Tomato Gazpacho is a bold yet refreshing cold soup perfect for hot summer days! This recipe features ripe Campari tomatoes, fresh basil, and a hint of white wine vinegar, all blended to create a vibrant and tangy flavor. Serve it chilled with a drizzle of balsamic glaze and a sprinkle of Parmesan for an elegant and satisfying starter.
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Why This Recipe Works
I’m a huge soup fan! I love keeping options like celeriac soup or roasted tomato soup on hand for quick, easy lunches or dinners. But this cold tomato gazpacho is even simpler to make, requiring only 5 fresh ingredients and a blender or food processor.
Everything comes together in less than10 minutes before being served. Campari tomatoes and basil bring out the best of summer flavors, making it great for backyard get-togethers when the weather is hot.
This easy gazpacho recipe is a total crowd-pleaser, whether you serve it as a starter or a side with crusty bread or your favorite pasta. Just don’t skip the balsamic glaze and Parmesan for the perfect balance of flavors!
Ingredients
- Campari Tomatoes: Provide a sweet, juicy base with a rich flavor. Their low acidity makes them perfect for tomato gazpacho. But you can use any good quality tomatoes instead.
- Fresh Basil: Adds a bright, herbal note that complements the tomatoes. Use Genovese basil for the best results.
- White Wine Vinegar: Brings a tangy acidity that balances the sweetness of the tomatoes.
- Kosher Salt: Enhances the flavor and helps draw out the juices from the tomatoes.
- Olive Oil: Adds a rich, smooth texture and a fruity, slightly peppery flavor. For the best taste, use extra-virgin olive oil.
- Parmesan Cheese: Optional but adds a salty, umami richness that elevates the soup’s flavor profile. Use freshly grated Parmigiano Reggiano, not parmesan from a container.
- Balsamic Glaze: I like to drizzle balsamic glaze on top of my tomato gazpacho for a touch of sweetness and a rich, complex flavor.
Instructions
- Blend or Process: Add the quartered tomatoes, basil leaves, white wine vinegar, and kosher salt to a blender or food processor. Blend or process the mixture for 30 seconds until it’s puréed.
- Incorporate the Oil: With the blender or food processor running on low, slowly drizzle in the olive oil. Continue to blend until the mixture is very smooth for 30 more seconds. Taste and adjust the seasoning as needed. Since the food processor won’t purée the soup as smoothly as a blender, you’ll need to strain the mixture through a fine mesh sieve.
- Chill the Soup: If you’re not serving your tomato gazpacho immediately, add it to an airtight container and store it in the refrigerator until you’re ready to serve.
- Serve the Gazpacho: Divide the chilled tomato gazpacho into shallow bowls, sprinkle with chopped basil and grated Parmesan cheese, and drizzle with extra virgin olive oil and balsamic glaze. Finish it with a pinch of flaky sea salt, and enjoy it with toasted crusty bread, a side salad, or your favorite pasta.
Substitutions & Variations
- Tomatoes: If you can’t find Campari tomatoes, use 2 pounds of heirloom tomatoes or any other good-quality tomatoes you have on hand.
- Basil: Try substituting basil with fresh cilantro, parsley, or mint for a different flavor profile.
- White Wine Vinegar: You can use an equivalent amount of apple cider vinegar or sherry vinegar as an alternative.
- Parmesan: Replace Parmesan with Pecorino Romano. Or, try adding a small piece of burrata for extra creaminess in the soup.
- Balsamic Glaze: You can use a drizzle of aged balsamic vinegar instead of balsamic glaze.
Storing & Reheating
If you have leftover tomato gazpacho or are making it in advance, here’s how to store it:
- Fridge: You can keep it in an airtight container in the refrigerator for up to 3 days. Just stir and assemble it before serving.
- Freezer: Place the soup in an airtight freezer-safe container or freezer bag and freeze until solid. It should last for up to 6 months.
- Reheating: Thaw your tomato gazpacho in the refrigerator overnight and stir well before serving it again. Gazpacho is traditionally served cold, so no reheating is needed.
Expert Tips
- Use Ripe Tomatoes: Choose ripe, juicy tomatoes for the best flavor. Overripe tomatoes work well as they are sweeter and more flavorful.
- Balance the Acidity: Adjust the white wine vinegar to taste. The acidity should complement the sweetness of the tomatoes without overpowering them.
- Blend Well: Blend the soup until it’s very smooth. A high-powered blender will achieve the best texture.
- Strain for Smoothness: If you’re using a food processor, strain the gazpacho through a fine mesh sieve to remove any pulp and achieve a silky texture.
- Chill Thoroughly: Let your tomato gazpacho chill for at least 30 minutes, but ideally longer. This allows the flavors to meld and enhances the soup’s refreshing taste.
- Season Gradually: Start with less salt and add more as needed. It’s easier to gradually adjust the seasoning than fix an overly salty soup.
- Garnish Just Before Serving: Add the garnishes just before serving to maintain their freshness and texture.
FAQs
Fresh tomatoes are best for this easy gazpacho recipe, but you can use high-quality canned tomatoes in a pinch. The flavor may differ slightly.
Straining is optional, but I recommend it for a smoother texture (especially if you’re using a food processor).
A blender or food processor is necessary to achieve the traditionally smooth texture of gazpacho. If you don’t have a blender or food processor, a hand blender can also work.
Yes! You can add cucumbers, bell peppers, or onions for additional flavors and textures.
Related Recipes
If you enjoyed this easy gazpacho recipe, be sure to check out some more of my favorite summertime soups like these:
If you try this Tomato Gazpacho Recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Tomato Gazpacho Recipe
Equipment
Ingredients
- 2 pounds Campari tomatoes, cut into quarters (core removed)
- 1 cup fresh basil leaves, packed (more for serving)
- 2 tablespoons white wine vinegar
- 2 ½ teaspoons kosher salt, or more to taste
- ½ cup extra virgin olive oil, plus more for serving (divided)
- ¼ cup Parmesan cheese, freshly grated, optional for serving (divided)
- 1 tablespoon balsamic glaze, for serving (divided)
- ¼ teaspoon flaky sea salt, for serving
Instructions
How to make in a blender
- Add quartered tomatoes, basil leaves, white wine vinegar and kosher salt to a blender, blend until puréed, about 30 seconds.
- While the blender is still running on low, drizzle in the olive oil slowly. Continue to blend until very smooth for an additional 30 seconds. Taste and adjust seasoning as needed. If not serving right away, add the soup to an airtight container and store in the refrigerator until ready to serve.
How to make in a food processor
- Add quartered tomatoes, basil leaves, white wine vinegar and kosher salt to a bowl of a food processor fitted with blade attachment, close the lid and blend until puréed, about 30 seconds. With the food processor running, drizzle in the olive oil. Blend for an additional 30 seconds. Note: The food processor won't purée the soup as well as a blender, you will strain it in a strainer after.
Strain
- Add a fine mesh sieve on top of a bowl, pour the blended gazpacho into the sieve. Use a rubber spatula to push the gazpacho through, leaving behind only the pulp. Store the gazpacho in the refrigerator to cool if not ready to use right away, serve it cold.
Assemble and serve
- Divide the tomato gazpacho into shallow bowls. Sprinkle chopped basil in each bowl, then the parmesan cheese (if using), then drizzle some extra virgin olive oil and balsamic glaze. Finish with flaky sea salt and enjoy the soup cold.
Notes
- Tomato options: Use whatever good quality tomatoes you have on hand, heirloom tomatoes would be great when they are in season, any size tomatoes will work as long as you have 2 pounds of them.
- Cheese options: Try adding a small piece or burrata for extra creaminess to the soup.
- What to serve with: Serve with toasted crusty bread, a side salad or your favorite pasta.
- Make in advance: The gazpacho can be made up to 3 days in advance and stored in a refrigerator in an airtight container. Stir and assemble before serving.
- Freeze: Place gazpacho in an airtight freezer-safe container, then freeze until solid. Gazpacho will keep in the freezer for up to 6 months.
- Serve from frozen: Place your container in a refrigerator to slowly thaw overnight.
salsiccia
Thank you for the tasty soup!
lena gladstone
Happy to hear that you enjoyed my recipe. Happy cooking!