Summer Gazpacho

🕒 Prep: 20 min
🔥 Cook:
🍽 Serves: 4
★★★★★
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Summer Gazpacho is the perfect cool-down dish for those hot days when you can’t bear the thought of turning on the stove. This chilled Spanish soup is a refreshing blend of fresh vegetables that celebrate the season’s bounty. It's vibrant, healthy, and incredibly easy to whip up.

Ingredients for Summer Gazpacho

Tomatoes are the star of this dish, bringing a juicy, slightly acidic base that’s fresh and summery. Choose ripe ones for the best flavor. Cucumber adds a cool, crisp taste and texture, balancing the tomatoes' acidity. Green and red bell peppers provide sweetness and a slight crunch, enhancing the soup’s color and flavor profile. Red onion lends a mild sharpness that complements the other veggies. Garlic gives a bit of heat and depth, while extra-virgin olive oil adds richness and smoothness. Red wine vinegar brightens the overall flavor, and the combination of salt, black pepper, smoked paprika, and cayenne pepper brings a warm, spiced finish. Finally, a few fresh basil leaves on top add an aromatic touch that’s just delightful.

Tips & Tricks

  • If you want a richer flavor, roast the bell peppers before blending.
  • For a smoother texture, strain the gazpacho through a fine sieve after blending.
  • Use a high-quality extra-virgin olive oil for the best taste.
  • Let the gazpacho sit overnight for even better flavor development.

Serving Suggestions

This gazpacho pairs wonderfully with a crusty loaf of bread or some toasted croutons for added crunch. Consider serving it alongside a light salad or grilled shrimp for a complete meal. A glass of chilled white wine, such as a Sauvignon Blanc, complements the flavors beautifully.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to experiment with whatever fresh produce you have on hand. Zucchini or radishes could add an interesting twist.
How long does gazpacho last in the fridge?
It should keep well for up to 4 days in an airtight container. Stir it before serving to redistribute any settled ingredients.
Is this recipe vegan?
Yes, this gazpacho is completely vegan as it contains no animal products.

Summer Gazpacho Recipe Walkthrough

Start by roughly chopping the tomatoes, cucumber, bell peppers, and red onion into chunks. Don’t worry about making them perfect; they’ll all blend together soon enough.

Next, grab your blender. Add all the chopped vegetables along with the minced garlic. Pour in the olive oil and red wine vinegar, then sprinkle in the salt, black pepper, smoked paprika, and cayenne pepper.

Blend everything until smooth. If the mixture seems too thick for your liking, gradually add in the cold water until you reach the perfect consistency. Give it a taste and adjust the seasoning if needed.

Once you're satisfied, transfer the gazpacho to a container and chill it in the refrigerator for at least two hours. This waiting time helps the flavors meld beautifully.

When you're ready to serve, pour the gazpacho into bowls and garnish with a few fresh basil leaves. Enjoy!

Why You'll Love This Recipe

  • Perfect for hot weather: No cooking required!
  • Uses fresh, seasonal vegetables at their peak flavor.
  • Quick to prepare — just a little chopping and blending.
  • Great for meal prep; flavors deepen as it chills.
  • Low in calories but rich in taste and nutrients.

Ingredients

2 lbs ripe tomatoes
1 large cucumber, peeled and seeded
1 green bell pepper, cored
1 red bell pepper, cored
1 small red onion, peeled
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 cups cold water
Fresh basil leaves for garnish

Step-by-step Instructions

1. Roughly chop the tomatoes, cucumber, bell peppers, and red onion into chunks.
2. In a blender, combine all chopped vegetables and garlic.
3. Add olive oil, vinegar, salt, black pepper, smoked paprika, and cayenne pepper.
4. Blend until smooth. If the mixture is too thick, add cold water gradually until desired consistency is reached.
5. Taste and adjust seasoning as necessary.
6. Chill in the refrigerator for at least 2 hours before serving.
7. Serve cold, garnished with fresh basil leaves.

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