Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

9 September 2016

This easy homemade gazpacho soup recipe is prepared with fresh tomatoes and peppers harvested straight from the garden. Serve it for brunch or a fresh starter to any meal.

It’s time for fresh gazpacho, my friends. If your garden is exploding with chili peppers and tomatoes, this is the recipe for you. Grab the blender and let’s get cooking.

If you’ve never had gazpacho before, you’re in for a treat! Gazpacho is absolutely one of the freshest meals in a bowl you can ever experience.

What is Gazpacho?

Gazpacho is a cold soup made from blending raw vegetables. It is Spanish in origin and in general incorporates a number of fresh garden ingredients that have been blended with an oil and vinegar base.

How you interpret this very basic description is up to you, and explains why there are so many takes on this classic dish.

Traditional gazpacho ingredients include green peppers, cucumbers, tomatoes, garlic, olive oil, vinegar and perhaps some bread for thickening and light seasonings.

But as with any tradition, it is up for experimentation and interpretation, particularly for regions wanting to use their own local ingredients.

Fresh Tomato Chili Gazpacho - Recipe

This is what we’re doing here today. I am including ingredients pulled from my own garden, which you can do as well. I’m not including cucumber, but if you’ve grown them and want to use one or two, feel free to include them, as they will add another layer of freshness and body to the end result.

What I AM including is a combination of different types of heirloom tomatoes as well as a mish-mosh of chili peppers. We grew at least a dozen varieties of peppers this year and I’m including so many types, including Georgia Flame, Cayenne Buist’s, Hugarian Wax, jalapenos (of course), jaloro, apple peppers, a couple of Thais — what else?

What did I miss? The choice of peppers is yours, but for now, let’s talk about how to make gazpacho, shall we?

Gazpacho Ingredients

  • 2 pounds tomatoes, peeled and chopped
  • 1 pound mixed chili peppers, stemmed, seeded and chopped – I used a HUGE mix of peppers of all heat ranges
  • 1 sweet onion, chopped (red onion is a nice substitution)
  • 1 medium-sized carrot, peeled and chopped
  • 2 tablespoons chopped fresh parsley – basil is good, too!
  • 2 garlic cloves, minced
  • 1 cup tomato juice
  • ¼ cup red wine vinegar (sherry vinegar is great here, as is a good quality white vinegar)
  • ¼ cup olive oil
  • Juice from ½ lemon (or use lime juice)
  • 1 tablespoon sriracha
  • 1 teaspoon Worcestershire
  • Salt and black pepper to taste
  • Chopped tomatoes olive oil, parsley or basil and croutons for serving

How to Make Gazpacho Soup – the Recipe Method

  • First, add the tomatoes, peppers, carrot, parsley and garlic to a food processor or blender. Process until smooth.
  • Strain or run through a food mill to smooth it out, though you can keep some of the pulp if you’d like more texture.
  • Add to a mixing bowl and add remaining ingredients.
  • Stir vigorously to combine, or you can reprocess with a food processor.
  • Chill overnight to allow flavors to mingle, or until ready to serve. Season with salt, if desired.
  • Serve in bowls and top with extra chopped tomatoes, olive oil, parsley and croutons.

Boom! Easy recipe, isn’t? Gazpacho is on the table, my friends! What do you think? Perfect for a hot summer day, isn’t it? Quite refreshing. The perfect summer soup.

Check out the recipe video below if you have any questions.

Recipe Tips & Notes for Making Gazpacho

Tomatoes and Peppers Ratio. What’s important in this recipe is the ratio of peppers to tomato. You’ll want 1 pound of peppers to 2 pounds tomatoes. Unless you want more chili pepper heat and flavor! I know this sounds like a lot! It isn’t, really. If you’re using larger bell peppers, isn’t a whole lot, though if you’re using smaller, lighter peppers, yes, you will need quite a few.

This is part of the reason I like to use a variety – for weight and volume, but also for levels of heat and overall flavor. This can certainly work with using only a single type of pepper, but if you do, I would go with a thick-walled variety that is sweeter and not too hot. 

The Peppers. Be careful using peppers that are too hot, as the gazpacho soup can get hot pretty quickly. Maybe include a habanero for a real heat blast, but that is pretty darned hot for most people. Personally, I enjoy the variety and how they all combine to create a beautiful, fresh-tasting dish that is hard to resist.

A large collection of chili peppers

The Tomatoes. I use a mixture of heirloom tomatoes I’m growing in any given season. I love large beefy tomatoes, but also smaller cherry tomatoes that are often sweeter and very juicy. Use your favorites.

Fresh Tomatoes

Be Sure to Chill. Make sure to let the gazpacho chill overnight in a large bowl, or at least a few hours. Letting it chill will allow the flavors to mingle, and the whole thing will mellow out a bit, losing some of that rawness. Just cover and chill it in the refrigerator.

I made this and we enjoyed it for lunch the next day on our patio. It was cool and refreshing on a hot summer afternoon. I hope you enjoy it!

Patty’s Perspective

I love gazpacho so much that I am going to make Mike prepare this weekly while our garden is harvesting. It is so easy to make, you can whip it up in about 5 minutes, and if you make a big batch, you can have it for a few days. It’s fun to see how the flavors change as time passes.

The heat diminishes but it is all still so fresh and delicious. I am one who loves a nice crunch to my soup, so crispy croutons or crackers are a BONUS for me.

Try Some of My Other Popular Recipes Like This One

NOTE: Be sure to check out the Gazpacho video recipe below!

Fresh Tomato Chili Gazpacho - Recipe

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Easy Gazpacho Soup Recipe

This easy homemade gazpacho soup recipe is prepared with fresh tomatoes and peppers harvested straight from the garden. Serve it for brunch or a fresh starter to any meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: gazpacho, recipe, soup, spicy, video
Servings: 6
Calories: 164kcal

Ingredients

  • 2 pounds tomatoes peeled and chopped
  • 1 pound mixed chili peppers stemmed, seeded and chopped – I used a HUGE mix of peppers of all heat ranges
  • 1 sweet onion chopped
  • 1 medium-sized carrot peeled and chopped
  • 2 tablespoons chopped fresh parsley basil is good, too!
  • 2 garlic cloves minced
  • 1 cup tomato juice
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • Juice from ½ lemon
  • 1 tablespoon sriracha
  • 1 teaspoon Worcestershire
  • Salt and pepper to taste
  • Chopped tomatoes olive oil, parsley or basil and croutons for serving

Instructions

  • To a food processor, add tomatoes, peppers, carrot, parsley and garlic. Process until smooth.
  • Strain or run through a food mill to smooth it out, though you can keep some of the pulp if you’d like more texture.
  • Add to a mixing bowl and add remaining ingredients.
  • Stir vigorously to combine, or you can reprocess with a food processor.
  • Chill overnight to allow flavors to mingle, or until ready to serve.
  • Serve in bowls and top with extra chopped tomatoes, olive oil, parsley and croutons.

Video

Notes

Heat Factor: Variable, depending on your choice of chili peppers. My version is quite hot! I love it.

Nutrition

Calories: 164kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 795mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3960IU | Vitamin C: 69.1mg | Calcium: 46mg | Iron: 1.6mg
 

Easy Gazpacho Soup

0 comments






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    128 Shares
    Pin128
    Yum
    Share
    Email
    Tweet