Chef John's Gazpacho Recipe

Cool off this summer with a refreshing gazpacho recipe! This flavorful Spanish gazpacho starts with tomatoes and cucumbers, while a jalapeo heats things up a bit.

What Is Gazpacho?

Gazpacho is a smooth, blended, cold soup made with fresh vegetables. Traditionally, tomatoes and cucumbers are heavily featured. The dish, which has Spanish and Portuguese origins, is a summer staple.

What Is In Gazpacho?

These are the ingredients youll need to make this top-rated gazpacho recipe:

• Tomatoes: Tomatoes are the main ingredient in gazpacho. Youll need four large tomatoes and a pint of cherry tomatoes.
• Other produce: English cucumbers, green onions, a jalapeo, a lime, fresh garlic, and fresh basil.
• Seasonings: Salt, cumin, oregano, cayenne pepper, and black pepper.
• Oil: Olive oil ensures a rich, smooth, velvety finished product.
• Sauces: Worcestershire sauce and balsamic vinegar.

How to Make Gazpacho

Youll find the full, step-by-step recipe below but heres a brief overview of what you can expect when you make homemade gazpacho:

1. Combine and puree the ingredients according to the detailed recipe.
2. Cover and chill the soup for at least two hours to allow the flavors to meld.
3. Top the gazpacho with fresh basil for serving.

What to Serve With Gazpacho

Cold soups like gazpacho pair well with all sorts of summer fare, such as fresh side salads and grilled vegetables. A crusty bread is perfect for dipping.

Can You Make Gazpacho Ahead of Time?

Yes! Since gazpacho is served chilled, youll need to make it at least two hours in advance but you can make it the day before if you prefer. Store leftovers in an airtight in the refrigerator for up to four days.

Can You Freeze Gazpacho?

Sure. Making and freezing a large batch of gazpacho is a great way to meal prep for summer. Make sure you leave a bit of room at the top of your s to allow for expansion. Store in the freezer for up to six months.

Ingredients

• 4 large fresh tomatoes, peeled and diced
• English cucumber, peeled and finely diced
• cup finely diced red bell pepper
• cup minced green onion
• 1 large jalapeo pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• teaspoon ground cumin
• 1 pinch dried oregano
• 1 pinch cayenne pepper, or to taste
• Freshly ground black pepper to taste
• 1 pint cherry tomatoes
• cup extra-virgin olive oil
• 1 lime, juiced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• Salt and ground black pepper to taste
• 2 tablespoons thinly sliced fresh basil

Directions

1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeo, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and pure until smooth.
3. Pour the pured mixture through a strainer into the tomato-cucumber mixture; stir to combine.
4. Place 1/3 of the tomato mixture into the blender. Cover, turn on the blender, and pure until smooth. Return the pured mixture to the remaining tomato-cucumber mixture. Stir to combine.
5. Cover and chill the soup in the refrigerator for 2 hours.
6. Season the cold soup with salt and black pepper to taste.
7. Ladle the gazpacho into bowls and top with fresh basil.

Nutrition Facts (per serving)

• Calories: 132
• Total Fat: 10g (13% DV)
• Saturated Fat: 1g (7% DV)
• Sodium: 410mg (18% DV)
• Total Carbohydrate: 11g (4% DV)
• Dietary Fiber: 3g (10% DV)
• Total Sugars: 5g
• Protein: 2g (4% DV)
• Vitamin C: 47mg (52% DV)
• Calcium: 33mg (3% DV)
• Iron: 1mg (6% DV)
• Potassium: 499mg (11% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.