Tomato Gazpacho Recipe

Name: Tomato Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: about 4 cups
Cuisine: Spanish
Ingredients: 2 lbs ripe tomatoes, roughly chopped; 1 cucumber, peeled and roughly chopped; 1 red bell pepper, seeded and roughly chopped; 1 small red onion, roughly chopped; 2 cloves garlic, minced; 3 tbsp extra-virgin olive oil; 2 tbsp sherry vinegar; 1 tsp salt; 1/2 tsp black pepper; 1 cup tomato juice (optional, for thinning); croutons and chopped parsley for garnish

Spanish · Soup · 20 min total

Tomato Gazpacho recipe videos

A refreshing cold soup made from ripe tomatoes and vegetables, perfect for hot summer days.

20
min prep

4
servings

180
kcal/serving

Ingredients

2 lbs ripe tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 small red onion, roughly chopped
2 cloves garlic, minced
3 tbsp extra-virgin olive oil
2 tbsp sherry vinegar
1 tsp salt
1/2 tsp black pepper
1 cup tomato juice (optional, for thinning)
croutons and chopped parsley for garnish

Instructions

Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor. Blend until smooth.
Add olive oil, sherry vinegar, salt, and pepper. Blend again until emulsified.
Taste and adjust seasoning. If too thick, add tomato juice or water to reach desired consistency.
Transfer to a bowl, cover, and refrigerate for at least 2 hours or overnight to chill and meld flavors.
Serve cold in bowls, garnished with croutons and chopped parsley.

Tips

For best flavor, use the ripest tomatoes you can find.
Gazpacho can be stored in the refrigerator for up to 3 days.
Serve with a drizzle of olive oil and a sprinkle of smoked paprika if desired.

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