Gazpacho is a cold soup made from raw vegetables, most famously tomatoes, and is traditionally served chilled. It originated in southern Spain, particularly the Andalusian region, and is especially popular during the hot summer months. Ingredients are blended together into a smooth or slightly chunky soup, depending on preference. It’s often garnished with diced vegetables, herbs like parsley or basil, or a drizzle of olive oil.

• Tomato Varieties
• Growing Tomatoes in Alabama

Classic Gazpacho Recipe

Servings: 4–6
Prep Time: 15 minutes
Chill Time: 1–2 hours (or overnight for best flavor)
Difficulty: Easy

Ingredients:

• 2 lbs ripe tomatoes (about 5–6 medium), cored and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1–2 cups tomato juice (adjust for desired thickness)
• Salt and pepper, to taste
• Optional garnish: chopped cucumber, croutons, chopped fresh basil or parsley, drizzle of olive oil

Instructions:

1. Prep the vegetables:
   Chop tomatoes, cucumber, bell pepper, onion, and garlic.
2. Blend:
   Add all chopped ingredients to a blender or food processor. Blend until smooth (or leave slightly chunky for texture, if preferred).
3. Add liquids:
   Pour in the vinegar, olive oil, and 1 cup of tomato juice. Blend again. Add more juice if needed to thin the soup.
4. Season:
   Add salt and pepper to taste. Blend one final time.
5. Chill:
   Transfer to a bowl or pitcher, cover, and chill for at least 1 hour before serving.
6. Serve:
   Stir well before serving. Garnish with your favorite toppings.

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Spicy Gazpacho Recipe

Servings: 4–6
Prep Time: 15 minutes
Chill Time: 1–2 hours
Difficulty: Easy
Heat Level: Medium to Hot (adjustable)

Ingredients:

• 2 lbs ripe tomatoes, cored and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 small jalapeño (seeded for mild heat, or leave seeds in for extra kick)
• 1–2 tsp hot sauce (e.g. Tabasco or your favorite)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1–2 cups tomato juice
• Salt and black pepper, to taste
• Optional garnish: diced avocado, chopped cilantro, chili oil drizzle, or spicy croutons

Instructions:

1. Prepare ingredients:
   Chop all vegetables. Carefully handle the jalapeño—wear gloves if needed and wash hands afterward.
2. Blend:
   Add chopped tomatoes, cucumber, bell pepper, onion, garlic, and jalapeño to a blender or food processor. Blend until smooth.
3. Add heat and flavor:
   Pour in hot sauce, cayenne (if using), vinegar, olive oil, and 1 cup of tomato juice. Blend again until combined. Adjust thickness with more juice.
4. Season:
   Add salt and pepper to taste. Blend once more.
5. Chill:
   Chill for at least 1 hour to let flavors develop.
6. Serve chilled:
   Stir before serving. Garnish with spicy toppings for extra flare.

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Roasted Pepper Gazpacho Recipe

Servings: 4–6
Prep Time: 20 minutes
Chill Time: 1–2 hours
Difficulty: Easy to Moderate
Flavor Profile: Smoky, spicy, and refreshing

Ingredients:

• 4 large ripe tomatoes, chopped
• 2 red bell peppers, roasted, peeled, and chopped
• 1 small poblano pepper, roasted, peeled, and chopped (adds smokiness without too much heat)
• 1 cucumber, peeled, seeded, and chopped
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 tbsp sherry vinegar (or red wine vinegar)
• 1/4 cup extra-virgin olive oil
• 1–2 cups tomato juice
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Optional heat: pinch of cayenne or a roasted jalapeño
• Optional garnish: chopped roasted pepper strips, smoked sea salt, crumbled feta, or grilled bread

How to Roast Peppers:

1. Roast:
   Place peppers over an open flame (gas burner or grill) or under a broiler, turning until blackened on all sides.
2. Steam:
   Place in a bowl and cover with plastic wrap or a lid for 10 minutes to loosen skins.
3. Peel & Seed:
   Rub off blackened skin, remove stems and seeds, and chop.

Instructions:

1. Blend:
   In a blender or food processor, combine tomatoes, roasted peppers, cucumber, onion, and garlic. Blend until mostly smooth.
2. Season:
   Add vinegar, olive oil, smoked paprika, and 1 cup tomato juice. Blend again. Add more juice for a thinner consistency.
3. Adjust flavor:
   Add salt, pepper, and optional cayenne to taste.
4. Chill:
   Refrigerate at least 1 hour to allow flavors to meld.
5. Serve:
   Stir before serving. Garnish with toppings of your choice.