Gazpacho

Tomatoes are in da house! Or garden, or market. Summer’s bounty is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho. It’s a chilled tomato and vegetable soup, perfect for sweltering summer days.

Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce.

Make sure you use only the best, freshest ingredients for this soup.

Great served with chopped avocado and crusty bread!

Updated from the recipe archive, first posted 2006.

Gazpacho Recipe

  • Prep time: 25 minutes
  • Yield: Serves 8
Yum

Ingredients

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

Method

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

 

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Many thanks to my dear friend Marjorie for passing along this recipe, adapted from her Delicious Decisions Junior League of San Diego cookbook.

Gazpacho

Showing 4 of 48 Comments

  • elise

    This more Authentic Spanish version of Gazpacho came in from reader Joao Pedro. Thanks Joao!

    I do love your site , this is why I feel the impulse of writing you to tell “my idea” of what a gaspacho is in my country .
    Even here we have different versions of it . For instance there are persons who do not use the blender and make it almost like a very tasty ice cold water with lots of pieces of vegetables and bread on top . There is also a very good version in wich whole red grapes are added in the end , etc . Excuse me for any english mistakes

    5 ripe tomatos seeded and peeled
    1/2 cocumber seeded and peeled
    1/2 onion
    1 piece of garlic
    1/4 green pepper
    2 slices of bread (sourdough bread ) – 2 ou 3 days old if possible
    1 teaspoon of oregano
    4 tablespoons of olive oil
    2 tablespoons of red wine vinegar
    sal & pepper
    1/4 l of ice cold water

    The cucumber is to be sliced and put in water with salt for 30 minutes . The pepper piece must be burned in order to remove the skin .

    Put all the vegetables in the blender and make it work for while before adding the bread in pieces .
    Mix it all very well , and then add the oil , vinegar , oregano , salt , pepper and water . Mix again and
    taste because you might find that it’s necessary to add more of any of the last ingredients .
    It should not be thin , must be cold ( you can add ice ) and have a strong flavor .

  • Katie

    I just wanted to mention, since this recipe is classified under “Vegetarian,” that most Worcestershire sauces contain anchovies. I just learned about the fish base a few weeks ago and was dismayed.

  • Anonymous

    Hi Elise–I live in Phoenix and live on gazpacho all summer long…a summer staple. Given it is a staple I have developed a very streamlined recipe, surely not authentic but quick nutritous and good. Since it is really a personal favorite would like to share the idea behind “quick n easy” gazpacho: Thanks!

    Start with V-8, use about 1 c. per person (in the blender)
    Add 1/4 onion/person
    Add 1/4 sweet red pepper/person
    Add 1/2 cucumber/person
    Salt, pepper, vinegar, olive oil to taste…
    Blend gently

  • sandy

    I like to substitute the tomato juice for Clamato juice, it gives it a great flavor.

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