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.
Ingredients
Scale
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
Instructions
- Prepare Ingredients: Quarter and core the Campari tomatoes and measure out fresh basil, white wine vinegar, kosher salt, and olive oil.
- Blend Soup: In a blender, combine the tomatoes, basil leaves, white wine vinegar, and kosher salt. Blend for about 30 seconds until pureed.
- 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.
- 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.
- 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.
- Chill Soup: Refrigerate the gazpacho until cold, ideally for at least 1 hour if time permits, to enhance the flavors.
- 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
