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Easy Gazpacho Soup Recipe That Will Wow Your Family and Friends

My mother was an excellent cook who taught me a great deal as she cooked from scratch. Today, both my hubby and I enjoy cooking.

Bowl of Cold Gazpacho Soup

Serving of Gazpacho Soup

Serving of Gazpacho Soup

If you are looking for a simple recipe for a wonderful-tasting cold soup made from fresh and healthy ingredients, then this gazpacho recipe will not only satisfy you but will wow your friends and family members when you serve it to them.

It is 100% vegetarian by way of ingredients and is good to eat anytime. But when all the fresh produce is growing and flourishing in the summertime, it is a wonderful way to utilize the bounty of the season.

When gardens have matured and are producing tomatoes, peppers, and cucumbers (as well as other things), often it is a full-time job to keep up with the harvesting and then the preserving of the food or finding people who are eager and willing to take the excess produce off of one's hands.

Ingredients for Gazpacho

Gazpacho Fresh Ingredients

Gazpacho Fresh Ingredients

Spain and Gazpacho

While I had tasted the cold vegetable soup called gazpacho in the past, I never appreciated it as much as when I got to taste it in Spain while on vacation with my husband.

We first tasted gazpacho in Madrid prior to our going to Majorca and Barcelona for the Olympics that year. When we saw how it was prepared, we had it several more times while there and enjoyed it immensely.

Gazpacho recipes vary widely but what we found while in Spain was that most restaurants served the basic blended sauce (soup) but then had bowls of accompanying chopped up tomatoes, peppers, onions, cucumbers, and other accompanying condiments to add to the top of the soup.

One could add as much or as little as one wished to suit individual tastes.

Other Ingredients for Gazpacho

Other Gazpacho Ingredients

Other Gazpacho Ingredients

Gazpacho Recipe

Let me say at the start that this is an easy recipe to adjust to suit what you may have on hand or in your garden...so making substitutions is easy.

All that you will need by way of utensils is a blender, cutting board, and sharp knife, plus a large bowl in which to put the final results which will be refrigerated prior to serving.

Ingredients:

  • 9 medium tomatoes
  • 1 large red bell pepper
  • 1 large English cucumber
  • 1/4 medium to large sweet onion
  • 2 garlic cloves
  • 1/4 cup sherry vinegar
  • 2 teaspoons salt
  • ground black pepper to taste
  • Tabasco sauce to taste
  • 5 to 6 cups tomato juice
  • handful of ice cubes

Veggies in Blender Waiting to be Made Into Gazpacho.

Veggies waiting to be blenderized

Veggies waiting to be blenderized

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Directions for Making Gazpacho

  1. Cut the tomatoes in half and squeeze out the pulp putting it into a blender. Add I/2 of the cucumber chopped as well as the onion and garlic cloves, roughly chopped.
  2. Blender and puree.
  3. Pour into a large bowl.
  4. Proceed to chop what remains of the tomatoes, cucumber and the red bell pepper into small, approximate 1/4 inch pieces and add to the liquid in the bowl.
  5. Add the remaining ingredients (sherry vinegar, salt, tomato juice, Tabasco, and black pepper), and stir.
  6. Refrigerate for 6 or more hours. It gets better with the flavors mellowing and blending as time passes... so this is a recipe that gets even better if prepared a day in advance of planning to eat it.
Tomatoes being chopped for Gazpacho

Tomatoes being chopped for Gazpacho

English cucumber being cut up for Gazpacho

English cucumber being cut up for Gazpacho

Red pepper being prepared for Gazpacho

Red pepper being prepared for Gazpacho

Variations

There are so many variations of gazpacho and the beautiful part of it is that one can find something to suit almost anyone's taste.

If you like more or less of almost any ingredient, adjust it to your taste.

Regular cucumbers work just fine as do many varieties of tomatoes. The tomatoes that I utilized in this chunky gazpacho recipe were (on the vine) Compari tomatoes purchased at Costco. My patio tomatoes growing in our garden are still green and not yet ready to use.

Fresh lemon juice or other vinegars could be substituted for the Sherry vinegar.

Just look around and see what you have on hand or can easily acquire and start experimenting with this recipe. Just be sure that your vegetables are local and fresh for the best flavors.

I topped this chilled gazpacho when it was ready to be served with fresh chives out of our garden. It could also be topped with more of the chopped fresh ingredients or even croutons. Some people add a drizzle of extra virgin olive oil over the gazpacho.

It is so simple a recipe and can be made with little effort but pays off with BIG flavors. Experiment with this gazpacho recipe and make it your own!

This is a perfect recipe for people who think that they cannot cook.

Who said anything about cooking? No cooking is involved in this no fail recipe!

Serving of Gazpacho topped with chives

Serving of Gazpacho topped with chives

Gardening

At one time in my adult life, I had a huge garden! I had watched my grandfather garden when growing up and thought that by osmosis I had acquired the "touch" of knowing just what to do.

For those who have grown tomatoes with any success in the past, you will realize my mistake in planting 43 tomato plants that first year of my inaugural garden in Wisconsin.

There were only the two of us—my husband and me—who lived there! Needless to say, we made many neighbors and friends happy that year plus I learned how to can tomatoes that year. I had grown up watching my mother and grandmother can and preserve food, but as I was a child, I was only an observer at that point in my life.

With 43 tomato plants producing an abundant crop, I quickly became an expert in the canning process and learned to love that popping sound when the lids become sealed after their hot water bath.

Hope that you enjoyed reading this easy to make Gazpacho Soup Recipe that will WOW your family and friends. Now go on ahead and make it and let me know what you think!


© 2010 Peggy Woods

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