Best 3 Speedy Summer Gazpacho Recipes

Escape the summer heat with a refreshing and flavorful Speedy Summer Gazpacho! This chilled Spanish soup is a symphony of fresh, ripe tomatoes, crisp cucumbers, sweet bell peppers, and tangy red onions, all blended together to create a luscious, vibrant soup. The secret to this speedy version? Store-bought gazpacho! With just a few pantry staples and a quick blend, you can transform store-bought gazpacho into a homemade masterpiece. Feel free to customize your gazpacho with a variety of toppings, like croutons, chopped hard-boiled eggs, or crumbled feta cheese. This versatile soup can also be served as a dip with pita chips or vegetable crudités. Ready in just 10 minutes, this speedy summer gazpacho is the perfect way to cool down and enjoy the flavors of summer.

In addition to the classic gazpacho recipe, this article also includes variations for a spicy gazpacho, a creamy gazpacho, and a green gazpacho. Each variation offers a unique twist on the traditional recipe, allowing you to tailor the soup to your personal preferences. Whether you prefer a bold and spicy kick, a rich and creamy texture, or a refreshing and herbaceous flavor, you'll find a gazpacho recipe in this article that's sure to tantalize your taste buds. So, gather your ingredients, blend away, and let the flavors of summer shine through in this delightful Speedy Summer Gazpacho!

Here are our top 3 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.

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

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

Ingredients

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:

Use ripe, flavorful tomatoes. This is the key to a great gazpacho. Look for tomatoes that are deep red and have a slight give when you squeeze them.
Choose a good quality olive oil. This will also make a big difference in the flavor of your gazpacho. Look for an extra virgin olive oil that is fruity and has a peppery finish.
Don't be afraid to experiment with different ingredients. You can add or remove ingredients to suit your own taste. Some popular additions include cucumber, bell pepper, onion, garlic, and herbs like basil or cilantro.
Make gazpacho ahead of time. It tastes even better after it has had a chance to chill for a few hours or overnight. This makes it a great dish for entertaining, as you can make it ahead of time and then just serve it when your guests arrive.
Serve gazpacho chilled. This is a refreshing soup that is perfect for a hot summer day.

Conclusion:

Gazpacho is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With its vibrant colors and flavors, gazpacho is sure to be a hit at your next party or gathering.