Fresh and Zesty Gazpacho Soup

This refreshing and light Gazpacho is a perfect cold soup for summer, combining fresh vegetables like tomatoes, cucumbers, and sweet onions with a hint of red wine vinegar and olive oil. The smooth texture and vibrant flavor make it a wonderful starter or a light meal, especially when served with cherry tomato and chive toppings. Gazpacho is not only easy to make but also packed with essential nutrients, making it a healthy and delicious choice.

Ingredients

For the Gazpacho Base:

• Tomatoes: 3-4 medium-sized (blended)
• Olive oil: 3 tbsp (extra virgin for a rich flavor)
• Cumin: 1/4 tsp (adds a subtle earthy taste)
• Salt: 1/2 tsp (adjust to taste)
• Garlic: 1 clove (peeled)
• Sweet onion: 1/2 (finely chopped)
• Red bell pepper: 1/2 (seeded and chopped)
• Red wine vinegar: 1 tbsp (for tanginess)
• Cucumber: 1/2 (chopped; English cucumber preferred)

For the Toppings:

• Cherry tomatoes: 1/2 cup (halved)
• Diced chives: 2 tbsp (for garnish)
• Cucumber: 2 tbsp (finely diced)

Ingredient Notes

• Vinegar: Red wine vinegar is the preferred choice in this recipe for its bold flavor, but you can use regular white vinegar if needed. Red wine vinegar offers a tangier, slightly more complex flavor that enhances the taste of the fresh vegetables.
• Tomatoes: For the best results, blend the tomatoes into a smooth puree before adding them to the soup. Fresh, ripe tomatoes are key to a flavorful gazpacho, and the blending process ensures a smooth, velvety texture.
• Cucumber: If using English cucumbers, there’s no need to peel the skin. Their thin, delicate skin blends seamlessly into the soup. However, if using a standard cucumber, it’s best to peel the skin to avoid a bitter aftertaste.

Instructions

1. Prepare the Vegetables:
   • Begin by peeling the garlic clove and chopping the vegetables into equal-sized chunks. This includes the tomatoes, cucumber, sweet onion, and red bell pepper. Cutting them evenly ensures they blend into a smooth, uniform texture.
2. Blend the Ingredients:
   • In a blender, add the chopped tomatoes, cucumber, red bell pepper, sweet onion, garlic clove, red wine vinegar, cumin, and salt. Blend on high speed until the mixture becomes a smooth paste. This step is crucial for achieving a creamy and well-integrated soup base.
3. Add Olive Oil:
   • Slowly drizzle the olive oil into the blender while continuing to blend the mixture. This process helps to emulsify the oil into the soup, creating a rich, velvety texture and a slight sheen with an inviting orange hue.
4. Chill the Gazpacho:
   • Once blended, transfer the gazpacho to a bowl. Cover it and chill in the refrigerator for at least 3 hours. Chilling not only enhances the flavors but also gives the soup a refreshing, cool temperature perfect for serving on warm days.
5. Garnish and Serve:
   • After the gazpacho has chilled, pour it into serving bowls. Top with halved cherry tomatoes, diced cucumber, and chives for added texture and a burst of fresh flavor. The garnishes also create a beautiful presentation.

Frequently Asked Questions

Can we store gazpacho?
Yes, gazpacho can be stored in the refrigerator for up to 5 days in an airtight container. If you want to keep it longer, you can freeze it for up to 1 month. Thaw it overnight in the fridge before serving. Stir well to recombine ingredients after thawing.

What are the best soup toppings for gazpacho?
Traditional toppings include halved cherry tomatoes, diced cucumber, and fresh chives. You can also experiment with toppings like croutons, diced bell peppers, or a drizzle of extra virgin olive oil to add a bit of crunch and richness.

Nutritional Information (per serving)

• Calories: 131
• Carbohydrates: 9g
• Fat: 11g
• Protein: 1g
• Fiber: 2g

Tips for the Best Gazpacho

1. Use Ripe Tomatoes: The quality of your tomatoes directly impacts the flavor of the gazpacho. Choose ripe, juicy tomatoes for the best result. If your tomatoes aren’t perfectly ripe, consider adding a touch of sugar to balance the acidity.
2. Chill for Better Flavor: Gazpacho is one of those dishes that tastes better after it’s had time to chill. The cooling process allows the flavors to meld and develop, so don’t skip the chilling time!
3. Adjust Consistency: If the gazpacho is too thick for your liking, you can thin it with a little water or more vegetable juice. On the other hand, if it’s too thin, add a little more olive oil or additional vegetables.
4. Blend Smoothly: For the smoothest texture, blend the gazpacho for an extended period, or even strain it through a sieve after blending if you prefer a silkier soup.
5. Serve Cold: Gazpacho is best served cold, straight from the fridge. If you’re short on time, you can pop it in the freezer for about 20-30 minutes to chill it faster.
6. Garnishes Add Texture: The cherry tomatoes, cucumber, and chives give the soup additional texture and fresh flavor. Feel free to get creative with garnishes like avocado, croutons, or a sprinkle of smoked paprika for a twist.

Gazpacho is the perfect dish for hot summer days when you’re craving something light, refreshing, and nutritious. The combination of ripe tomatoes, crisp cucumber, and a hint of red wine vinegar creates a balanced, flavorful soup that’s both satisfying and easy to make. This recipe is sure to become a staple in your kitchen, whether you’re hosting a dinner party or just enjoying a simple meal at home.

Enjoy your bowl of refreshing, healthy gazpacho!