Gazpacho is a surprising delicacy. A chilled blended vegetable soup that you make in your food processor, it's so flavorful! It's also wonderfully refreshing, and one of my favorite ways to cool down on a hot summer day.
Chilled soups like cold tomato soup and avocado soup are a lifesaver in the summer. When you crave something cool, refreshing, and easy to make, a bowl of chilled soup (or a glass of iced tea) is perfect. This gazpacho recipe is especially easy because it requires no cooking. You simply blend the ingredients in the food processor, chill, and serve.
Ingredients
This is my version of the classic recipe. The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- 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.
Variations
- You can make this soup as mild or 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.
- Add a pinch of dried thyme or oregano.
- If you're not a fan of cilantro, you can use Italian parsley instead.
Instructions
This is such an easy food processor recipe. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making my version of gazpacho:
Process the celery, onion, and cilantro in your food processor.
Gradually add the remaining ingredients and pulse after each addition to combine.
Chill the soup for about two hours before serving.
Expert Tips
- The olive oil is prominent in this recipe, so it's important to use a good one. It's like cooking with wine. You don't want to use a cheap wine that you would not enjoy drinking. Whether you use a 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.
- Chilling this soup is very important. It won't be as good if you serve it at room temperature.
Recipe FAQs
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.
Some people like to make this soup chunky, adding cubed fresh veggies. I like it pureed and smooth, though it is still a thick, substantial soup.
I like to use Pomi Strained Tomatoes. These Italian tomatoes are delicious and sweet and lack the acidic aftertaste typical of many U.S. sauces. Another excellent Italian brand that's easier to find in American supermarkets is Cento Tomato Puree.
Having said that, if you can't find these specialty brands, it's fine to use any canned tomato sauce.
Yes. It's a 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.
Serving Suggestions
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.
So I make myself a bowl, and it's a lovely summer lunch, tasty and filling. Sometimes, I serve it with jalapeno cheese crisps, almond flour crackers, soft pretzels, or garlic bread.
Another way to make it more substantial and filling is to add protein in the form of grated hard-boiled eggs, grilled chicken breast, or even fish such as grilled halibut.
Storing Leftovers
Gazpacho is one of those dishes that not only keeps well in the fridge - it actually gets better.
You can keep it in an airtight container in the fridge for up to four days, 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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Recipe Card
Easy Gazpacho Recipe
Video
Ingredients
- 3 stalks celery - roughly chopped; 6 ounces
- 1 large red onion - peeled and quartered; 8 ounces
- ½ cup cilantro - 1 ounce
- ¼ cup olive oil - extra-virgin; see notes below
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh garlic - minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 2 teaspoons Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 3 cups canned tomato sauce - no salt or sugar added
- ½ cup water
Instructions
- 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 it with cling wrap and chill it in the fridge for at least 2 hours. Mix the gazpacho again before serving.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- The olive oil is prominent in this recipe, so it's important to use a good one. It's like cooking with wine. You don't want to use a cheap wine that you would not enjoy drinking. Whether you use a 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.
- Chilling this soup is important. It won't be as good if you serve it at room temperature.
- 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 tastes better than when freshly prepared! Just remember to give it a good stir before serving.
Nutrition per Serving
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Barbara says
I always thought cucumber was a staple in gazpacho.
Vered DeLeeuw says
Hi Barbara,
Not in my version, but you can add one grated English cucumber.