A cold, flavorful, sip-able, fresh tomato soup, that’s what this Gazpacho is all about! When tomatoes are at their peek ripeness and it is hot as hell outside, nobody wants a bowl of hot soup. But this refreshing Gazpacho is where it’s at! We aren’t using store bought tomato juice here, this Gazpacho is made with vine ripened tomatoes!
Jump to:
Cold Gazpacho Ingredients
Vine Ripe Tomatoes – If you are buying tomatoes from the store look for ones that are bright red, ever so slightly soft and still on the vine. If there are no tomatoes still on the vine, use a Roma tomatoes that look nice and ripe (bright red and slightly soft).
Extra Virgin Olive Oil – Make sure you choose and EVOO, this is the oil that will add really nice flavor to your Gazpacho. If you use regular olive oil or vegetable oil it will not have the same effect.
Worcestershire Sauce – gives the Gazpacho a nice umami flavor and balances the sweetness of the tomatoes.
Red Wine Vinegar – This adds a nice brightness to the soup without adding a ton of vinegar tang.
Kosher Salt – Enhances the tomato flavor without making the soup overly salty.
Garlic – You are using RAW garlic here, so normally I tell you to add as much garlic as you like, but in this case I would say stick with 2 cloves so it doesn’t over power the Tomato Gazpacho flavor.
Veggies – A combo of red onion, cucumber and bell pepper enhance the veggie flavor of your Gazpacho. You can also chop up the extra veggies and serve them in the puree… although I personally like it smooth.
Optional Herbs – Basil, Chives, Thyme
How To Make Gazpacho
This is a quick overview of how to make a Cold Tomato Gazpacho Soup. For more detailed instructions and ingredient amounts, pop down to the recipe card.
Step 1
Add the tomatoes, cucumber, bell pepper, red onion, garlic, Worcestershire, vinegar, and salt to a blender or food processor. Puree completely.
Step 2
Strain the mixture through a fine mesh sieve over a bowl.
Step 3
Pour back into the blender with the extra virgin olive oil and blend for about 20 seconds.
**We add the olive oil second because over processing it will make it bitter.
Step 4
Refrigerate for at least 2 hours in a covered container.
Step 5
Serve in bowls or cups with black pepper and evoo sprinkled over top. Optionally chop up the extra veggies and serve over top. Crispy croutons can also be served in the soup.
Serving
This is a fresh tomato based soup so you already know what I am going to say… it is perfect served with Grilled Cheese Sandwiches! Period! Although I have also served Gazpacho with BLT’s and that is amazing too…. or, I’m just thinking out loud here… what about a bacon grilled cheese. Yep, that’s the winner.
Gazpacho tips to remember
- Choose really ripe tomatoes.
- Use the whole tomato except the core.
- Wait to add the extra virgin olive oil until you strain the soup, that way you can just blend it in for about 20 seconds. Over processing evoo will make it bitter.
- Taste for seasoning before adding to the fridge. If your tomatoes weren’t very sweet you may need to blend in a little sugar.
- Optionally chop up the extra veggies and serve as a garnish in the soup.
More Tomato SOup Recipes
💛💛💛💛💛
Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Gazpacho Soup Recipe
Equipment
Ingredients
Gazpacho
- 3 lbs. vine ripened tomatoes
- ¼ cup red onion
- ½ English cucumber - peeled
- ½ bell pepper
- 1 tablespoon red wine vinegar
- 2 teaspoon Worcestershire Sauce
- 1 ½ teaspoon kosher salt - maybe up to 2 tsp
- 2 cloves garlic
- ⅓ cup extra virgin olive oil
Serving (Optional)
- croutons
- chopped herbs – basil - dill, thyme, chives (optional)
Instructions
- Clean, core and cut the tomatoes into quarters. Place in a powerful blender or food processor with the onion, cucumber, pepper, garlic, vinegar, Worcestershire, and kosher salt. Blend for about 30-45 seconds to puree completely.3 lbs. vine ripened tomatoes, ¼ cup red onion, ½ English cucumber, ½ bell pepper, 1 tablespoon red wine vinegar, 2 teaspoon Worcestershire Sauce, 1 ½ teaspoon kosher salt, 2 cloves garlic
- Run the mixture through a fine mesh sieve over a bowl, pressing down with a rubber spatula or spoon.
- Pour the stained tomato puree back into the blender. Add the evoo and puree again for about 15-20 seconds.⅓ cup extra virgin olive oil
- Pour into a storage container, give it a quick taste for seasoning. Refrigerate for 2 hours up to 24 hours.
SERVING
- Pour into a cup and drink or portion into bowls and top with a few veggies or croutons.
- Goes great with grilled cheese sandwiches, BLT's or bacon grilled cheese sandwiches.
Recipe Tips and Notes:
- Choose really ripe tomatoes.
- Use the whole tomato except the core.
- Wait to add the extra virgin olive oil until you strain the soup, that way you can just blend it in for about 20 seconds. Over processing evoo will make it bitter.
- Taste for seasoning before adding to the fridge. If your tomatoes weren’t very sweet you may need to blend in a little sugar.
- Optionally chop up the extra veggies and serve as a garnish in the soup.
Comments
No Comments