Best 4 Best Gazpacho Recipes

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Gazpacho is a refreshing and flavorful cold soup, originating from the southern regions of Spain. It is traditionally made with fresh, ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil, blended together until smooth. Variations of gazpacho exist throughout Spain and other parts of the world, with some recipes incorporating additional ingredients such as bread, almonds, vinegar, and spices. In this article, we present a collection of the best gazpacho recipes, offering a variety of flavors and styles to suit different preferences. From the classic Andalusian gazpacho to modern twists on this classic soup, our recipes promise to bring the vibrant flavors of Spain to your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

BEST GAZPACHO



Best Gazpacho image

This recipe produces quite a large amount, but do not worry--this gazpacho is so delicious that it will soon be gone. One of my favorites for summer parties. Serve with fresh croutons or bread.

Provided by gartenfee

Time 1h55m

Yield 8

Number Of Ingredients 7

6 large ripe tomatoes
1 large cucumber
1 medium red onion, coarsely chopped
3 cloves garlic, coarsely chopped
4 tablespoons red wine vinegar, or more to tate
5 tablespoons extra-virgin olive oil, or more to taste
salt and ground black pepper to taste

Steps:

  • Prepare a bowl with ice water.
  • Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.
  • Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
  • If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
  • Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.
  • Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.

Nutrition Facts : Calories 115.1 calories, Carbohydrate 8.8 g, Fat 8.8 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 8.3 mg, Sugar 4.8 g

MOM'S GAZPACHO. BEST EVER.



MOM'S GAZPACHO. BEST EVER. image

Categories     Soup/Stew     Vegetable     No-Cook     Healthy

Yield 2 quarts

Number Of Ingredients 17

4 c tomato juice
2 large tomatoes
2 cucumber
2 green pepper
1 tsp honey
1 clove crushed garlic
4 scallions (chop to light green part)
juice from 1/2 lemon & 1/2 lime
1 Tbs red wine vinegar
1 T. fresh chopped tarragon (can omit if you want)
1 T fresh chopped basil (if omit tarragon use a little more)
1/2 tsp ground cumin
1/3 cup chopped parsley
dash tobasco
2 T. olive oil
salt & pepper to taste
1/8 tsp red pepper flakes (up to 1/4 tsp if you like the extra bite)

Steps:

  • 1. Chop veggies and fresh herbs into chunks. 2. Put in Cuisinart and Chop until chunky (about 10 - 15 seconds) 3. Add 3 c. of the tomato juice and chop some more until thick but still have small pieces of veggies. Don't puree completely. 4. Pour into Container, taste and season as necessary. If you want a little thinner, add more tomato juice and stir well. 5. Regrigerate at least 2 hours before serving. Serve topped with creme fresh or Sour Cream, and chopped scallion.

BEST GAZPACHO



Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories     dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

  • Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  • With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  • Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
  • Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

Tips:

  • Choose ripe, flavorful tomatoes for the best gazpacho. Heirloom tomatoes are a great option, as they have a sweeter, more complex flavor than regular tomatoes.
  • If you don't have a blender, you can use a food processor or even a grater to chop the vegetables.
  • For a smoother gazpacho, strain the soup through a fine-mesh sieve before serving.
  • Gazpacho can be served chilled or at room temperature. If you're serving it chilled, make sure to give it plenty of time to cool in the refrigerator before serving.
  • Garnish your gazpacho with your favorite toppings, such as croutons, chopped cucumber, red onion, or avocado.

Conclusion:

Gazpacho is a refreshing, healthy, and delicious soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, there is a gazpacho recipe out there for you. So next time you're looking for a light and flavorful meal, give gazpacho a try. You won't be disappointed!

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