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Course Appetizer, Soup
Cuisine American, spanish
Keyword gazpacho, soup, tomato
Prep Time 35 minutes
Total Time 35 minutes
Servings 12

Ingredients

Gazpacho ingredients

  • 4 lbs fresh tomatoes, cored and cut into chunks* about 8-10 cups total
  • 2-3 red, yellow or orange bell peppers, or a mixture, cored and seeded and chopped into 1/2 inch pieces about 2-3 cups total
  • 2 medium seeded cucumbers, skins peeled or left on about 3 cups total
  • 1 small sweet or white onion, chopped into chunks such as Vidalia, Maui, or Walla Walla about 1 cup total
  • 1 jalapeno, seeded and chopped small or a few shakes of hot pepper sauce
  • 2 avocados* optional- see recipe notes
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar or white balsamic vinegar
  • 1 fresh lemon, juiced
  • 2-3 teaspoons sea salt or kosher salt to taste
  • 1 teaspoon Ground black pepper to taste
  • 4-5 cups tomato juice or V8 juice*

Garnish

  • 1 chopped avocado
  • 1 5.3 oz plain greek yogurt or sour cream
  • Extra-virgin olive oil for drizzling on top
  • croutons recipe linked in post

Instructions

  1. Combine all chopped veggies in a large bowl.

  2. Add the vinegar, fresh lemon juice, salt, pepper and tomato juice. Gently fold together and add more salt and pepper if needed.

  3. Cover and refrigerate until ready to serve.

  4. Serve cold, drizzling each portion with a little olive oil and other garnishes as desired!

Recipe Notes

  • This recipe is easily halved for a smaller quantity.
  • Tomatoes can be any variety. I've used Beefsteak to Romas. Heirloom are also nice for color. If your tomatoes are really juicy, you can drain the juice by chopping and placing the tomatoes in a colander in sink. This will drain off any watery juice and a few of the seeds.
  • It is not necessary to skin and seed the tomatoes, but if you prefer the gazpacho (mostly) seedless and skin free, take a few extra minutes and skin and seed. To easily skin the tomatoes, boil a pot of water. Carefully drop the tomatoes about 4-5 at a time into the water for about 1 minute and remove with a large slotted spoon to a cold water bath. Not actually a bath, but a large container filled with cold water. this will stop the cooking process and help the skin to fall off easily! Then place tomato in another bowl and then chop. To seed, run the knife along the inside of the tomato and remove the soft seeds and discard. Again, place the chopped tomato into a colander to drain any watery juice. 
  • I like to leave the skin of the cucumber on for extra crunch and color, but peeling is fine too. If using baby cukes, no need to seed before adding to this recipe. 
  • Make sure to seed the jalapeño or the gazpacho will be very spicy! 
  • When choosing avocados for this recipe, choose ripe but not overly ripe as you would for guac. I like to use an avocado that is barely soft so it will hold up for a couple of days in the gazpacho! 
  • I've used everything from V8 to Trader Joes brand tomato juice in this recipe. I prefer plain tomato juice to V8. 
  • I don't recommend freezing gazpacho!