A twist on the classic chilled gazpacho soup recipe. Charred and smokey tomatoes, peppers, onions, and garlic are whirled together and served with crunchy croutons and bright green fresh herbs. An easy healthy recipe to enjoy on a warm summer day.
Well, for the first time in my life I can type these words… I have a tomato harvest!
Before we moved into our new farmhouse the previous owner planted 4 large tomato plants for us, and the bounty has arrived!
Of all the tomato recipes I dreamed up while waiting for the tomatoes to ripen, this gazpacho was an absolute must! Gazpacho is a traditional recipe from Spain, typically served in a large wine glass, expertly chilled, and superbly refreshing.
Gazpacho brings me back to a sweltering hot day in Sevilla Spain, it was our last day in Spain after two weeks of exploration, eating, and adventure. I was exhausted, and in all ways happy. We settled into our little hotel balcony for an afternoon break, with super tall glasses of gazpacho. The streets below were chaotic, as it was Palm Sunday and thousands of people descended upon Sevilla to celebrate. We sipped on our gazpacho, bursting with tomato, cucumber, peppers, and a hit of vinegar, peered down into the crowds, and thought… well this moment is simply perfect.
YOU WILL LOVE THIS RECIPE!
- Easy! Do you have 10 minutes to spare? Cool, then you have exactly enough time to make a batch of healthy charred gazpacho. Seriously, this recipe is E.A.S.Y.
- Fresh Seasonal Ingredients – It doesn't get more seasonal than this. What I didn't grow in my garden, I purchased at the farmers market. Use what you have on hand, see substitutions below.
- Slightly spicy and smokey – I LOVE gazpacho that has a little hit of spice, and the smokey flavor from charring the vegetables
Let's Get Cooking!
INGREDIENTS and SUBSTITUTIONS:
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Large Ripe Tomatoes – You want seasonal fresh ripe tomatoes for this recipe. After all, gazpacho is all about those tomatoes! You can use Roma tomatoes (my preferred variety for gazpacho) or large beefsteak. I wouldn't use smaller tomatoes with a lot of skin.
- Jalapeno or Bell Peppers – I prefer jalapeno peppers because I like heat, if you are averse to spicy use green bell pepper instead.
- Garlic – Use 4 large cloves of garlic. This recipe chars the garlic, so it is mild and sweet, and smokey.
- Onion – 1 large onion, any variety of onion will work, scallions would work in a pinch as well.
- Sherry Vinegar – Sherry vinegar is traditional in Spanish gazpacho, you can easily substitute red wine vinegar.
- Cucumber – In this recipe, you will dice the cucumber and use it as a garnish in each bowl.
- Croutons – Homemade is best, and trust me, crunchy sourdough croutons on top of gazpacho is a dream come true! Traditional gazpacho blends day-old bread into the soup to make it thicker. I prefer my gazpacho to be a bit thinner and full of veggies with crunchy croutons on top.
- Fresh Herbs – Always optional, but fresh herbs make everything better. I have a massive amount of chives in my garden so that's what I used but basil, oregano, thyme, or parsley would also be delicious.
- Extra Virgin Olive Oil – GOOD olive oil to drizzle on top. This is the time to reach for that pricier bottle of olive oil that you save for special dishes. This is a special dish.
- Flaky Sea Salt – Maldon is my favorite.
TOOLS YOU WILL USE:
Grill or Cast Iron Skillet