This Easy Recipe for Gazpacho is fresh, vibrant and tastes like summer! A tomato-based, chilled soup traditionally accented with a blend of fresh vegetables and vinegar, Gazpacho is the perfect starter for an alfresco summer dinner. And, this particular Gazpacho recipe is tried and true, having been passed down to my good friend Jeanne Saunders from her mother.
It’s been unusually hot in Denver this summer (100 degrees in June!), which makes me crave cool foods – like this quick and easy Gazpacho recipe. While there are numerous versions of gazpacho with differing textures and ingredients, my favorite is this traditional, Andalusian-style recipe. Chock-a-block full of fresh vegetables, this light, easy Gazpacho is the perfect choice on a hot summer night.
Where does Gazpacho come from?
With roots back to the Roman empire, Gazpacho became extremely popular in the Andalusian area of southern Spain as far back as the 1600s. Due in part to its long history, there are many, many different recipes for this delectable soup. In fact, some “gazpachos” don’t even contain any of the traditional ingredients! Moreover, some variations are chunky in texture, while others are smooth.
What’s in a traditional Gazpacho recipe?
Traditional, Andalusian-style Gazpacho calls for tomatoes, cucumbers, onion, peppers, garlic, vinegar and bread. Some versions add oregano and/or basil for additional flavor. The ingredients are puréed to a smooth texture, then chilled before serving.
The recipe below was given to me by my good friend Jeanne Saunders, who in turn got it from her mother. It has all the ingredients of a true Andalusian recipe! Plus, for those of us who don’t always have access to delicious fresh tomatoes, this Gazpacho is made with canned – guaranteeing great tomato flavor every time you make it.
What to serve with Gazpacho
There are numerous dishes you can serve with Gazpacho. So, here are some of my favorites:
- Crab and Shrimp Salad with Curry-Chutney Dressing
- Curried Chicken Pasta Salad
- Asian Shrimp and Brown Rice Salad
- Baby Spinach Salad with Lemon Dijon Dressing (perfect for a light lunch!)
- Lemon-Rosemary Swordfish en Papillote – with a rice or potato side dish and tossed salad
- Busy Night Baked Lemon-Caper Salmon – with a rice or potato side dish and tossed salad
- Roasted Cod on Spinach with Feta, Lemon and Dill – with a rice or potato side dish
- Grilled Rosemary-Dijon Chicken Breasts – with grilled vegetables and potatoes
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- 2 slices white bread
- 4 teaspoons red wine vinegar
- 1 can (14 ounce) Italian-style tomatoes (diced tomatoes with basil, garlic and oregano), undrained
- 1/2 medium to large green pepper, seeded, cored and chopped
- 1/2 medium onion, peeled and chopped
- 1/2 large cucumber, peeled, seeded and finely chopped – plus more for garnish
- 3/4 cup water
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon chopped garlic
- 4 drops Tabasco sauce
- 3/4 teaspoon kosher salt, or to taste
- Fresh ground pepper, to taste
- Paprika, to taste
- Place bread slices in a single layer in a shallow pan. Drizzle with the vinegar; soak for 15 minutes. (While the bread is soaking, prep the vegetables.)
- Place all ingredients in a blender (in the order listed) and mix until desired consistency. Refrigerate for at least 1 hour to allow flavors to blend.
- Remove from refrigerator and season with additional salt and/or Tabasco as needed. Serve cold, garnished with chopped cucumber.
Make ahead: Gazpacho can be made up to 24 hours in advance, covered and refrigerated.
- Category: First course, Chilled soups
- Method: Blender
- Cuisine: Spanish
- Serving Size:
- Calories: 145
- Sugar: 2.8 g
- Sodium: 251.2 mg
- Fat: 11.8 g
- Saturated Fat: 1.7 g
- Carbohydrates: 9.5 g
- Fiber: 1.6 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: tomato, cuumber, onion