Easy Tomato Gazpacho Recipe

Introduction

This easy tomato gazpacho is a refreshing, vibrant cold soup perfect for warm days. Blended with fresh basil and a hint of tangy vinegar, it’s simple to prepare and full of bright, summery flavors.

Ingredients

• 2 pounds Campari tomatoes, quartered (core removed)
• 1 cup fresh basil leaves, packed (plus more for serving)
• 2 tablespoons white wine vinegar
• 2 ½ teaspoons kosher salt (or more to taste)
• ½ cup extra virgin olive oil (plus more for serving)
• ¼ cup freshly grated Parmesan cheese (optional, for serving)
• 1 tablespoon balsamic glaze (for serving)
• ¼ teaspoon flaky sea salt (for serving)

Instructions

1. Step 1: In a blender, combine the quartered tomatoes, basil leaves, white wine vinegar, and kosher salt. Blend until puréed, about 30 seconds.
2. Step 2: With the blender running on low speed, slowly drizzle in the olive oil. Continue blending until very smooth, another 30 seconds. Taste and adjust seasoning as needed.
3. Step 3: If not serving immediately, transfer the gazpacho to an airtight container and refrigerate until ready to serve.
4. Step 4: (Optional) For a smoother texture, strain the gazpacho through a fine mesh sieve using a rubber spatula, leaving behind the pulp.
5. Step 5: To serve, divide the gazpacho into shallow bowls. Garnish with chopped basil, a sprinkle of Parmesan cheese if using, a drizzle of olive oil and balsamic glaze, and finish with a pinch of flaky sea salt. Enjoy chilled.

Tips & Variations

• Use ripe, flavorful tomatoes for the best taste. Cherry tomatoes can be substituted if Campari tomatoes aren’t available.
• If you prefer a chunkier texture, blend the soup for less time or refrain from straining.
• Add a splash of cucumber juice or roasted red peppers for a unique twist.
• For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.

Storage

Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving cold again. Avoid freezing as it may affect the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a food processor instead of a blender?

Yes, you can use a food processor. It may not purée as smoothly, so it’s recommended to strain the gazpacho through a fine mesh sieve afterward for a velvety texture.

Can I prepare gazpacho ahead of time?

Absolutely. Gazpacho tastes even better after chilling for a few hours in the refrigerator, allowing the flavors to meld together.

Easy Tomato Gazpacho Recipe

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★★★★★

4.9 from 70 reviews

• Author: Ben
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Easy Tomato Gazpacho Recipe is a refreshing, no-cook Spanish-style cold soup made from fresh Campari tomatoes, basil, and a splash of white wine vinegar. Blended until smooth and served chilled with optional Parmesan cheese, extra virgin olive oil, and balsamic glaze, it is perfect for a light summer appetizer or a cooling weekday meal.

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Ingredients

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Gazpacho Soup

• 2 pounds Campari tomatoes, quartered and cored
• 1 cup fresh basil leaves, packed (plus more for serving)
• 2 tablespoons white wine vinegar
• 2 ½ teaspoons kosher salt (or more to taste)
• ½ cup extra virgin olive oil (plus more for serving)

Optional Garnishes

• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon balsamic glaze
• ¼ teaspoon flaky sea salt

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Instructions

1. Prepare Ingredients: Quarter and core the Campari tomatoes and measure out fresh basil, white wine vinegar, kosher salt, and olive oil.
2. Blend Soup: In a blender, combine the tomatoes, basil leaves, white wine vinegar, and kosher salt. Blend for about 30 seconds until pureed.
3. Incorporate Olive Oil: With the blender running on low speed, slowly drizzle in the olive oil. Continue blending for another 30 seconds until the mixture is very smooth. Taste and adjust seasoning as needed.
4. Alternative Food Processor Method: If using a food processor, add the tomatoes, basil, vinegar, and kosher salt, then blend until pureed, about 30 seconds. Drizzle in olive oil while the processor runs, blending for an additional 30 seconds. Note that the food processor may require straining for a smoother texture.
5. Strain (if needed): Place a fine mesh sieve over a bowl and pour the blended gazpacho through it. Use a spatula to push the liquid through, leaving pulp behind. Store in the refrigerator if not serving immediately.
6. Chill Soup: Refrigerate the gazpacho until cold, ideally for at least 1 hour if time permits, to enhance the flavors.
7. Assemble and Serve: Divide the gazpacho into shallow bowls. Garnish with chopped basil, a sprinkle of Parmesan cheese if desired, a drizzle of extra virgin olive oil, balsamic glaze, and finish with flaky sea salt. Serve chilled for a refreshing experience.

Notes

• You can substitute Campari tomatoes with ripe Roma tomatoes if unavailable.
• If you prefer a chunkier texture, strain less or omit straining entirely.
• Adjust salt and vinegar to taste based on tomato sweetness and personal preference.
• For vegan versions, omit the Parmesan cheese garnish.
• The soup keeps well refrigerated for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Soup
• Method: Blending
• Cuisine: Spanish

Keywords: tomato gazpacho, cold soup, Spanish recipe, easy summer soup, no-cook soup, fresh tomato soup