Gazpacho

SoupVeganTomato SoupGazpacho

California version of the classic Spanish gazpacho! Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.

Photography Credit: Elise Bauer

Tomatoes are in da house! Or garden, or market. Summer’s bounty is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho.

It’s a chilled tomato and vegetable soup, perfect for sweltering summer days.

Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce.

Make sure you use only the best, freshest ingredients for this soup.

Great served with chopped avocado and crusty bread!

Gazpacho Recipe

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  • Prep time: 25 minutes
  • Yield: Serves 8

Ingredients

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

Method

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

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Many thanks to my dear friend Marjorie for passing along this recipe, adapted from her Delicious Decisions Junior League of San Diego cookbook.

Gazpacho

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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50 Comments / Reviews

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Did you make it? Rate it!

  • Laurie

    Skipped the Tobasco — figured each could add spice as needed. It came out awesome!

    xxxxxyyyyy

  • Stefen

    Made this today for supper.looking forward to trying it after the flavors meld together.

    xxxxxyyyyy

  • Susan

    Just finished and it’s in the refer chilling! Very flavorful and tomorrow it will be out of this world…can’t wait! I’m curious did anybody make it in 25 minutes because it took almost 3 hrs and that includes harvesting tomatoes from my garden! It’s well worth the time and effort though!

  • Lisa

    Getting ready to make this now! Any idea how long it will keep in the refrigerator?

  • Roz

    I just made a batch and it’s chilling right now! Delicious, healthy and easy! Great!

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