This Tomato Gazpacho recipe is super quick and easy to make, and it's one of the best ways to celebrate tomato season. Gazpacho is a beautiful and delicious appetizer or lovely light entrée on a warm summer day.
First, what is Gazpacho?
- Gazpacho is a Spanish soup that originated in Andalusia in southern Spain.
- The original version of Gazpacho was made of stale bread, garlic, olive oil, whatever vegetables might have been available, and a liquid of some sort -- probably water.
- 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.
This recipe isn't authentic tomato gazpacho recipe, it's a somewhat close version that's easily made with just a few simple ingredients. You won't believe the amount of fresh and bright flavors that are packed into this soup.
My special addition to this gazpacho are the delicious toppings/mix-ins -- they add fantastic crunchy and creamy bites to the texture and they make for a beautiful presentation.
The Key Ingredients
- tomatoes - Any variety as long as they're in season, ripe and taste amazing! Color and feel are the best cues to ripeness -- they should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be). Tomato Tip 1: It's not a must, but I advise removing the tomato seeds for a smoother texture -- it only takes a minute. Tomato Tip 2: The key to the success of this recipe is starting with the best, most flavorful tomatoes. During the summer months, your best bet is your local Farmers' Market. (Find yours using the Farmers' Market Finder.)
- garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
- red onion - I love red onion in tomato gazpacho because it's on the sweet side. You can substitute with shallots or yellow onions. Choose those that are heavy for their size and without any bruises.
- sherry vinegar - Sherry vinegar is Spanish and is made form sherry. A good substitute is red wine vinegar.
- extra virgin olive oil - You should use a good quality oil, one you love. Piro is one I've been loving lately. Quality of your oil is always important, but especially when it's not being heated/cooked.
How to Make it
- Add the tomatoes, red onion, garlic cloves, vinegar, lime juice, extra virgin olive oil, in a food processor fitted with the blade attachment or a powerful blender. Tip: I find that a powerful blender, will result in a much smoother soup, if that's what you desire.
- Purée until it's as smooth as you'd like. I blend it so that it's somewhere between smooth and slightly chunky.
- Season to taste with more salt if necessary, and add a few turns of freshly ground black pepper.
- Either mix with or top with diced avocado, diced tomatoes and diced red onion. Drizzle with a bit more extra virgin olive oil. Tip: As far as the "mix-ins" go, use all, some, or any mix of them you like.
Variations
- A more traditional gazpacho includes cucumbers, peppers and often bread. Also onion is usually not in the soup, and is sometimes added to the top only. Feel free to play around with the recipe with different variations of these things.
- Experiment with the texture -- more authentic gazpachos are puréed until they're very smooth and creamy.
Serving Suggestions
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.
Can you make it ahead?
Yes! In fact, it only gets better with time. You can make it up to two days ahead of time. (Cut and add mix-ins just before serving, though.)
More Must-Try Summer Recipes with Tomatoes
- Pickled Tomatoes
- Grated Tomatoes with Olive Oil and Toast
- Tomato Basil Salad with Goat Cheese
- Roasted Tomato Poblano Salsa Recipe
- Tomato and Cucumber Salad with Lemon
- Tomato Onion Salad with Balsamic Vinegar
Enjoy!
Easy Tomato Gazpacho Recipe
Equipment
- blender (or food processor)
Ingredients
The Gazpacho
- 6 cups tomatoes, seeded, roughly chopped
- 2 tablespoons garlic cloves, cut in half lengthwise, and inner stems removed
- ¾ cup red onion roughly chopped
- 6 tablespoons extra virgin olive oil
- ¼ cup sherry vinegar
- 2 tablespoons fresh lime juice
- ½ teaspoon sea salt
- freshly ground black pepper
The Mix-ins
- 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
Instructions
The Gazpacho
- Add the tomatoes, garlic cloves, red onion, olive oil, vinegar, lime juice, salt and pepper to a powerful blender or a food processor fitted with the blade attachment. Purée until it's as smooth as possible.
- Season to taste with more salt and pepper if necessary. (How to Season to Taste.)
The Mix-ins
- 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.
NOTES
NUTRITION
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angiesrecipes
Easy and delicious...simply perfect for the summer!
valentina
Many thanks, Angie! 🙂 ~Valentina
Dawn - Girl Heart Food
Talk about refreshing for supper! Love how you generously topped it with avocado too. Love that it can be made ahead too....great for meal prep. This would be SO perfect for lunch today! Happy Monday, Valentina 🙂
valentina
Thank you, Dawn. Wish I could bring you a bowl. 😉 ~Valentina
Eha
I have always served gazpacho as a main dish for lunch ! Just with bread ! There have usually been some interesting tapas before . . . there may be a Catalan flan or similar later in the piece . . . perfect for the warmer months . . .
valentina
I want to come to your house! Tapas, flan, gazpacho = perfection! Thank you, Eha. 🙂 ~Valentina
2pots2cook
Completely agree to Eha 🙂 Beautiful dish, beautiful photos ! Enjoy the day dear 🙂
valentina
You both are so sweet. Thank you! 🙂 ~Valentina
Kelly | Foodtasia
This gazpacho is wonderful! It must be so amazing with garden fresh tomatoes - Yum!
valentina
Yes it is! Nothing like picking your food out in the yard. Wish I had more time to plant and care for a garden. One day. 🙂 Cheers! ~Valentina
Marissa
I've been meaning to make gazpacho for ages - now I have just the recipe to use! This one looks perfectly refreshing, Valentina!
valentina
I hope you love it, Marissa. Fun for summer. Thanks! ~Valentina
Kim Lange
I love the avocado and olive oil! This is such a refreshing yummy soup, and it's beautiful as well. Pinning too! xo
valentina
Thanks so much, Kim! And for pinning 🙂 ~Valentina
John / Kitchen Riffs
Gosh, your gazpacho looks terrific! I haven't made this dish in ages, and now you have me totally craving it. 🙂 Thanks!
valentina
I consider that success. Many thanks, John! Enjoy. ~Valentina
valentina
Yes! Love that we both had it on our minds. 🙂 Love the Mexican version, too! Happy summer, Nancy. ~Valentina
Velva- Evening With A Sandwich
Gazpacho is so under appreciated. Love this!!
Valentina
Hi there! Thanks so much for visiting. I hope you try it -- especially while it's still summertime. 🙂 ~Valentina