Best 5 So Easy Gazpacho Recipes

Gazpacho, a chilled Spanish soup, is a vibrant and refreshing dish that embodies the flavors of the Mediterranean. This versatile soup is a staple of Andalusian cuisine, particularly during the hot summer months. Made with fresh, ripe tomatoes, cucumbers, bell peppers, onions, and garlic, gazpacho is a symphony of flavors that is both savory and sweet, with a hint of tanginess. It's traditionally served chilled, garnished with croutons, diced vegetables, and a drizzle of olive oil. This article presents three mouthwatering gazpacho recipes that cater to different tastes and dietary preferences: a classic gazpacho recipe, a green gazpacho recipe, and a watermelon gazpacho recipe. Each recipe offers a unique twist on the traditional gazpacho, using seasonal ingredients and culinary techniques to create a delightful and memorable dish. Whether you're a seasoned gazpacho enthusiast or new to this culinary delight, these recipes will guide you in crafting an exceptional gazpacho that will tantalize your taste buds and transport you to the sunny shores of Spain.

Here are our top 5 tried and tested recipes!

GAZPACHO

Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

QUICK & EASY GAZPACHO

Quick & Easy Gazpacho image

I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 cups Clamato juice
3 plum tomatoes, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped seeded cucumber
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh parsley
1 teaspoon minced chives
1 garlic clove, minced
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Salad croutons, optional

Steps:

In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

QUICK CLASSIC GAZPACHO

Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

SO-EASY GAZPACHO

So-Easy Gazpacho image

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

EASY GAZPACHO

Easy Gazpacho image

Make and share this Easy Gazpacho recipe from Food.com.

Provided by Sageca

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

28 ounces Italian tomatoes, drained
1/4 cup dry breadcrumbs
1/4 cup olive oil
1 cup tomato juice
1 garlic clove, crushed
1/4 cup malt vinegar
1/2 teaspoon salt
1/2 cup cucumber, finely chopped
1/2 cup tomatoes, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup green pepper, finely chopped

Steps:

In medium size bowl, combine chopped tomatoes, crumbs, olive oil, tomato juice, garlic, vinegar and salt.
Cover and refrigerate.
When ready to serve, ladle tomato mixture in individual bowls.
Place chopped vegetables in separate serving plates and set on table for guests to garnish soup according to taste.
Enjoy!

Nutrition Facts : Calories 214.4, Fat 14.4, SaturatedFat 2.1, Sodium 526.8, Carbohydrate 20.1, Fiber 4.1, Sugar 10.2, Protein 3.9

Tips:

Use ripe, flavorful tomatoes. This is the key to a great gazpacho. Look for tomatoes that are deep red and slightly soft to the touch.
Chill the soup before serving. This will help to develop the flavors and make the soup more refreshing.
Use a food processor or blender to puree the soup. This will create a smooth, velvety texture.
Season the soup to taste. Add salt, pepper, and other spices to taste.
Garnish the soup with your favorite toppings. Some popular options include croutons, diced cucumber, chopped red onion, and fresh herbs.
Serve the soup immediately or store it in the refrigerator for later. Gazpacho can be stored in the refrigerator for up to 3 days.

Conclusion:

Gazpacho is a delicious, refreshing soup that is perfect for a hot summer day. It is also a healthy and nutritious soup that is packed with vitamins and minerals. With just a few simple ingredients, you can make a delicious gazpacho that your whole family will love. So next time you are looking for a quick and easy meal, give gazpacho a try.