Easy Gazpacho Recipe

This traditional Gazpacho recipe is bursting with the flavors of sun-ripened tomatoes, cucumber, sweet red bell pepper, garlic, jalapeno and a perfect blend of appetizing spices and herbs.  This chilled soup is one of my favorites because it is literally bursting with flavor and so easy to make. It is usually served as an appetizer in a small bowl with garnish or in shot glasses.  Not only is it delicious but it is full of antioxidants and minerals. 

Have you ever tried chilled soup?  I know what you are thinking soup and chilled don’t really go together. Oh yes they do.  My Mom and Dad introduced me to chilled soup early in life and the two that I remember best are gazpacho and vichyssoise.  You know if you are a young child and your parents turn you on to chilled soup and you like it than it must be good. Delicious gazpacho originated in Spain and to this day is one of my favorite soups. 

This is one of our go to summer soups.  It is the perfect soup for one of those excruciatingly long hot July days.  I love to serve this chilled soup with Baked Shrimp Toast and Strawberry Lemonade.

How to make this Gazpacho Recipe?

First peel your tomatoes.  See my tips on easily peeling tomatoes.  Then chop your tomatoes, onion, cucumbers and red pepper fairly fine. Now mince the jalapeno and garlic.  Combine the chopped vegetables in a bowl and add the olive, oil, salt, pepper, Tabasco, Worcestershire Sauce, balsamic vinegar, cumin, ground cayenne, basil and marjoram.

Now run 3/4’s of the mixture through a food processor on high until finely pureed.  Next combine the finely pureed mixture and the reserved chopped vegetables in an airtight container. Finally refrigerate and chill for 2 hours up to overnight.

Tips for making this best Gazpacho Recipe

• Use fresh garden sun-ripened tomatoes and cucumbers.
• If you do not have a food processor than you can use a blender.
• Everyone’s palate is different so adjust the seasoning and herbs to your taste. I know a lot of people think basil can be overwhelming.  If you are one of those peeps add a little at a time and taste.
• I like my gazpacho with a little kick so I add several dashes of Tabasco Sauce.  If you don’t like the heat than omit it or reduce it.
• If you prefer a smoother gazpacho than run everything through the food processor on high and then through a fine mesh strainer.
• Garnish with homemade croutons, finely chopped veggies, or fresh herbs.
• Store leftovers in an airtight container in the fridge.

Tips for peeling tomatoes

1. Bring a large pot of water to a boil.
2. Score the tomatoes on the bottom by cutting the skin with a knife in the shape of an X that is about an inch by an inch. There is no need to cut into the flesh.
3. Drop the tomatoes a couple at a time into the boiling water for 1 minute.
4. Using a slotted spoon remove them and plunge them in an ice bath.  Let them soak for about 1 minute.
5. Using your fingers pull back the skins starting at the bottom with the scored skin.

Easy Gazpacho Recipe

This flavor packed chilled Spanish soup with sun-ripened tomatoes, cucumbers, onions, sweet red bell pepper, jalapeno and garlic is made easy in a food processor.  It is ideal for the hot summer months and tasty enough for luncheon engagements.

5 from 16 votes

Print Pin Rate

Course: Soup

Cuisine: Spanish

Prep Time: 30 minutes minutes

Servings: 4 servings

Calories: 139kcal

Author: Beth Pierce

Ingredients

• 4 large tomatoes peeled and chopped
• 1/2 small yellow or red onion chopped
• 1/2 English cucumber peeled and chopped
• 1 small red pepper chopped
• 2 cloves garlic minced
• 1 jalapeno minced
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• ½ teaspoon Tabasco Sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire Sauce
• 1 1/2 teaspoons ground cumin
• ⅛ teaspoon ground cayenne pepper
• 2 tablespoons fresh basil chopped
• 1/8 teaspoon dried marjoram

Instructions

• In a large bowl gently stir together tomatoes, onion, cucumber, red pepper, garlic, jalapeno, olive oil, salt, pepper, Tabasco Sauce, balsamic vinegar, Worcestershire Sauce, cumin, cayenne, basil and marjoram.
• Run 3/4's of the mixture through a food processor on high until finely pureed.  Next combine the finely pureed mixture and the reserved chopped vegetables in an airtight container.  Refrigerate and chill for 2 hours up to overnight.

Notes

• Use fresh garden sun-ripened tomatoes and cucumbers.
• If you do not have a food processor than you can use a blender.
• Everyone's palate is different so adjust the seasoning and herbs to your taste. I know a lot of people think basil can be overwhelming.  If you are one of those peeps add a little at a time and taste.
• I like my gazpacho with a little kick so I add several dashes of Tabasco Sauce.  If you don't like the heat than omit it or reduce it.
• If you prefer a smoother gazpacho than run everything through the food processor on high and then through a fine mesh strainer.
• Garnish with homemade croutons, finely chopped veggies, or fresh herbs.
• Store leftovers in an airtight container in the fridge.

Nutrition

Calories: 139kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 659mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1606IU | Vitamin C: 55mg | Calcium: 37mg | Iron: 1mg

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