🥣 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:
- Prep the vegetables:
Chop tomatoes, cucumber, bell pepper, onion, and garlic. - Blend:
Add all chopped ingredients to a blender or food processor. Blend until smooth (or leave slightly chunky for texture, if preferred). - 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. - Season:
Add salt and pepper to taste. Blend one final time. - Chill:
Transfer to a bowl or pitcher, cover, and chill for at least 1 hour before serving. - Serve:
Stir well before serving. Garnish with your favorite toppings.
🌶️ 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:
- Prepare ingredients:
Chop all vegetables. Carefully handle the jalapeño—wear gloves if needed and wash hands afterward. - Blend:
Add chopped tomatoes, cucumber, bell pepper, onion, garlic, and jalapeño to a blender or food processor. Blend until smooth. - 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. - Season:
Add salt and pepper to taste. Blend once more. - Chill:
Chill for at least 1 hour to let flavors develop. - Serve chilled:
Stir before serving. Garnish with spicy toppings for extra flare.
🔥 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:
- Roast:
Place peppers over an open flame (gas burner or grill) or under a broiler, turning until blackened on all sides. - Steam:
Place in a bowl and cover with plastic wrap or a lid for 10 minutes to loosen skins. - Peel & Seed:
Rub off blackened skin, remove stems and seeds, and chop.
🔪 Instructions:
- Blend:
In a blender or food processor, combine tomatoes, roasted peppers, cucumber, onion, and garlic. Blend until mostly smooth. - Season:
Add vinegar, olive oil, smoked paprika, and 1 cup tomato juice. Blend again. Add more juice for a thinner consistency. - Adjust flavor:
Add salt, pepper, and optional cayenne to taste. - Chill:
Refrigerate at least 1 hour to allow flavors to meld. - Serve:
Stir before serving. Garnish with toppings of your choice.