Refreshing Summer Gazpacho Recipe

Gazpacho: The Ultimate Summer Cooler

Close your eyes and imagine the sunny streets of Spain, the sound of laughter echoing through a quaint plaza, and the refreshing kiss of a vibrant, chilled soup that’s as beautiful as it is delicious. That’s gazpacho for you—a true classic that brings bold flavors and a touch of Mediterranean magic to your table. This recipe isn’t just a nod to tradition; it’s an invitation to savor the season’s freshest produce in the tastiest way possible.

If you’re craving something that’s light, refreshing, and bursting with flavor, this gazpacho is exactly what you need!

Why You’ll Love This Recipe

• Fresh and Healthy: Packed with vibrant veggies and a drizzle of olive oil, this is as nourishing as it gets.
• Classic Made Easy: With just a blender and a handful of ingredients, you’ll whip this up in no time.
• Summer in a Bowl: Perfect as a light appetizer, a main dish, or even a party starter.

Ingredients Breakdown

Here’s what you’ll need to bring this vibrant soup to life:

• Tomatoes: Choose ripe, juicy ones for the base of your gazpacho. Heirloom or Roma varieties work wonderfully.
• Cucumber: Adds a cooling element. I recommend peeling it unless you love a slightly earthy flavor.
• Bell Peppers: Red is traditional for its sweetness, but yellow or orange work too.
• Red Onion: A small piece adds just the right kick without overpowering the flavor.
• Garlic: A clove or two for a subtle heat and depth.
• Sherry Vinegar: This Mediterranean ingredient gives the dish a tangy brightness. Can’t find it? Use red wine vinegar instead!
• Olive Oil: Choose a high-quality extra virgin olive oil for a silky finish.
• Salt and Pepper: Simple seasoning is key here—don’t skimp.

Pro Tip: Always taste your veggies before blending. Sweet or slightly tangy? Adjust salt and vinegar levels to balance the natural flavors.

Step-by-Step Instructions

1. Start by prepping your veggies: core and roughly chop the tomatoes, peel and dice the cucumber, seed the bell pepper, dice the onion, and peel the garlic.
2. Place all prepared vegetables into a high-powered blender. Add sherry vinegar, olive oil, and a generous pinch of salt and pepper.
3. Blend until smooth. Taste the gazpacho and adjust the seasoning—add a splash more vinegar if it needs brightness, or a drizzle of olive oil for creaminess.
4. Chill the soup in the fridge for at least 1-2 hours to allow the flavors to meld beautifully.
5. Serve in bowls or glasses, garnished with a drizzle of olive oil, fresh herbs like chives or parsley, and optional diced veggies for texture.

Chef’s Tips and Tricks

• Chill Time: Don’t skip it! Chilling enhances the flavor and makes it irresistibly refreshing.
• Texture Control: Love a chunkier soup? Reserve some diced veggies and stir them in after blending.
• Presentation Upgrade: For parties, serve gazpacho in shot glasses as a fun and elegant appetizer.

Recipe Variations and Serving Suggestions

• Make It Spicy: Add a dash of hot sauce or a pinch of cayenne for a spicy kick.
• Vegan Twist: This recipe is naturally plant-based and gluten-free, so everyone can enjoy!
• Pairs Beautifully With: Crusty bread like a baguette, or a light summer salad to round out your meal.

FAQs

• Can I make gazpacho ahead? Absolutely! In fact, it tastes better the next day once the flavors have melded.
• How long can I store it? Store in an airtight container in the fridge for up to 3 days.
• Can I freeze it? Unfortunately, freezing can alter the texture. It’s best enjoyed fresh!

Printable Recipe Card

There you have it—a recipe that’s as beautiful as it is simple. I’d love to see your gazpacho creations! Snap a photo and tag me with #TheKitchensAid. Happy cooking!