This Easy Tomato Gazpacho recipe is one of the best ways to celebrate tomato season during the summer. When tomatoes are at their peak, they’re quite sweet, making them a perfect match for tart ingredients like citrus and vinegar. This is a beautiful and delicious appetizer or light entrée on a warm summer day. With just a few ingredients, you won’t believe how much flavor is packed into this recipe. And it’s so easy that I bet you’ll make it again and again this summer. I will. 🙂
What 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 or vinegar. And vegetables that were available were also included. It is said that around the 19th century tomatoes were added.
- Now this soup is typically made from tomatoes, vinegar, garlic, onion and spices.
- There are many variations of Gazpacho and those with a tomato base are the most popular.
- 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.
* While you’re cooking, please don’t forget to stop and admire the beauty of your ingredients. *
Easy Tomato Gazpacho Ingredients
As I mentioned above, typically this cold soup 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. Here’s what’s in it . . . .
- red onion
- red wine vinegar
- lime juice
- extra virgin olive oil
Can you Make Gazpacho 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.)
What to Serve With This Gazpacho
My favorite way to serve Gazpacho is with a delicious crusty bread and a salad. I think since cold soups are most often served on a warm summer day, the whole meal should involve little to no heat.
Here are a couple of fun, non-traditional Gazpacho recipes . . .
Enjoy summer. Enjoy tomatoes. And enjoy this delectable Easy Tomato Gazpacho recipe!
This soup is a great way to celebrate tomato season during the summer. This is a beautiful and delicious appetizer or light entrée on a warm summer day.
Serves 6 as an appetizer and 4 as a main course.
- 6 cups tomatoes, seeded, roughly chopped
- 2 tablespoons garlic cloves, cut in half lengthwise, and inner stems removed
- 3/4 cup red onion roughly chopped
- 1/4 cup plus 1 tablespoon red wine vinegar
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sea salt
- 1/2 cup avocado, cut into small dice (click for How to Cut an Avocado)
- 1/4 cup tomatoes, seeded, cut into small dice
- 1/4 cup red onion, cut into small dice
- 3 tablespoons extra virgin olive oil
Place 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 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.
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.
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