Gazpacho is such a surprising delicacy. It may not look like much, but this chilled blended vegetable soup that you can make in your food processor is ultra flavorful!
It's also wonderfully refreshing, and one of my favorite ways to cool down on a hot summer day.
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 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.
- To season: I use kosher salt, black pepper, paprika, cumin, and cayenne pepper. You can use smoked paprika if you'd like and maybe add a pinch of dried thyme or oregano.
- You can make this soup as mild or as spicy as you'd like by tinkering with the amount of cayenne pepper you add. I typically add just a pinch, but you can use ¼ teaspoon to make it spicier.
- Use smoked paprika instead of sweet paprika for a smoky flavor.
- If you're not a fan of cilantro, you can use Italian parsley instead.
This is such an easy food processor recipe. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making gazpacho:
- Process the celery, onion, and cilantro in your food processor. (Photo 1).
- Gradually add the remaining ingredients and pulse after each addition to combine. (Photos 2-5).
- Chill the soup for about two hours before serving. (Photo 6).
Olive oil is prominent in this recipe, so it's important to use good olive oil that you really enjoy. It's kind of like cooking with wine. You don't want to use a cheap wine that you would not enjoy drinking.
Whether you use bold-tasting olive oil or a lighter one is up to you (I'm partial to a bold one). But just make sure it's extra virgin and of high quality.
I suppose you could, but I don't recommend it. Gazpacho originated in Andalusia, where summers are hot, and this cold refreshing soup is a great way to combat the heat. The entire point is to eat it chilled - it's certainly part of the charm.
Some people like to make this soup chunky, adding cubed fresh veggies to the soup. I like it pureed and smooth, though it is still a thick, substantial soup.
For the tomato sauce, I like to use Pomi Strained Tomatoes. These Italian tomatoes are delicious and sweet and lack the unpleasant acidic aftertaste typical of many local tomato sauces.
Another excellent Italian brand that's easier to find in American supermarkets is Cento Tomato Puree.
Yes. It's a very thick and substantial chilled vegetable soup. Some actually refer to it as a pureed salad, and I can certainly see why.
You basically puree lots of vegetables, then add enough tomatoes and extra-virgin olive oil to achieve a thick soup consistency.
I usually serve this soup as a first course, and when I do, I find that it doesn't require any additions. But I do like to eat the leftovers for my lunch the next day and make a meal out of it.
Gazpacho is one of those dishes that not only keeps well in the fridge, it actually gets better.
You can keep it for up to four days, covered, in the fridge. And on the second day, it actually tastes better than when freshly prepared! Just remember to give it a good stir before serving.
More Chilled Soup Recipes
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Easy Gazpacho Recipe
- 3 stalks celery roughly chopped (6 oz)
- 1 large red onion peeled and quartered (8 oz)
- ½ cup cilantro (1 oz)
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh garlic
- 1 tablespoon paprika
- 1 teaspoon cumin
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 3 cups canned plain tomato sauce no salt/sugar added
- ½ cup water
- Place the celery, onion and cilantro in your food processor bowl. Process until finely chopped.
- Add the olive oil, lemon juice, red wine vinegar, garlic, paprika, cumin, kosher salt, black pepper and cayenne. Process until combined.
- Add the tomato sauce. Pulse a few times, until well-blended.
- Add the water. Again, pulse a few times, until well-blended.
- Transfer the soup to a serving bowl. Cover with cling wrap and chill in the fridge for at least 2 hours before serving. Mix the gazpacho again before serving.