Easy Gazpacho Recipe (2024)

FAQs

Do you need to peel tomatoes for gazpacho? ›

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

— the acidity in gazpacho can sometimes give off a bitterness depending on the type of tomatoes used or the time of year. The quick fix? Simply add in a little bit of sugar to neutralize the acid.

While a gustatorily stultifying purée of tomatoes and tomato juice is lipstick-red, real gazpacho falls somewhere between pink and orange, thanks to the olive oil, bread, and nuts. But you can trick the eye by adding a nice green garnish. (Fresh herbs are fine, but avocado is better.)

Nutrient-Rich: Gazpacho is typically made with fresh, raw vegetables such as tomatoes, bell peppers, cucumbers, and onions. These ingredients offer a variety of vitamins, minerals, and antioxidants, contributing to a nutrient-rich meal.

Like most foods, it's good for two or three days, maybe one more, as far as food safety is concerned. But safety aside, gazpacho relies on freshness for the best flavor. If you want to keep it more than two days, you're probably better off freezing it.

If you're making gazpacho and don't have tomato juice, you can use a combination of blended fresh tomatoes, red bell peppers, cucumber, and a splash of vinegar as a substitute. This mixture will still give your gazpacho the desired tomato-like base and refreshing flavor.

Allow time for the soup to chill!

For more developed flavor, try to chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight, if you like.

It may not be a meal on its own, but it can be when paired with another dish or two. Continue with the Spanish theme and choose something vegetarian like tortilla española or patatas bravas, serve it with seafood such as fried calamari or paella or a selection of small plate dishes like empanadas and croquettas.

If it's too thin, add some more veggies, or... That's right, add some bread. To thicken gazpacho, just add some bread and continue to blend it until it's reached the consistency you desire.

How long will gazpacho last in the refrigerator? This easy gazpacho recipe will keep in the fridge for up to 5 days. It's perfect for meal prep when you'd like to have a healthy recipe ready in advance.

What is used to thicken gazpacho? ›

Stale bread is one typical thickener for gazpacho. So are almonds. The almonds hark back to medieval recipes, before the development of roux based thickeners made with flour cooked in fat. You see ground almonds and almond milk in many medieval recipes.

Gazpacho likely loses its fresh taste long before it goes bad from spoilage. Either way, I'd just use a sniff test and a taste test to decide. A loss of sweetness and increased acidity (from lactic acid bacteria) or yeastiness are sure signs it has turned. If it actually looks bad, it likely will smell terrible.

Gazpacho (Spanish: [ɡaθˈpatʃo]) or gaspacho ( Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas.

Turns out you don't need tomato juice to make gazpacho. In an earlier test version of the recipe I tried using a blender – but it just did not work. Much too frothy, even the next day. So stick with a food processor.

Gazpacho is a cold soup that originates from Andalusia, a region in southern Spain. It is typically made with a blend of fresh vegetables such as tomatoes, cucumbers, peppers, onions, and garlic, as well as bread, olive oil, vinegar, and salt.

gaz·​pa·​cho gə-ˈspä-(ˌ)chō gəz-ˈpä- plural gazpachos. : a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served cold.

It may not be a meal on its own, but it can be when paired with another dish or two. Continue with the Spanish theme and choose something vegetarian like tortilla española or patatas bravas, serve it with seafood such as fried calamari or paella or a selection of small plate dishes like empanadas and croquettas.

It has deep tomato flavor, sure, but never uses canned juice: Gazpacho demands only the ripest tomatoes. But underneath that, it's got body and bite, which come from the bread and garlic that are its base. It's got a little zing -- that's from Sherry vinegar.