Easy Gazpacho Recipe
Ready in just 15 minutes, this gazpacho recipe is cool, refreshing, and involves no cooking! Just toss everything into a blender, and boom…you have summer in a bowl.
Servings: 4 servings
Equipment
- Large blender or food processor
Ingredients
- 2 pounds ripe tomatoes see notes below for best options
- 1 Cubanelle pepper seeded and cut in rough chunks
- 1 medium cucumber peeled and cut in rough chunks
- 1 small red onion cut in chunks
- 1 large clove garlic peeled
- ½ cup extra virgin olive oil
- 2 ½ teaspoons sherry wine vinegar
- Dash of cayenne optional
- Salt to taste
- Toppings of choice see blog post above for suggestions
Instructions
- If you’re using tomatoes with a tough core like heirloom tomatoes, cut the core out. In a large blender or food processor, add tomatoes, pepper, cucumber, onion and garlic. Blend for 30 seconds until almost smooth.
- Add salt, cayenne (optional), sherry wine vinegar and olive oil. Blend for another minute or until completely smooth. Gazpacho should be creamy from the olive oil. Add 2-3 tablespoons more olive oil if gazpacho is too watery, blending again.
- Chill for at least 1 hour before serving for best results!
Video
Notes
- The best tomatoes to use are ripe heirloom tomatoes. If you can’t find heirlooms, you can use ripe regular tomatoes or Campari tomatoes, which are usually riper than your standard grocery store tomato. No need to peel them.
- The flavor of your olive oil will significantly impact the flavor of your gazpacho (fruity vs. bold vs. mild olive oils will yield different results!).
- Cubanelle peppers are usually easy to find, but if you can’t find one, use any other kind of mild Italian frying pepper like an Anaheim (which are occasionally a bit spicy). You could also use a small red bell pepper.
- While there’s some controversy over whether traditional gazpacho includes bread, when I visited Spain, I had a breadless gazpacho that was life-changing. This recipe mimics that amazing experience!
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 15mg | Potassium: 698mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2155IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 1mg