Quick & Easy Classic Gazpacho
Quick & Easy Classic Gazpacho is a refreshing, no-cook summer dish that’s bursting with fresh flavors. This vibrant cold soup, made with ripe vegetables, is perfect for hot days or lively gatherings.
Ingredients
Base:
- 6 ripe tomatoes Roma or vine-ripened, chopped (~1.5 lbs, 680g)
- 1 red bell pepper seeded and chopped (~150g)
- 1 cucumber peeled and chopped (~200g)
- 1 small red onion chopped (~100g)
- 2 cloves garlic minced
- 3 tbsp 45ml olive oil (extra virgin preferred)
- 2 tbsp 30ml red wine vinegar
- 1 cup 240ml tomato juice (or water for lighter texture)
- 1 tsp salt
- ½ tsp black pepper
- 1 slice stale bread optional, for thicker texture
Garnishes:
- ½ cup cherry tomatoes diced
- ¼ cup cucumber diced
- 2 tbsp fresh basil or parsley chopped
Optional Add-Ins:
- ¼ tsp cayenne pepper or hot sauce
- ½ cup watermelon chopped
Instructions
Prep Ingredients
- I wash and chop 6 tomatoes, 1 red bell pepper, 1 cucumber, and 1 small red onion. If using bread, I soak 1 slice in water for 1 minute, then squeeze out excess moisture for this fresh tomato gazpacho.
Blend Soup
- In a blender, I combine chopped vegetables, 2 minced garlic cloves, 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 cup tomato juice, 1 tsp salt, ½ tsp black pepper, and soaked bread (if using). I blend until smooth or pulse for a chunkier vibrant cold soup.
Adjust Seasoning
- I taste the soup and adjust with more salt, vinegar, or a pinch of cayenne for a spicy kick in this refreshing summer soup.
Chill Soup
- I transfer the soup to a bowl or pitcher and refrigerate for 1–2 hours to meld flavors. For quick serving, I add a few ice cubes to this fresh tomato gazpacho.
Serve with Garnishes
- I pour the soup into bowls, top with diced cherry tomatoes, cucumber, and fresh basil or parsley, and drizzle with olive oil for a vibrant cold soup.