Tomato Gazpacho — A Summertime Favorite

Tomato gazpacho is a Spanish soup made of raw, blended tomatoes, cucumbers, garlic, oil, vinegar, and water. There are many variations of gazpacho depending on the ingredients used. The following recipe is our take on the classic Spanish dish. It is a refreshing dish perfect for summer days. This soup is easy to make and can be customized to your liking. Keep reading for the recipe and some tips on how to make the perfect gazpacho.

Ingredients:

• 6 Medium tomatoes, seeded and chopped
• 2 Tablespoon olive oil
• 1 Small sweet onion, diced
• 2 Garlic cloves, minced
• 1 Red bell pepper, seeded and diced
• 1 Cucumber, diced
• ½ Lemon juice
• 2 Tablespoons white vinegar
• Salt and pepper
• ¼ Cup cilantro, chopped

Instructions:

1. Bring a large pot of water to a boil. Cook tomatoes for 20 seconds and place in ice-cold water. Peel the skin then cut it in half and remove the seeds. 
2. In a high-speed blender add tomatoes, onion, garlic, red bell pepper, lemon juice, vinegar, and salt and pepper to taste. Blend until the tomatoes are pureed.
3. Pour the soup into a serving bowl and refrigerate for at least one hour before serving.
4. Serve chilled with croutons or bread on the side. 

How to Choose the Best Tomatoes for this Dish

Gazpacho is all about tomatoes so it is important to choose the best tomatoes for this dish. We recommend using ripe, red tomatoes for this recipe. If you can find heirloom tomatoes, even better!

The type of tomato you use will affect the flavor of your soup so make sure to use a variety that you enjoy eating. However, any type of tomato will work for this recipe, as long as it is ripe.

How to Peel Tomatoes

The skin of the tomato should be removed before adding it to the soup. The reason for this is that the skin can make the soup bitter and it is also difficult to blend. To peel the skin off of the tomatoes, we recommend using the following method:

• Bring a large pot of water to a boil. Cut an “X” on the bottom of each tomato. 
• Cook the tomatoes in the boiling water for 20 seconds then place them in ice-cold water.
• The skin should peel right off. If it does not, cook the tomatoes for a few more seconds.

As an alternative to blanching, you can also place the tomatoes in boiling water for a few minutes until the skin starts to peel. However, we find that this method cooks the tomatoes too much and they can become mushy.

How to Customize This Gazpacho Recipe

This gazpacho recipe is very versatile and can be customized to your liking. If you prefer a smoother soup, you can blend the ingredients for longer or add more water to thin it out. For a thicker soup, blend for less time or add less water.

If you want a little more flavor, try adding more garlic or vinegar. You can also add in other vegetables such as zucchini or summer squash. And for a bit of sweetness, try adding a ripe peach or nectarine to the blender.

This soup is also delicious with toppings such as croutons, diced avocado, or a drizzle of olive oil. Get creative and add toppings that you enjoy.

How to Store and Serve Gazpacho

This soup is best served chilled so make sure to refrigerate it for at least one hour before serving. It can be stored in the fridge for up to three days.

To serve, ladle the soup into bowls and enjoy with some bread on the side. If the soup is too thick, you can thin it out with a bit of water or tomato juice, and salt and pepper to taste.

Tomato gazpacho is a refreshing, summertime soup that is perfect for hot days. This dish is easy to make and can be customized to your liking. Use ripe, red tomatoes for the best flavor and add in other vegetables or fruits for more variety.

Substitutions and Tips

If you do not have all of the ingredients on hand, there are a few substitutions that can be made. For example, if you do not have bell peppers, you can leave them out or substitute them with another type of pepper such as jalapeño or serrano.

If you do not have cilantro, you can use parsley instead. If you do not have lemons, you can use lime juice. And if you do not have vinegar, you can use another type of acids such as citrus juice or wine. Rice vinegar or white vinegar will work the best.

Make sure to taste the soup before adding salt and pepper. The amount that you will need will depend on the type of tomatoes that you use as well as the other ingredients. We suggest starting with a little bit and then adding more to taste.

This gazpacho can also be made in a food processor. Simply blend all of the ingredients together until smooth. But of course, using blender results in a smoother soup.

Conclusion

Tomato Gazpacho is a refreshing, summertime soup that is perfect for hot days. It’s light yet filling and can be easily made ahead of time. Give our recipe a try and let us know how it turns out in the comments below!