Easy and delicious gazpacho recipes – fresh ideas for your summer menu

Gazpacho recipes are the perfect choice for something tasty on a hot summer day, which is prepared in a matter of minutes without using a stove or oven. Gazpacho is a Spanish cold soup. It is usually cooked in the summer, because all of the fresh ingredients are in season at this time of year. All you need is a cutting board, a blender or food processor and that’s it! Simple, isn’t it?

Historically, gazpacho originated in Andalusia and was made from garlic, olive oil, stale bread and vinegar. Liquid like water or vinegar was added and all the ingredients were pounded together in a mortar. Different vegetables and almonds that were available were also added. When tomatoes and peppers appeared in Europe, they became important ingredients because too ripe vegetables were ideal for preparing the soup.

Once food of farmers and poor people, over time, gazpacho climbed to the top of gastronomy and is considered to be one of the masterpieces of Spanish cuisine. Nowadays gazpacho recipes vary and you can choose between the classic version, sweet or savory recipes, vegan or garnished with a little goat cheese or jamon. We shall give you some Easy and delicious gazpacho recipes which will add a fresh taste to the summer menu.

What ingredients do you need to make gazpacho soup?

To make gazpacho soup you need fresh and ripe vegetables. The soup has different variations and gazpaco recipes may be based on vegetables or fruits. Often gazpacho is prepared from strawberries, watermelon and other berries and fruits. Here is the list of ingredients that you need to make traditional gazpacho:

• Tomatoes – ripe, juicy, fresh tomatoes. Usually, tomatoes are not peeled.
• Cucumber – Persian or Kirby cucumbers are most often used in Spain, peeled and seeded
• Green bell pepper
• Bread – leftover bread is the key ingredient for authentic gazpacho. It adds texture and helps thicken the soup.
• Red onion
• Garlic
• Olive oil
• Sherry vinegar – due to the fact that Andalusia is famous for its sherry, the sherry vinegar (vinagre de Jerez) is traditionally used in Spain.
• Salt and black pepper.

How to make gazpacho at home?

Generally, this cold soup is prepared very easily. You need to cut all your ingredients, combine them in a blender or food processor and blend them until smooth. You need to chill the soup in a sealed container for at least 4 hours before serving. How to garnish gazpacho? Well, you can simply pour the soup into a bowl or add some toppings. Croutons, fresh herbs, a drizzle of olive oil or cream, diced tomato, green pepper, onion or cucumber, etc. Gazpacho can be served in a soup bowl or in a glass, depending on your preferences. If you serve it as an appetizer you can even use shot glasses.

Authentic Andalusian gazpacho recipe

Ingredients:

• 2 pounds/1 kg ripe Roma tomatoes, halved and cored
• 1small cucumber, peeled and seeded
• 1medium green bell pepper, cored
• ½ small red onion, peeled
• 2small garlic cloves, peeled
• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 thick slice of white bread, soaked, crusts removed

Instructions:

Wash and cut the tomatoes.

Combine all ingredients together in a blender or food processor. Puree until the soup reaches your desired consistency. If the soup is too thick, add some water.

Taste and adjust seasoning.

Refrigerate in a sealed container until completely chilled.

Serve cold, topped with your desired garnishes.

Yellow Tomato Gazpacho Recipe

Ingredients:

• 4 large, ripe orange or yellow tomatoes, chopped
• 6 basil leaves plus more, for garnish
• 1 or 2 garlic cloves, coarsely chopped
• Sea salt

Topping:

• 1 seedless cucumber, peeled and finely chopped
• 1 pound/455g firm, ripe heirloom tomatoes, finely chopped
• 1 small purple onion, finely chopped
• 1 red or yellow bell pepper, seeded and finely chopped
• 2 firm, ripe peaches, peeled and finely chopped
• Extra-virgin olive oil, for drizzling
• Freshly ground black pepper

Instructions:

Combine the tomatoes, basil and garlic in a large bowl and season with salt. Cover and refrigerate for 30 minutes. Chill the individual serving bowls.

Remove the basil from the chilled tomato mixture and discard. Transfer the mixture to a blender and process until frothy and smooth.

Pour the soup into bowls and top with finely chopped cucumber, heirloom tomatoes, onion, bell pepper and peaches.

Drizzle with olive oil and season with salt and pepper.

Serve cold.

Sweet corn gazpacho

Ingredients:

• 3 ears corn, kernels and juices, reserve ⅓ cup for garnish
• 1 large yellow heirloom tomatoes, chopped
• 1 yellow pepper, seeded, and chopped
• 1 cup cucumber, peeled and chopped
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• Salt and freshly ground black pepper, to taste

For garnish:

• reserved corn kernels
• ½ cup sliced cherry tomatoes
• chopped basil and/or microgreens

Instructions:

In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.

Refrigerate until cold.

Serve topped with the reserved corn kernels, cherry tomatoes, and herbs.

Cucumber Gazpacho

Ingredients:

• 1 cup raw cashews, soaked overnight
• 2 cucumbers
• 1/4 cup full-fat coconut milk
• 2 tbsp basil pesto
• 2 tbsp lemon juice
• 1 tbsp white miso
• 1 tbsp maple syrup
• 2 cloves of garlic
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 4–5 mint leaves

For topping:

cucumber slices, toasted pine nuts, basil leaves

Instructions:

Wash the cucumbers. Cut them in half e and scrape out the seeds. Chop the cucumbers and place them in a blender.

Add drained cashews coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves to the blender

Blend on high speed until smooth. Taste and adjust seasonings if needed.

Transfer to a container, cover and chill in the refrigerator.

Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil.

Avocado and cucumber gazpacho

Ingredients:

• 1/2 cup water
• 1 medium avocado
• 1 large cucumber
• 1 teaspoon cumin
• 1 clove garlic
• ½ tbsp. lemon juice
• Pinch of salt

Instructions:

Chop the cucumbers.

Slice the avocado in half, remove the seed and scoop the avocado flesh from the skin.

Add the cucumber, avocado, garlic, cumin, lemon juice and salt to the cup of your blender or food processor. Blend until creamy.

Chill in a refrigerator.

Serve garnished with diced tomatoes, red onions and cilantro.

Strawberry gazpacho

Ingredients:

• 500 g strawberries, hulled
• 1 garlic clove, chopped
• 1/2 onion, chopped
• 1/2 red capsicum, chopped
• 2 cucumbers, seeds removed, chopped
• 1 small bunch tarragon
• 1/4 cup sherry or balsamic vinegar
• 1/2 cup olive oil, plus extra to serve
• 1 cup tomato juice

To serve:

Thinly sliced Spanish jamon, croutons, edible flowers

Instructions:

Place strawberries in a glass or ceramic bowl with the garlic, onion, capsicum, cucumber, tarragon, vinegar and oil, then roughly crush with a fork.

Cover and set aside for 2-3 hours.

Transfer the strawberries into a blender and process until smooth. Pass the puree through a sieve into a clean bowl.

Stir in the tomato juice, then season. Chill in a refrigerator.

Ladle the chilled gazpacho into bowls, top with slices of jamon and drizzle with extra oil.

Serve garnished with chopped strawberries, croutons and edible flowers.

Strawberry Tomato Gazpacho

Ingredients:

• 2 slices white bread, crusts removed
• 2 1/2 cups strawberries, hulled
• 4 tablespoons extra virgin olive oil
• 2 1/2 cups tiny tomatoes
• 8 ounces cold water
• 2 teaspoons sherry vinegar
• 1 teaspoon honey
• 8 large mint leaves
• Sea salt and freshly ground black pepper

Topping:

Soft goat cheese, edible flowers, optional

Instructions:

Soak the bread slices in cold water with 2 teaspoons vinegar for 5 minutes.

Rinse the strawberries and slice into halves. Wash and chop the tomatoes.

In a bowl, combine the strawberries, tomatoes and mint and mix with an immersion blender for two minutes.

Squeeze the excess liquid from the soaking bread and add to the strawberry mixture. Continue blending while adding one cup of the water.

Slowly add the olive oil to make an emulsion.

Season with sea salt and pepper to taste.

Cover and chill in the refrigerator.

Divide the soup into serving bowls. Add a small dollop of goat cheese to the center and carefully top with a small amount of diced strawberries and mint, or edible flowers.

Watermelon gazpacho

Ingredients:

• 1.5 pounds fresh watermelon
• 3 large roma tomatoes, halved and cored
• 1 small cucumber, peeled and seeded
• 1  medium red bell pepper, cored
• ½ small red onion, peeled
• 2 small garlic cloves, peeled
• 1/3 cup packed fresh mint leaves
• 3 tablespoons olive oil
• 3 tablespoons sherry vinegar
• 1 teaspoon salt
• ½  teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 thick slice of white bread, soaked, crusts removed

Topping:

Croutons, a drizzle of olive oil, chopped fresh mint

Instructions:

Combine all ingredients together in a blender or food processor.

Puree until smooth.

Taste and adjust seasoning.

Refrigerate in a sealed container until completely chilled.

Serve cold, topped with your desired garnishes.