Meet your new favorite summer soup: the Ultimate Gazpacho! This gorgeously vibrant, utterly refreshing Spanish classic is overflowing with sun-drenched tomatoes, crisp cucumbers, sweet bell peppers, and a bright punch of basil. It’s the cold soup you’ll crave all season long—and it couldn’t be easier to make at home.
Why You’ll Love This Recipe
- No Cooking Required: All you need is a blender—no stoves, no fuss—perfect for hot summer days when you can’t bear to turn on the oven.
- Incredibly Fresh Flavor: The Ultimate Gazpacho highlights summer’s ripest produce for a taste that’s garden-fresh and totally crave-worthy.
- Make-Ahead Friendly: It actually gets better as it chills, making this the perfect dish to prep in advance for parties or easy weekday lunches.
- Versatile & Vibrant: You can tinker with the ingredients and garnishes to create your own signature bowl every time you serve it.
Ingredients You’ll Need
The beauty of Ultimate Gazpacho is in its handful of simple, everyday ingredients. Each brings its own unique flavor and helps create a satisfying, spoonable texture and that signature Spanish rainbow color every gazpacho lover knows and treasures.
- Ripe Red Tomatoes: The star of the show! Choose the juiciest, most flavorful tomatoes you can find—summer ones are unbeatable.
- Vidalia or Sweet Yellow Onion: Adds a subtle sweetness and a backbone of flavor without overpowering the soup.
- Cucumber: Cools everything down with a hydrating crunch and a hint of mellow green freshness.
- Red Bell Pepper: Brings beautiful color and a sweet, fruity essence that ties everything together.
- Fresh Basil Leaves: Adds an aromatic, peppery finish that lifts up all the other flavors.
- Garlic: Just one clove delivers that iconic gazpacho edge—sharp but not overwhelming.
- Extra-Virgin Olive Oil: Gives the gazpacho its silky, luxurious mouthfeel and rounds out the flavors.
- Sherry Vinegar or Red Wine Vinegar: Brightens the soup with a gentle acidity and unmistakeable Spanish character.
- Fine Salt & Freshly Ground Black Pepper: The essential finishing touch—taste and season as you go for maximum flavor!
Variations
One of the joys of Ultimate Gazpacho is just how flexible it is—you can make it your own with what’s on hand, or tweak it depending on your mood or dietary needs. Here are just a few tasty ideas to get you started.
- Vegan Creaminess: Add half an avocado to the blend for a lusciously creamy, naturally vegan twist.
- Classic Andalusian: Toss in a slice of day-old bread for a heartier, more traditional Spanish-style gazpacho.
- Spicy Kick: Blend in half a fresh jalapeño for a bold, zesty upgrade—just remember to remove the seeds for a moderate heat level!
- Herb Swap: Try fresh parsley, cilantro, or even mint in place of basil for a different aromatic flair.
How to Make Ultimate Gazpacho
Step 1: Prep the Vegetables and Garnishes
Start by setting out your blender, a medium serving bowl, and a small bowl. Core and chop the tomatoes into chunky 1-inch pieces, then reserve ¼ cup of those juicy tomato seeds in your small bowl—these will become your lovely, colorful garnish. Divide half the tomato chunks between the blender and the serving bowl, then add all the onion chunks to the blender. Now, do the same with your cucumber and bell pepper: finely chop about a quarter of each for garnishing, and chunk the rest, splitting them between the blender and serving bowl.
Step 2: Blend Until Silky Smooth
Add the fresh basil, garlic, extra-virgin olive oil, sherry or red wine vinegar, salt, and about 10 turns of black pepper to the blender. Pop on the lid and blend on low, gradually increasing to high, until you have a creamy, completely smooth base—about two minutes. This is where all those garden-fresh flavors come together in one glorious pour.
Step 3: Add Chunky Texture
Pour the contents of your serving bowl (the remaining chopped veggies) into the blender with the smooth soup base. Secure the lid and pulse just for 10 to 20 seconds, breaking up the pieces into small, rustic chunks. Blend a bit longer if you prefer a super-smooth Ultimate Gazpacho—but I love leaving a little bit of bite for contrast and crunch.
Step 4: Season, Chill, and Garnish
Add a pinch of salt to your reserved bowl of finely chopped cucumber, bell pepper, and tomato seeds, giving everything a quick stir. Stash the garnishes in the fridge while your gazpacho chills for at least two hours (or up to a full day if you’re prepping ahead). Right before serving, taste and adjust for salt or pepper. Pour into chilled bowls and top with your vibrant garnishes and a sprinkle of fresh basil. Pure summer joy!
Pro Tips for Making Ultimate Gazpacho
- Use the Ripest Tomatoes: The sweetest, juiciest tomatoes make all the difference—if they smell fragrant and feel heavy for their size, they’re gazpacho gold.
- The Secret to Silky Soup: Blend on high for a full two minutes for the creamiest, most luxurious texture—don’t rush this step!
- Chill for Maximum Flavor: Ultimate Gazpacho tastes even better after resting in the fridge for a few hours, so give it time to do its magic.
- Adjust the Tang: Play around with the amount of vinegar at the end—some folks love it extra punchy, while others like just a whisper of acidity.
How to Serve Ultimate Gazpacho
Garnishes
One of the best parts of serving Ultimate Gazpacho is piling on those irresistible garnishes! Think finely diced cucumber and bell pepper, the reserved tomato seeds, tiny basil leaves, a drizzle of extra olive oil, or even a sprinkle of flaky sea salt. The colors and textures make every spoonful feel like a celebration.
Side Dishes
I love pairing my Ultimate Gazpacho with crusty sourdough, cheesy Spanish-style toast, or a big green salad. It’s also fantastic served alongside grilled seafood or simple chicken—anything fresh and summery is fair game here!
Creative Ways to Present
For parties, pour Ultimate Gazpacho into small shot glasses for the prettiest appetizer shooters. Or serve in chilled bowls nestled in a tray of ice to keep it ultra-cold for longer. Add edible flowers or microgreens for an extra pop, and don’t be afraid to try fun drizzle patterns with oil or even a swirl of yogurt for contrast!
Make Ahead and Storage
Storing Leftovers
Leftover Ultimate Gazpacho keeps beautifully! Transfer to an airtight container and store in the refrigerator; it will stay fresh, vibrant, and delicious for three to four days. In fact, the flavors often meld and deepen as it sits.
Freezing
While gazpacho is best enjoyed fresh, you can freeze it if needed. Let the soup cool completely, then pour into freezer-safe containers, leaving a little space for expansion. Thaw overnight in the fridge and give it a good stir before serving—just know the texture may change to be a bit less silky.
Reheating
There’s no need to reheat Ultimate Gazpacho—this soup is meant to be served cold! If you’ve frozen it, let it thaw thoroughly and stir well, then chill in the refrigerator before serving for the perfect refreshing bite.
FAQs
-
Can I make Ultimate Gazpacho in advance?
Absolutely! In fact, this soup improves as it chills—the flavors mingle and become even more delicious after a few hours or overnight. Prep it in the morning or even a day before you want to serve for maximum convenience and taste.
-
Do I have to peel the tomatoes for gazpacho?
Nope! If you use a powerful blender, the skin blends right in and contributes to the gorgeous natural color and texture of Ultimate Gazpacho. Just core and chop—it’s that easy.
-
Can I use different kinds of tomatoes?
Definitely. You can use a mix of large heirloom tomatoes, Roma, or even cherry tomatoes for Ultimate Gazpacho—the key is to pick tomatoes that are fully ripe and bursting with flavor for the best results.
-
What if I don’t have sherry vinegar?
Red wine vinegar is a great substitute, and you can also use white wine or even apple cider vinegar in a pinch. Adjust to taste, since the acidity level varies between types.
Final Thoughts
If you’re ready for a burst of summer in every spoonful, it’s time to whip up this Ultimate Gazpacho. It’s easy, dazzlingly colorful, and will keep you feeling cool and energized all season long. Go ahead—gather those garden veggies and treat yourself to a fresh bowl of sunshine!
Print
Ultimate Gazpacho Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus 2 hours chill time)
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Ultimate Gazpacho recipe is a refreshing and flavorful cold soup perfect for hot summer days. Made with ripe tomatoes, cucumber, bell pepper, and a blend of fresh herbs and seasonings, this gazpacho is a delightful starter or light meal.
Ingredients
For the Gazpacho:
- 2 1/2 pounds ripe red tomatoes, cored and chopped
- 1 small Vidalia or sweet yellow onion, peeled and cut into chunks
- 1 small cucumber, peeled and seeded
- 1 medium red bell pepper, cored and seeded
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 3/4 teaspoon fine salt
- Freshly ground black pepper
For Garnish:
- Reserved tomato seeds
- Reserved chopped cucumber
- Reserved chopped bell pepper
Instructions
- Prepare the Veggies: Core and chop tomatoes, onion, cucumber, and bell pepper. Reserve some seeds and chopped veggies for garnish.
- Blend: In a blender, combine half of the tomatoes, all onion, cucumber, basil, garlic, olive oil, vinegar, salt, and pepper. Blend until smooth.
- Add Remaining Veggies: Add remaining tomatoes, cucumber, and bell pepper to blender. Pulse briefly to leave small chunks.
- Chill: Refrigerate for 2 hours up to 24 hours.
- Season and Serve: Adjust seasoning, serve chilled, garnished with reserved veggies and basil leaves.
Notes
- For a quick version, blend all ingredients together without separating them. Chill and adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 11g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
