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Gazpacho in a stemmed glass.
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Gazpacho Recipe

Make the most of summer’s bounty with this easy Gazpacho Recipe, a chilled soup that requires no cooking whatsoever. Serve it in a bowl or a tall glass; you’ll love it more with every cool, savory sip you take.
Course Appetizer, Soup
Cuisine Spanish
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 servings (2 cups each)
Calories 200kcal

Ingredients

  • 8 plum tomatoes roughly chopped into 1-inch pieces (see note 1)
  • 3 red bell peppers cored, seeded, and roughly chopped into 1-inch pieces
  • 2 thin-skinned cucumbers unpeeled, halved lengthwise, seeded, and roughly chopped into 1-inch pieces (see note 2)
  • 2 medium red onions roughly chopped into 1-inch pieces
  • 46 ounces tomato juice (see note 3)
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 6 cloves garlic minced (see note 4)
  • Salt and freshly ground black pepper to taste
  • fresh basil chiffonade or a sprig, for garnish

Instructions

  • In a food processor fit with the steel blade, and working with one vegetable kind at a time, pulse the tomatoes, bell peppers, cucumbers, and red onions separately until coarsely chopped (do not pulse to mush).
  • Combine all vegetables in a very large bowl (at least 4 quarts). Stir in tomato juice, olive oil, white wine vinegar, and garlic. Season to taste with salt and pepper and chill well. Garnish with fresh basil.

Notes

  1. Tomatoes: The recipe calls for plum tomatoes, but if you have ripe tomatoes you’d rather use, including yellow tomatoes, go ahead and use them.
  2. Cucumbers: Hothouse, Persian, or whatever you’re growing.
  3. Tomato juice: Try to find good quality, low-sodium tomato juice. Tomato vegetable beverages (like V-8) might be too salty for use in Gazpacho.
  4. Garlic: This recipe calls for 6 cloves, but you can use less if you prefer.
  5. Yield: This recipe makes about 16 cups of Gazpacho soup, enough for 8 generous servings of 2 cups each or 16 appetizer-sized servings of 1 cup each.
  6. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 2 cups | Calories: 200kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 26mg | Potassium: 780mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2727IU | Vitamin C: 100mg | Calcium: 49mg | Iron: 2mg