Easy Gazpacho Recipe (smooth or chunky) (2024)

This healthy, easy gazpacho recipe screams summer freshness. And it satisfies those who prefer their gazpacho smooth or chunky. Spoon it or sip it.

Gazpacho is essentially a tomato and vegetable soup that originates from the region of Andalusia in Spain. The core ingredients are tomatoes, cucumber, onion, olive oil, garlic, peppers and vinegar.

There are lots of different versions out there. Some have the texture of thin tomato juice. Others are closer to a salsa. Some are made with bread. Others with ice.

I settled on a 5-star New York Times ‘best gazpacho recipe‘ and made a few tweaks. I inadvertently landed on a way to serve it two ways – chunky or smooth. And I made an adjustment or two based on the the 5000! comments.

The easy gazpacho recipe below is light (but not watery thin) and has a wonderful fresh garden flavor. Olive oil transforms it from a tomato V8-type juice to a smooth silky gazpacho soup or drink. And, for those want to add some bulk, the recipe creates that too.

Gazpacho is a healthy, low calorieappetizer, soup or starter – gluten free and vegan. The fresh vegetables make it rich in vitamins, minerals, antioxidants and fiber.

An all around vibrant summer treat that comes together in 20 minutes (plus chill time).

Tips for how to make gazpacho

• Someone suggested adding vodka for a Bloody Mary gazpacho. Interesting!
• Use a good quality olive oil. Here’s a basic 101 on cooking oils.
• If your tomatoes are not that ripe, add a tablespoon of tomato paste for a deeper flavor. You might need to add a pinch of sugar as well.
• If you are straining the vegetable mixture and don’t plan to serve it on the side, use it for soups, bruschetta or to add to rice.
• Since gazpacho is not cooked, it’s a good idea to remove the greenish germ/sprout in the middle of the garlic which tends to be bitter.

How to serve gazpacho

Dress it up in elegant scotch glasses, espresso cups, decorative bowls or martini glasses. Or keep in casual in paper cups for a picnic. Last weekend, I served it with our homemade easy naan recipe. It’s also perfect with our easy vegetarian fajitasand cheese quesadillas. Gazpacho transports easily in a thermos carafe to a potluck or BBQ.

Tailor To Your Taste

Here are several variations you can try.

Substitutions/Options

• • I prefer sweet red pepper. Some use green. Regarding hot peppers, use cubanelle (mild), anaheim (mild-medium) or jalapeno (medium), depending on the amount of heat you like. Remove seeds and ribs.
  • Use any mild sweet onion or shallots. I use green onions as I usually have those on hand. In fact, Spaniards don’t use onion at all.
  • You need some type of vinegar. I like fortified wine or sherry vinegar, but white or red wine vinegar is fine. Even rice wine or lemon juice will work.
  • Good tomato options are cherry, field, vine ripe, San Marzano or heirloom. I don’t bother peeling the tomatoes, especially when the solids are strained. You can, though.

Garnishes

• • reserved vegetable solids (after straining) for a chunky version
  • herbs – cilantro, parsley, mint, basil
  • finely chopped fresh peaches or avocado
  • croutons
  • microgreens
  • crab
  • drizzle of olive oil

Shortcut

• Skip the straining if you don’t mind your gazpacho with some finely chopped solids. It’s really just personal preference.

Make Ahead

• Gazpacho is best served cold. Two hours in the fridge will do. Or speed up the process by putting it in a metal bowl in the freezer for 45 minutes.
• The gazpacho will keep in the fridge for 4-5 days
• It can even be frozen but you may need to re-blend it for a minute.

Like chilled soups? Then try our sweet corn soup with herbs and buttermilk.