Cool down with a refreshing garden-fresh gazpacho recipe bursting with summer flavors. This vibrant soup is made with the season’s best produce, perfect for a light lunch or appetizer.
If you’re anything like me, your kitchen garden (or potager, as I lovingly call it) is overflowing with vibrant summer produce right about now. Here in steamy New Jersey, the tomatoes are plump and juicy, the cucumbers are cool and crisp, and the peppers are bursting with flavor. While I always relish a good tomato sandwich or a simple cucumber salad, sometimes the sheer abundance of my harvest calls for something a bit more creative.
That’s where this easy garden-fresh gazpacho recipe comes in. This chilled Spanish soup is a godsend on scorching summer days. It’s a refreshing and light yet satisfying way to use up a bounty of fresh veggies. And the best part? It requires minimal cooking, so you can keep your kitchen cool while enjoying a delicious and nutritious meal.
Even if you don’t have your own garden, you can still create this vibrant cold soup with the freshest ingredients from your local farmers market or farm stand. Just choose the ripest tomatoes, the firmest cucumbers, and the most colorful peppers you can find.
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What’s in this Easy-Garden Fresh Gazpacho
This vibrant cold soup is bursting with fresh, seasonal flavors that will transport you straight to the heart of summer. Here’s what you’ll need to create this refreshing dish:
- Ripe Tomatoes: The star of the show, juicy tomatoes provide the base for this vibrant soup.
- Red and Green Bell Peppers: These add sweetness, crunch, and a pop of color.
- Cucumber: A cool and refreshing addition that balances the sweetness of the tomatoes.
- Onion: One small onion adds another dimension of flavor without the other veggies.
- Garlic: A small amount of garlic adds a subtle savory note without overpowering the other flavors.
- Extra Virgin Olive Oil: This heart-healthy fat adds richness and depth of flavor.
- Vinegar: This Spanish vinegar provides a complex, slightly sweet tang that complements the other ingredients perfectly. If you don’t have it on hand, red wine vinegar works well too!
- Fresh Basil: A handful of fresh basil leaves adds a fragrant, herbaceous note that complements the other ingredients perfectly.
- Kosher Salt and Black Pepper: Essential seasonings to enhance the flavors of the vegetables.
- Optional Garnishes: Fresh herbs, chopped vegetables, and a drizzle of olive oil elevate the presentation and add another layer of flavor and texture.
This combination of simple ingredients creates a symphony of flavors that is both refreshing and satisfying. Feel free to adjust the amounts to your liking and explore different variations based on what’s growing in your garden or available at your local market.
In full disclosure, whenever I make this cold soup recipe, I eyeball the ingredients and tweak it based on what I have growing in my garden so it never tastes the same twice. Sometimes I’ll even add a jalapeno pepper to kick it up a notch!
How to Make Garden-Fresh Gazpacho in Minutes
Step 1 – Chop the Vegetables
Carefully chop the tomatoes, bell peppers, cucumbers, and onions into small, even-sized cubes. Dice up some basil as well. Reserve some for garnish.
Step 2 – Blend the Vegetables
In a blender or food processor, combine the tomatoes, red and green bell peppers, cucumber, basil, onion, and garlic. Blend until completely smooth.
Whenever I make gazpacho, I set my Vitamix blender on level 4 and blend it up for about 30-60 seconds. When it looks well blended, I then turn the dial down to level one and blend it for about 30 seconds to get rid of the foam.
If you don’t have a Vitamix, just blend it up on high to blend and then run it on your lowest setting to remove the foam.
Step 3 – Add Liquids and Seasonings
With the blender still running, drizzle in the olive oil and sherry vinegar. Add the salt and a few grinds of black pepper. (Note: This photo was taken without the top on and blender was set on pause).
Step 4 – Adjust Seasonings
Taste the gazpacho and adjust the seasoning with additional salt, pepper, or vinegar as needed.
Step 5 – Strain (Optional)
If you prefer a smoother gazpacho, pour the mixture through a fine-mesh sieve to remove any remaining bits of skin or seeds. I don’t do this, but some like to strain their gazpacho before chilling it.
Step 6 – Chill the Gazpacho
Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours, or until well chilled.
Step 7 – Serve
Ladle the gazpacho into bowls and top with your desired garnishes. I love topping mine off with fresh tomatoes, cucumbers, green peppers, and basil. Enjoy this refreshing cold soup as a light lunch or a flavorful appetizer on a hot summer day!
Tips for Making the Tastiest Gazpacho
- Use ripe, flavorful tomatoes for the best taste. If your tomatoes aren’t very sweet, you can add a pinch of sugar to balance the acidity.
- If you don’t have day-old bread, you can toast fresh bread until dry and hard.
- Feel free to experiment with different herbs and spices to customize your gazpacho. A few sprigs of fresh basil or parsley can add a lovely fragrance.
- Gazpacho tastes even better the next day after the flavors have had time to meld.
- Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.
Storing Gazpacho
Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as the ingredients may separate slightly.
How to Freeze
To enjoy your cold tomato soup beyond the peak of summer, simply pour it into freezer-safe containers or jars, leaving about an inch of space at the top for expansion. Freeze for up to 3 months.
When you’re ready to savor the taste of summer again, thaw the gazpacho in the refrigerator overnight. A quick stir or a few pulses in the blender will restore its smooth consistency. You might find that the flavors have mellowed slightly, so taste and adjust the seasonings as needed before serving. You can learn more about this from this Food and Wine video.
Serving Suggestions
- Serve the gazpacho chilled in bowls or glasses.
- Garnish with additional chopped vegetables, fresh herbs, or a drizzle of extra virgin olive oil.
- Pair with crusty bread, grilled shrimp, or a simple salad for a complete meal.
Easy Garden-Fresh Gazpacho: The Best Cold Soup Recipe
Equipment
- 1 Blender or food processor
- 1 Food Processor or blender
- 1 Mixing Bowl Large
- 1 Knife
Ingredients
- ½ cup cold water
- 3.5 cups tomatoes ripe, rough chopped (about 3 large)
- 1 red bell pepper seeded and roughly chopped
- 1 green bell pepper seeded and roughly chopped
- 1 cucumber peeled, seeded, and roughly chopped
- 1 onion roughly chopped
- 2 cloves garlic peeled
- ½ cup basil fresh, chopped
- ½ cup extra virgin olive oil
- 2 tbsp sherry vinegar red or white vinegar is ok too!
- 1 tsp kosher salt or to taste
- black pepper freshly ground to taste
Instructions
- Carefully chop the tomatoes, bell peppers, cucumbers, and onions into small, even-sized cubes. Dice up some basil as well. Reserve some for garnish.
- In a blender or food processor, combine the tomatoes, red and green bell peppers, cucumber, basil, onion, and garlic. Blend until completely smooth.
- With the blender still running, drizzle in the olive oil and sherry vinegar. Add the salt and a few grinds of black pepper. (Note: This photo was taken without the top on and blender was set on pause).
- Taste the gazpacho and adjust the seasoning with additional salt, pepper, or vinegar as needed.
- If you prefer a smoother gazpacho, pour the mixture through a fine-mesh sieve to remove any remaining bits of skin or seeds. (optional)
- Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours, or until well chilled.
- Ladle the gazpacho into bowls and top with your desired garnishes. Garnish with fresh tomatoes, cucumbers, green peppers, and basil. (optional)
Nutrition
Why Is Gazpacho Served Cold?
Gazpacho, a quintessential summer dish, is best served cold for a multitude of reasons. Its chilled temperature offers a refreshing respite from sweltering heat, cooling you down while providing essential hydration. As a no-cook recipe, it keeps your kitchen cool and preserves the vibrant flavors and crisp textures of the fresh vegetables. Originating in the sun-drenched region of Andalusia, Spain, gazpacho’s cold nature is a testament to its history as a practical and delicious way to beat the summer heat.
Health Benefits of Gazpacho
Gazpacho is not only delicious but also packed with nutrients. It’s a great source of vitamins A and C, lycopene, and antioxidants. It’s also low in calories and fat, making it a healthy and refreshing choice for a hot summer day.
Conclusion
I hope this easy garden-fresh gazpacho recipe becomes a staple in your summer kitchen, just as it has in mine. Feel free to experiment with different variations and make it your own. After all, that’s the beauty of cooking with fresh, seasonal ingredients.
Happy gardening and happy eating!
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Enjoy your day! xo
