Easy Gazpacho Soup Recipe (2024)

FAQs

Is gazpacho really healthy for you? ›

Nutrient-Rich: Gazpacho is typically made with fresh, raw vegetables such as tomatoes, bell peppers, cucumbers, and onions. These ingredients offer a variety of vitamins, minerals, and antioxidants, contributing to a nutrient-rich meal.

— the acidity in gazpacho can sometimes give off a bitterness depending on the type of tomatoes used or the time of year. The quick fix? Simply add in a little bit of sugar to neutralize the acid.

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

While a gustatorily stultifying purée of tomatoes and tomato juice is lipstick-red, real gazpacho falls somewhere between pink and orange, thanks to the olive oil, bread, and nuts. But you can trick the eye by adding a nice green garnish. (Fresh herbs are fine, but avocado is better.)

Gazpacho can be made in advance and will keep in the fridge for up to 5 days. Stir well before serving.

In fact, it's one of the best things you can eat for lunch if you're trying to lose a few pounds. That's because gazpacho is loaded with healthy vegetables and fiber, and it's very low in calories. So it'll help keep your energy levels up all day without loading you up with extra calories.

The team found that in addition to cutting overall blood pressure by up to 27%, both systolic and diastolic blood pressure levels were inversely associated with gazpacho consumption.

One study, more specifically, showed regularly eating gazpacho can reduce blood pressure. Research published in the journal Nutrition, Metabolism & Cardiovascular Diseases, revealed the Spanish soup to be beneficial for blood pressure.

Make It Ahead (But Not Too Far in Advance) Making the chilled soup at least an hour before serving allows all of its flavors to meld together. Don't make it too far in advance than overnight, however, or the soup will start to sour.

Like most foods, it's good for two or three days, maybe one more, as far as food safety is concerned. But safety aside, gazpacho relies on freshness for the best flavor. If you want to keep it more than two days, you're probably better off freezing it.

How do you thicken gazpacho? ›

If it's too thin, add some more veggies, or... That's right, add some bread. To thicken gazpacho, just add some bread and continue to blend it until it's reached the consistency you desire.

It may not be a meal on its own, but it can be when paired with another dish or two. Continue with the Spanish theme and choose something vegetarian like tortilla española or patatas bravas, serve it with seafood such as fried calamari or paella or a selection of small plate dishes like empanadas and croquettas.

If you're making gazpacho and don't have tomato juice, you can use a combination of blended fresh tomatoes, red bell peppers, cucumber, and a splash of vinegar as a substitute. This mixture will still give your gazpacho the desired tomato-like base and refreshing flavor.

Absolutely! You can make batches of gazpacho, place in airtight containers, freezer bags or even ice cube trays and freeze for 3 to 6 months. To thaw, place in the refrigerator the night before and let thaw slowly (do not try to speed up the process in any other way).

Gazpacho is a cold soup made from raw tomatoes, cucumbers, red bell peppers, and garlic and seasoned with olive oil, vinegar, and salt. The recipe comes from the Spanish region of Andalucia (Andalusia).

noun. gaz·​pa·​cho gə-ˈspä-(ˌ)chō gəz-ˈpä- plural gazpachos. : a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served cold.

Gazpacho may be served alone or with garnishes, such as hard-boiled eggs, chopped ham (in the salmorejo variety from Córdoba), chopped almonds, cumin crushed with mint, orange segments, finely chopped green bell peppers, onion, tomato or cucumber.