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.
A couple non-traditional Gazpacho recipes . . .
Enjoy summer. Enjoy tomatoes. And enjoy this delectable Easy Tomato Gazpacho recipe!
Easy Tomato Gazpacho Recipe
- 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.
- Serve chilled.
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