Gazpacho is chilled Spanish-style tomato soup – perfect for hot weather. Top it with avocado, sour cream, or those Pan-Fried Crispy Chickpeas for a light lunch or dinner.
It wasn’t until recently that I started looking for an actual recipe for gazpacho. Before this, my version of gazpacho involved throwing a bunch of vegetables into the blender and turning it on until it seemed soupy. Not exactly riveting blog fodder.
Despite my lackadaisical making of this chilled tomato-based Spanish soup, I’ve never had a version that I disliked. When the weather is steamy, it always hits the spot. While I searched for recipes to test over the past couple months (it’s been hot enough here to make a weekly batch of gazpacho a very good thing), I came across all sorts of stories about ways that people enjoy gazpacho that made me feel like I should be plucking tomatoes from a plant outside my window and having leisurely summer dinners on a veranda somewhere.
It’s no secret that neither of those scenarios will be happening any time soon.
Although this Bangkok life of ours is not without its own unique charms,
and may be the most fast-paced spot in the world to purchase your next broom.
When I looked at gazpacho recipes, I came across notes from people serving it in shot glasses before meals, as a starter before brunch, or as an afternoon pick-me-up. One blogger said he had a juice glass of the stuff nearly afternoon.
I have finally moved beyond (although not entirely abandoned) my practice of throwing farmers market produce into the blender at random to make gazpacho. The addition of a few ingredients and some thought put into the ratios of vegetables produces a decidedly more balanced (and tasty) variation than the throw-whatever-you-have in the blender approach. But in testing recipes, I also fell deeply under the spell of a combination that created a spicy, more textured variety that called to mind the gazpacho at José Andrés’ Jaleo. I can’t be certain how the Jaleo version is made, but the addition of a bit of bread and olive oil combine to give the soup more substance and depth. A splash of vinegar also helps enormously in the matter of bright tomato flavor. The version below is what I’ve settled on myself, but it is so very adaptable.
I top a bowl of this soup with those Pan-Fried Crispy Chickpeas with Lime (remember weeks ago when I promised you I had a great way to use them?) for a light lunch or dinner that I absolutely love.
More Summer Recipes
- Bacon, Corn and Avocado Salad
- Slow Cooker Corn Chowder
- Summer Berry Cobbler
- Nectarine, Arugula and Crispy Pancetta Summer Salad
- Grilled Summer Vegetable and Pesto Pizza
- Vietnamese Summer Rolls with Hoisin Peanut Dipping Sauce
- Caprese Skewers; An Easy Summer Appetizer
- Fruit Salsa with Baked Cinnamon Sugar Chips
- Watermelon, Feta and Arugula Salad
- Thai Chopped Chicken Salad with Peanut Vinaigrette
Favorite Tools
Gazpacho
Equipment
- Blender
Ingredients
- 1 1/2 lbs Tomatoes, roughly chopped
- 1 medium Cucumber, peeled, roughly chopped
- 1/2 Roasted Red Pepper (from a jar of roasted red peppers in olive oil)
- 3 slices Bread, torn into pieces (roughly 3 ounces)(baguette or sourdough are great, and bread that is a couple days old is ideal)
- 1 tsp Minced Garlic
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Red Wine Vinegar
- pinch Crushed Red Pepper, to taste
- Salt and Freshly Ground Black Pepper
For serving (any of these are great):
- Sliced Avocados
- Sour Cream or Greek Yogurt
- crumbled Feta Cheese
- Pan-Fried Crispy Chickpeas with Lime (my favorite)
Instructions
- Combine the tomatoes, cucumber, red pepper, bread, garlic, olive oil, red wine vinegar, and crushed red pepper in a blender. Blend until nearly smooth. Add water if the soup seems thick. Taste and add salt and pepper, as desired.
- Refrigerate until ready to serve. Top with any of the recommendations above or set all of them out so that people can customize their bowl!
Nutrition
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Thank you. Lovely recipe.
I like gazpacho normally but I have a feeling those crispy chickpeas take this over the top! And then I can just snack on some chickpeas too : )
I made gazpacho for the first time last year and we loved it! I have to try adding chickpeas next time!
I’ve never actually followed a recipe for gazpacho before! I usually do what you did – just throw a bunch of veggies into a blender until it became soup. I have to try yours – and those crispy chickpeas. LOVE those.
It works and it’s easy – I’ll definitely still do the “throw stuff in a blender” approach from time to time!
Try as I might I just can’t warm to gazpacho. Your version certainly looks good though. I’d happily have a handful of the chickpeas!
No gazpacho? But you’re such a great gardener – I’d think you could make an amazing version with homegrown veggies in the summer! I can see how it wouldn’t be for everyone – I have a friend who calls it “salsa that you drink” – lol.
I bet the chickpeas make this dish really delicious! I went to a restaurant that had a Moroccan gazpacho with raisins and cumin in it and it was really good. They kept it chunky and I actually think I prefer it that way to really blended soup. In any case, great pictures and thank you for sharing your recipe!
Holly – what an intriguing variation – the addition of rasins and cumin sounds so very tasty!
I love gazpacho! Adding the crispy chickpeas is a fantastic idea. It give it such texture and flavor. Delicious Jess! 🙂
love the B&W pics! So cool and tell such a story!
and I also love crispy chickpeas. I havent made any in ages and this post – I have seen it on ALL the food sites and all over pinterest the past 36 hrs. Congrats – it’s a hit! 🙂
I have to remind myself to take pictures of the “everyday” sort of things – years from now I’ll think they’re so interesting, but now they feel almost ordinary – strange how that happens.
And thanks so much Averie – it’s so exciting to see the photo on different pinterest boards!!!
I saw this in a couple posts on pinterest already! And I could just tell it was yours before clicking on the link! I cannot WAIT to make it.
Elizabeth – so good to hear from you! Congratulations on your wedding (saw it on Facebook, of course).
Used to make Gazpacho a lot when we had tomato plants. Mine is pretty much like yours but I made it less ” salsa like “by adding V8/chicken or veggie broth -depending on what I had. Wish I had the patience to peel the chick peas as they look Really good!!
Yes, I’ve been looking for a good gazpacho recipe lately and this looks awesome! I will have to make this ASAP.
Erin – as a fellow hot-climate dweller, I can imagine it’s almost always a good time to make gazpacho! Enjoy!
This post makes me wish that tomato season would hurry up and come already, because I’m a gazpacho snob and absolutely refuse to make it with anything but proper locally-grown ripe tomatoes.
Oh, and topping it with crispy chickpeas? Freakin’ brilliant.
What a great combo. Gazpacho is the best in the Summer and love the chispy chickpeas on top for a contrast of texture. These are sure wonderful to be snack on too.
We eat a lot of gazpacho and gazpacho salad, but your lime chickpeas add some tasty crunch. I’ve stocked a lot of chickpeas onboard for hummus that will now be dedicated to Crispy Chickpeas with Lime (and gazpacho).
This looks sooo freaking good! And your photos are lovely!!
Have you tried the version with raw red peppers? I find the ideal balance for me is 1 small cucumber, 2 tomatoes and 1 red pepper. Salt, vinegar and a very small garlic clove to season. Perfect as a snack during diets as it has close to no calories!
Yum- I haven’t, but I’ll definitely give this a try!