This Tomato Gazpacho recipe is easy to make, and one of the best ways to celebrate tomato season during the summer. This is a beautiful and delicious appetizer or light entrée on a warm summer day.
With just a few simple ingredients, you won't believe how much flavor is packed into this tomato gazpacho.
We all love cold soups when the weather is warm, and this one is so easy that I bet you'll make it again and again all summer.
Ingredients for Tomato Gazpacho
Typically this tomato gazpacho is made from tomatoes, vinegar, garlic, onion and spices.
In my recipe, I also included a generous handful of delicious mix-ins --- they add really well to the flavor and the presentation.
- red onion
- red wine vinegar
- lime juice
- extra virgin olive oil
- salt, black pepper
How to Make it
- Add the tomatoes, garlic cloves, and red onion in a food processor fitted with the blade attachment. Purée until it's smooth.
- Add the vinegar, lime juice and salt and blend.
- Mix in diced avocado, tomatoes, red onion and extra virgin olive oil.
- Season to taste with salt and pepper and serve chilled.
Recipe Tips and Substitutions
- Start with the most delicious tomatoes you can find -- taste them before you begin.
- If you don't have a food processor, use a standing blender or an immersion blender.
- I like to keep my Gazpacho on the chunkier side, so I stop blending before it's too smooth. Your call.
- As far as the "mix-ins" go, use all, some, or any mix of them you like.
Can you make it ahead?
Yes! In fact, it's probably the most delicious two days after you make it. (Cut and add mix-ins just before serving, though.)
Since cold soups, like gazpacho, are usually served in warmer weather, I think the whole meal should involve little to no heat. From salads and breads, to sandwiches and veggies, here are 20 amazing things to serve with gazpacho.
What exactly is Gazpacho?
- Gazpacho is a Spanish soup that originated in Andalusia in southern Spain.
- The soup has influences from Greece, Rome, and the Arab culture.
- The original version of Gazpacho was made of stale bread, garlic, olive oil, and a liquid of some sort -- probably water. And vegetables that were available were also included.
- Today, this soup is typically made from tomatoes, vinegar, garlic, onion and spices.
- Gazpacho is usually served cold, but in some regions of Spain, they heat it before serving.
- Traditionally served as an appetizer, it also makes for a lovely light main course.
Enjoy summer. Enjoy tomatoes. And enjoy this delectable Easy Tomato Gazpacho recipe!
Two non-traditional Gazpacho recipes:
Easy Tomato Gazpacho Recipe
- 6 cups tomatoes, seeded, roughly chopped
- 2 tablespoons garlic cloves, cut in half lengthwise, and inner stems removed
- ¾ cup red onion roughly chopped
- ¼ cup plus 1 tablespoon red wine vinegar
- 2 tablespoons fresh lime juice
- ½ teaspoon sea salt
- freshly ground black pepper
- ½ cup avocado, cut into small dice (click for How to Cut an Avocado)
- ¼ cup tomatoes, seeded, cut into small dice
- ¼ cup red onion, cut into small dice
- 3 tablespoons extra virgin olive oil
- Add the tomatoes, garlic cloves, and red onion, in a food processor fitted with the blade attachment. Purée until it's smooth.
- Add the vinegar, lime juice and salt and blend. Season to taste with salt and pepper. (How to Season to Taste.)
- Mix in the diced avocado, tomatoes, red onion and extra virgin olive oil. Alternately, you can drizzle the oil on top and "decorate" the soup with the mix-ins.
- Serve chilled.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.