Best Gazpacho Recipe (2024)

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Lori

I've made this twice. The first time I strained it, per recipe. It was good, seemed more like juice than gazpacho. Would probably be good with a little vodka and Tabasco. But I missed the fiber, so the next time I puréed the heck out of it, but did not strain. I liked it better. Drank the vodka straight. :)

Alicia

I am from Madrid but spent almost all the summers before I was 28 yr-old in Andalucía, where I own a place. Your recipe is pretty accurate but I want to give you some feedback. First of all, I definitely use less oil. We also add a pinch of cumin and we leave half the peel of the cucumber on for better digestion. Last, we add the white center of days-old bread (a third or half of a French baguette-like) soaked in vinager, to the blender. The bread makes it really creamy, great use of old bread!

Tom

In short: Strain the soup. I learned by experience.

The first time, it seemed so nicely liquified, using the Vitamix, that I served it as was, seemingly delicious.

The second time I strained it and the soup was transformed. The flavors so precise, unusual in purity, they required no garnish, no drizzle, no crouton. The guests were in unanimous agreement on this point.

Other notes: go a bit shy with the sherry vinegar and salt, you can add more later if needed. A little goes a long way.

Alan C Brown

Everyone liked it. A cautionary note- if you make it in the food processor, there is a reason for that Fill line marked at the bottom third of the plastic container - makes a big foamy mess all over your counter if you just fill the whole thing up with the ingredients and process away assuming nothing will run over.......

Patricia

Ok,this is the second time that I made this with....hold your breath!! Canned San Marzano tomatoes! Gasp,cough,cough!! Turned out excellent each time and what a saver of time. Did not strain and I also put in a squeeze of tomato paste for good measure. Perfect!! Chilling now in the fridge, cheers!

Momo

Surprisingly authentic compared to most recipes. Not sure the onion belongs. Be careful with the pepper....omit if cubanelles are not available. A regular green bell pepper ruins the gazpacho.

Helen

This is indeed how we make it in Seville! A few things-Smaller, sweeter varieties of tomato are usually better (juicy, not meaty...no beefsteak for example).-Flash boil the tomatoes to peel them (along with coring them) and you'll save yourself the step of straining, which some people say takes away from the flavor.-Remove the germ from your garlic, or you'll be tasting it all night.-The part about chilling at least 6 hours is bologna.. just chill till cold or stir in ice cubes.

Sue

Great recipe and very authentic to what I enjoyed in Barcelona. After rough chopping the vegetables (and by the way I prefer without the onion), I salt and leave for about an hour. This develops a ton more flavour. Then puree, making sure to add oil very slowly for a good emulsification. Finally I reserve small amount of the vegetables to fine chop and add at the end for a bit of texture (only if you're going to eat from a bowl rather than drink from a glass).

mchristiekroll

Gaspachamole. I added a dead ripe avocado and it whips into something airy. Doesn't need to be strained. Top with chimichurri as garnish. Not sure if it's soup, sauce or dip, but gracious it is good. Going to try it on polenta.

Kate

My go-to cold soup cheat: Left over tossed salad, clove of garlic, plain yoghurt. Blend. Done

Chula

It's the real deal, this recipe. My mother in law living in Tarragona, Spain taught me to make it like this. Sometimes leaving out garlic, depending on the guests. I use a deep red bell pepper when I make it in the early summer, to sweeten the taste, when the tomatoes are still not fully ripened.

Eddie

I've made this recipe several times, and it seems to separate whenever the tomatoes, onion and/or cucumber are especially juicy. The thing to do, especially when working with ripe ingredients, is to add the olive oil in step 2 very, very slowly, making sure it fully emulsifies before adding more. On the other hand, if the gazpacho separates in the fridge, just give it a good stir with a wooden spoon before serving. It's still just as delicious (and nobody is any the wiser!).

Steve Muni

If you can't get cubanelle peppers, you might try an Anaheim. Or use some sweet red pepper instead.

Nicole Gardner

This is actually a great emergency dish: you don't need 6 hours ...

Once (emergency) I made it at 6 pm, put it in a metal bowl in the freezer, stirred twice, and enjoyed it an hour later (after stirring well to melt and incorporate the tiny frozen bits).

Also, if your tomatoes are not perfectly ripe and flavorsome, you can cheat by adding a bit of high quality tomato paste.

Straining makes this exceptionally lovely on the tongue.

sheila

I never liked gazpacho until we made this today from the first to ripen of our bumper crop of tomatoes. I could live on it, and might, expecting radiant health and a welcome weight loss (except on days I add vodka to it). Made exactly as written, using a Vidalia onion, cubanelle pepper and finishing it by liquefying in a standing blender. I prefer to drink it, and wouldn't add bread, which would dilute the pure and perfectly balanced vegetable flavors, and make it heavy. Thank you, Julia!

Fred

The suggestion to use a 28 oz can of San Marzano tomatoes is excellent! Makes this so easy. I have a sturdy blender that goes to liquify. I do 30 seconds on the medium setting, 30 on the next highest, then a minute on liquify. Then I slowly stream in the olive oil. I don't strain and it is so delicious. People rave over this.

Greg

I follow almost exactly, but use cherry tomatoes for the most of the tomatoes, plus a couple very ripe if available. Regular bell peppers work fine, plus add a small bit of a more picante fresh pepper if you want the punch. Also, I filter first, then return it to the blender to add the salt, vinegar and oil. Sometimes a little more salt and or vinegar is needed. The strainer and the food mill both work for filtering.

Manuela

She forgot the slice (or more if you like it thicker) of day old bread soaked in water until soft, then squeezed and blended with the other ingredients. The bread is important!

Dottie

Having just returned from Seville with a recipe from the chef/owner of Azotea there for the absolute best gazpacho I've ever tasted, i was delighted to find almost his exact recipe here. My replica of the one here was almost identical but a bit bitter so I added the 2 raw carrots his recipe included. No more bitter taste! His recipe calls for plain old white vinegar, which I'll use the next time I make gazpacho.

Naomi

Has anyone tried freezing this?

Lane

I’ve made this recipe 5-6 times in the last few months. I use 3 cloves garlic (i and my family like garlic); I’ve made it with the 1/2 cup olive and (or a richer version) with a cup of olive oil. I’ve added a cup of course chopped celery. This last time, I added a tsp of aged (thick) balsamic vinegar—for a touch of sweetness to bring out the tomato flavors. All good.

Cat

I used what I had on hand, which was:1 pint cherry tomatoes 1/4 onion1/3 c jarred giardiniera + some liquid1/4 tsp sherry1 clove Salt + olive oil

JLK

Had to make this while we were just in Surprise Summer in September... WOW!No straining but I did throw in a day old piece of garlic bread plus all of the other ingredients except that I did not have a pepper so I added a hit of hot sauce- that did the trick. I will make this again and again. Thank you Julia!

Karin

Love, love, love this recipe!

Great And Easy

I am obsessed with this soup during tomato season. I have been making it twice a week. Its the Platonic ideal of cold soups.

Russ

Delicious! I did strain it and loved it that way. But I can see either strained or unstrained working well. I did find that a custard cup worked better than a spatula to push the liquid thru the strainer. A small bowl or flat bottomed drinking glass would also work well

matt t

I can’t count how many times I’ve made this. Great every time. Fresh vegetables and good sherry vinegar are key. I don’t bother straining and barely chop anything (just enough to get it all to fit in the vitamix)

Great And Easy

My home is divided on this soup. My wife and 6 year old son are not fans while my 4 year old daughter and I love it. I always have some in the fridge for the 2 of us during tomato season. It is so eąsy and wonderful if you have great ingredients.

Carol

We love this! I've made both strained and unstrained versions and we like both equally but differently.

b brown

I love this recipe. When I finally get ripe tomatoes here in Seattle, I make this as often as I can. So easy, so delicious, especially with good quality sherry vinegar. I don't strain it, I do peel my cucumbers, will use a mild chili if I can't find a Cubanelle.

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Best Gazpacho Recipe (2024)

FAQs

Should you peel tomatoes for gazpacho? ›

We peel our tomatoes. It's easy and develops a much better texture (especially if you don't have a high-powered blender). It's not 100% necessary, but after making quite a few batches of this soup, we've noticed that those made with peeled tomatoes have a much more pleasant texture.

Is gazpacho really healthy for you? ›

This nutrient-rich dish contains vitamins A, C and K, along with potassium and folate, which play a supporting role in immune function and overall well-being. It's heart-healthy and low in calories.

What is used as a thickening agent in gazpacho? ›

The quick answer is raw tomatoes — along with uncooked peppers, onions, garlic, olive oil, vinegar, and stale bread used as thickener — although the relatively newfangled addition didn't come about until the 19th century, after the discovery of the Americas.

Does gazpacho taste better the next day? ›

Make It Ahead (But Not Too Far in Advance)

Making the chilled soup at least an hour before serving allows all of its flavors to meld together. Don't make it too far in advance than overnight, however, or the soup will start to sour.

How to fix bland gazpacho? ›

Add more vinegar or a squeeze of lemon juice and some more salt. Want a little spice? Add some cayenne or paprika, or some chopped fresh jalapeño. Keep tasting and tinkering until it's the most delicious, refreshing batch of gazpacho you've ever eaten in your entire life (or, you know, good enough for lunch).

Do you remove the seeds from tomatoes for gazpacho? ›

For the ultimate gazpacho, you must peel, seed, dice, salt, and drain really good, vine-ripened tomatoes. But if you don't have time to fuss with fresh tomatoes, try this gazpacho with canned tomatoes. I've found the canned variety makes a fine substitute.

How long does gazpacho last in the fridge? ›

It can be made fairly quickly and will last for a week in your fridge! You will need a hand-blender or smoothie blender. Extra tip: use a Chinese or fine colander to finish and get the smoothest gazpacho.

What protein to serve with gazpacho? ›

Here, we've gathered 15 dishes you can serve with gazpacho.
  1. 01 of 15. Spanish Pan Fried Shrimp with Garlic. ...
  2. 02 of 15. Chicken and Bacon Shish Kabobs. ...
  3. 03 of 15. Potato and Chorizo Mini Quiches. ...
  4. 04 of 15. Spanish Roasted Pork (Pernil) ...
  5. 05 of 15. Spanish Style Albondigas in a Sunny Mediterranean Sauce. ...
  6. 06 of 15. ...
  7. 07 of 15. ...
  8. 08 of 15.
Jun 30, 2021

What 2 ingredients are used to thicken the soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Can you eat gazpacho every day? ›

There is no problem with having gazpacho as a recurring dinner. Many times there is a belief that repeating the same meal for lunch or dinner is not healthy, but strangely enough, when it comes to breakfast or snacks, we seem to forget about it and are more tolerant of repetition.

Why is my gazpacho pink? ›

Andalusian gazpacho has a creamy orange-pink color rather than a clear lipstick red. This is because of the large quantity of olive oil that is mandatory in making delicious gazpacho, rather than take-it-or-leave it gazpacho.

Why is my gazpacho bitter? ›

Removing the skins from your tomatoes and cucumbers will remove any chance of tiny fibrous bits floating in your gazpacho. Additionally, the skins contain naturally occurring flavonoid compounds, which can impart a bitter flavor.

Can you leave skin on tomatoes when making soup? ›

You will want to peel your tomatoes any time you're looking for a completely smooth texture – preparing a hot soup or stew or tomato sauce, for example. A lot of this comes down to preference, though. You do not need to peel your tomatoes if you don't mind the skins.

What happens if you don't peel tomatoes? ›

The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor.

Do you have to peel tomatoes before you can them? ›

It is recommended that the skin of all varieties of tomatoes be removed before canning, including cherry tomatoes. If you have a lot of tomatoes and time is short, they may be frozen with skins on (or removed). When the tomatoes are thawed, the skins will slip right off.

Is it better to peel tomatoes? ›

In a salad or sandwich, you don't need peeled tomatoes. But, if you're making a fresh tomato sauce or stewed tomatoes, the tomatoes should be peeled, cored, and seeded. The result will be a smoother sauce without any seeds, core, or peel in it.

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