Gazpacho is a cold Spanish soup made from blended raw vegetables, traditionally tomatoes, cucumber, bell pepper, onion, and garlic, thickened with bread and finished with olive oil and sherry vinegar. This light version keeps all the bright, refreshing flavor but skips the bread and cuts the oil way down, so it’s lower in calories and carbs while staying silky and satisfying. It’s the perfect no-cook meal for hot days, and it gets even better after a few hours in the fridge.
Ingredients
- 2 lb (900 g) ripe tomatoes, cored and roughly chopped
- 1 English cucumber (about 12 oz / 340 g), peeled and chopped
- 1 small green bell pepper (about 5 oz / 140 g), seeded and chopped
- 1/2 small red onion (about 2 oz / 60 g), roughly chopped
- 1 small garlic clove, minced
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) sherry vinegar (or red wine vinegar)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2 g) ground cumin (optional)
- 1/2 cup (120 ml) cold water, plus more if needed
- For garnish: 1/4 cup (40 g) finely diced cucumber, 1/4 cup (40 g) finely diced tomato, 2 tbsp (20 g) finely diced red onion, a few fresh basil or parsley leaves
Instructions
- Place the chopped tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, sherry vinegar, salt, and cumin (if using) in a large blender or food processor. Work in batches if needed.
- Blend on high until completely smooth, about 1 to 2 minutes. If the mixture is too thick, add the cold water and blend again. The soup should be pourable but not watery.
- Pour the gazpacho through a fine-mesh strainer if you prefer an ultra-smooth texture. Press with a spatula to extract as much liquid as possible; discard the solids. (If you like a rustic texture, skip this step.)
- Taste and adjust seasoning: add more salt or vinegar if needed. The soup should be well-seasoned and slightly tangy.
- Cover and refrigerate for at least 2 hours, or up to 24 hours. Chilling is essential—gazpacho should be served very cold.
- Before serving, stir the soup well. Ladle into bowls or glasses and top with the diced cucumber, tomato, red onion, and fresh herbs. Drizzle with a few drops of olive oil if desired.
Tips
- Use ripe, flavorful tomatoes: The quality of the tomatoes is everything. If fresh tomatoes are not in season, use canned whole San Marzano tomatoes (drained) for a more reliable flavor.
- Don’t skip the chilling time: Gazpacho needs at least 2 hours in the fridge for the flavors to meld. If you’re in a hurry, you can serve it over ice cubes, but the texture will be slightly diluted.
- Adjust the vinegar and salt gradually: Start with the smaller amount and taste before adding more. Cold dulls flavors, so it should taste slightly more seasoned than you think before chilling.
- Storage: Keep gazpacho in an airtight container in the fridge for up to 3 days. Stir before serving, as the solids may settle.
Serving Suggestions
Serve gazpacho as a starter or light lunch with a side of crusty whole-grain bread or a simple green salad. For a more filling meal, top with chopped hard-boiled egg or a few grilled shrimp. It also works beautifully in small glasses as an appetizer for a summer party.
Variations
- Spicy: Add 1/2 jalapeño (seeded if you prefer less heat) or a pinch of cayenne pepper to the blender.
- Herby: Add a handful of fresh basil, parsley, or cilantro to the blender for a bright, herbal note.
- Watermelon: Replace 1 cup (150 g) of the tomatoes with chopped watermelon for a sweeter, more refreshing summer soup.
- Roasted: Roast the tomatoes, pepper, and onion at 400°F (200°C) for 20 minutes until slightly charred, then cool and blend. This adds a smoky depth.
Storage and Reheating
Store gazpacho in a sealed container in the refrigerator for up to 3 days. It is meant to be served cold, so do not reheat it. If it separates, give it a good stir or a quick blend before serving. You can also freeze gazpacho for up to 3 months in a freezer-safe container; thaw in the fridge overnight and blend again to restore the texture.
Frequently Asked Questions
Can I make gazpacho without a blender?
Yes, you can finely chop all the vegetables by hand and mix them with the oil, vinegar, and salt. The texture will be chunky, more like a salad soup. It’s still delicious but not as smooth.
Why is my gazpacho bitter?
Bitterness often comes from the cucumber skin or the white pith of the bell pepper. Make sure to peel the cucumber and remove all seeds and membranes from the pepper. Also, avoid over-blending the garlic, which can turn bitter.
Can I use regular vinegar instead of sherry vinegar?
Yes, red wine vinegar is the best substitute. White wine vinegar also works, but it’s sharper. Start with a little less and add to taste.
Is gazpacho served hot or cold?
Always cold. It’s a chilled soup, traditionally served between 40°F and 50°F (4°C to 10°C). Do not heat it.
Can I add bread to make it thicker?
Yes, traditional gazpacho often includes stale bread. Soak 1 cup (40 g) of cubed bread in water for 5 minutes, squeeze out the excess, and blend it with the vegetables. This will make the soup creamier but adds calories.
How do I make it extra smooth?
After blending, pass the soup through a fine-mesh strainer. Use the back of a ladle to push through the liquid. This removes all the fibrous bits.
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