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    Home » Recipes » Vegetarian Recipes

    Silky Smooth Tomato Gazpacho

    Published: Jul 18, 2022 · Modified: Nov 1, 2022 by Samantha Ferraro · This post may contain affiliate links · 14 Comments

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    Silky smooth tomato gazpacho made the traditional Spanish way with loads of summers best produce and a few extra additions to really make this chilled soup pop with flavor!

    Silky smooth tomato gazpacho made the traditional Spanish way with loads of summers best produce and a few extra additions to really make this chilled soup pop with flavor! The soup is garnished with a drizzle of olive oil and topped with minced tomatoes, peppers and onions.

    Traditional Gazpacho

    There is nothing better on a hot day, than an ice cold bowl of chilled smooth tomato gazpacho.

    Gazpacho is a traditional Spanish soup is made with copious amounts of produce, including tomatoes, onions and garlic and thickened with stale bread.

    The stale bread addition is an Andaluz tradition and gives the gazpacho body and texture. The bounty of summers produce provide enough liquid to blend the gazpacho to be a smooth and satisfying soup

    Other Varieties of Traditional Gazpacho

    There are so many different versions of traditional gazpacho, such as yellow tomato gazpacho that is just as delicious and bright as it looks.

    Another traditional Spanish gazpacho is a white gazpacho, also called ajo blanco in Spanish.

    If you don’t prefer tomatoes, this Spanish white gazpacho recipe is flavored with soaked almonds and sweet grapes.

    Gazpacho Ingredients

    This is the time of year to use the best that summers produce has to offer. Because gazpacho is a raw chilled soup, flavorful, in season tomatoes are crucial.

    • Tomatoes: A really good gazpacho deserves the best tomatoes! Heirloom tomatoes, roma tomatoes or sweet cherry tomatoes.
    • Red Onion: A little sweeter than white onion, though if sweet onions are in season, use that.
    • Cucumber: Persian cucumbers have a thinner peel than traditional cucumbers and less seeds. If you are making a smooth gazpacho, the peels will be left behind. If you are leaving the gazpacho chunky, I recommend peeling the cucumber for a better texture.
    • Bell Peppers: Sweet red, orange or yellow bell peppers are ideas to add more sweetness to the gazpacho.
    • Jalapeño: Added with seeds for a bit of heat, If you don’t prefer spicy, omit all together. If you like a small amount of heat, remove some of the seeds.
    • Garlic: Just a few cloves to that added bite.
    • Stale Bread: Traditional gazpacho uses stale bread that is soaked in a bit of water and then marinated with the other produce. Stale bread is ideal to achieve the perfect gazpacho texture.
    • Olive Oil: Because this is a raw soup, a really flavorful extra virgin olive oil is essential. Some personal favorites is this organic Argentinian olive oil. and this Italian olive oil that I use just as a finishing oil to garnish on top of the gazpacho.
    • Red Wine Vinegar: A few dashes of sharp red wine vinegar take the gazpacho from ‘oh that’s good’, to ‘WOW!’ The acidity immediately punches up all of the other flavors!

    Variety of vegetables to make Spanish gazpacho, including tomatoes, bell peppers, red onion, cucumber and garlic.

    How to Make Smooth Tomato Gazpacho

    1. In a medium sized bowl, roughly tear up bread and add enough water to soak all the bread for 10 minutes.
    In a medium sized bowl, roughly tear up bread and add enough water to soak all the bread for 10 minutes.


    2. Squeeze out any excess water from the bread and add all the chopped vegetables, garlic and drizzle everything with olive oil and season with salt and pepper. Give everything a good mix so all the flavors are combined and let mixture sit for at least 20 minutes.

    Next step for gazpacho, squeeze out any excess water from the bread and add all the chopped vegetables, garlic and drizzle everything  with olive oil and season with salt and pepper. Give everything a good mix so all the flavors are combined and let mixture sit for at least 20 minut

    3. Add mixture to a food processor or blender and blend until pureed well and there are no large pieces left over.

    Add a few dashes of red wine vinegar, taste for seasoning and adjust as needed.

    Add gazpacho mixture to a food processor or blender and blend until pureed well and there are no large pieces left over. Add a few dashes of red wine vinegar, taste for seasoning and adjust as needed.

    4. Pour the gazpacho through a fine mesh strainer and use a spoon to press onto the pulp to get as much liquid out as possible.

    Pour the gazpacho through a fine mesh strainer and use a spoon to press onto the pulp to get as much liquid out as possible.

    5. Chill gazpacho for at least 1 hour. Then pour smooth gazpacho into bowls and garnish with a drizzle of olive oil and finely chopped tomatoes, peppers and onion.

    Chill gazpacho for at least 1 hour. Then pour smooth gazpacho into bowls and garnish with a drizzle of olive oil and finely chopped tomatoes, peppers and onion.

    Can you Make Gazpacho Ahead of Time?

    Gazpacho is a perfect recipe to make ahead of time. You can make gazpacho for up to 3 days in advance. This gives the gazpacho time to chill and for all the flavors to blend together.

    Can you Freeze Gazpacho?

    Gazpacho freezes very well. Once thawed. there may be residual water and that’s ok, just give the gazpacho a good mix or pulse in the blender a few times and it’s good as new.

    How to Serve Gazpacho?

    You can serve gazpacho as a main course or appetizer. For an appetizer, pour gazpacho into shot glasses with a drizzle of olive oil and flakey sea salt.

    To serve gazpacho as a main, pour chilled gazpacho into bowls and garnish with a drizzle of olive oil and top with minced onion, bell pepper and tomato.

    Smooth Tomato Gazpacho

    Samantha Ferraro
    Silky smooth tomato gazpacho made the traditional Spanish way with loads of summers best produce and a few extra additions to really make this chilled soup pop with flavor!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Chilling 1 hr
    Total Time 1 hr 20 mins
    Course Appetizer, Dinner
    Cuisine Mediterranean, Spanish
    Servings 2 servings
    Calories 302 kcal

    Equipment

    Sieve
    Nesting Bowls
    Food Processor

    Ingredients
     
     

    • 1 thick slice of baguette or ciabatta dried
    • 2 pounds tomatoes plum, cherry, roma or heirloom, chopped
    • 1 Persian cucumber chopped
    • 1/4 red onion chopped
    • 5-6 baby bell peppers or 1 red bell pepper, seeded adn chopped
    • 1-2 garlic cloves roughly chopped
    • 1 small jalapeno chopped and seeded (optional for less heat)
    • 3/4 teaspoon Kosher salt to taste
    • Ground black pepper
    • 3 tablespoons Olive oil
    • 2-3 dashes of red wine vinegar

    Toppings

    • Olive oil for drizzling
    • Minced red onion
    • Minced cucumber
    • Minced bell pepper
    • Flaky sea salt

    Instructions
     

    • In a medium sized bowl, roughly tear up bread and add enough water to soak all the bread for 10 minutes.
    • Squeeze out any excess water from the bread and add all the chopped vegetables, garlic and drizzle everything with olive oil and season with salt and pepper. Give everything a good mix so all the flavors are combined and let mixture sit for at least 20 minutes.
    • Add mixture to a food processor or blender and blend until pureed well and there are no large pieces left over.
    • Add a few dashes of red wine vinegar, taste for seasoning and adjust as needed.
    • Pour the gazpacho through a fine mesh strainer and use a spoon to press onto the pulp to get as much liquid out as possible.
    • Chill gazpacho for at least 1 hour. Then pour smooth gazpacho into bowls and garnish with a drizzle of olive oil and finely chopped tomatoes, peppers and onion.

    Video

    Notes

    Gazpacho can be made ahead of time up to 3 days in advance. 
    You can freeze gazpacho easily. When ready to thaw and serve, it may contain a bit more water, so just pulse through a food processor a few times before serving.

    Nutrition

    Calories: 302kcalCarbohydrates: 26gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 906mgPotassium: 1309mgFiber: 8gSugar: 16gVitamin A: 6075IUVitamin C: 162mgCalcium: 63mgIron: 2mg
    Keyword smooth gazpacho, traditional gazpacho, yellow tomato gazpacho
    Tried this recipe?Let us know on Instagram!

    This post was originally published July, 2012 and updated July 2022 with added nutritional information and more helpful tips.

    More Vegetarian Recipes

    • Greek Rice Pilaf with Orzo
    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • Greek Fries with Feta and Tzatziki
    • Homemade Tzatziki Sauce (with Pita Chips)

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    Reader Interactions

    Comments

    1. DB-The Foodie Stuntman says

      July 31, 2012 at 2:58 pm

      Glad you reworked the recipe. It looks good!

      Reply
    2. Miriam @ Overtime Cook says

      July 31, 2012 at 5:39 pm

      This looks delicious, and I LOVE your tomato picture. (Guess I should be eating my words now, huh? Lol.)

      Reply
    3. Cassie says

      August 7, 2012 at 11:05 am

      I love how smooth this looks. I’m a big fan of gazpacho!!

      Reply
    4. Vicky says

      August 8, 2012 at 9:32 am

      YUMM I looove gazpacho! When I studied abroad in Madrid my host family gave me their family recipe and i’ve made it several times – so good!

      Reply
      • Samantha says

        August 9, 2012 at 9:52 am

        Ohhh I love that!! Do you plan on writing about it anytime soon?

        Reply
    5. Stach @ Stacy Eats says

      August 8, 2012 at 9:52 am

      Sounds delicious! I definitely need to make this because I’ve been craving gazpacho in this heat!

      Reply
      • Samantha says

        August 9, 2012 at 9:52 am

        Please do make this! I am planning on making another batch this weekend as well!

        Reply
    6. claire @ the realistic nutritionist says

      August 8, 2012 at 1:43 pm

      This soup is GORGEOUS. and so luscious looking!

      Reply
    7. Samantha says

      August 9, 2012 at 9:49 am

      Thank you so much Jamie!

      Reply
    8. daphne says

      October 22, 2012 at 1:34 am

      Tempting. .its a comfort food, it’s ♥♥♥

      Reply
    9. Giangi says

      July 18, 2022 at 9:18 am

      That looks amazing

      Reply
    10. Jess says

      July 18, 2022 at 9:19 am

      5 stars
      This is perfect on a rainy day!

      Reply
    11. nancy says

      July 19, 2022 at 2:49 pm

      5 stars
      perfect tomato soup for a sunny day!

      Reply
    12. Katie says

      July 19, 2022 at 8:34 pm

      5 stars
      This recipe is an absolute dream! Super easy to make and so delicious and CREAMY!!

      Reply

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