Cool off with this easy 10-minute gazpacho recipe. Prepared with sun-ripe tomatoes and other summer vegetables mixed in a blender with other seasoning, this chilled soup is super refreshing and bursting with fresh-from-the-garden flavors. This is truly the BEST gazpacho recipe you can ever dream of!
If you’re like me, you probably want to avoid turning on the oven as often as possible in summer. Instead you like easy peasy breezy summer salads and other quick recipes to help you cool off. Among all summer recipes, gazpacho is one of my favorites, and is also perfect to use up overloads of sun-ripe vegetables in the end of summer.
With just a few basic ingredients, a strong blender and 10 minutes ahead of you, you can whip up the most delicious gazpacho recipe that will impress friends and family. There are many gazpacho recipes available on the web, but I’m sharing here my very own version, super simple, straightforward, and packed with flavors. I hope you enjoy!
Ingredients you need:
- Ripe tomatoes
- ½ cucumber
- 1 green bell pepper
- ½ small red onion
- 2 cloves garlic
- 1 slice of stale bread
- Olive oil
- Red wine vinegar or balsamic vinegar
- Cumin, salt and pepper
Tips to make the best gazpacho possible:
- Use perfectly ripe tomatoes. Gazpacho is really easy to make but the results can differ considerably from one gazpacho to another. This is why it is important to not compromise on the quality of ingredients and in particular tomatoes, that are here the star of the show. Use them sun-ripe, plump and heavy.
- Don’t forget the bread! This is something we tend to forget, but bread is a key ingredient in an authentic gazpacho recipe. It brings some additional texture to the soup. Use a stale or day-old slice of white bread, baguette or sourdough bread. For a gluten-free gazpacho, consider using gluten-free bread.
- Allow time to chill before serving. The gazpacho flavors will develop as the soup is chilling. This is why I recommend to make it a few hours in advance and if you can even the night before serving.
Should you blanch and peel the tomatoes?
I found both versions for a gazpacho: you can either blanch and peel the tomatoes or use them as is, i.e. raw with skin on. I tried both versions with fairly acceptable results. So I went for the easiest version: without the blanching and peeling process. That being said, you can absolutely try the other version. To do so, simply place the tomatoes in a pot of boiling water and boil for about 40 seconds or so, then take them out with a slotted spoon. Let them sit to cool for a few minutes, then peel the skin off.
What to serve with gazpacho?
Once chilled, you can pour the gazpacho straight to a glass and enjoy as is, add optional garnishes or serve along with other dishes. Find below a few examples to serve your gazpacho:
- Optional garnishes: store-bought or homemade croutons, fresh herbs, a drizzle of olive oil, finely diced tomatoes, red onions and bell pepper.
- Serve along with a Simple Cheese Board and a few slices of Homemade No-Knead Bread or why not Multiseed No-Knead Bread.
- Add Strawberry Tomato Bruschetta or these Eggplant Rolls Filled with Hummus if you wish!
- Or maybe this Mediterranean Pizza Star Ring.
- You’ll also love these Caprese Croissant Sandwiches.
- Bring it for picnic and serve along with this Red Onion Gorogonzola Quick Bread or this Savory Zucchini Bread with Goat Cheese.
Can you freeze gazpacho?
Absolutely! You can make batches of gazpacho, place in airtight containers, freezer bags or even ice cube trays and freeze for 3 to 6 months. To thaw, place in the refrigerator the night before and let thaw slowly (do not try to speed up the process in any other way). If your gazpacho looses some texture during the freezing and thawing process, simply blend it again a few seconds in your blender and using a hand mixer, and add a splash of vinegar to enhance the flavors.
More chilled soups you’ll love:
- Cucumber Avocado Gazpacho with Goat Cheese
- Zucchini Ricotta Soup with Mint (enjoy warm or cold)
- Roasted Red Pepper Tomato Soup (enjoy warm or cold)
Lastly, if you make this Easy 10-Minute Gazpacho, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
Cool off with this easy 10-minute gazpacho recipe. Prepared with sun-ripe tomatoes and other summer vegetables mixed in a blender with other seasoning, this chilled soup is super refreshing and bursting with fresh-from-the-garden flavors.
- 2 pounds (1 kg) ripe Roma tomatoes, cut into quarters and cored (about 6 medium tomatoes)
- ½ English cucumber, chopped
- 1 medium green bell pepper, chopped and cored
- ½ small red onion, peeled or ¼ large red onion
- 2 small garlic cloves (or 1 large clove), peeled and minced
- 3 Tablespoons olive oil
- 2 Tablespoons red wine or balsamic vinegar
- 1 teaspoon fine sea salt
- ½ teaspoon freshly-cracked black pepper
- ½ teaspoon ground cumin
- 1 thick slice of stale white bread, crusts removed and soaked
- Add all the ingredients (except for the bread) in a blender or food processor and puree for 1 minute.
- Add the bread, and mix again until the soup reaches your desired consistency. If it’s too thick, add a little water and blend again until you reach the desired texture. Season, then taste and adjust seasoning as needed.
- Refrigerate for 3 to 4 hours, or until completely chilled. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or glasses. Top with olive oil and a garnish of fresh basil or cilantro. Enjoy!
Cette recette donne environ 2 litres de gaspacho.