Gazpacho Recipe

Gazpacho makes the perfect addition to a summer menu! Making a big batch of gazpacho only takes a few minutes and leaves you with delicious and zesty gazpacho you’ll love.

 

Gazpacho Recipe | ©addapinch.com

 

Gazpacho is one of those cold soup recipes that instantly cools you off during the hot and humid months of summer, making it a favorite for easy entertaining. Adding it to your summer entertaining menus is actually a wonderful idea!

Gazpacho is a wonderful make-ahead recipe that just gets better with time.

Simply whirl it up in the blender, pour it into a large airtight, glass bowl and store it in the refrigerator for us to three days! Then, when ready to serve for a party, just whirl it one last time in the blender and pour into individual shot glasses for serving a crowd or larger glasses for a larger serving.

 

Gazpacho Recipe | ©addapinch.com

 

I love pouring gazpacho into small glasses and placing on a tray filled with ice for an easy, elegant serve yourself type appetizer at parties. Guests simply pick up the glass from the tray and have a small, crisp and cool appetizer ready for them.

 

Gazpacho Recipe | ©addapinch.com

 

My recipe includes just a touch of a zesty kick that you can use when you make your gazpacho or totally omit, it is completely up to you. I love the taste of horseradish in my gazpacho, but if you prefer a bit more mainstream gazpacho, just omit it.

 

Gazpacho Recipe | ©addapinch.com

 

Regardless of how you serve this gazpacho or if you like it zesty or a bit more tame, just give it a try the next time your forecast calls for hot, sticky weather. It’ll cool you off for sure!

 

Gazpacho Recipe | ©addapinch.com

 

Here’s my Gazpacho Recipe. I can’t wait to hear how you like it!

5.0 from 1 reviews
Gazpacho Recipe
 
Prep time
Total time
 
Gazpacho makes a delicious cold soup served year round, but especially during the summer. Get this Gazpacho recipe that serves six full servings or 24 small appetizer servings.
Author:
Serves: 6
Ingredients
  • 2 pounds fresh tomatoes, diced or 3 cups tomato juice
  • 1 medium sweet onion, cut into fourths
  • 1 large bell pepper, deseeded and cut into large pieces
  • 1 large cucumber, peeled and cut into large pieces
  • 3 garlic cloves, smashed
  • ¼ cup extra virgin olive oil
  • 2-3 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon hot sauce
  • 1 teaspoon grated horseradish, optional
  • salt and pepper, to taste
  • Garnish:
  • 1 large cucumber, peeled and cut into large strips
Instructions
  1. Add tomatoes or tomato juice, onion, bell pepper, cucumber and cloves to a blender. Blend until well-blended, but not completely smooth and pureed. Add olive oil, vinegar, Worcestershire sauce, cumin and hot sauce. If using horseradish, add it as well. Blend until well-blended and the consistency you prefer.
  2. Pour into a large non-reactive bowl, such as glass, and chill for at least one hour to up to three days.
Notes
If prefer your gazpacho very smooth, add more tomato juice until the gazpacho reaches preferred consistency but is not too thin and watery.

 

Enjoy!
Robyn xo

 

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Comments

  1. 2

    Chellee Siegel says

    All your recipes look great, but they need to have the nutritional value points on them. Many people only make recipes with the value points on them. I will be looking forward to cooking these recipes when that is part of your recipe. Thank you, Chellee Siegel

    • 13

      Kay says

      I know you asked this a long time ago, but thought someone else might want to know. I made some gazpacho last week (not this recipe, but I will try this one soon), and did NOT peel my tomatoes. But I used a Vitamix which really chopped them up well. If you are using a good blender or food processor, it should be fine.

  2. 14

    Maralyn Woods says

    I love gazpacho and have served it in bowls as an appetizer with a small shots of Grey Goose sitting in crushed ice for those who would like “bloody Mary” gazpacho. Always a big hit! Also in answer to the question above about peeling the tomatoes, I make it in my food processor and have never had to peel them. Love your blog and I’m able to figure out the nutritional values myself. I always have to make adjustments because I’m limited to 500 mg of sodium/day but I am almost always able to use your great ideas and recipes. Thanks for all the hard work and love you pour into your blog.

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