BEST Gazpacho Soup Recipe
User Reviews
4.9
BEST Gazpacho Soup Recipe
Description
BEST Gazpacho Soup Recipe uses a combination of fresh vegetables including tomatoes, cucumber, red bell pepper, red onion, garlic, and jalapeño to create a chilled soup. The vegetables are first salted and left to sit to draw out their natural liquids, which enriches the flavor and texture of the soup. After partially freezing and thawing the vegetables, they are blended with extra-virgin olive oil, sherry vinegar, and black pepper until smooth and creamy. The soup is served cold and garnished with chives, black pepper, and additional olive oil for a fresh, bright finish.
The frying of halloumi cheese in olive oil adds a salty, chewy topping that contrasts well with the cold, silky soup. This gaszapacho offers a cool respite on hot days and contains a balance of acidity, richness, and mild heat from jalapeño. It can be made ahead up to the point of freezing the vegetables, although longer freezing requires separation of the vegetable liquid to maintain quality.
Serving the soup chilled and fresh makes a refreshing appetizer or a light meal. The creamy texture combined with bright vegetable flavors and the savory fried cheese topping deliver variety and interest. It is adaptable for dairy-free diets by omitting the halloumi cheese.
Ingredients
- 3 lbs tomatoes cored and cut into chunks, ripe
- 8 ounces English cucumber about 1, cut into chunks
- 5 ounces red bell pepper about 1, cut into chunks
- 5 ounces red onion about ½, cut into chunks
- 2 cloves garlic peeled and smashed
- 1 jalapeno pepper cored, seeded, and cut into chunks
- 2 teaspoons kosher salt
- 1 ¼ cups extra-virgin olive oil plus more for serving
- 2 tablespoons sherry vinegar plus more for serving
- 1 teaspoon black pepper
- 2 tablespoons chives finely minced
Fried Halloumi
- 1 tablespoon olive oil
- 8 ounces halloumi cheese cut into large cubes
Instructions
- Put the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño into a large bowl. Toss the veggies with the salt then let them sit on your counter for 45 minutes. This step releases the liquid from the vegetables.
- Separate the vegetables from the liquid, reserving the liquid. Place the vegetables on a parchment paper-lined tray and place them into your freezer for at least 30 minutes, or until they are partially frozen. This step may take longer depending on your freezer.
- Remove the tray from the freezer and let the vegetables thaw completely.
- Combine the thawed veggies and any juice that accumulated on the tray, the reserved juice, olive oil, sherry vinegar, and black pepper into your blender. (If you have a smaller blender, combine everything into a large bowl then work in batches to blend the soup. Blend on high speed until smooth and creamy. Serve immediately or chill for up to 3 days.
- Serve with extra olive oil and a sprinkle of chives, black pepper, and fried halloumi (see below) over top.
Fried Halloumi
- Heat the olive oil in a large pan over medium-high heat. When the pan is hot, add the halloumi and cook, undisturbed, for 2 minutes. Once it's golden on the bottom, turn the pieces over and cook for 2 minutes more.
- Top the gazpacho with the fried halloumi and serve immediately.
Notes
- Prepare up to the freezing step in advance, allowing extra time for the vegetables to thaw fully before blending.
- If freezing for more than a day, freeze the extracted vegetable juice separately to maintain soup quality.
- Omit fried halloumi for a dairy-free or vegan version of the gazpacho.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 453kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 28g | 140% |
| Sodium | 933mg | 39% |
| Potassium | 516mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2003IU | 40% |
| Vitamin C | 48mg | 53% |
| Calcium | 314mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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