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    Home » Soups

    Simple Silky Smooth Gazpacho

    Published: Aug 31, 2018 · by Natalie · This post may contain affiliate links. Please read our privacy policy. · Leave a Comment

    RECIPE PRINT PIN

    My Gazpacho is loaded with fresh vegetables blended with extra virgin olive oil resulting in a silky emulsion with an explosion of flavor. Just chop, blend, chill, and serve.

    A bowl of gazpacho soup in a white bowl garnished with chopped tomatoes.

    We have an abundance of tomatoes, cucumbers, and peppers from our garden. They seem to ripen and be ready for picking all at once. One way to use them is to make this delicious gazpacho. The only requirement of preparing this dish to get its fullest potential is to use fresh ripe tomatoes and in-season vegetables.

    It’s been terribly hot lately and this soup was the perfect solution for a refreshing lunch because it requires no cooking. The vegetables are roughly chopped and placed in a blender then puréed until it’s ultra smooth. The soup is then chilled for a few hours until it’s very cold.

    Ingredients

    • Red ripe tomatoes, preferably fresh from your garden or from a farm stand
    • Cucumber
    • Red bell pepper - red is sweeter
    • Red onion or a mild sweet onion
    • Celery - not in authentic gazpacho, but I like it. Use the green leaf tops, if possible
    • Red wine vinegar - gives zing and brightens
    • Extra virgin olive oil - creates a smooth fluffy texture
    • Garlic - 1 - 2 cloves and no more, otherwise it’s overpowering
    • 1 small jalapeño, optional for some heat
    • Cumin - just a little for an authentic flavor
    • Salt and pepper to taste

    Note: I don’t add bread to my soup although an authentic gazpacho has day old bread which gives a thicker texture. I don’t find it necessary because I prefer the velvety texture created with the olive oil.

    Garnish

    • Chopped chives
    • Diced red bell pepper
    • Drizzle of extra virgin olive oil
    • Fresh cracked pepper

    Color

    You may expect the color of this soup to be bright red but when blended, this soup turns orange. The amount of olive oil lightens the color and please don’t skimp on the oil. It’s what makes this soup delicious. It creates an emulsion resulting in a smooth texture that feels wonderful on the tongue. Use good extra virgin olive oil for the best flavor.

    Texture

    Make this soup and you’ll be wonderfully surprised. It’s a great way to enjoy your vegetables! Don’t forget to give a little drizzle of extra virgin olive oil on top.

    Side view of a white bowl filled with gazpacho soup.Try some of my other soups:

    • Peruvian Shrimp Soup
    • Potato Leek Soup
    • Split Pea Soup with Bacon and Egg

    Life is too short for mediocre food.


    A bowl of gazpacho soup in a white bowl garnished with chopped tomatoes.

    Simple Silky Smooth Gazpacho

    PRINT RECIPE PIN RECIPE SAVE RECIPESaved!
    My Gazpacho is loaded with fresh vegetables blended with extra virgin olive oil resulting in a silky emulsion with an explosion of flavor. Just chop, blend, chill, and serve. Serves 4 - 6
    Prep Time: 10 minutes minutes
    Refrigeration: 4 hours hours
    Author: Natalie Gregory

    Ingredients

    • 2 pounds fresh ripe tomatoes cored and chopped
    • 1 8 - 9 inch cucumber peeled, seeded, and cut into chunks
    • 1 red bell pepper cored, seeded, and chopped
    • 1 small red onion cut into chunks
    • 1 small jalapeño optional, seeded, ribs removed, and chopped
    • 2 stalks celery chopped
    • 1 - 2 cloves garlic depending on your taste
    • 2 teaspoons kosher salt or to taste
    • ½ teaspoon pepper
    • ½ teaspoon ground cumin optional
    • ¼ cup red wine vinegar
    • ½ cup extra virgin olive oil
    Prevent your screen from going dark

    Instructions

    • Combine tomatoes, cucumber, pepper, onion, jalapeño, celery, and garlic together in a blender or food processor. Puree until the soup is smooth and emulsified. You may have to do it in batches (See Note). Add the remaining ingredients and blend until smooth. The color will be more orange than red. Taste and season with more salt and pepper, if needed. Adjust to your taste. 
    • Transfer soup to a large pitcher or sealed container. Refrigerate for 4 - 6 hours, or until completely chilled. 
    • When serving, drizzle with a little olive oil and fresh black pepper. You can dice some red bell pepper and cucumber and sprinkle a little on top for garnish. 

    Notes

    If your blender container gets too full after adding the vegetables, pour out half into a bowl and continue recipe by adding half of the spices and liquids. Repeat with other half. You can then combine it in a large bowl or pitcher.
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    Nutritional Information

    I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

    Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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