Easy Gazpacho Recipe (smooth or chunky)
This healthy, easy gazpacho recipe screams summer freshness. And it satisfies those who prefer their gazpacho smooth or chunky. Spoon it or sip it.
Servings (change as needed): 8 (about 1 quart/litre total; 1/2 cup per serving)
- 2 lbs (0.45 kg) ripe tomatoes, cored and cut in chunks Note 1
- 1/2 English cucumber (about 8 inches), peeled and cut in chunks
- 1 small red pepper, core and seeds removed, cut in chunks
- 1 jalapeno, ribs, stem and seeds removed, cut in chunks Note 2 for substitutes
- 1 clove garlic, minced remove inner germ/sprout
- 1/2 cup chopped green onions, mostly white part (1/2 large shallot or 1/2 cup mild onion can be substituted)
- 1 tbsp -2 tbsp sherry vinegar (start with 1 tbsp, then add to taste) (or fortified wine, red or white wine vinegar)
- 1/2 cup olive oil
- reserved vegetable solids, croutons, herbs, crab, avocado, microgreens, flaky sea salt, drizzle of olive oil.
BLEND VEGETABLES: Place all ingredients except oil in a deep pot/bowl if using an immersion blender stick or in a blender. If using a blender, you may need to do two batches. Blend until almost smooth, at least 2 minutes. Scrape down sides as needed.
STRAIN VEGETABLES (if you want a smooth gazpacho): Place a coarse meshed strainer over a bowl and empty in the blended vegetable mixture. Using a large spoon, scrape the vegetables against the strainer to release as much liquid into the bowl as possible. Also scrape off the underside of strainer into the bowl. Spoon solids/pulp into a small bowl. Add a drizzle of oil, salt and chopped parsley to taste. This will be used as a garnish or add-in for those who like chunkier gazpacho. ADD OIL TO EMULSIFY: If using a blender, place the now-strained liquid back into blender. If using a immersion stick, place it in the bowl with the liquid. Turn on machine and slowly add the oil while machine is running. This will emulsify or slightly thicken the liquid to a smooth silky consistency. Add a bit more oil if needed. Liquid will now have more body (and even more once refrigerated). Taste and adjust seasonings as needed (more vinegar, more salt).
REFRIGERATE AND SERVE: Pour into pitcher or container and put in fridge for 2 hours or more. Serve with reserved solids on the side (for people to add) and one or more garnishes if desired.
Nutrition values are estimates based on approximately 1/2 cups servings without garnishes.
- Tomatoes: use heirloom, cherry, field, San Marzano or vine.
- Pepper for heat: use cubanelle (mild), anaheim (mild-medium) or jalapeno (medium heat).
- Make Ahead:
- Gazpacho is best served cold so refrigerate for at least 2 hours (some say 6 or more). Or speed up the process by putting it in a metal bowl in the freezer for 45 minutes.
- The gazpacho will keep in the fridge for 4-5 days
- It can even be frozen but you may need to re-blend it for a minute.
Calories: 151kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1511IU | Vitamin C: 38mg | Calcium: 19mg | Iron: 1mg