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 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.
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.
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.
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!
Here’s my Gazpacho Recipe. I can’t wait to hear how you like it!
- 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
- 1/4 cup extra virgin olive oil
- 2-3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon cumin
- 1 teaspoon hot sauce
- 1 teaspoon grated horseradish optional
- salt and pepper to taste
- 1 large cucumber peeled and cut into large strips
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.
Pour into a large non-reactive bowl, such as glass, and chill for at least one hour to up to three days.
If prefer your gazpacho very smooth, add more tomato juice until the gazpacho reaches preferred consistency but is not too thin and watery.
All images and text © Robyn Stone for Add a Pinch