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 you plan to serve it.
PrintFresh Gazpacho
Experience the taste of summer with this fresh gazpacho recipe. Made with garden-fresh vegetables, it’s a perfect summer refresher.
- Prep Time: 15 minutes
- Boil/Skin Tomatoes: 1 minute
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Soups, Summer Food, Tomatoes
- Cuisine: Spanish
Ingredients
- 4 large fresh tomatoes
- 1 large cucumber
- 1 cup chopped bell pepper
- 1/2 cup chopped sweet onion
- 1 tablespoon minced jalapeno pepper
- 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
- 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.