Can I make this gazpacho without a food processor or blender?

Absolutely! Simply chop all the veggies as finely as you can. The texture will be chunkier, but it’ll still taste fantastic and authentically rustic.

What tomatoes are best for this recipe?

Cocktail or campari tomatoes are ideal; they’re sweet and juicy. Roma tomatoes work very well too, just avoid underripe or flavorless varieties.

How spicy should gazpacho be?

That’s totally up to you. The hot sauce is there to add personality—start with a splash, taste, and add more as you go. If you’re serving kids or spice-sensitive guests, keep it mild.

Can I use other vegetables or skip some listed ones?

Of course. Bell pepper is a classic addition, or swap out zucchini if you’re not a fan. Just keep the total amount of veggies about the same for the right texture.

Traditional Gazpacho Recipe

Name: Traditional Gazpacho Recipe
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 3 stalks celery, diced; 1 seedless hot-house cucumber with skin on, diced; 1 zucchini, diced; ¾ whole medium red onion, diced; 6 cocktail or campari tomatoes, diced; 4 cups tomato juice (such as V-8), divided; 2 cloves garlic, pressed or minced; ¼ cup extra virgin olive oil or grapeseed oil; ¼ cup red wine vinegar; 2 tablespoons sugar; 2 tablespoons Cholula hot sauce or other hot sauce, to taste; 1 tablespoon celery salt; 1 tablespoon garlic salt; Kosher salt and freshly ground black pepper, to taste; ¼ cup sour cream; Fresh chives, for garnish

Description

Traditional Gazpacho is a classic chilled Spanish soup made with blended fresh vegetables like celery, cucumber, zucchini, and tomatoes, seasoned with olive oil, vinegar, and spices. This refreshing and nutritious dish is perfect for hot summer days and can be served as a starter or light main course.

Ingredients

Units Scale

Vegetables

3 stalks celery, diced
1 seedless hot-house cucumber with skin on, diced
1 zucchini, diced
3/4 whole medium red onion, diced
6 cocktail or campari tomatoes, diced

Liquids

4 cups tomato juice (such as V-8), divided

Seasonings & Condiments

2 cloves garlic, pressed or minced
1/4 cup extra virgin olive oil or grapeseed oil
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons Cholula hot sauce or other hot sauce, to taste
1 tablespoon celery salt
1 tablespoon garlic salt
Kosher salt and freshly ground black pepper, to taste

For Serving

1/4 cup sour cream
Fresh chives, for garnish

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Instructions

Blend Base Vegetables. In the bowl of a food processor or blender, combine half of the diced celery, cucumber, zucchini, red onion, and 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt. Pulse all the ingredients together until well blended to form a smooth base.
Add Remaining Juice. Pour in the remaining 2 cups of tomato juice and pulse again briefly to mix well and incorporate everything into the soup base.
Incorporate Chunky Vegetables. Add the rest of the diced celery, cucumber, zucchini, and all the diced tomatoes to the blender. Pulse just once or twice to keep some texture in the soup. This creates a mix of pureed and chunky vegetables for a traditional gazpacho consistency.
Season and Chill. Taste the soup and season further with kosher salt and freshly ground black pepper. Adjust hot sauce as desired. Transfer the soup to a large bowl or container and chill for at least 1 hour before serving to let the flavors meld.
Serve. Before serving, thin the sour cream with a bit of water to make it pourable. Drizzle over the chilled soup and top with freshly chopped chives for garnish. Serve immediately.

Notes

For the best flavor, use ripe, high-quality tomatoes.
The soup can be made a day ahead for deeper flavor.
Chill the soup thoroughly for a truly refreshing experience.
Add more hot sauce to increase the heat to your preference.
Use Greek yogurt instead of sour cream for a lighter topping.
Gazpacho keeps well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/8 of recipe
Calories: 139 kcal
Sugar: 12g
Sodium: 1858mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 4mg