Gazpacho with Crispy Chickpeas
Published Jul 10, 2013•Updated Dec 27, 2022
This post may contain affiliate links. Please read our disclosure policy.
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.
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
- Vietnamese Summer Rolls with Hoisin Peanut Dipping Sauce
- Caprese Skewers; An Easy Summer Appetizer
- Watermelon, Feta and Arugula Salad
Favorite Tools
Pin this now to save it for later
Pin It Now
Gazpacho with Crispy Chickpeas Recipe
Equipment
- Blender
Ingredients
- 1 1/2 pounds 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
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).
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 love gazpacho! Adding the crispy chickpeas is a fantastic idea. It give it such texture and flavor. Delicious Jess! 🙂
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!
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’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!
I made gazpacho for the first time last year and we loved it! I have to try adding chickpeas next time!
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 : )
Thank you. Lovely recipe.