Everybody needs to know how to make themselves a classic cooling tomato gazpacho when the temperatures soar. This simple chilled Spanish soup is the ultimate refresher.

Gazpacho is one of the glories of summer

This lovely cold, raw soup has to be made with garden fresh tomatoes ~ forget about eating it during the rest of the year, you can only make and enjoy a truly great gazpacho in the summer. Its charm lies in the exhilarating inverse proportion of sweltering hot (you) to icy cold (it). Think of it this way: if its hot enough to ripen tomatoes on the vine, it’s gazpacho time! I can make gazpacho out of all sorts of tomatoes, from classic red to colorful heirlooms. Use this gazpacho recipe as a template to create your own unique take!

I love the soft unique colors that come from using heirloom tomatoes, and even when you use red ripe tomatoes the color is much softer once you’ve blended them up. The soft glistening colors seem to make gazpacho extra refreshing.

If you’d like a deep rich red color to your gazpacho, blend in some roasted red peppers, the kind you buy in the jar. It’s my secret weapon when I’m craving a rich red color in my soup. They give the base of the soup a vivid shade and add a layer of smokey flavor. You can see the power of roasted red peppers in action in my Middle Eastern Roasted Red Pepper Dip.

For the rest of the veggies in this gazpacho recipe seek out the freshest possible…a nice, taut young cucumber (preferably pickling or English, they have less seeds) a deep purple red onion, and the brightest bell peppers you can locate. Grab a few cherry tomatoes for garnish, along with a few small edible blossoms. If you have a yard, you probably have some growing somewhere, and if you don’t have a yard, take a walk around the block and see what you can find (make sure they’re unsprayed and pesticide free.) I have a handy list of common edible flowers in my Spring Salad with Edible Flowers post.

fresh tomato gazpacho in small glasses topped with fresh veggies and edible flowers

Tip: I make the gazpacho base the day before I want to serve the soup, that way the flavors have a chance to develop and it makes it so easy to assemble for a quick dinner with crusty bread and wine.

serving suggestion: Bodum double walled glasses

I’m kind of obsessed with my small but growing collection of this Swiss designed glassware. It’s made of heat resistant borosilicate glass, which is insulating, so it keeps hot food hot and cold food cold. I love that I can drink hot cocoa or mulled wine from them and not burn my hands. These glasses keep my gazpacho icy cold, just the way it should be, plus it looks so chic.

Tomato Gazpacho Recipe

4.25 from 4 votes

My tomato gazpacho recipe is the classic Mediterranean cold soup made with fresh ripe tomatoes and colorful summer veggies.

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Prep Time:15

Total Time:15

Servings: 4 -6

Equipment

blender or food processor

Ingredients

1 lb ripe tomatoes
1/2 cup roasted red pepper, optional, for added color and flavor
5 1/2 ounces tomato juice, also optional. It adds a more 'tomatoey flavor.
2 Tbsp sherry vinegar, substitute any vinegar you like
2 Tbsp extra virgin olive oil
juice of 1/2 lemon, optional, taste first
1 tsp salt
1 tsp fresh cracked black pepper
1/4 tsp red pepper flakes
1/2 red onion, finely minced
1 colorful bell pepper, finely minced
about an 8 inch piece of seedless cucumber, finely minced, no need to peel.

garnish

small basil or cilantro leaves
a few heirloom cherry tomatoes, halved
edible blossoms
a drizzle of olive oil

Instructions

Wash the tomatoes and give them a rough chop. Add half of them to a food processor, along with the roasted red pepper, and process until very smooth. Add in the tomato juice and pulse to combine.
Add the rest of the tomatoes and pulse till they are incorporated but not quite as smooth, so you will have a little bit of texture.
Season the soup with the vinegar, olive oil, lemon, salt, pepper, and red pepper flakes and remove it to a bowl. Cover and refrigerate for several hours, or until ready to serve.
When you are ready to serve, give the soup a stir and taste it to adjust the seasonings. It may need more salt, or more lemon, for instance. Then spoon into small bowls or glasses and top with the finely minced onion, peppers, and cucumbers.
Garnish as you like, with halved cherry tomatoes, small basil or cilantro leaves, and edible flowers, if you have them. Serve immediately.

Notes

Make the base of your gazpacho a day or two ahead of time if you like, then garnish with the fresh chopped veggies before serving. Always serve your gazpacho ice cold.

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Course: Soup

Cuisine: Spanish

Author: Sue Moran

Keyword: healthy, soup, summer, tomatoes

Nutrition

Calories: 103 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Sodium: 831 mg · Potassium: 397 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 2008 IU · Vitamin C: 66 mg · Calcium: 28 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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4.25 from 4 votes (4 ratings without comment)