Can I make gazpacho without a blender?

Yes, though it takes more work. Finely chop all vegetables by hand, then use a food mill or press through a sieve. Traditional Spanish gazpacho was made this way before modern appliances. The texture will be different but still delicious.

Why is my gazpacho foaming after blending?

This happens from air incorporating during blending. Let the gazpacho rest in the refrigerator, and the foam will settle. You can also skim it off before serving if you're in a hurry.

Can I make gazpacho with canned tomatoes?

While fresh is definitely best for this raw soup, you can use canned in a pinch. Choose high-quality whole peeled tomatoes, drain well, and expect a slightly different flavor profile. Add a pinch of sugar to balance the acidity.

Is gazpacho supposed to be completely smooth?

That's a matter of preference! Traditional Andalusian gazpacho is silky smooth, but many people enjoy a more rustic version with small bits of vegetables for texture. Try both ways and see what you prefer.

Easy Gazpacho Recipe - Evelynseats

Description

This easy-to-make Gazpacho recipe is a refreshing and vibrant cold soup, perfect for hot summer days. Made with ripe tomatoes, fresh vegetables, and aromatic seasonings, it’s nutrient-packed and bursting with flavor. Serve it chilled with garnishes like croutons, cilantro, and a drizzle of olive oil for an elegant yet simple appetizer or snack.

Ingredients

Units Scale

Main Ingredients

2 pounds ripe plum or roma tomatoes, halved, core and seeds removed
1 medium cucumber, peeled and cut into coins
1 medium red bell pepper, stem and core removed
1/2 medium sweet yellow onion, peeled and cut into large chunks
2 cloves garlic
1/4 cup cilantro

Seasonings

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)

Garnishes

Croutons
Cilantro leaves
Olive oil

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Instructions

Prepare the Ingredients:
Start by prepping all the vegetables. Halve and core the tomatoes, peel and slice the cucumber into coins, and remove the stem and core of the red bell pepper. Chop the sweet onion and peel the garlic. Gather the cilantro and seasonings.
Blend the Soup:
Add all the prepared ingredients into a large blender or food processor. Puree them until completely smooth, which should take about 1-2 minutes depending on your blender’s power. If your blender is small, work in batches to prevent overflow.
Season and Adjust:
Taste the puree and adjust the seasoning if needed by adding more salt, pepper, or vinegar to suit your preference.
Chill the Gazpacho:
Transfer the blended mixture to a large glass container with a lid. Cover and refrigerate the soup for at least 4 hours or overnight. The chilling time allows the flavors to meld together and enhances the overall taste.
Serve and Garnish:
Serve the gazpacho cold in bowls or cups. Garnish with croutons, fresh cilantro leaves, and a drizzle of olive oil for added texture and flavor.

Notes

This recipe makes approximately 5 cups of gazpacho.
Chilling the soup is essential to bring out its flavors; it’s best served well-chilled.
For a smoother texture, you can strain the blended mixture through a fine-mesh sieve before chilling.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 8g
Sodium: 380
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg