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–+ servings
Two bowls of gazpacho in white bowls

Easy Gazpacho Recipe

Ripe summer tomatoes are everywhere this time of the year. Grab your favorites and make my easy gazpacho recipes in minutes!
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Course: Appetizer/Snack/Brunch
Cuisine: America
Keyword: fresh tomatoes, summer recipes, tomato soup
Prep Time: 5 minutes
Refrigerator Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4
Author: Laura Franco

Ingredients 

  • 1 Pint Cherry tomatoes (save three for garnish)
  • 2 Vine ripened tomatoes
  • 1/2 English cucumber
  • 1/4 Small onion
  • 1 Garlic clove
  • 1 Celery rib
  • 1/4 Cup Red wine vinegar
  • 1/3 Cup Extra virgin olive oil (and a little extra for garnish)
  • 2 Slices White bread
  • 1 Small jalapeno (ribs and seeds removed)
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black pepper
  • 1 TBS Chopped parsley or basil for garnish (Optional)

Instructions

  • Slice jalapeno in half, remove and discard the seeds and ribs.
  • Roughly chop the remaining vegetables.
  • Add all ingredients to a blender and blend until desired consistency.
  • Chill in the refrigerator for 2 hours.
  • Garnish with extra virgin olive oil, diced cherry tomatoes, and fresh chopped parsley.
  • Serve cold.

Notes

  • If the soup seems too thick once you have blended it, add 1 tablespoon of olive oil. If it needs more continue to add the olive oil one tablespoon at a time.
  • This recipe is fun to experiment with. I recommend you make it exactly as this recipe is the first time. After that, get creative and add some Italian spice or a dash of paprika or cumin. You can also add more garlic and jalapeños if you want to amp up those flavors.
  • I don't recommend heating this soup. You want to maintain the freshness of all of the flavors. If you are looking for a bowl of fresh hot tomato soup, try my Roasted Tomato Soup.