Cool and refreshing, this Gazpacho recipe might be your next go-to dish for those hot summer days.
There aren’t that many soups that taste good cold. You won’t find me slurping chicken noodles or tomato bisque unless I see some steam in that bowl! Gazpacho is different. It’s supposed to be served cold. This classic Spanish soup is made for sweltering summers when the evenings are just as hot as the days. So if a heatwave has got you down, gazpacho might just be the cooling salve you need!
I like to think of gazpacho as a celebratory dish of summer, filled with seasonal vegetables like ripe tomatoes, crisp cucumbers, and sweet bell peppers. The addition of garlic and cumin provides depth, while sherry vinegar gives the soup a delightful tang. It’s light and satisfying and goes well with your favorite sandwich!
Is Gazpacho Healthy?
Gazpacho is quite healthy, thanks to all those veggies! It’s rich in vitamins A and C, antioxidants, and dietary fiber. Tomatoes offer all sorts of good stuff, such as lycopene, which has been linked to various health benefits. Plus, the olive oil adds healthy monounsaturated fats, promoting heart health.
Vinegar in Gazpacho
Sherry vinegar is an essential ingredient in this gazpacho recipe. It adds an acidity that balances the sweetness of the tomatoes and the richness of the olive oil. Unlike white vinegar, sherry vinegar has a much more complex, nutty flavor. But, if you don’t have sherry vinegar on hand, feel free to substitute it with red wine vinegar or apple cider vinegar. Each of these vinegars will slightly alter the flavor profile, but all will provide the tang that makes gazpacho so good!
How to Make Ahead and Store
Gazpacho can definitely be made ahead! It’ll stay fresh in your refrigerator for up to 5 days. Store it in an airtight container and give it a few stirs before serving.
Serving Suggestions
I love offering a variety of toppings, such as diced avocado, fresh herbs, or a drizzle of extra virgin olive oil. A nice crusty bread or garlic croutons work, too! For a complete meal, serve it alongside a fresh green salad or a light sandwich like this Mexican Avocado Spread Sandwich With Sprouts. For something heartier, try this Chicken Pesto Sandwich recipe. It’s filling, flavorful, and packed with protein!
Ingredients
- 2 pounds ripe Roma tomatoes cored and quartered
- 1 medium cucumber peeled, seeded, and chopped
- 1 medium green bell pepper cored and chopped
- 1/2 small red onion peeled and chopped
- 1 clove garlic peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 slice of white bread crusts removed, soaked in water, and squeezed
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, sherry vinegar, salt, pepper, cumin, and bread in a blender or food processor. Blend until smooth.
- Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve the chilled gazpacho in bowls or glasses, drizzled with a bit of olive oil if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment