Best 5 So Easy Gazpacho Recipes

Welcome to the world of "So Easy Gazpacho," where we'll embark on a culinary journey to discover the secrets of creating the most refreshing and flavorful gazpacho soup. Originating from the sunny region of Andalusia, Spain, this chilled tomato-based soup has captured the hearts of food enthusiasts worldwide with its vibrant colors, zesty flavors, and effortless preparation. So, gather your ingredients, grab your blender, and let's dive into the art of crafting the perfect "So Easy Gazpacho" that will transport your taste buds to the sun-kissed fields of Southern Spain.

Check out the recipes below so you can choose the best recipe for yourself!

EASY GAZPACHO RECIPE

Easy Gazpacho Recipe image

A no cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.

Provided by RecipeGirl.com

Categories Soup

Number Of Ingredients 13

Ingredients

1 cup finely chopped English cucumber
1 cup finely chopped orange bell pepper
6 whole Roma tomatoes, (seeded and finely chopped)
1/4 cup minced red onion
1 tablespoon minced jalapeno
1 large garlic clove, (minced)
1/4 cup chopped fresh cilantro
1 whole lime, (zest and juice)
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
4 cups tomato juice
1 teaspoon kosher salt
1 teaspoon fresh ground pepper

Steps:

In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
Season with salt and pepper.
Cover and chill for at least 30 minutes.
Serve chilled or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 60 kcal, Carbohydrate 13 g, Protein 2 g, Sodium 437 mg, Fiber 2 g, Sugar 9 g

QUICK CLASSIC GAZPACHO

Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

SO-EASY GAZPACHO

So-Easy Gazpacho image

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

QUICK & EASY GAZPACHO

Quick & Easy Gazpacho image

I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 cups Clamato juice
3 plum tomatoes, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped seeded cucumber
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh parsley
1 teaspoon minced chives
1 garlic clove, minced
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Salad croutons, optional

Steps:

In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GAZPACHO

Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Tips:

Use ripe, flavorful tomatoes. This is the key to making a great gazpacho. Look for tomatoes that are deep red and juicy.
Chill the soup before serving. Gazpacho is best served cold, so make sure to chill it for at least 2 hours before serving.
Use a variety of vegetables. Gazpacho is a great way to use up leftover vegetables. Try adding diced cucumbers, bell peppers, onions, or zucchini.
Add some herbs and spices. Gazpacho is a versatile soup that can be flavored with a variety of herbs and spices. Try adding some chopped basil, cilantro, oregano, or cumin.
Serve with your favorite toppings. Gazpacho can be served with a variety of toppings, such as croutons, diced avocado, or crumbled cheese.

Conclusion:

Gazpacho is a refreshing and delicious soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. So next time you are looking for a light and healthy meal, give gazpacho a try!