The Very Best Gazpacho Recipe
When the summer heats up, cool off with this refreshingly Easy Gazpacho recipe! So simple to make with fresh ingredients, you can have this one ready to go in a flash. A great make ahead dinner for busy weeknights, this actually tastes even better the next day.
How can we possibly be halfway through summer already? I know, officially, we’re not half way there but with kids starting back to school in just 3-4 short weeks I feel like the days are fleeting. I’m trying to squeeze everything in before the days start to get even shorter and you know what it’s doing to me? It’s making me exhausted.
But I’m coming up with super creative ways to get dinner on the table in a hurry and without slaving over a steaming pot of braised short ribs…..because the air outside actually feels like you climbed into a steaming pot of braised short ribs. It’s time to turn off the stove and whip up things like this Easy Gazpacho Recipe. It’s fast, it’s fresh, and it’s totally flavorful.
I’ve been making tomato gazpacho for years now. It’s always my solution to a no cook dinner on busy weeknights. And it’s the perfect recipe to make when you don’t want to turn on the oven in the middle of summer.
What is Gazpacho?
Gazpacho is simply a chilled tomato soup. I’ve had both chunky varieties like this one and smooth….like a restaurant style salsa.
What I love the most about every gazpacho recipe I’ve ever tried is that you can literally throw in just about any chopped vegetable you love. I try to find whatever is in season at the moment for maximum flavor. For this Easy Gazpacho recipe I used bell pepper, cucumbers, plum tomatoes, garlic and jalapeño- for a little kick.
I also like to add a healthy splash of hot sauce to spice things up a little bit more. You can skip it if you want but at least throw a teensy bit in there if you can.
If you stick with in-season produce, you’ll end up with the best gazpacho recipe you’ve ever made. The summer fresh flavors will be at their peak.
I have a little secret to pump up the flavor a bit more. I add a splash of Worcestershire sauce to add a little more oomph to the soup. It just adds a good bang of flavor to this vegetable- based soup.
How do you make Gazpacho?
This Easy Gazpacho soup recipe is so simple to make. Chop up all the vegetables into a fine dice and toss them into a bowl. Squeeze fresh lime juice over the vegetables and add a splash of apple cider vinegar. Toss everything together and stir in tomato juice.
To keep sodium levels in check (because who wants to be bloated on a hot and humid day? Not THIS girl), I like to use a low sodium tomato juice. If you can’t find it, then regular tomato juice is just fine but add a little less Worcestershire sauce or skip the salt. Even better, if you want to be a total overachiever: make your own tomato juice!
The Very Best Gazpacho Recipe is great for weeknight dinners, but it’s also AMAZING for summer parties! I serve it to my guests in little shot glasses so they can each just serve themselves. It’s such a refreshing first course or appetizer for your next gathering.
If you’re looking for a few more no cook summer recipes, you might enjoy this Blueberry Feta Quinoa Salad or Watermelon Gazpacho. This Watermelon Salad and Cauliflower Rice Tabbouleh Salad are also great choices.
The Very Best Gazpacho Recipe
- 1 cup finely chopped English cucumber
- 1 cup finely chopped orange bell pepper
- 6 whole Roma tomatoes seeded and finely chopped
- 1/4 cup minced red onion
- 1 tablespoon minced jalapeno
- 1 large garlic clove minced
- 1/4 cup chopped fresh cilantro
- 1 whole lime zest and juice
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 4 cups tomato juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon hot sauce
In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
Season with salt and pepper. Stir in the hot sauce.
Cover and chill for at least 30 minutes.
Serve chilled or at room temperature.