Wondering what to do with all those tomatoes in your garden? Make an easy gazpacho recipe! Finally, it’s the time we’ve been waiting all summer for: Tomato season. Our tomato plants are bursting with plump, luscious, red tomatoes. The only problem? We have too many!
Cue in this gazpacho recipe! It’s a great way to use up an abundance of tomatoes for a refreshing chilled summer soup. This tomato gazpacho recipe is simple to make, smooth and flavourful. Made with tomato, garlic and basil. I know that you’re going to love it. In fact, I never thought of myself as a gazpacho lover until this recipe proved otherwise.
Now, let me tell you exactly how to make this Easy Gazpacho recipe, so that you can enjoy it pronto!
Easy Gazpacho Recipe
The ingredients for this recipe are fresh, simple and seasonal. There is nothing strange nor finicky, and likely you can find them at your local grocery store or farmers market.
For this recipe you will need:
- fresh seasonal tomatoes
- red pepper
- olive oil
- lemon juice
- sea salt
As you can see, the ingredients are fresh and seasonal. Likely, you can snag them at your nearest farmers market, or find them at your local grocery store.
Gazpacho Soup Recipe: Tips & Notes
As promised, this recipe is easy and straight forward to make. Simply blend everything together until smooth.
However, there are a few key tip tips for ensuring optimal taste…
I like to give my gazpacho 2 hours of chill time in the fridge. I mean, who wants to eat room temperature soup? It will be nicely cold for optimal taste, and it gives the gazpacho time for the flavours to meld together. The longer you wait the more delicious it becomes.
If your gazpacho separates as it chills, don’t worry – that’s normal. Simply stir with a spoon to mix everything back together before serving.
Do you need to peel tomatoes for gazpacho?
If you have a high-speed blender, you do not need to peel your tomatoes to make gazpacho. The blender is powerful enough to break up the fibers and ensure smooth consistency. For this recipe, I have used my trusty Vitamix.
However, if you don’t have a high performance blender, you can still make a deliciously smooth gazpacho by peeling and discarding the tomato skins. Bon Appetit has a great method for peeling off tomato skins. Or, simply peel the skins with a small serrated knife, cutting as closely to the skin around the tomato as possible. (This is my preferred method as it’s quick and easy).
How long will gazpacho last in the refrigerator?
This gazpacho will keep in the fridge for up to 5 days. So, feel free to meal prep this recipe to have it ready in advance. Stir well before serving.
This gazpacho recipe is vegan and gluten-free. Traditionally, gazpacho is made with soaked bread, but personally I prefer without. See this recipe Ali from at Gimmie Some Oven for a bread-based recipe.
Other recipes you might like:
If you’re digging this recipe, you might also like these summer recipes:
- Cucumber Gazpacho
- best easy green juice recipe
- strawberry spinach salad
- strawberry rhubarb crisp
- crunchy asian slaw with peanut dressing
So, there we have it. A very simple traditional gazpacho recipe. Made with tomato, garlic, and basil for a delicious flavourful chilled summer soup. Certainly, this is the ideal way to use your plentiful tomatoes. Because it’s criminal to let those juicy fruits go to waste! I think you’re going to love this recipe as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Easy Gazpacho Soup
- 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
- In a large mixing bowl combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt and pepper. Mix and let sit for at least 20 minutes for the flavours to meld. (The longer you wait the better). Stir occasionally.
- Transfer ingredients to a blender, and blend on high until smooth. Chill for at least 2 hours.
- Serve in bowls, sprinkled with fresh basil.
VEGAN – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – SUGAR-FREE – RAW