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Cool and refreshing, this simple tomato gazpacho recipe is a summer must. Perfect for using up your extra garden produce, or when you want a flavorful cooling dish.
Everyone knows that summer is tomato’s time to shine.
Now, I’m not someone who will simply salt (or sugar) a tomato and snack on it, but I do love using tomatoes in all sorts of ways, from cucumber tomato salad to tomato cake.
While nothing quite beats heirloom tomato slices on a BLT or tomato sandwich, this gazpacho recipe is another summer essential.
A bowl of soup on a hot summer day? You bet! This chilled soup is the perfect way to cool down.
Ingredients for tomato gazpacho
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
Tomatoes – Most any kind of tomato will do here. You can peel the tomatoes if you like, or leave them on for extra nutrients and texture.
Roma tomatoes or other paste varieties are good options because they are meatier with fewer seeds, but even cherry tomatoes will work!
Cucumber – Use a standard English cucumber, or 2-3 smaller Persian cucumbers, which are seedless.
Red onion – For a bit of bite to contrast the sweetness of the tomatoes and cucumber, this recipe uses red onion. You can swap in white or yellow onion if you prefer.
Garlic – Use one clove, or a shallot.
Red wine vinegar – Adding vinegar helps brighten the flavors in the soup. You can also use sherry vinegar or white wine vinegar instead.
Olive oil – For a luscious texture in the soup.
Salt and pepper – Season to taste! You can also add other spices like cumin, chile powder, or paprika.
seasonal spotlight
One reason this dish works so well is because the seasonal ingredients naturally pair up. Add more seasonal flavor with fresh chopped basil or juicy watermelon.
How to make this recipe
One big reason I like this recipe is because of how simple it is!
Core the tomatoes, cut into quarters, and remove the seeds. Add the pieces to a food processor or blender.
Peel the cucumber, if you want. If you’re using an English cucumber and it’s a bit big, it will probably be somewhat seedy. Halve the cucumber lengthwise down the middle and use a spoon to scoop out the seeds. Cut the cucumber into a few chunks.
Add the cucumber along with the rest of the ingredients to the tomato in the blender.
Place the lid on the blender, then blend until completely smooth. I start at a lower speed and gradually increase as the bigger pieces are broken up, which helps get a smoother texture.
Add some salt and pepper to taste. You can serve it immediately, but I like to chill it in the fridge so it’s nice and cold.
Recipe suggestions
The great thing about gazpacho is that you don’t really need to be precise when it comes to the tomatoes and cucumber. You can use more or less of each to get the flavor you like best.
You can also add other ingredients to the gazpacho. Some classic additions include green or red bell pepper or herbs like basil, thyme, tarragon, or cilantro. You can make it spicy with the addition of a jalapeño or serrano pepper.
Top the gazpacho with diced cucumber, herbed croutons, minced fresh herbs, or a swirl of olive oil or thinned avocado crema.
This gazpacho recipe can be served in a bowl like a soup, but I like to serve it in small glasses your guests can sip on.
It’s an elegant starter or refreshing summer lunch!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Tomato Gazpacho Recipe
Ingredients
- 4 large tomatoes, about 2 pounds
- 1 cucumber
- 1/4 cup chopped red onion
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Core and quarter tomatoes and remove seeds, then add tomatoes to a blender or food processor.
- Peel cucumber and remove seeds. Add cucumber, onion, garlic, red wine vinegar and olive oil to blender.
- Blend mixture until completely smooth. Add salt and pepper to taste and chill soup until ready to serve. Garnish with fresh herbs such as thyme or basil, if you like. Serves 4.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
