Why Make This Recipe
Gazpacho is a delicious and refreshing choice for a hot day. It uses fresh, healthy ingredients, making it a great vegan option. This recipe is not only easy to make but also perfect for gatherings or a light lunch. If you enjoy salads, you might also love this easy garlic cucumber salad recipe which pairs wonderfully with a bowl of gazpacho.
How to Make Easy Gazpacho
Ingredients:
- 2 lb vine tomatoes (chopped, about 6 tomatoes)
- 1/2 cucumber (chopped)
- 1 red pepper (chopped)
- 1 shallot (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil (chopped, to sprinkle)
Directions:
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Peel the Skins From the Tomatoes: Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins and chop the tomatoes into chunks. You may also find Easy Pasta Recipe For Dinner useful.
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In a large mixing bowl, combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Mix well and let sit for at least 20 minutes for the flavors to meld. The longer you wait, the better it tastes, so don’t rush this step. You can enhance your gatherings with other fresh ideas, like this easy July 4th food ideas.
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Transfer the mixture to a blender and blend on high speed until smooth. Chill for at least 2 hours before serving.
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Serve in bowls, sprinkled with fresh basil.
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How to Serve Easy Gazpacho
Gazpacho can be served in bowls as a standalone dish or as a refreshing appetizer. You can also complement it with croutons or a drizzle of balsamic glaze for added flavor.
How to Store Easy Gazpacho
To store gazpacho, keep it in an airtight container in the refrigerator. It can last for up to three days. However, the flavors improve with time, so it’s best enjoyed within the first two days.
Tips to Make Easy Gazpacho
- Use ripe, flavorful tomatoes for the best taste.
- Adjust the vegetable quantities to match your personal preference.
- If the gazpacho is too thick for your liking, add a bit of cold water to reach your desired consistency.
Variation
You can add other vegetables like carrots or zucchini for a twist. If you want a spicy kick, adding jalapeño peppers is a great option.
FAQs
1. Can I make gazpacho ahead of time?
Yes, gazpacho is great for making ahead as the flavors meld beautifully when sitting overnight in the fridge.
2. Is gazpacho served hot or cold?
Gazpacho is served cold. Chilling it enhances the refreshing nature of this dish.
3. Can I use canned tomatoes instead of fresh?
While fresh tomatoes are recommended, you can use canned tomatoes in a pinch. Just ensure they are of high quality for the best flavor.
Conclusion
Enjoy making this Easy Gazpacho Recipe, especially during the warmer months, when fresh veggies are at their best. For a different take on gazpacho, you might like this Fresh Tomato Gazpacho with Cucumber, which adds another layer of flavor to your summer dining experience.
Print
Easy Gazpacho
- Total Time: 150 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and healthy gazpacho recipe perfect for hot days, using fresh and vibrant ingredients for a delicious vegan option.
Ingredients
- 2 lb vine tomatoes (chopped, about 6 tomatoes)
- 1/2 cucumber (chopped)
- 1 red pepper (chopped)
- 1 shallot (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil (chopped, to sprinkle)
Instructions
- Peel the skins from the tomatoes: Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins and chop the tomatoes into chunks.
- Combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper in a large mixing bowl. Mix well and let sit for at least 20 minutes for the flavors to meld.
- Transfer the mixture to a blender and blend on high speed until smooth. Chill for at least 120 minutes before serving.
- Serve in bowls, sprinkled with fresh basil.
Notes
Use ripe, flavorful tomatoes for the best taste. Adjust vegetable quantities to personal preference. For a thinner consistency, add cold water.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gazpacho, vegan recipe, cold soup, summer dish, refreshing appetizer