10 Super-Refreshing Gazpacho Recipes To Keep You Cool This Summer (2024)

FAQs

What is so special about gazpacho? ›

If the thought of this cold Spanish soup conjures up visions of watery, bland, pureed vegetables, think again! The secret to a really good Gazpacho is marinating ripe vegetables with vinegar, olive oil and garlic. Fabulous, refreshing summer food bursting with flavour.

While a gustatorily stultifying purée of tomatoes and tomato juice is lipstick-red, real gazpacho falls somewhere between pink and orange, thanks to the olive oil, bread, and nuts. But you can trick the eye by adding a nice green garnish. (Fresh herbs are fine, but avocado is better.)

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).

Adding bread (see above) can help. But I didn't sweat it, because a quick whir with my immersion (stick) blender brought everything back together. You could also pour the soup into a regular blender for a touch-up. To me, that small extra step is worth keeping this gazpacho around for leftovers.

Nutrient-Rich: Gazpacho is typically made with fresh, raw vegetables such as tomatoes, bell peppers, cucumbers, and onions. These ingredients offer a variety of vitamins, minerals, and antioxidants, contributing to a nutrient-rich meal.

Tomato Gazpacho with Roasted Pepper, Cucumber and Avocado

The other secret to an ultra-velvety gazpacho is a very generous amount of olive oil; it adds weight and body to what is otherwise essentially puréed vegetables.

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

Gazpacho should stay fresh, refrigerated in an airtight non-reactive container, for 2 to 3 days. We don't recommend freezing this soup, as fresh tomatoes tend not to freeze well.

Like most foods, it's good for two or three days, maybe one more, as far as food safety is concerned. But safety aside, gazpacho relies on freshness for the best flavor. If you want to keep it more than two days, you're probably better off freezing it.

But like many tomato-based dishes — think spaghetti sauce, tomato soup, etc. — the acidity in gazpacho can sometimes give off a bitterness depending on the type of tomatoes used or the time of year. The quick fix? Simply add in a little bit of sugar to neutralize the acid.

Can you keep gazpacho overnight? ›

Allow time for the soup to chill!

For more developed flavor, try to chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight, if you like. I like to use an air-tight glass container or even canning jars like this one.

Package, label, and date a gallon- or quart-size zip-top plastic freezer bag, place it in a bowl and cuff the bag over the edge. Ladle soup into each bag, leaving a bit of extra space, then let out any excess air and seal. Freeze and lay bags flat in a single layer in the freezer.

Roasted chickpeas, croutons, chopped hard boiled eggs, and avocado would be delicious toppings too. Round out the meal with good crusty bread, socca, or avocado toast. For a heartier meal, serve this easy gazpacho with grilled vegetables and romesco sauce, your favorite protein, or a summer veggie frittata.

If you're making gazpacho and don't have tomato juice, you can use a combination of blended fresh tomatoes, red bell peppers, cucumber, and a splash of vinegar as a substitute. This mixture will still give your gazpacho the desired tomato-like base and refreshing flavor.

Gazpacho is a cold soup that originated in Andalusia, Spain. It is a refreshing dish that is perfect for hot summer days, and it has become popular around the world. Gazpacho is known for its bright red color and fresh taste, and it is a great vegan option for those who want to enjoy a tasty and healthy meal.

Still in southern Spain, gazpacho is considered the perfect working-class meal—especially when you add some extra bread and hard-boiled eggs, turning it into what's known as salmorejo. Salmorejo soup with boiled eggs and ham.

In some places, they serve it with croutons and toppings. And in others, it's served on ice and slurped from a glass like any other beverage. In Andalusia, you're most likely to find gazpacho made with tomato, cucumber, and green peppers, and poured into a glass.

Gazpacho is a classic cold Spanish soup, perfect for sweltering summer days. It's traditionally made with fresh tomatoes, cucumbers, red onion, and garlic. For this version, we are including even more fresh garden vegetables and spicing up the soup with some Tabasco and Worcestershire sauce.