Easy Tomato Gazpacho Recipe
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.
Servings: 4 servings
Calories: 313kcal
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.
Nutrition
Calories: 313kcal | Carbohydrates: 11g | Protein: 5g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 4mg | Sodium: 1725mg | Potassium: 521mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1474IU | Vitamin C: 53mg | Calcium: 111mg | Iron: 2mg