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    Home > Recipes > Soups and Stews

    Gazpacho with Crispy Chickpeas

    Published: Jul 10, 2013 · Modified: Dec 27, 2022 · by Jess Smith · Jump to Recipe · 28 Comments · This post may contain affiliate links.

    gazpacho

    In the heat of summer few things are more satisfying than Gazpacho. To make this chilled Spanish-style tomato soup a meal, top it with protein-packed crispy chickpeas.

    gazpacho in blue and white bowls, topped with crispy chickpeas

    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,

    street life in Bangkok

    and may be the most fast-paced spot in the world to purchase your next broom.

    Bangkok street

    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.

    pan fried chickpeas in a white bowl

    More Summer Recipes

    • Bacon, Corn and Avocado Salad
    • Slow Cooker Corn Chowder
    • Summer Berry Cobbler
    • Nectarine, Arugula and Crispy Pancetta Summer Salad
    • Vietnamese Summer Rolls with Hoisin Peanut Dipping Sauce
    • Caprese Skewers; An Easy Summer Appetizer
    • Watermelon, Feta and Arugula Salad

    Favorite Tools

    • Blender
    Print Recipe
    5 from 1 vote

    Gazpacho with Crispy Chickpeas Recipe

    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.
    Prep Time15 mins
    Total Time15 mins
    Course: Soup
    Cuisine: Spanish
    Keyword: easy soup, summer, vegan recipe
    Servings: 4
    Calories: 195kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Blender

    Ingredients

    • 1 ½ pounds Tomatoes, roughly chopped
    • 1 medium Cucumber, peeled, roughly chopped
    • ½ 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 teaspoon Minced Garlic
    • 2 Tablespoons Extra Virgin Olive Oil
    • 1 Tablespoon 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

    Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 156mg | Fiber: 3g | Sugar: 6g

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Liz

      July 10, 2013 at 9:21 pm

      Thank you. Lovely recipe.

      Reply
    2. Ashley

      July 10, 2013 at 11:28 pm

      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 : )

      Reply
    3. cassie

      July 11, 2013 at 12:42 am

      I made gazpacho for the first time last year and we loved it! I have to try adding chickpeas next time!

      Reply
    4. sally @ sallys baking addiction

      July 11, 2013 at 2:25 am

      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.

      Reply
      • Jess

        July 11, 2013 at 7:32 am

        It works and it's easy - I'll definitely still do the "throw stuff in a blender" approach from time to time!

        Reply
    5. Claire @ Claire K Creations

      July 11, 2013 at 7:00 am

      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!

      Reply
      • Jess

        July 11, 2013 at 7:31 am

        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.

        Reply
    6. Holly @ Holly's Helpings

      July 11, 2013 at 11:09 am

      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!

      Reply
      • Jess

        July 12, 2013 at 10:46 am

        Holly - what an intriguing variation - the addition of rasins and cumin sounds so very tasty!

        Reply
    7. Anne ~ Uni Homemaker

      July 11, 2013 at 12:41 pm

      I love gazpacho! Adding the crispy chickpeas is a fantastic idea. It give it such texture and flavor. Delicious Jess! 🙂

      Reply
    8. Averie @ Averie Cooks

      July 11, 2013 at 5:07 pm

      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! 🙂

      Reply
      • Jess

        July 12, 2013 at 10:44 am

        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!!!

        Reply
    9. Elizabeth

      July 12, 2013 at 9:03 am

      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.

      Reply
      • Jess

        July 12, 2013 at 9:07 am

        Elizabeth - so good to hear from you! Congratulations on your wedding (saw it on Facebook, of course).

        Reply
    10. MM

      July 12, 2013 at 9:32 am

      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!!

      Reply
    11. Erin @ The Emerging Foodie

      July 12, 2013 at 9:51 am

      Yes, I've been looking for a good gazpacho recipe lately and this looks awesome! I will have to make this ASAP.

      Reply
      • Jess

        July 12, 2013 at 10:42 am

        Erin - as a fellow hot-climate dweller, I can imagine it's almost always a good time to make gazpacho! Enjoy!

        Reply
    12. Isabelle @ Crumb

      July 12, 2013 at 8:04 pm

      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.

      Reply
    13. Amy Tong

      July 13, 2013 at 5:36 am

      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.

      Reply
    14. SeattleDee

      July 16, 2013 at 12:27 am

      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).

      Reply
    15. Katrina @ Warm Vanilla Sugar

      July 17, 2013 at 7:11 pm

      This looks sooo freaking good! And your photos are lovely!!

      Reply
    16. PolaM

      July 25, 2013 at 9:12 am

      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!

      Reply
      • Jess

        July 25, 2013 at 6:55 pm

        Yum- I haven't, but I'll definitely give this a try!

        Reply

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