Tomato Cucumber Gazpacho Recipe

Of all the culinary revelations that have graced my family’s dinner table, none were met with more initial skepticism and eventual adoration than this Tomato Cucumber Gazpacho. I remember the first time I made it, on a sweltering July afternoon when the thought of turning on the oven was simply unbearable. My husband raised an eyebrow at the concept of “cold soup,” and the kids looked at the vibrant red liquid in their bowls as if it were a science experiment. But then, the first spoonful. A wave of silence washed over the patio, quickly followed by murmurs of surprise and delight. It was the taste of summer captured in a bowl—the sweetness of sun-ripened tomatoes, the clean crispness of cucumber, the zesty kick of bell pepper and onion, all harmonized by a tangy vinaigrette and the luxurious silkiness of good olive oil. It was an instant sensation. Now, this Tomato Cucumber Gazpacho isn’t just a recipe in our house; it’s a summer tradition, a go-to for light lunches, elegant dinner party starters, and the perfect, refreshing antidote to a heatwave. It’s proof that the most incredible dishes are often the simplest, relying not on complex techniques, but on the pure, unadulterated flavor of fresh, seasonal ingredients.

Ingredients

• 2 lbs Ripe Tomatoes (about 8-10 Roma or 5-6 on-the-vine): The undeniable star of the soup. Use the best, most flavorful red tomatoes you can find, as their sweetness and acidity form the foundation of the gazpacho.
• 1 Large English Cucumber (about 12-14 inches): Seedless and with a thin skin, this variety provides a cool, crisp freshness without any bitterness. Half will be blended, and half will be reserved for a chunky garnish.
• 1 Medium Green Bell Pepper: This adds a slightly grassy, vegetal note that cuts through the sweetness of the tomatoes and rounds out the flavor profile.
• 1 Small Red Onion: Provides a pungent, spicy kick. We only use a small amount to ensure it doesn’t overpower the other, more delicate flavors.
• 2 Cloves Garlic: These offer a sharp, aromatic depth. For a milder flavor, you can start with one clove and add more to taste.
• 1/4 cup Extra Virgin Olive Oil: This is for flavor and texture. A high-quality, fruity olive oil will emulsify into the soup, lending it a creamy, silky mouthfeel and a rich, peppery finish.
• 3 tablespoons Red Wine Vinegar: This is the essential acidic component that brightens all the flavors and gives the gazpacho its signature tang.
• 1 teaspoon Fine Sea Salt: Crucial for seasoning and drawing the moisture and flavor out of the vegetables. Adjust to your personal preference.
• 1/2 teaspoon Black Pepper, Freshly Ground: Adds a touch of warmth and spice.
• 1 cup Cold Water (optional): Used to adjust the consistency. You can use less for a thicker soup or more for a thinner, more sippable gazpacho.
• 2 slices Stale White Bread, crusts removed (optional): A traditional Spanish trick for adding body and a creamier texture to the soup. Soaking it briefly before blending helps it incorporate seamlessly.

Instructions

1. Prepare the Vegetables: Begin by washing all your produce thoroughly. Roughly chop the tomatoes, the green bell pepper (removing the stem and seeds), and the red onion. Peel the garlic cloves. Set aside.
2. Divide the Cucumber: Peel the English cucumber completely. Dice half of it into very small, uniform cubes (about 1/4 inch). Set these diced cubes aside in a small bowl in the refrigerator; this will be your fresh, crunchy garnish later. Roughly chop the remaining half of the cucumber.
3. Optional Bread Soaking: If you’re using stale bread for added body, tear it into small pieces and place it in a small bowl. Add a few tablespoons of water and let it soak for 5-10 minutes until it’s soft and saturated. Squeeze out any excess water before adding it to the blender.
4. First Blend: In the carafe of a high-speed blender, combine the chopped tomatoes, the roughly chopped half of the cucumber, the green bell pepper, the red onion, and the garlic cloves. If using, add the soaked bread. Pulse the blender a few times to break everything down, then blend on high for about 60-90 seconds, or until the mixture is completely smooth and liquid.
5. Emulsify the Olive Oil: Turn the blender down to a low-medium speed. While it is running, slowly and steadily stream the extra virgin olive oil through the opening in the blender lid. This gradual process is key to creating an emulsion, which gives the gazpacho its signature creamy, rich texture without being oily.
6. Season and Final Blend: Once the oil is incorporated, turn off the blender. Add the red wine vinegar, fine sea salt, and freshly ground black pepper. If the mixture seems too thick for your liking, add 1/2 cup of the cold water now. Place the lid back on and blend for another 20-30 seconds to fully combine all the seasonings.
7. Taste and Adjust: This is a critical step. Dip a clean spoon into the gazpacho and taste it. Does it need more salt to make the tomato flavor pop? More vinegar for a brighter tang? A little more pepper for warmth? Make any necessary adjustments now. If it’s still too thick, add the remaining 1/2 cup of cold water and give it one final, quick pulse.
8. Chill Thoroughly: Transfer the gazpacho from the blender carafe into a large glass bowl or pitcher. Cover it tightly with plastic wrap or a lid. Place it in the refrigerator to chill for a minimum of 2 hours, although 4-6 hours is even better. This chilling period is not optional; it’s essential for the flavors to meld, deepen, and for the soup to become truly refreshing.
9. Serve: Once chilled, give the gazpacho a good stir. Ladle it into chilled bowls or glasses. Garnish generously with the reserved diced cucumber and an extra drizzle of high-quality olive oil before serving.

Nutrition Facts

• Servings: This recipe yields approximately 6 servings.
• Calories: Around 150-180 calories per serving.
• Vitamin C: Exceptionally high in Vitamin C, primarily from the tomatoes and bell peppers. This powerful antioxidant is crucial for immune system support and skin health.
• Lycopene: Tomatoes are a rich source of lycopene, a potent antioxidant linked to reducing the risk of certain chronic diseases and protecting the skin from sun damage.
• Healthy Fats: The extra virgin olive oil provides monounsaturated fats, which are heart-healthy and help the body absorb the fat-soluble vitamins (like A and K) present in the vegetables.
• Hydration: With its high water content from cucumbers, tomatoes, and added water, this gazpacho is an incredibly hydrating dish, perfect for replenishing fluids on a hot day.
• Fiber: The vegetables provide a good source of dietary fiber, which is important for digestive health and helps you feel full and satisfied.

Preparation Time

The beauty of this Tomato Cucumber Gazpacho lies in its simplicity and speed. The active preparation time, which includes chopping the vegetables and blending the soup, is only about 20 minutes. However, the most crucial component of the preparation is the passive chilling time of at least 2 hours. This non-negotiable resting period in the refrigerator allows the individual flavors of the tomato, cucumber, pepper, and onion to meld together into a cohesive, harmonious, and deeply flavorful soup. For the absolute best results, chilling for 4 hours is recommended.

How to Serve

Serving gazpacho is an opportunity to add texture, flavor, and visual appeal. It can be adapted for any occasion, from a casual lunch to an elegant appetizer. Here are some of the best ways to serve your Tomato Cucumber Gazpacho:

• Classic Bowl Service:
  • Ladle the chilled soup into individual bowls.
  • Create a “garnish bar” so guests can customize their own bowls.
  • Essential Garnishes: The reserved finely diced cucumber is a must for a fresh, crunchy contrast.
  • Other Garnish Ideas:
    • Homemade Croutons: Toss cubes of day-old bread with olive oil, salt, and garlic powder, then bake until golden and crunchy.
    • Fresh Herbs: Finely chopped fresh basil, parsley, or chives add a burst of aromatic freshness.
    • A Drizzle of Oil: A final, elegant swirl of high-quality extra virgin olive oil on top looks beautiful and adds a rich, peppery note.
    • A Dollop of Cream: For a richer version, a small spoonful of sour cream, crème fraîche, or even plain Greek yogurt can be added to the center.
• As an Elegant Appetizer:
  • Gazpacho Shooters: Serve the soup in small shot glasses or espresso cups as a sophisticated passed appetizer or amuse-bouche at a dinner party. Garnish with a single tiny basil leaf or a micro-crouton.
  • Paired with Skewers: Accompany a small bowl of gazpacho with a grilled shrimp skewer, a chicken satay skewer, or a caprese skewer (cherry tomato, mozzarella ball, basil).
• With Hearty Accompaniments for a Full Meal:
  • Crusty Bread: A thick slice of warm, crusty sourdough or a French baguette is the perfect tool for sopping up every last drop.
  • Grilled Cheese Sandwich: The ultimate soup-and-sandwich combination. A hot, gooey grilled cheese made with sharp cheddar or provolone is a delightful contrast to the cold, tangy soup.
  • Simple Green Salad: A lightly dressed salad with a simple vinaigrette complements the gazpacho without overpowering it.
  • Quesadillas: A simple cheese or vegetable quesadilla, cut into wedges, makes for a fun and satisfying pairing.

Additional Tips

1. Use the Ripest Tomatoes Possible: The quality of your gazpacho is directly proportional to the quality of your tomatoes. Seek out heavy, fragrant, deep-red tomatoes from a farmers’ market or your own garden. An under-ripe, pale tomato will result in a bland and watery soup.
2. Seed Your Vegetables for a Smoother Texture: While not strictly necessary with an English cucumber, for the smoothest possible soup, consider deseeding your tomatoes and bell pepper. This removes any potential bitterness from the seeds and pith, resulting in a silkier final product.
3. Don’t Skip the Chilling Time: This cannot be stressed enough. Serving gazpacho immediately after blending is a common mistake. The chilling process is where the magic happens; flavors deepen, meld, and the soup becomes intensely refreshing. Rushing this step will leave you with a soup that tastes like a raw vegetable smoothie.
4. Taste and Adjust Fearlessly: Raw vegetables can vary wildly in flavor. A tomato might be sweeter, an onion might be sharper. Always taste the soup after chilling and just before serving. It will almost always need a final adjustment of salt, a splash more vinegar for brightness, or even a tiny pinch of sugar to balance the acidity.
5. The Power of a High-Speed Blender: While you can make gazpacho with a standard blender or even an immersion blender, a high-speed blender (like a Vitamix or Blendtec) is the key to achieving a truly emulsified, velvety-smooth texture. It pulverizes the vegetable skins and seeds into oblivion and creates a restaurant-quality consistency.
6. Control the Spice: The raw garlic and red onion provide a significant kick. If you’re sensitive to spice or serving this to children, start with half the recommended amount. You can always add more, but you can’t take it out. For a different kind of heat, a few dashes of your favorite hot sauce or a tiny piece of a deseeded jalapeño can be added to the blender.
7. Make it Ahead for Best Results: Gazpacho is the perfect make-ahead dish for entertaining. In fact, it’s often even better on the second day, as the flavors have had even more time to marry. Prepare it a day in advance and store it in an airtight container in the refrigerator.
8. Don’t Throw Away the Garnish: The reserved diced cucumber isn’t just for looks; it’s a crucial textural element. The contrast between the silky-smooth soup and the cool, crisp crunch of the fresh cucumber makes each spoonful more interesting and satisfying. You can also add finely diced red onion and green bell pepper to the garnish mix.

FAQ Section

1. Can I make this gazpacho recipe without a blender?
Yes, you can, though the texture will be different. The most traditional method involves a mortar and pestle, which is very labor-intensive. A more practical alternative is to use a food processor to get the vegetables as fine as possible, and then press the mixture through a fine-mesh sieve to remove larger bits, creating a smoother liquid. An immersion (stick) blender can also work directly in a large bowl, but it may not achieve the same silky-smoothness as a high-powered countertop blender.

2. Why does my gazpacho taste bitter?
Bitterness in gazpacho usually comes from a few culprits. The most common is using a cucumber with bitter skin or seeds (which is why English cucumbers are recommended). Over-blending the tomato and pepper seeds can also release bitter compounds. Finally, using an olive oil that is old or of poor quality can sometimes impart a rancid or bitter taste. To avoid this, use fresh, high-quality ingredients and consider peeling and seeding your vegetables.

3. How long does homemade gazpacho last in the refrigerator?
Properly stored in an airtight container, your Tomato Cucumber Gazpacho will stay fresh and delicious for up to 4 days in the refrigerator. In fact, many people find the flavor is at its absolute peak on day 2 or 3 as the ingredients continue to meld. Give it a good stir before serving each time, as some natural separation may occur.

4. Is gazpacho a healthy soup?
Absolutely. Gazpacho is incredibly healthy. It’s low in calories, packed with vitamins (especially A and C), antioxidants like lycopene, and fiber from the raw vegetables. The extra virgin olive oil provides heart-healthy monounsaturated fats. It’s essentially a delicious, drinkable salad that is both nutritious and hydrating.

5. Can I use canned tomatoes instead of fresh ones?
While fresh, ripe, in-season tomatoes will always yield the best flavor, you can use high-quality canned tomatoes in a pinch, especially in the off-season. If you do, choose whole peeled San Marzano tomatoes, as they have the best balance of sweetness and acidity. The final flavor will be slightly different—less “fresh” and more “cooked”—but it will still be a tasty soup.

6. What is the difference between gazpacho and regular tomato soup?
The primary difference is temperature and preparation. Gazpacho is a raw, uncooked soup served cold. Its flavors are bright, fresh, and tangy. Regular tomato soup is cooked, often with stock, cream, and herbs, and is served hot. Its flavors are deeper, more mellow, and comforting.

7. Should I peel the tomatoes?
This is a matter of personal preference and depends on your blender. If you have a high-powered blender, it will completely pulverize the skins, so peeling is unnecessary. If you have a standard blender or prefer a super-smooth, refined texture, you can easily peel the tomatoes by blanching them: score an “X” on the bottom, drop them in boiling water for 30-60 seconds, then transfer them to an ice bath. The skins will slip right off.

8. Can I freeze gazpacho?
Yes, you can freeze gazpacho, but with a slight caveat. The freezing and thawing process can alter the texture slightly, making it a bit more watery as the raw vegetable cells break down. However, it’s a great option for long-term storage. Pour the soup into freezer-safe containers or bags, leaving a little room for expansion. It will last for up to 3 months. Thaw it in the refrigerator overnight and whisk it vigorously to re-emulsify it before serving. You may need to adjust the seasoning again after thawing.

Print