I ate my Easy Gazpacho Recipe for breakfast, lunch and dinner today. I’m obsessed. My boys ate it only for lunch and dinner but we’re all in agreement that this Gazpacho is an effortlessly easy summer meal. You don’t have to like vegetables to like gazpacho, and there are a zillion ways to customize it to your own tastes!
My easy gazpacho recipe uses about 75 percent tomatoes and 25 percent other vegetables, plus olive oil, Sherry wine vinegar and herbs. The fresher the tomatoes, the better!
This recipe serves 12 but can easily be cut in half if you want a smaller batch.
I buy my tomatoes, peaches and cucumbers from a man who runs a small farm stand in my neighborhood. He’s right down the street on the corner from around Memorial Day until Labor Day, but I actually make variations of this easy gazpacho recipe all year round.
I’d love to grow tomatoes at home but my yard has mostly shade. There is one tiny pocket of full sun but I use that area to grow herbs.
For my winter gazpacho, I use store bought Campari tomatoes. They are kind of pricey but they’re the closest I can find to that summer fresh tomato taste during the fall and winter months!
My Easy Gazpacho Recipe Includes V8 Juice!
I use a combination of V8 juices in my recipe: Half spicy, half regular. You can always tailor your ingredients to your family’s heat tolerance, or use your own favorite brand of tomato juice. I’ve been a V8 girl my entire life! I don’t over process it in the food processor because we like our gazpacho to have a little bit of texture and crunch.
My recipe doesn’t include any bell pepper but you could certainly include them. I remove the seeds from the jalapenos but you could leave them in and also add a few shakes of Tabasco sauce if you want your gazpacho to turn out a bit more spicy. Those are actually Thai Chili peppers in the bowl in the above photo. They are SERIOUSLY spicy so don’t use them in your gazpacho unless you want some major heat. They’re just in the photo to make it pretty!
I also include two heaping tablespoons of my Homemade Umami Paste in my easy gazpacho recipe. Click here for how to make Umami Paste. It’s a wonderful addition to just about any dish, but it’s not mandatory so feel free to leave it out if you don’t have time to make it!
We serve this Easy Gazpacho Recipe with a rotating variety of side garnish items like avocado slices, shrimp, croutons, a dollop of sour cream, a dash of hot sauce, some sliced black olives, tortilla chips, etc. I also like adding a few shrimp as a garnish to add some protein to this gazpacho recipe. This is more like a salad than a soup in some ways. It’s super healthy, even if you add some sour cream to it!
I know some kids just don’t like vegetables but this easy gazpacho recipe is pretty kid friendly. After all, kids usually like salsa and ketchup; gazpacho is not that huge of stretch from those kid-friendly food items!
This Easy Gazpacho Recipe Requires a few Must-Have Kitchen Tools
The first few times I made gazpacho, I didn’t own a food processor or even a blender. I was young, poor and single. I just chopped everything really, really, finely and it worked just fine. But I really rely on my two food processors now; one is the full sized, big Cuisinart version that is truly something I can’t live without. You can find it here on Amazon. I also love my mini food processor, which is great for chopping garlic and herbs and making marinades and dressings. It’s also available on Amazon with free two day shipping here.
If you don’t have Amazon Prime you have no idea what you’re missing! I order everything from groceries to kitchen gadgets delivered right my door, sometimes even with same day delivery. Most Prime items feature free two day delivery. Click here to join.
Today I also made a big vat of shrimp gumbo, which is ten times more labor intensive than gazpacho. I made the kids help stir the roux. I had forgotten how long it can take to get a nice chocolate brown roux made, but it’s not one of those things you can rush. I may try out the pre-made version that’s available here on Amazon next time. Have you tried it?
At the end of the day my son Nicholas wanted Gumbo for dinner and Jhenya wanted more Gazpacho! I had both!
Savor the flavors of this fresh summer soup that doesn't require any actually cooking. Just chop, stir, process and chill the ingredients. Garnish with fresh avocados, shrimp and croutons fo a healthy and fresh main course.
- 4 cloves Garlic finely minced
- 1 Red Onion peeled
- 2 or 3 Cucumbers peeled and seeded
- 6 Tomatoes
- 5 stalks Celery
- 2 Jalapeno Peppers, seeded
- 1/2 cup Olive Oil
- 5 cups V8 Juice 1/2 Spicy, 1/2 Regular or to taste
- 1/4 cup Sherry Vinegar
- 1/2 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 2 tbsp Worcestershire Sauce
- 1/2 cup Parlsey
- 1/2 cup Chicken Broth
- Salt and Pepper to taste
- Sour Cream
- Croutons, Crustini or Breadsticks
- Chopped Scallions
- Cooked Shrimp
Coarsely chop vegetables and combine in a large bowl. Add salt and pepper to to taste.
Add olive oil, vinegar cumin, cayenne and Worcestershire sauce
Process in Food Processor in batches for about 30 seconds per batch.
Return to bowl after processing. Add vegetable or tomato juice and stir.
Taste and adjust salt, pepper and spices.
Chill and serve with garnishes.
I’m working on publishing the gumbo recipe, but in the meantime enjoy some Gazpacho!!