Growing up, summers were always a time for family gatherings in our cozy backyard. The sun would blaze high in the sky, casting warmth on everything it touched, and there was one dish that became a summer staple in our household—gazpacho. My love for this chilled Spanish soup started when I first tasted it during a trip to Spain with my grandmother. We had spent the afternoon wandering through the vibrant markets of Seville, filled with ripe tomatoes, cucumbers, and peppers. The colors, smells, and the energy of the market were overwhelming in the best way possible, and I remember my grandmother picking out the freshest produce to recreate a traditional gazpacho back at home.
When we returned to the kitchen of our rented apartment, she began the process, teaching me step by step how to make this refreshing soup from scratch. As she prepared the tomatoes, I learned the trick of blanching them quickly in boiling water and cooling them in an ice bath, making peeling a breeze. Watching her slice the tomatoes with care, the vibrant reds and greens coming together in harmony, felt like an art form. Every ingredient had its place and purpose, contributing to a symphony of flavors that came together in one beautifully simple dish.
This recipe became a tradition in my own kitchen. Whenever the weather turns warm, I find myself drawn back to it, especially when friends and family gather. There’s something so satisfying about watching everyone’s faces light up when they take that first spoonful—the cool, tangy flavors are a perfect balance to the summer heat. What I love most about this recipe is its simplicity. The fresh, ripe ingredients speak for themselves, and the minimal effort means I get to spend more time with the people I love, just like my grandmother did all those years ago.
Whether you’re looking for an appetizer or a light meal, this easy gazpacho is the perfect addition to any summer menu. It’s one of those dishes that’s just as much about the memories it evokes as it is about the flavors. So, gather your ingredients, and let this recipe transport you to a sun-drenched afternoon in the heart of Spain.
Making an Easy Gazpacho
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Ingredients
- 2 lb ripe tomatoes, diced (about 6 tomatoes)
- 1/2 cucumber, diced
- 1 red bell pepper, diced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil (60 ml)
- 2 tbsp freshly squeezed lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup fresh basil, chopped (for garnish)
Directions
- Prepare the tomatoes: Boil water in a pot and have a bowl of ice water ready. Cut a small “X” on the bottom of each tomato, then submerge them in the boiling water for 30 seconds. Quickly transfer them to the ice water for about 1 minute. Once chilled, peel off the skins and chop the tomatoes.
- Mix the ingredients: In a large bowl, combine the peeled tomatoes, cucumber, bell pepper, shallot, garlic, olive oil, lemon juice, salt, and pepper. Stir everything together to blend the flavors, letting it sit for 20 minutes.
- Blend the gazpacho: Pour the mixture into a blender and blend on high until you get a smooth consistency. Place the mixture in the refrigerator to chill for at least 2 hours.
- Serve: Once chilled, pour the gazpacho into bowls and top with freshly chopped basil as a garnish. Enjoy your chilled and refreshing gazpacho!
Storing Suggestion
You can store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir to redistribute the flavors.
Cooking Tips
For a richer flavor, let the gazpacho sit overnight in the refrigerator to allow the ingredients to fully meld. You can also use a hand blender for a chunkier texture, depending on your preference.
Serving Suggestions
Serve this chilled soup with a side of crusty bread or a light salad. You can also drizzle a bit more olive oil on top and add a sprinkle of flaky sea salt for added flavor.
Ingredient Substitutions
For a twist, swap the lemon juice with red wine vinegar for a more tangy flavor. You can also substitute parsley for basil if preferred, or use yellow tomatoes for a vibrant color change.
Seasonal Variations
In the summer, add fresh sweet corn or watermelon for a refreshing twist. In cooler months, you can incorporate roasted vegetables like bell peppers or squash to warm up the flavors.
Allergen Information
This recipe is naturally gluten-free and vegan. If you’re allergic to garlic or onions, you can leave them out or replace them with a small amount of garlic-infused olive oil for a milder flavor.
FAQ:
How long can I store gazpacho in the fridge?
Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze gazpacho?
Yes, you can freeze gazpacho for up to 3 months. Just be sure to blend it again after thawing, as the texture may separate.
Can I make gazpacho without a blender?
Yes, you can use a food processor or even a hand blender for a chunkier version, or simply chop the vegetables finely and mix them by hand.
Can I add other vegetables to the gazpacho?
Absolutely! Feel free to add vegetables like zucchini, carrots, or even watermelon for a creative spin on the classic gazpacho.
Is gazpacho served hot or cold?
Gazpacho is traditionally served cold, making it a refreshing option during warm weather. Chilling it for at least 2 hours enhances the flavors.
What can I serve with gazpacho?
Gazpacho pairs well with crusty bread, light salads, or even grilled seafood for a more substantial meal.
Easy Gazpacho
Ingredients
- 2 lb ripe tomatoes diced (about 6 tomatoes)
- 1/2 cucumber diced
- 1 red bell pepper diced
- 1 shallot minced
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil 60 ml
- 2 tbsp freshly squeezed lemon juice 30 ml
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup fresh basil chopped (for garnish)
Instructions
- Prepare Tomatoes: Fill a large bowl with ice water. Bring a pot of water to a boil. Cut a small "X" at the bottom of each tomato and immerse them in the boiling water for 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water for 1 to 2 minutes. The skins should peel off easily. Remove and discard the skins, then chop the tomatoes into pieces.
- Combine Ingredients: In a large bowl, mix the tomatoes, cucumber, red bell pepper, shallot, garlic, olive oil, lemon juice, sea salt, and black pepper. Stir well and let the mixture sit for at least 20 minutes to enhance the flavors. Stir occasionally.
- Blend and Chill: Pour the mixture into a blender and blend on high until smooth. Refrigerate for at least 2 hours.
- Serve and Garnish: Pour into bowls and garnish with chopped fresh basil.
- Enjoy your refreshing gazpacho!
