gazpacho recipe

This gazpacho recipe is super easy to make - just blend and chill! Cold, complex, and refreshing, it&#x27;s perfect for a hot summer day.

Gazpacho

English cucumber

tomatoes (chopped)

fresno chiles (or ½ red bell pepper, stemmed and seeded)

onion

garlic

¼ cup chopped cilantro (plus more for garnish)

sherry vinegar or red wine vinegar

extra virgin olive oil (plus more for drizzling)

sea salt

black pepper

Cherry tomatoes and fresh herbs (for garnish)

Finely chop ¼ of the cucumber and reserve for garnish.

Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.

Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Chill out with this simple gazpacho soup that is the perfect antidote to a hot summer's day.

Ajo blanco

rustic

garlic, crushed

(1 1/2 cups) whole blanched almonds

milliliters (1/3 cup) sherry vinegar (see note)

extra virgin olive oil

(1 cup) seedless green grapes, thinly sliced

(1/3 cup) slivered almonds, roasted

Spanish chef José Pizarro says: “It is undeniable that gazpacho is one of the star dishes of Andalusia. When I travelled to Malaga, I discovered that they add fruits such as grapes and melon to make it more nutritious and complex in flavour. Strawberry gazpacho sounds like an unusual incarnation of the traditional recipe, but the berries are very popular in Huelva, and the result is just terrific.” Looking for the traditional recipe? Here&#8217;s a gazpacho recipe that&#8217;s ready in 15 minutes.

José Pizarro’s strawberry gazpacho

vine-ripened tomatoes, chopped

ripe strawberries,

red pepper

shallot,

garlic clove, crushed

tbsp sherry vinegar

extra-virgin olive oil, plus extra for drizzling

Olive oil

sourdough,

Basil leaves

In a large bowl combine the tomatoes, strawberries, red pepper, shallot, garlic and sherry vinegar and leave to infuse overnight.

The next day, add the extra-virgin olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.

Pour a little olive oil into a frying pan over a medium heat and fry the sourdough cubes for 4-5 minutes until golden. Drain on kitchen paper and sprinkle with sea salt.

Divide the gazpacho between six soup bowls and garnish with basil leaves and sourdough croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt. Serve with a cold glass of amontillado or palo cortado sherry. Andalusia is published by Hardie Grant (£26) Recipes José Pizarro Photographs Emma Lee Food styling Aya Nishimura Styling Tabitha Hawkins

A no cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.

The Best Gazpacho Recipe

cucumber

orange bell pepper

Roma tomatoes (seeded and finely chopped)

red onion

jalapeno

garlic (minced)

cilantro

lime

apple cider vinegar

Worcestershire sauce

tomato juice

salt

pepper

hot sauce

In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.

Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.

Season with salt and pepper. Stir in the hot sauce.

Cover and chill for at least 30 minutes.

Serve chilled or at room temperature.

I modified by deleting the jalapenos, cilantro and hot sauce because I can't tolerate hot and spicy anything.  I also substituted Balsamic vinegar for the apple cider vinegar, for a more subtle tang.  And, finally, in place of the 4 C. of tomato juice, I used a can of diced tomatoes and 2 C. of V-8 Vegetable juice.  Came out wonderful!

Great recipe. But we like our gazpacho chunky. I purée all the ingredients , mixed with V-8, then we reserve copped veggies to add at serving. We also add 1/2 can of cannellini beans for a bit more body. 

Ya know? I don’t care what nationality this soup is…it’s just good! 

This recipe was absolutely delicious! I made it as written and added avocado chunks into each bowl! Definitely a keeper! 

Excellent!  Wouldn't change anything about it.

Yummy &amp; fresh, perfect for summer veggies! Very flavorful without being too spicy.

Actually, the main ingredient in any gazpacho, tomatoes, is American.

https://www.youtube.com/watch?v=vaiDJxgWtWA

The best thing to make with your summer tomatoes, easy Chunky Gazpacho is ready in minutes without even firing up the stove!
----------------------------------FULL RECIPE BELOW------------------------------------------------
Ingredients
▢1 cup finely chopped English cucumber
▢1 cup finely chopped orange bell pepper
▢6 whole Roma tomatoes, seeded and finely chopped
▢1/4 cup minced red onion
▢1 tablespoon minced jalapeno
▢1 large garlic clove, minced
▢1/4 cup chopped fresh cilantro
▢1 whole lime, zest and juice
▢1/4 cup apple cider vinegar
▢1 tablespoon Worcestershire sauce
▢4 cups tomato juice
▢1 teaspoon kosher salt
▢1 teaspoon fresh ground pepper
▢1 teaspoon hot sauce

Instructions 
In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
Season with salt and pepper. Stir in the hot sauce.
Cover and chill for at least 30 minutes.
Serve chilled or at room temperature.

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Gazpacho

Ajo blanco

José Pizarro’s strawberry gazpacho

The Best Gazpacho Recipe

Top 4 gazpacho recipe recipes from across the web

The most viewed gazpacho recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gazpacho

Ajo blanco

José Pizarro’s strawberry gazpacho

The Best Gazpacho Recipe

The most viewed gazpacho recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine