Fresh Gazpacho

With the exception of boiling water to aid in peeling the tomatoes, this healthy gazpacho requires no cooking. The delicious cold soup is the perfect summer refresher. Tomatoes, cucumbers, and other fresh vegetables make this gazpacho an excellent soup for summer entertaining. If you have a garden or frequent your local farmer’s market, this soup incorporates all of those fresh summer flavors.

If you like texture in your gazpacho, process about one-third of the vegetable mixture until it’s quite smooth, and then pulse the rest as desired. If you prefer a very smooth gazpacho, process the vegetable mixture all at once.

The gazpacho tastes better when chilled, so plan to make it at least a few hours before serving.

Ingredient Notes

• Fresh tomatoes: Ripe, juicy tomatoes are essential for a full-bodied gazpacho. Blanching and peeling improves the texture.
• Cucumber: Removes bitterness by seeding; adds crispness and freshness.
• Bell pepper: Red, yellow, or green all work—each adds a slightly different sweetness.
• Sweet onion: Mild flavor that blends well without overpowering.
• Jalapeño: Adds gentle heat; adjust the amount to taste.
• Garlic powder: Gives subtle garlic flavor without the sharpness of raw garlic.
• V-8 or vegetable juice: Helps loosen the mixture and adds savory depth.
• Olive oil: Extra-virgin provides richness and a silky finish.
• Lime juice & vinegar: Bright acidity that balances the vegetables.
• Cumin & coriander: Add a hint of warmth and earthiness.
• Salt & pepper: Needed to bring out all the flavors.
• Fresh herbs: Cilantro, parsley, or scallions for garnish and color.

Steps to Make Fresh Gazpacho

1. Blanch tomatoes briefly, then cool in ice water.
2. Peel, core, seed, and chop the tomatoes.
3. Seed and chop the cucumber; chop the bell pepper, onion, and jalapeño.
4. Combine all chopped vegetables in a large bowl with the garlic powder, vegetable juice, olive oil, lime juice, vinegar, Worcestershire sauce, cumin, coriander, salt, and pepper.
5. Blend one-third of the mixture until smooth.
6. Blend remaining mixture to your preferred texture—fully smooth or slightly chunky.
7. Chill for at least 2 hours before serving.
8. Garnish with fresh herbs.

Recipe Variations

• Andalusian-style gazpacho. Add a slice of white bread (soaked and squeezed dry) to the blender for a creamier, traditional Spanish texture.
• Spicy gazpacho. Increase jalapeño, add serrano pepper, or stir in a pinch of cayenne.
• Green gazpacho. Replace tomatoes with cucumbers, green peppers, herbs, and a bit of avocado for a bright green version.
• Watermelon gazpacho. Swap some tomatoes with watermelon for a sweeter, summertime twist.
• Garlic lovers’ gazpacho. Add a small clove of raw garlic to one of the blended batches for stronger flavor.
• Chunky gazpacho. Reserve some diced vegetables and stir them in after blending for added texture.

Serving Suggestions

• Serve chilled in bowls, cups, or shooters for parties.
• Pair with crusty bread, cheese toasts, or garlic crostini.
• Add toppings like diced cucumber, bell pepper, avocado, or croutons.
• Serve with shrimp, fish, or chicken for a light summer dinner.
• Choose to drizzle with extra olive oil or chili oil for a flavorful finish.

Fresh Gazpacho

Diana Rattray

Experience the taste of summer with this fresh gazpacho recipe. Made with garden-fresh vegetables, it’s a perfect summer refresher.

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Servings 4 servings

Calories 120

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Course Soups, Summer Food, Tomatoes

Cuisine Spanish

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Ingredients

  

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• 4 large fresh tomatoes
• 1 large cucumber
• 1 cup bell pepper, chopped
• 1/2 cup sweet onion, chopped
• 1 tablespoon jalapeno pepper, minced
• 1/2 teaspoon garlic powder
• 1 cup V-8 vegetable juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice, or more, to taste
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Chopped fresh cilantro, parsley, or scallion tops, for garnish

Instructions

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• Bring a large pot of water to a boil.
• Fill a large pot or bowl with ice and water. Set aside.
• Cut a shallow “X” into the bottom of each tomato and lower them into the boiling water with a slotted spoon or tongs. Boil the tomatoes for about 15 to 20 seconds, or until the peel begins to curl around the “X,” and then remove them to the ice water.
• When the tomatoes are cool enough to handle, begin to peel them. Starting at the “X,” slip the skins off of the tomatoes. Using a sharp knife, cut the core out of each tomato.
• Slice the tomatoes in half crosswise and scoop out the seeds. Chop the tomatoes and transfer them to a large bowl.
• Slice the cucumber in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber.
• Add the chopped cucumber to the bowl with the tomatoes along with the chopped bell pepper, onion, jalapeno pepper, garlic, tomato juice, olive oil, lime juice, vinegar, Worcestershire sauce, cumin, coriander, salt, and the freshly ground black pepper. Mix well.
• Transfer about one-third of the tomato and vegetable mixture to the blender container. Process until the mixture is smooth. Repeat with the remaining tomato and vegetable mixture, pulsing until smooth, or as desired.
• Chill thoroughly for at least 2 hours.
• Serve the gazpacho in bowls or cups with a garnish of chopped cilantro, parsley, or scallion tops.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 452mgPotassium: 237mgFiber: 3gSugar: 4gVitamin A: 1265IUVitamin C: 58mgCalcium: 24mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword cold soup, gazpacho, soup, spanish soup, summer food

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