This is the Best Gazpacho – cool, salty, refreshing and healthy. It’s especially tasty on those hot summer days when you don’t feel like eating. Serve it with crusty bread and it’s the perfect meal when you don’t want to heat the kitchen.
The Best Gazpacho
I never thought I would like cold soup. I’m not much for popsicles, ice cream or really anything too cold. However, I discovered gazpacho when I traveled to Spain and I fell in love.
Quick – Pin this for later when the tomatoes are at their best!
We arrived in Barcelona and almost immediately went to find tapas, otherwise known as appetizers. Keep in mind these aren’t American appetizers, no blooming onion or jalapeno poppers. These are small plates of deliciousness served hot or cold, but always with the freshest and best ingredients. You can get everything from potatoes with spicy bravas sauce, chorizo, marinated tuna with skewered olives to shot glasses full of chilled gazpacho.
We stood at a tall table in an open bar in the middle of bustling Barcelona when I drank my first shot of gazpacho. It was love at first gulp. There were so many flavors going on from the acidic tomatoes, smoky roasted red peppers, tangy lime juice, cool cucumber and my favorite – garlic.
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I’ve tried my best to recreate that gazpacho and I hope you fall in love with it, too. I particularly like Knudsen Very Veggie Spicy organic juice, but you could make your own juice if you are growing tomatoes. Remember, you want to use super ripe, summer tomatoes for the best gazpacho. This isn’t just cold tomato soup, so you want to use the freshest ingredients you can find. Oh, I can’t wait for them to start showing up at the farmers markets.
Best Gazpacho Tip
You could add 1/2 cups chopped watermelon to give it a cool sweetness without having to add sugar. I have even juiced watermelon rind and added that juice to my cold soup. Watermelon Gazpacho is SO GOOD!
Either way, top it with fresh basil or some minced vegetables and serve it with crusty bread. Finish your meal with fresh cold watermelon and you will create some summertime memories for your family and friends.
The Best Gazpacho
- 4 cups tomato juice I like Knudsen Spicy Very Veggie Juice
- 1 onion, chopped
- 1 jalapeno pepper, seeded and minced
- 1 bell pepper, chopped
- 1 cucumber, chopped
- 2 cups tomatoes, chopped
- 1 garlic clove, minced
- 1 carrot, chopped
- 3 tbsp fresh lime juice
- 2 tbsp red wine vinegar
- 1 tsp tarragon
- 2 tbsp basil
- 1/4 cup parsley, chopped
- 1 tsp Worcestershire sauce (vegan)
- 2 tbsp extra virgin olive oil
- 1 tsp sugar optional
- salt & pepper & cayenne to taste
- 2 green onions, chopped
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, carrot, lime juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
If you like this recipe you might like these:
Watermelon Gazpacho [Love and Lemons]
Mango Basil Salsa [Jessica in the Kitchen]
Crusty Bread [My Mundane and Miraculous Life]
It doesn’t get any easier or healthier than that! Remember to take a pic of your family enjoying gazpacho and tag me @intentionallyeat.
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