Gazpacho is a delicious, zesty chilled tomato and vegetable soup perfect for hot summer days! This recipe is ready in 15 minutes and makes a great appetizer or cold soup that everyone loves.
Gazpacho is one of those cold soup recipes that instantly cools you off during the hot and humid months of summer! This makes it a favorite part of summer meals and perfect for easy entertaining. This recipe is ready in minutes and yields six full size servings or 24 appetizer size servings, making it a perfect addition to your summer menu!
Gazpacho is a fresh and flavorful uncooked, chilled soup made with tomatoes and vegetables. I like to use some of my homegrown tomatoes from my garden or the garden stand to make this as a side for family summer suppers. Those fresh tomatoes are delicious in recipes like this and Caprese Salad in the summer. But it is always an easy and crowd-pleasing appetizer for entertaining guests too!
Here’s how I make it and serve it.
How to Make Gazpacho
My recipe makes six full size servings or 24 small appetizer size servings.
- Fresh tomatoes or tomato juice
- Sweet Onion
- Green Bell Pepper
- Garlic Gloves
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Worcestershire sauce
- Hot Sauce
- Horseradish (optional)
- Salt and Pepper
This recipe is super easy and requires no cooking.
First, you’ll add tomatoes (or tomato juice), onion, bell pepper, cucumber, garlic cloves to a blender.
Blend until well-combined but not completely smooth or pureed. Then add olive oil, balsamic vinegar, Worcestershire sauce, cumin and hot sauce. If using horseradish, add it as well. I love the spicy zest the horseradish adds, but it is optional if you want your gazpacho a bit milder.
Blend until well-blended to the consistency that you prefer – but not too thin. If you prefer a smoother consistency, add a bit more tomato juice until it reaches the consistency you desire, but again, not too thin or watery.
Pour the blended gazpacho into a large, non-reactive bowl, such as a glass bowl, and refrigerate for at least one hour or until ready to serve.
When serving, garnish with a seeded cucumber cut into strips.
Make Ahead Friendly
Gazpacho is a wonderful make-ahead recipe that just gets better with time. It will keep in the fridge for up to three days.
Simply whirl it up in the blender, pour it into a large airtight, glass bowl and store it in the refrigerator for up to three days!
Then, when ready to serve, just whirl it quickly one last time in the blender and serve as desired.
How to Serve Gazpacho
If I’m serving this for a side at a family meal, I’ll pour my larger amount of chilled gazpacho into clear glasses or bowls.
When I’m serving this as an appetizer, I use smaller glasses.
For serving at a party, I love pouring gazpacho into small glasses, such as shot glasses, and placing on a tray filled with ice. This makes 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 is great to serve alongside my Shrimp and Grits Bites for a party if you are looking for another scrumptious appetizer.
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, sweltering days. It’s delicious and will 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 cloves garlic, smashed
- 1/4 cup olive oil
- 2-3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce, or coconut aminos
- 1/2 teaspoon ground 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 garlic 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.
Nutrition information is automatically calculated, so should only be used as an approximation.