This is perhaps the simplest easy gazpacho recipe ever. It’s also nice to add bits of bread (all the better if it’s a day old) or chopped herbs (some mint, maybe?), or even some summer fruit (chunks of melon, watermelon, or peach give an interesting twist). You could also save some chunks of vegetables, cut them into teensy dice, and place them on top of the soup just before serving.–Keda Black
LC Gimme Gazpacho Note
Technically speaking, no gazpacho recipe is difficult to make. Yet we’d have to say the author is correct when she asserts this is perhaps the easiest easy gazpacho recipe ever. Just blitz some stuff in the blender and pour into a bowl. We swear this Spanish classic will have you swearing off takeout all summer long, whether with feta crumbled atop or finely diced cucumber or crushed peanuts or, well, use your imagination. What else could we strew atop your gazpacho to make you swoon? Go on. Let us know in a comment below.
- Quick Glance
- 20 M
- 20 M
- Serves 2
- 6 ripe tomatoes
- 1 medium red bell pepper
- 1 medium cucumber
- 1 smallish onion
- Cold water, as needed
- 3 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons store-bought or homemade hot sauce, or to taste
- Salt and freshly ground black pepper, to taste
- 6 ice cubes
- 1. Bring some water to a boil in a small saucepan. Place the tomatoes in a large bowl. Pour the boiling water over the tomatoes and let them stand for just a few minutes.
- 2. When the tomatoes are cool enough to handle, use a paring knife or your fingers to peel or slip off the skin. Cut the tomatoes into chunks.
- 3. Remove the stem, white parts, and seeds from the pepper and then cut it into chunks. Peel the cucumber and cut it into chunks. Peel the onion and cut it into chunks. Place the chunks of tomato, pepper, cucumber, and onion in a food processor or blender and process until the desired consistency is achieved. If you’re hoping for a thinner consistency, add 1/4 cold water and blend again. Continue to add water, if necessary, until the perfect consistency is achieved. Add the oil, hot sauce, salt, and pepper and stir to combine. Taste and adjust the seasoning accordingly. Cover and refrigerate until chilled through.
- 4. Ladle the gazpacho into bowls and plop the ice cubes into the bowls.
Recipe Testers Reviews
This easy gazpacho recipe is infinitely adaptable and the perfect fix for a gazpacho craving. The soup was really easy to put together with the help of my immersion blender. The key here is to make the base soup and then add any number of toppings to take it to the next level. I added about 5 tablespoons cold water to get the soup to the desired consistency. Without the water, it was just too thick for my taste. I added 1 teaspoon Louisiana hot sauce, which gave the gazpacho just enough kick for my husband and me. We let it sit overnight to get cold, and it was perfect the next day. We tried it topped with a dollop of yogurt, a big squeeze of lime, a sprinkling of chopped peppers and cucumbers, some croutons, chopped avocado, a handful of toasted walnuts—all were great. I will definitely make this again.
This easy gazpacho seems to be the absolute traditional Spanish soup. Growing up in Spain, we had gazpacho like this topped with chopped hard-boiled eggs, cubed tomatoes, peppers, onions, and cucumbers. Make sure to use high-quality tomatoes, so home-grown or organic are better. I added exactly 2 teaspoons hot sauce, as more than that obscures the taste of the tomato. I only used 1 cup cold water and added 9 ice cubes to make it cool faster. I placed it in the fridge for about an hour and it was the perfect temperature. Enjoy!
For this easy gazpacho recipe, the first thing I was did was remove the tomato seeds and the whitish inner membranes, as well as the skin. When blended, the gazpacho had a light salmon orange color, much lighter than might be expected from tomatoes and red bell pepper. I added 1 teaspoon hot sauce, which I would probably not have added if the recipe didn't call for it. I left the soup in the fridge for 1 hour. If desired, ice cubes could be blended with the soup to bring the temperature of the soup down more quickly, although there would be some dilution. Although the soup had a slightly rough overall taste, which I attributed partly to the hot sauce and partly to the raw onion, I would still make it again, but I'd perhaps try using fresh chile instead of a store-bought sauce.