Best Gazpacho Recipe

Gazpacho is a classic Spanish cold soup that’s perfect for hot summer days. It’s refreshing, healthy, and packed with vibrant flavors from fresh, raw vegetables like tomatoes, cucumbers, bell peppers, onions, and garlic. The best gazpacho strikes a balance between the tanginess of vinegar, the sweetness of ripe tomatoes, and the freshness of vegetables. It’s incredibly easy to make, and because it’s served chilled, it makes for a cooling appetizer or light meal.

Here’s a recipe for the Best Gazpacho you’ll ever taste:

Best Gazpacho

Ingredients:

• 6 large ripe tomatoes, peeled and roughly chopped (or about 4 cups of chopped tomatoes)
• 1 cucumber, peeled, seeded, and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar (or sherry vinegar for more authentic flavor)
• 1 teaspoon Dijon mustard (optional, for a bit of tang)
• 1/2 teaspoon smoked paprika (adds depth)
• Salt and freshly ground black pepper, to taste
• 1-2 cups cold water (adjust for desired consistency)
• 1 tablespoon fresh lemon juice (optional, for extra brightness)
• Fresh herbs, like basil, parsley, or cilantro, for garnish
• Crusty bread, for serving (optional, for added texture)

Instructions:

1. Prepare the Vegetables:

• Start by peeling the tomatoes. You can do this easily by scoring an “X” at the bottom of the tomato and blanching it in boiling water for about 30 seconds, then immediately transferring it to ice water. The skin will peel right off.
• After peeling, chop the tomatoes and set aside.
• Peel and seed the cucumber, then chop it into small pieces.
• Chop the red bell pepper and red onion. Mince the garlic.

2. Blend the Soup:

• In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, onion, and garlic.
• Add olive oil, red wine vinegar, Dijon mustard (if using), and smoked paprika. Blend until the mixture is smooth. If you prefer a chunkier soup, pulse it a few times instead of blending it completely smooth.

3. Adjust the Texture and Flavor:

• Add cold water gradually to reach your desired consistency. If you like a thicker gazpacho, use less water; for a more liquid soup, add more.
• Taste and adjust the seasoning by adding salt, pepper, and more vinegar or lemon juice if needed. Some like a little more acidity, while others prefer it more mellow.

4. Chill the Soup:

• Transfer the gazpacho to a bowl or pitcher and cover it. Refrigerate for at least 2 hours to allow the flavors to meld. It’s best served very cold.

5. Serve:

• Before serving, stir the gazpacho and check the seasoning again, adding more salt, pepper, or vinegar if necessary.
• Ladle the soup into bowls and garnish with fresh herbs like basil, parsley, or cilantro. You can also add a drizzle of olive oil on top.
• Serve with crusty bread or croutons for added texture. Some people like to add a little diced cucumber or chopped tomatoes for extra crunch.

Tips for the Best Gazpacho:

• Tomatoes: The best gazpacho starts with ripe, in-season tomatoes. Look for juicy, sweet tomatoes, as they will provide the soup’s main flavor base.
• Cold Ingredients: For a truly refreshing soup, make sure the vegetables are as cold as possible before blending. You can even chill the individual vegetables or use cold water in the blending process.
• Texture: If you want a smooth and creamy gazpacho, you can strain the soup through a fine mesh sieve to remove any pulp, but many prefer the rustic, chunky texture that comes from leaving it as is.
• Vinegar Choice: Sherry vinegar is the most traditional vinegar used in gazpacho and gives it a distinctive flavor. If you can’t find it, red wine vinegar or even apple cider vinegar will work, but sherry vinegar will give you the most authentic taste.
• Herbs: Fresh herbs like basil and cilantro bring an extra layer of flavor. If you don’t have fresh herbs, a little dried oregano or parsley can also add a nice touch.
• Make-Ahead: Gazpacho tastes even better after sitting for a few hours or overnight, so it’s a great make-ahead dish. The flavors develop and deepen as it chills.
• Serving Variations: Gazpacho can be served as a light appetizer or main dish. It pairs well with grilled meats, seafood, or a simple Spanish-style charcuterie board with jamón and cheese.

Serving Suggestions:

• With bread: Serve the gazpacho with crusty bread or a side of tortilla chips. Some even like to dip the bread directly into the soup for extra flavor.
• Toppings: For extra texture, top with diced cucumbers, red onion, croutons, or a dollop of sour cream or Greek yogurt.
• With tapas: Gazpacho is often served alongside other Spanish tapas, such as patatas bravas, olives, grilled shrimp, or cheese plates.

Gazpacho is the ultimate summer soup, and with this recipe, you’ll get a flavorful, refreshing bowl every time. It’s light, nutritious, and perfect for hot weather or when you want to impress guests with something vibrant and full of fresh flavors!