Homemade Gazpacho Recipe

There’s nothing quite like diving into a chilled bowl of gazpacho on a hot day—it’s like sending your taste buds on a refreshing vacation through the Mediterranean, all from the comfort of your kitchen.

Making Homemade Gazpacho is a delight, and it’s as easy as pie—easy pie, that is. Chill it and ladle it out on a hot day, and you have a brilliant starter for a meal that otherwise feels like it requires too much effort for the kind of hot, humid days we’ve been having.

Not only is the recipe ridiculously easy; the ingredients are shockingly cheap, too, even in these inflationary times.

Homemade Gazpacho Recipe Ingredients

• Tomatoes: Rich in vitamins A and C, they add a sweet tangy flavor.
• Cucumber: Hydrating and crunchy with high water content, adds freshness.
• Red Bell Pepper: High in vitamin C, offers a sweet, crisp taste.
• Red Onion: Provides a sharp, pungent flavor and acts as an antioxidant.
• Garlic: Adds a robust, aromatic note, known for its immune-boosting properties.
• Olive Oil: Heart-healthy fat, lends a silky texture and depth.
• Lemon Juice: Adds brightness and balances flavors with acidity.

Homemade Gazpacho Recipe Ingredient Quantities

• 6 ripe tomatoes, peeled and chopped
• 1 small cucumber, peeled, seeded, and chopped
• 1 red bell pepper, cored and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons freshly squeezed lemon juice
• Fresh basil leaves for garnish

How to Make this Homemade Gazpacho Recipe

1. Start off by getting your vegetables ready: take the 6 ripe tomatoes and peel and chop them, take the small cucumber, peel it, seed it, and chop it. Then, core the red bell pepper and chop it up, and finish by chopping the 1 small red onion.

2. In a large blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic cloves.

3. Mix the ingredients with a pulsing action until all bits of them are finely chopped and blended, but not pulverized. If you like, use a food processor with a regular metal blade; just be sure to pulse it, not run it continuously. If the mixture is too big for your food processor, do it in two or three batches.

4. Move the vegetable medley to a big mixing bowl or pitcher.

5. Add the 3 cups of tomato juice. Stir until the juice is blended with the vegetables.

6. Combine the extra-virgin olive oil, red wine vinegar, salt, freshly ground black pepper, and cayenne pepper if you’re using it. Whisk everything together thoroughly to ensure the flavors blend well.

7. Incorporate the freshly squeezed lemon juice to lend a touch of brightness to the gazpacho.

8. Enclose the bowl or pitcher in plastic wrap or cap it with a lid, and chill the gazpacho in the refrigerator for at least 2 hours, or until it is nice and cold.

9. Prior to serving, taste the gazpacho and adjust the seasoning as needed, in accordance with your personal culinary preferences. If you feel it could use a little more salt or pepper, don’t be shy!

10. Dished up in bowls that have been chilled, the gazpacho can be garnished with fresh basil leaves for an extra touch of flavor and aroma. And then, as they say, you enjoy it!

Homemade Gazpacho Recipe Equipment Needed

1. Peeler
2. Knife
3. Cutting board
4. Spoon (for seeding cucumber)
5. Blender or food processor
6. Large mixing bowl or pitcher
7. Whisk
8. Measuring cups
9. Measuring spoons
10. Plastic wrap or lid
11. Refrigerator
12. Serving bowls
13. Tongs or spoon (for garnish)

FAQ

• Can I make gazpacho ahead of time?Absolutely, gazpacho can be prepared a day ahead of time and kept in the fridge so the flavors can come together.
• Do I have to peel the tomatoes and cucumber?Enhancing the smoothness of the texture is what peeling does. However, it’s completely alright if you fancy a smoother soup. I mean, why not?
• Is gazpacho served hot or cold?Cold in temperature but full of flavor, gazpacho is a classic summer dish from the region of Andalusia in southern Spain. The dish’s unique taste comes from a combination of fresh, ripe vegetables, such as tomatoes; red bell peppers; cucumbers; onions; and garlic, with a hint of olive oil, vinegar, and salt. The ingredients are puréed, and the soup is served ice cold.
• Can I substitute the red wine vinegar?Indeed, sherry vinegar and apple cider vinegar are suitable substitutes.
• How long can I keep gazpacho in the fridge?Keep in an air-free environment; they will be fresh for 3 days. By the way, an alternative to the classic version is to put granola in your yogurt instead of on top.
• Can I make this recipe spicier?Increase the amount of cayenne pepper or a chopped jalapeño to make it hotter.

Homemade Gazpacho Recipe Substitutions and Variations

Tomatoes. Canned whole peeled tomatoes are a good substitute. They work well when fresh tomatoes are unavailable.
Cucumber: If desired, use zucchini as an alternative.
Yellow or orange bell pepper: Substitute for red bell pepper in a dish that calls for it to achieve a unique flavor profile.
Red onion: For a milder flavor, use shallots.
Red wine vinegar. Apple cider vinegar or sherry vinegar can be used as substitutes.

Pro Tips

1. Use Peak-Season Tomatoes For the best flavor, use ripe, peak-season tomatoes. Heirloom varieties can add unique flavors and colors to your gazpacho.

2. Chill Your Ingredients Make sure all your vegetables and tomato juice are chilled before blending. This helps the gazpacho stay refreshingly cold without needing as much chilling time afterward.

3. Infuse Flavors Let the gazpacho sit in the refrigerator for a few hours, or even overnight, to allow the flavors to meld together. This resting period enhances the taste significantly.

4. Customize Texture If you prefer a smoother gazpacho, strain it through a fine mesh sieve after blending to remove any remaining solids. Alternatively, reserve some chopped vegetables to add back into the blended mixture for more texture.

5. Serve with Toppings Consider offering additional toppings alongside the fresh basil, such as diced avocado, croutons, or a dollop of sour cream or Greek yogurt, for added texture and flavor variety.