Classic Gazpacho Recipe With Fresh Summer Vegetables

Ingredients

For the Classic Gazpacho

3 medium tomatoes, seeded and cut into chunks
1 large cucumber, peeled, halved lengthwise, seeded, and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 scallion, chopped
2 cloves garlic, peeled
1 small red onion, roughly chopped
1/4 cup white wine vinegar
3 cups tomato juice
1/4 cup olive oil
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Tropical Gazpacho Variation

Use this variation in place of the classic recipe substitutions listed below.

Replace the red bell pepper with:
1 pineapple, peeled, cored, and diced
2 fresh mangoes, peeled and diced

Replace the tomato juice with:
3 cups pineapple juice

Yellow Tomato Gazpacho Variation

Use this variation in place of the classic recipe substitutions listed below.

Replace the red tomatoes and red bell pepper with:
8 yellow tomatoes, cored, seeded, and chopped

Omit the tomato juice.

Avocado Gazpacho Variation

Prepare the classic recipe and add:
3 avocados, pitted, peeled, and chopped

Watermelon Gazpacho Variation

Replace the tomatoes with:
2 cups coarsely chopped seedless watermelon

Directions

Classic Gazpacho

Step 1: Prepare the Vegetables

Wash and prepare all the vegetables. Seed and cut the tomatoes into chunks. 

Peel, halve, seed, and cut the cucumber into 1-inch pieces. Seed and cut the red bell pepper into 1-inch pieces. Chop the scallion, peel the garlic, and roughly chop the red onion.

Step 2: Blend the Vegetable Base

Place the tomatoes, cucumber, red bell pepper, scallion, garlic, and red onion in a food processor or blender. Blend until the vegetables are thoroughly puréed and the mixture reaches your preferred consistency. For a slightly textured gazpacho, pulse the vegetables until finely chopped without blending them completely smooth.

Step 3: Add the Liquids

Add the white wine vinegar, tomato juice, and olive oil. Continue blending until the ingredients are fully incorporated and the soup has a smooth, uniform consistency.

Step 4: Season the Gazpacho

Transfer the gazpacho to a large bowl or covered storage container. Stir in the kosher salt and freshly ground black pepper. Taste and adjust the seasoning if necessary.

Step 5: Chill the Gazpacho

Cover and refrigerate the gazpacho for at least 2 hours. Chilling allows the vegetable flavors and seasonings to develop and creates a colder, more refreshing soup.

Step 6: Stir and Serve

Stir the chilled gazpacho thoroughly before serving. Taste it one final time and adjust the salt or pepper if needed. Ladle the gazpacho into chilled bowls and serve cold.

Tropical Gazpacho Variation

Step 1: Prepare the Fruit and Vegetables

Peel, core, and dice the pineapple. Peel and dice the mangoes. Prepare the tomatoes, cucumber, scallion, garlic, and red onion as directed for the classic gazpacho. Omit the red bell pepper.

Step 2: Blend the Tropical Gazpacho

Place the pineapple, mangoes, tomatoes, cucumber, scallion, garlic, and red onion in a food processor or blender. Blend until smooth or slightly textured, depending on your preference.

Step 3: Add the Remaining Ingredients

Add 3 cups of pineapple juice in place of the tomato juice. Add the white wine vinegar and olive oil, then blend until fully combined. Season with the kosher salt and black pepper.

Step 4: Chill and Serve

Cover and refrigerate the tropical gazpacho for at least 2 hours. Stir thoroughly before serving and adjust the seasoning if necessary.

Yellow Tomato Gazpacho Variation

Step 1: Prepare the Yellow Tomatoes

Core, seed, and chop the yellow tomatoes. Use them in place of both the red tomatoes and red bell pepper. Prepare the cucumber, scallion, garlic, and red onion as directed for the classic recipe.

Step 2: Blend the Vegetables

Place the yellow tomatoes, cucumber, scallion, garlic, and red onion in a food processor or blender. Blend until the mixture reaches your preferred consistency.

Step 3: Add the Remaining Ingredients

Add the white wine vinegar and olive oil. Do not add tomato juice because the yellow tomatoes provide the liquid for this variation. Blend until combined, then season with the kosher salt and black pepper.

Step 4: Chill and Serve

Cover and refrigerate the yellow tomato gazpacho for at least 2 hours. Stir thoroughly before serving and adjust the seasoning if needed.

Avocado Gazpacho Variation

Step 1: Prepare the Avocados

Cut the avocados in half and remove the pits. Scoop out the flesh and roughly chop it.

Step 2: Blend the Avocados and Vegetables

Add the avocados to the blender with the tomatoes, cucumber, red bell pepper, scallion, garlic, and red onion. Blend until smooth and creamy.

Step 3: Add the Remaining Ingredients

Add the white wine vinegar, tomato juice, olive oil, kosher salt, and black pepper. Continue blending until the gazpacho has a smooth, velvety texture.

Step 4: Chill and Serve

Cover and refrigerate the avocado gazpacho for at least 2 hours. Stir thoroughly before serving. If the soup becomes too thick, stir in a small amount of tomato juice or cold water until it reaches the desired consistency.

Watermelon Gazpacho Variation

Step 1: Prepare the Watermelon and Vegetables

Coarsely chop the seedless watermelon and use it in place of the tomatoes. 

Prepare the cucumber, red bell pepper, scallion, garlic, and red onion as directed for the classic recipe.

Step 2: Blend the Gazpacho

Place the watermelon, cucumber, red bell pepper, scallion, garlic, and red onion in a food processor or blender. Blend until smooth or slightly textured.

Step 3: Add the Remaining Ingredients

Add the white wine vinegar, tomato juice, olive oil, kosher salt, and black pepper. Blend until fully combined.

Step 4: Chill and Serve

Cover and refrigerate the watermelon gazpacho for at least 2 hours. Stir thoroughly before serving and adjust the seasoning if necessary.

Notes

Choose one gazpacho variation at a time and follow its listed substitutions.

Do not combine all the variations in one batch.

For an ultra-smooth, restaurant-style gazpacho, pour the blended soup through a fine-mesh sieve before chilling.

A European or English cucumber is an excellent choice for gazpacho. Because it usually has tender skin and small seeds, peeling and seeding may not be necessary.

Gazpacho tastes best after chilling for several hours. Preparing it a day ahead gives the flavors additional time to blend.

If the classic, avocado, or watermelon gazpacho becomes too thick while chilling, stir in a small amount of tomato juice or cold water. Use pineapple juice to thin the tropical variation.

For additional texture and color, garnish individual servings with diced cucumber, chopped tomatoes, bell peppers, avocado, fresh herbs, gluten-free croutons, or a drizzle of extra-virgin olive oil.

Store leftover gazpacho in a covered container in the refrigerator for up to 3 days. Stir it thoroughly before serving.

Freezing is not recommended because the fresh vegetables may develop a watery or uneven texture after thawing.

Although the main ingredients are naturally gluten-free, check the labels on the tomato juice, vinegar, and garnishes when preparing the recipe for someone with celiac disease or gluten sensitivity. Prevent cross-contact during preparation.