Gazpacho Recipe
This refreshing Spanish gazpacho is a chilled tomato-based soup bursting with summer vegetables, fresh herbs, and zesty flavor. It’s light yet satisfying, perfect for hot days. Serve as a starter or light meal—it’s a no-cook recipe that delivers maximum flavor with minimal effort.
Equipment
- Blender or food processor
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Measuring cups
- Citrus juicer (for lemon juice)
- Ladle
Ingredients
- 2 cups chopped tomatoes
- 1 teaspoon dried basil
- 1 small onion minced
- 1 medium green bell pepper minced
- 1 teaspoon dried tarragon
- 2 green onions chopped
- ¼ cup chopped fresh parsley
- 3 tablespoons fresh lemon juice
- 1 teaspoon white sugar
- 4 cups tomato juice
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1 cucumber chopped
- salt and pepper to taste
Instructions
- Roughly chop the tomatoes, onion, bell pepper, cucumber, green onions, garlic, and herbs.
- Add the chopped vegetables and herbs to a blender or food processor.
- Pour in the tomato juice, lemon juice, red wine vinegar, and add the sugar, salt, and pepper.
- Blend until the mixture is well combined but still slightly chunky—avoid over-blending.
- Taste and adjust the seasoning if needed.
- Pour the blended mixture into a large serving bowl.
- Cover the bowl and place it in the refrigerator.
- Chill for at least 2 hours before serving to let the flavors develop and the soup cool completely.
Notes
- Use ripe, in-season tomatoes for the best flavor and natural sweetness.
- For a smoother texture, peel the tomatoes and cucumbers before blending.
- Add a pinch of smoked paprika for a subtle smoky depth.