Easy Gazpacho

When it’s steamy outside, and you don’t feel like firing up the oven to cook a meal, it’s always nice to have a container of gazpacho on hand. To make gazpacho, you simply combine a few ingredients in a blender and let the mixture chill in the fridge, then serve it cold. It’s super-easy, and the results are refreshing and altogether delicious. Gazpacho makes for a great party appetizer, an icy summertime snack or a tasty meal all on its own (provided that you serve it with some good crusty bread, of course).

Gazpacho Recipe Ingredients

• Tomato juice: You need some liquid to bring gazpacho to the right consistency, but not too much. Gazpacho should be creamy and thick (almost fluffy), not thin and watery.
• Tomatoes: Because gazpacho is heavy on tomatoes and doesn’t require any cooking, you’ll want to make sure your tomatoes are as fresh and ripe as possible. Now’s the time to snag those local heirloom tomatoes from the farmer’s market (or your garden).
• Cucumber: As with the tomatoes, be sure to use farm-fresh cucumbers here, not the watery kind from the grocery store.
• Onion: If you’re not using a blender, it’s important to chop the onion finely (this goes for the other ingredients, too, but the onion in particular is too strong when it’s not finely chopped).
• Garlic: Garlic adds a necessary bite to this dish. Don’t use much more than the recipe calls for, though, as it could make everything taste bitter.
• Olive oil: Olive oil helps give your gazpacho its creamy texture. Don’t be afraid to drizzle the finished product with a glug of olive oil, as well, especially if the gazpacho still looks a little watery.
• Cider vinegar: Cider vinegar does the important work of exaggerating the tomatoes’ acidity, which gives gazpacho its deliciously zesty flavor. Sherry or red wine vinegar would also be fine to use here.
• Sugar: A slight dash of sugar helps to neutralize the acid in gazpacho. The goal isn’t to make this dish taste sweet; rather, it’s about rounding out the flavors.

Directions

Step 1: Combine the ingredients

In a large bowl, combine all the ingredients. Cover and refrigerate until chilled, for at least 24 hours. Before serving, adjust the seasonings with salt and vinegar, if needed.

Editor’s Tip: Puree your ingredients in a blender to get your gazpacho as smooth as possible. You could also opt to puree half the mixture and chop half to get different textures.

Gazpacho Recipe Variations

• Add peppers: A cubanelle, Anaheim pepper or (as a last resort)  regular green bell pepper would work well here.
• Turn up the heat: You could add jalapenos or a dash of hot sauce if you like your soups on the spicy side.
• Add yogurt: Gazpacho purists may frown at this, but adding a cup of yogurt to this soup turns it into more of a smoothie.
• Top with garnishes: Play around with the garnishes by chopping some fresh tomatoes, avocado, cucumbers and peppers. Toss on some croutons or chunks of bread. Add some chopped basil or cilantro. Whatever you decide, be sure to give everything a nice drizzle of olive oil and sprinkle liberally with black pepper.

How to Store Gazpacho

Store any leftover gazpacho in an airtight container in the refrigerator.

How long does gazpacho last?

When properly stored, gazpacho will last for at least two days.

Gazpacho Recipe Tips

How can I make sure my gazpacho has a super-smooth texture?

If you’re not a fan of chunky gazpacho, the best thing to do is to puree it in a blender.

At what temperature should I serve my gazpacho?

Gazpacho should be eaten ice-cold. Be sure to chill the soup properly before serving.

What should I serve with gazpacho?

A hearty mix of toppings and crusty bread can turn gazpacho into a full meal on its own, but if you want something more, or you’re serving this soup as a starter dish, you’ve got a few good options. A leafy green salad and grilled salmon, shrimp or chicken pair nicely with gazpacho. Grilled cheese and gazpacho is another winning combination.