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Best Gazpacho Recipe

A refreshing chilled Spanish soup made with ripe tomatoes, crisp vegetables, and aromatic herbs, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Spanish
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large ripe tomatoes chopped
  • 1 medium cucumber peeled and chopped
  • 1 bell pepper red or green, chopped
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt to taste
  • Pepper to taste
  • Fresh basil or parsley for garnish optional

Equipment

  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Serving bowls

Method
 

  1. Chop the tomatoes, cucumber, bell pepper, red onion, and garlic into small pieces for easier blending.
  2. In a blender or food processor, combine the chopped vegetables; blend on high until smooth.
  3. Add vegetable broth and blend on medium-high for about 30 seconds until fully incorporated.
  4. With the blender running on low, drizzle in olive oil and add red wine vinegar; blend for 15 seconds to combine.
  5. Season the soup with salt and pepper to taste, blending briefly to mix the seasonings.
  6. Transfer the gazpacho to a bowl, cover, and refrigerate for at least 30 minutes to chill and develop flavors.
  7. Ladle the chilled gazpacho into individual serving bowls.
  8. Garnish each bowl with fresh basil or parsley and serve immediately.

Notes

For a smoother texture, strain the gazpacho through a fine mesh sieve after blending.