Fresh Gazpacho Soup Recipe
This Fresh Gazpacho soup recipe is the perfect way to use up your garden tomatoes in late summer. Right now, I have a garden bursting with veggies and herbs, and this soup is perfect for using them up before they go bad. More than that, we still have a few more hot days ahead of us, and this chilled Spanish soup is a great way to cool yourself down!
What is Gazpacho?
Gazpacho is a cold soup made from fresh vegetables. It originates from Southern Spain in the province of Andalusia. Authentic Gazpacho is prepared with fresh tomatoes, garlic, crisp cucumbers, and crunchy green peppers. Gazpacho is served chilled, amplifying the brightness of all the garden fresh ingredients making it perfect for a hot summer day.
Why is Gazpacho Served Cold?
Gazpacho is served cold because it is meant to be eaten on hot days. A tasty meal to cool you down in the mid-day heat. While Gazpacho can be served warm, it is best enjoyed cool.
Tips for the Perfect Gazpacho
Tomatoes: The tomatoes will make up the base of your soup, so they MUST BE FRESH and ripe. Vine ripened tomatoes will give you the best flavor.
Tomato Juice: Since the tomato juice makes up half of the stock, you should choose a high-quality juice like the low sodium tomato juice or a homemade option.
Consistency: If you prefer a chunky gazpacho, you can skip the step for blending the soup. This is how our family recipe has always been made. Likewise, authentic gazpacho is typically served 100% blended. If this is how you want to have your soup, then just blend all of the soup instead of just half. I like a mix of both so I blend only half of the base in this recipe.
Salt: You truly need to add salt and pepper to taste. For those trying to keep this recipe as healthy as possible, you can opt for less salt. Ultimately, the tomato juice you use combined with your preferences will massively impact the amount of salt you need.
Use Extra Virgin Olive Oil: EVOO is preferred due to its cold-pressed processing method helping to retain most of the flavours that are lost with other processing methods that involve heat or refining. As a result, the natural micronutrients and anti-inflammatory compounds that Olive Oil is famous for are at their highest concentration.
How to Peel Tomatoes
- Fill a medium-sized pot halfway with water and bring it to a boil.
- Use a paring knife to make a small X-shaped incision on the bottom of each tomato.
- Place a tomato into the boiling water for about 30 seconds.
- Remove the tomato and transfer it to a bowl of ice water. Allow it to cool for about 10 – 30 seconds.
- Take out the tomato from the ice bath and pat it dry.
- Peel the skin off the tomato, remove the core and seeds.
Food Pairings
Gazpacho is a Spanish dish that works well as a side for many foods. Since cold soups are typically served on hot days, pairing this recipe with another chilled recipe made with fresh ingredients is my favourite. My Tomato Bocconcini Pasta has a bit more substance and pairs excellently. Another great option is Watermelon Mint Salad.
If you want some heavier fare, consider pairing this Gazpacho with Lemon Herb Chicken Kabobs or Bresaola Mozzarella Sandwiches.
Soup recipes you will want to try
These homemade soup recipes are great for lunch or a light dinner.
Fresh Gazpacho Soup
Ingredients
- 4 Fresh Tomatoes vine-ripened, peeled, seeded, and chopped
- 2 cups Tomato Juice
- 1/2 Green Bell Pepper seeded and chopped
- 2 stalks Celery chopped
- 1/2 Yellow Onion chopped
- 2 teaspoons fresh Parsley chopped
- 1 teaspoon fresh Chives chopped
- 1 clove Garlic crushed and minced
- 2 tablespoons Olive Oil extra virgin
- 2 tablespoons White wine vinegar
- 1/2 teaspoon Worcestershire Sauce
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Fresh Ground Black Pepper
Instructions
Peeling the tomatoes
- Fill a medium-sized pot halfway with water and bring it to a boil.
- Use a paring knife to make a small X-shaped incision on the bottom of each tomato.
- Place a tomato into the boiling water for about 30 seconds.
- Remove the tomato and transfer it to a bowl of ice water. Allow it to cool for about 10 – 30 seconds.
- Take out the tomato from the ice bath and pat it dry.
- Peel the skin off the tomato, remove the core and seeds.
Making the soup
- Chop the tomatoes and place in a large bowl.
- Add the tomato juice, green bell pepper, celery, yellow onion, parsley, chives, garlic, white wine vinegar, olive oil, Worcestershire, salt and pepper and stir to combine.
- Transfer 2 cups of the mixture to a blender and puree for 30 seconds on high speed.
- Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or overnight.
- Serve in chilled cups and top with croutons and fresh herbs.
A family favorite at our home. Love making it in the Fall with fresh local tomatoes.
Thanks Nancy, its Lauren’s recipe and simply delicious!
This dish is perfect anytime of year. It is refreshing and a crowd pleaser everytime I make it.
Thanks Jocelyn, it’s Lauren’s recipe, so good and refreshing.