chunky gazpacho recipe

A quick and easy recipe for Gazpacho, a chilled, no-cook, Spanish soup highlighting ripe and juicy summer tomatoes. Vegan and gluten-free with two variations: Chunky Gazpacho (my favorite) or Smooth Gazpacho. Allow more time for the chunky gazpacho as there is more chopping involved.

The BEST Gazpacho! (Chunky or Smooth) 

celery stalks, sliced)

water

——

lb tomatoes (juicy ripe tomatoes: cherry tomatoes, grape tomatoes, yellow tomatoes, heirlooms

red bell pepper (or sub yellow),

red onion

garlic

red wine vinegar or sherry vinegar

tablespoons olive oil

salt, more to taste

pepper

teaspoon cumin

piment d’espelette (or cayenne or sweet paprika),

teaspoon coriander

tomato paste (for sweetness)

bread

Blend celery and water in a blender. Strain, reserving the celery juice. ( FYI: I&#8217;ve tried adding the pulp to the gazpacho and do NOT recommend it.)

Rough chop HALF of the tomatoes, half of the cucumbers,  half of the bell pepper, half of the onion, and both garlic cloves and add these to the blender with the celery juice and pulse repeatedly until uniformly chopped but not too smooth. If adding tomato paste ( for more sweetness) or soaked bread, add this now, and pulse a couple times. 

Finely dice the remaining tomato, cucumber, bell pepper, and onion and add to the gazpacho. Stir in the vinegar and salt (start light), pepper, spices and chopped herbs. Taste and adjust salt and vinegar.

Serve chilled with a drizzle of olive oil, optional avocado, etc. Feel free to garnish with finely chopped cucumber, red onion, cherry tomatoes, avocado, a finely diced fennel bulb, microgreens, croutons.

Chunky Gazpacho:

Place all the tomatoes (halved), cucumbers (peeled into strips, cut into chunks), bell pepper (cut into chunks), onion (chunks) , garlic, and celery juice in the blender. Blend until smooth.

With the blender motor running, slowly pour in the oil and blend until smooth, creamy, glossy and emulsified. Add the vinegar,  salt , black pepper, spices. If your gazpacho lacks sweetness, add tomato paste. Adjust salt and vinegar and spice level to taste.

Once you like the taste, pulse in the fresh herbs (or finely chop and add them) and be careful not to over blend the herbs- or you will lose that lovely color!

Garnish with toppings: finely diced cucumber, red onion, cherry tomatoes, avocado, finely diced fennel bulb, microgreens, croutons.

Smooth Gazpacho:

We really enjoyed this!  I appreciated the extra texture from chopping some of the ingredients by hand.

10/10!! So refreshing and so easy!! Will definitely be making it again. I skipped the bell pepper because i didn’t have it, I used basil and Mint for herbs. Thanks for a great recipe, Sylvia. 🙂

Never made Gazpacho before but I have a dear friend who loves it. Big hit! So fresh and flavorful. Perfect summer lunch with French bread and cheese. I can’t wait to make it with my home grown tomatoes!

Brought to a group lunch.   Everyone enjoyed this and asked for recipe.   
Thank you!

https://content.jwplatform.com/videos/hACyZDKY.mp4

How to make the BEST Gazpacho ( two ways) highlighting juicy summer tomatoes. Serve it chunky or smooth -vegan and gluten-free with several variations! 

Gazpacho Recipe Video 

The colors in the photo are a bit of an homage to Pedro Almodovar&#39;s wonderful film, Women on the Verge of a Nervous Breakdown (1988), which was the inspiration for me making gazpacho for the very first time. This version is chunky though the gazpacho in the film was smooth and spiked with sleeping pills.

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Top 2 chunky gazpacho recipe recipes from across the web

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The BEST Gazpacho! (Chunky or Smoot...

Jackie's Famous Gazpacho

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