacho, foaming it, gelling it, adding luxury ingredients such as shrimp and lobster. Chef Dani García (his Marbella restaurant, Calima, has one Michelin star and his tapas venture, La Moraga, will open in Manhattan this year), makes a cherry gazpacho garnished with a drift of queso fresco “snow.”
José Andrés, chef of the Bazaar restaurant in Los Angeles, attributes his very authentic gazpacho recipe to his wife, Patricia, who is from Andalusia. He jazzes it up by using yellow and green tomatoes in place of red ones. He also specifies Sherry vinegar to give the soup its tang and, in one version, a bit of sweet oloroso Sherry to balance the tartness.
If there is a single essential ingredient in gazpacho it is extra-virgin olive oil. The oil contributes flavor and, in combination with bread, turns the cold soup into a thick, creamy emulsion. Raw tomato puree is a reddish-pink in color, but the olive oil-bread emulsion turns it a pale, creamy orange.
Add even more bread in proportion to the tomatoes and omit the water and you achieve a thick gazpacho “cream,” called salmorejo or porra. Salmorejo is served in individual ramekins as a starter, garnished with thin strips of Serrano ham and chopped hard-cooked egg. It also makes a great party dip, accompanied by breadsticks and vegetable dippers.
The basic oil and bread emulsion is also the starting point for white gazpacho, such as ajo blanco con uvas, literally, “white garlic with grapes.” Made with ground almonds, garlic, bread, olive oil and vinegar and garnished with grapes, this cold soup comes from the rich Moorish-Arabic heritage. More than the sum of its parts, ajo blanco is both unusual and delicious.
Another white gazpacho, made with pine nuts instead of almonds, is thickened with egg. And, for a non-traditional gazpacho, I use pureed avocados for the soup, with a garnish of diced tomatoes.
Speaking of garnishes, anyone who has visited Spain in the summer has likely sampled restaurant gazpacho, which usually is served accompanied with little dishes of chopped onions, peppers, cucumbers, tomatoes and croutons.
One year, when my garden produced an abundance of cucumbers, I invented a cucumber granita to garnish the gazpacho. Other authentic touches are sprigs of mint, chopped egg, chopped apple or melon. Flavorings are few — salt, but no pepper — garlic, cumin, sometimes sweet paprika — but never hot chile.
How cold is a cold soup? Gazpacho in the fields was made with cool spring water. Even today, purists won’t put gazpacho in the fridge, as chilling damps down the sweetness and fragrance of fresh-picked tomatoes. I serve gazpacho, made with cold water, without further chilling — but I refrigerate what’s left for enjoying at a later time. White gazpacho also can be served either room temperature or chilled.
I serve gazpacho in ceramic bowls, in mugs or, if diluted, in glasses. Think of it as “liquid salad,” to be served as a starter or alongside a main course. Gazpacho goes especially well with fried fish, with omelets or with foods from the grill. It’s often served as a merienda, an afternoon pick-me-up or snack. I put chilled gazpacho in a Thermos to take on picnics, easy to serve in paper cups. Gazpacho or ajo blanco shooters are great tapa party fare.
A Spanish refrain says, “De gazpacho no hay empacho”: There’s never too much gazpacho. While my tomatoes are in season, I’m happy to serve gazpacho every day. By the end of summer, when the tomatoes are gone, I’ll be gathering almonds and cutting grapes to make ajo blanco. And, in the winter, there’s hot gazpacho with sour oranges — but that’s another story.
It’s the time of year people are enjoying the bounties of their gardens, or in my case, the bounty of friends’ gardens. When I get lucky enough to score fresh tomatoes and cucumbers, I make gazpacho.
Whether the produce comes from your backyard, your friend’s backyard, a farmer’s market, or your local grocery store, this combination of flavors in a cold soup is refreshing on a hot summer evening. While ripe-from-the-garden tomatoes are ideal, you can also expect good results with Campari, Roma, cherry, and grape tomatoes.
I’ve never made this recipe the same way twice, partly due to what veggies I have on hand, and partly because I like to taste test recipes to see what we like best. Fortunately, we’ve liked every variation so far. Add whatever optional veggies you like to the basic ingredients to make this recipe your own.
Preparation time: 20 minutes Total time: 2 hours and 20 minutes
Serves: 4 to 8 depending on the amount of optional ingredients
Ingredients for basic gazpacho:
- 1 lb tomatoes, peeled, seeded and diced (peeling is optional, see note in directions below)
- 1/2 English cucumber, diced or 1 medium garden cucumber, peeled, seeded and diced
- 1/2 red or white onion, diced
- 1 red, yellow or green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 tbsp parsley, sliced thin
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 stalks celery, diced
- 8 radishes, diced
- 1 jalapeno, seeded and diced
- 4 cups tomato juice or V-8, depending on your preference (I like half tomato juice and half Hot and Spicy V-8)
- I lime, juiced
- 1 tbsp traditional balsamic vinegar
- 2 tsp Worchestershire
- 1 avocado, diced
- 1/2 cup grated cheddar cheese
- Fresh basil or cilantro, sliced thin
Some gazpacho recipes say to peel the tomatoes. That may not be necessary depending on the type of tomato you are using. Don’t bother if you are using cherry or grape tomatoes. For my tastes, Campari tomatoes are fine without peeling them. For tougher skinned tomatoes, like Roma and plum, it might be worthwhile to peel them.
To peel tomatoes, make a shallow X on the bottom of each one with a sharp knife. Put enough water in a saucepan to cover the tomatoes. Bring the water to a boil. Using tongs, plunge the tomatoes into the boiling water for 15 to 20 seconds. Remove tomatoes to an ice bath. After about 1 minute, you should be able to lift the skins off easily starting at the X.
Make a shallow X on the bottom of each tomato.
To seed tomatoes, cut them in half from bottom to top. With your fingers or a spoon, scoop out the seeds.
The smooth gazpacho on the left contains the basic ingredients adding V8 to the one on the right made it thinner and redder in color.
Choose smooth, slightly chunky or chunky gazpacho
Before you start cutting veggies, decide if you want smooth, slightly chunky, or chunky gazpacho. Making smooth soup is easiest. Put moderate-sized pieces of veggies into the blender, flip a switch to puree it for a couple of minutes, and you’ve got soup. If you want it slightly chunky, dice about half of the veggies, then throw the rest into a blender. If you want it chunky, dice all the veggies into small pieces. For slightly chunky and chunky soup, add tomato juice and/or V8 until you have the consistency you like.
This chunky gazpacho and the slightly chunky gazpacho pictured at the top of this post both contain all of the basic and optional ingredients.
Mix all ingredients together, cover and refrigerate for 2 hours or overnight. Serve cold.