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.

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.

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.

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.

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.

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 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 does gazpacho stay fresh? ›

Gazpacho should stay fresh, refrigerated in an airtight non-reactive container, for 2 to 3 days.

Visual and Olfactory Indicators. One can determine the freshness of gazpacho by looking for changes in color and smell. A dimming of the vibrant hues of the vegetables or an off-putting odor can signal that the gazpacho may no longer be fresh and should be discarded.

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. I like to use an air-tight glass container or even canning jars like this one.

Substitute with white wine vinegar, red wine vinegar or champagne vinegar. Apple cider vinegar will also work but a wee bit sharper. Extra virgin olive oil – As with the sherry vinegar, the more you pay, the better the quality.

Originating from the Andalusia region of southern Spain, gazpacho is traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil.

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.

If the thought of this cold Spanish soup conjures up visions of watery, bland, pureed vegetables, think again! The secret to a really good Gazpacho is marinating ripe vegetables with vinegar, olive oil and garlic. Fabulous, refreshing summer food bursting with flavour.