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
- Start by charring your vegetables until the skin is perfectly blackened and the flesh underneath is tender. I did so in a dry cast-iron skillet over high heat. You could also accomplish this on a grill. Keep the skin on the onions and garlic, and let them blacken. This should take about 2-3 minutes per side
- Next remove the skins from the garlic and onions, seed the jalapeno (if you don't want the soup too spicy) and place ingredients in a blender.
- Blend until smooth, or if you prefer a bit of texture leave it a bit more rustic. Add sherry vinegar and salt to taste.
- Chill for at least an hour or overnight.
- Serve with diced cucumber, fresh chives, and crunchy croutons (see recipe notes for how to make homemade croutons)
- Drizzle olive oil on top and flaky sea salt
FAQ & EXPERT TIPS FOR THIS RECIPE:
Can you make gazpacho without bread?
Yes! In fact, this recipe is made without bread, I added croutons on top but that is absolutely optional. Traditional gazpacho uses day-old bread to thicken the soup, but I find the soup without bread is equally delicious.
Is gazpacho spicy?
It doesn't have to be and the gazpacho I had in Spain was rarely, if ever, spicy. I prefer gazpacho to have a little kick, but if you are sensitive to spice use green bell peppers or sweet red bell pepper rather than the jalapeno.
Is gazpacho healthy?
Yes! Yes! Yes! A bounty of seasonal produce, I mean it doesn't get better than that!
- Use really good tomatoes, I can't emphasize this enough!
- Use really good olive oil – when a recipe only has a few ingredients you want to make sure that each and every ingredient is great!
A chilled bowl of gazpacho and a huge summer salad is my idea of a perfect meal. Here are some salads that would pair beautifully:
- Sourdough croutons (see recipe notes for how to make homemade croutons)
- Diced cucumber
- Chopped fresh dill, chives, basil, or parsley
- Diced bell pepper
- Roasted red pepper
- Grilled shrimp
- Crumbled feta cheese
- Watermelon gazpacho
- Peach gazpacho
- Tomatillo / green gazpacho
- Beet gazpacho
- Cucumber gazpacho/ white gazpacho
- Corn gazpacho
STORAGE – Store in an airtight non-reactive container in the fridge for 2-3 days
FREEZING – I don't recommend freezing gazpacho
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally vegetarian and vegan.
- Gluten-Free – Use gluten-free bread or eliminate the croutons all together
- Whole30/Paleo/Keto – Eliminate the croutons
MORE SOUP RECIPES YOU WILL LOVE:
I can’t wait for you to try this Charred Gazpacho Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
- 5 large tomatoes
- 1 large jalapeno
- 4 cloves garlic
- 1 large onion
- 2 tbsp sherry vinegar
- extra virgin olive oil
- flaky sea salt
- Start by charring your vegetables until the skin is perfectly blackened and the flesh underneath is tender. I did so in a dry cast-iron skillet over high heat. You could also accomplish this on a grill. Keep the skin on the onions and garlic, and let them blacken. This should take about 2-3 minutes per side, keep an eye on the veggies and rotate often.
- Next remove the skins from the garlic and onions, seed the jalapeno (if you don't want the soup too spicy) and place all ingredients in a blender
- Blend until smooth. Add sherry vinegar and salt to taste.
- Chill for at least an hour or overnight
- Serve with diced cucumber, fresh chives, and crunchy croutons (see recipe notes for how to make homemade croutons)Drizzle olive oil on top and flaky sea salt