An Easy Gazpacho Recipe To Get You Through The Summer
There’s nothing like a sip of cold gazpacho on a hot summer day, except gazpacho with a big hunk of crusty bread! If you’re looking for fresh and easy recipes to serve with this traditional gazpacho recipe, try our Roasted Red Peppers topped with burrata and pancetta, our classic Ratatouille, or our Avocado and Melon Salad. This also makes a great appetizer for any grilled recipes, like our Chicken Shawarma Kebabs or Grilled Curry Chicken with Cucumber Salad.
What is Gazpacho Soup?
Gazpacho (sometimes spelled gaspacho), is a soup of fresh blended vegetables served cold. Like many recipes, it varies from region to region (and chef to chef!) but can be characterized as a blend of garlic, olive oil, vinegar, and tomatoes. Gazpacho is primarily associated with Spain and Portugal. Many versions contain stale bread that is blended into the soup–we top ours with croutons instead!
Ingredients You’ll Need To Make Homemade Gazpacho
Roma tomatoes – cored and roughly chopped
Red bell pepper – cored and roughly chopped
English cucumber – peeled and roughly chopped
Red onion – roughly chopped
Garlic cloves – smashed
Extra-virgin olive oil
Sherry vinegar–Sherry vinegar is key to this recipe. It’s made in southwestern Spain from sherry wine, and lends a rich nuttiness that’s different from other vinegars. We love the flavor in Romesco Sauce and for making Roasted Onions.
Kosher salt and freshly cracked black pepper
Cherry tomatoes and croutons for serving
How to Make Gazpacho
Chop. The mise en place for gazpacho ingredients is so easy. Just chop everything with a good knife. We especially like using a small serrated knife to cut tomatoes.
Blend. Combine the vegetables, onion, garlic, olive oil, sherry, salt, and pepper in a blender. Blend until smooth.
Strain. Pour the gazpacho through a sieve into an airtight container. Cover and refrigerate for at least 3-4 hours, or overnight.
Serve topped with a drizzle of olive oil, halved cherry tomatoes, cucumbers, croutons, and more pepper.
How to Store Gazpacho + Tips
Make it ahead! Gazpacho is best served ice cold. You can have it right away, but ice cold is best, and the flavors meld while it chills. We recommend making it ahead and bringing it to a picnic!
As we mentioned, sherry vinegar is a key ingredient. Unlike the high price that sometimes accompanies quality balsamic vinegar, a decent sherry vinegar can be acquired for around $12. We recommend picking up a bottle and using it the next time you make a Simple Green Salad!
This naturally dairy free recipe can also easily be made gluten free by omitting the croutons.
For the die hard gazpacho fans out there, you can freeze it when tomatoes are at their peak freshness and eat it year round. Just store in an airtight container, and label it before you place it in the freezer.
More Easy Soup Recipes From The Modern Proper
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