Easy Gazpacho Recipe (2024)

An easy recipe for Gazpacho is something everyone needs in their collection! When the dog days of summer arrive, there is nothing better than a bowl of cold soup for beating the heat.

This gazpacho recipe is cool and tart, with just the right mix of salty, sour and spicy to keep your tongue busy! Juicy tomatoes, tomatillos, onions, chiles, and garlic are all you need! If you love salsa, you will love this Mexican gazpacho!!

The first time I had Gazpacho was in a Mexican restaurant when I was 13 - and I promptly fell in love with this soup. Since I had it in a Mexican restaurant I assumed it was Mexican.

Well, you know what they say about assuming. Ahem.

Although Gazpacho is part of Mexico's rich culinary tradition, it was introduced to Mexico by the Spanish. It's not hard to see why this cool and refreshing soup is such a favorite!

What is Gazpacho?

The term "gazpacho" doesn't refer to one specific recipe, but instead to a range of cold soups made from raw vegetables.

Served throughout all of Spain as well as a huge chunk of the world (including Mexican restaurants!) its origin is still shrouded in mystery.

Some culinary historians think this soup is based on an ancient Roman dish... and others swear it came to Spain with the Moors. Regardless, whoever brought this soup to sunny southern Spain was a genius!!

Gazpacho ingredients

A variety of ingredients are used to make different versions - tomatoes, onions, peppers, bread, almonds, and vinegar are some of the most common ingredients used.

For this recipe, you will need:

• Fresh tomatoes
• Tomatillos
• Onions - white or yellow
• Fresh garlic
• Olive oil
• Green chiles - I used Serrano's but you could use jalapenos as well.
• Red wine vinegar
• Fresh cilantro
• Avocados (optional)
• Salt and pepper

How to Make Gazpacho

1. Roughly chop the tomatoes, tomatillos, onions, chiles and garlic.
2. In a food processor, puree the onions, chiles, garlic, half the tomatillos and tomatoes with water.
3. Add the remaining vegetables, vinegar and olive oil and pulse until the mixture is still a bit chunky.
4. Taste and adjust the seasonings - adding more vinegar, salt and pepper if desired.
5. Refrigerate for at least 2 hours before serving.

How to Store Gazpacho

• This dish is BEST when it's made ahead of time to let the flavors blend.
• You can make this recipe up to two days ahead of time but beware! The longer the soup sits, the hotter the chiles will become! If that happens, you can try a few things to remedy the heat - add a bit more salt and/or vinegar or try a pinch or two of sugar!
• Although you can freeze Gazpacho, I don't recommend it since it loses the fresh flavor of the tomatoes.
• If you have extra gazpacho, you can use it as a sauce with grilled chicken or fish or use it as you would salsa!

How to Serve Gazpacho:

Gazpacho is a perfect appetizer that I love to serve as part of a tapas spread with:

• Shrimp in Garlic Sauce
• Ras el Hanout Pork Skewers
• Stuffed Mushrooms

Other Recipes to pair with this soup!

• Yogurt Marinated Chicken
• Louie Salad
• Yogurt Flatbreads
• Mexican Flan

If you enjoyed this quick and easy Gazpacho recipe, I would love for you to leave me a comment and rate it! Cheers! Nancy

📖Recipe

More 10 Sensationally Simple Soup Recipes