Easy Gazpacho Recipe

Name: Easy Gazpacho Recipe
Prep time: 15 min
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 3 stalks celery; 1 large red onion; ½ cup cilantro; ¼ cup olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon fresh garlic; 1 tablespoon paprika; 1 teaspoon cumin; 2 teaspoons Diamond Crystal kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne; 3 cups canned tomato sauce; ½ cup water

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings
6 servings
Calories
136 kcal
Course
Soup
Cuisine
Spanish

Easy Gazpacho Recipe

Winston Campbell

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Gazpacho, a chilled blended vegetable soup you can quickly make in your food processor, is wonderfully flavorful and refreshing. Here's my version of the classic dish.

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Ingredients

Servings

3 stalks celery roughly chopped; 6 ounces
1 large red onion peeled and quartered; 8 ounces
½ cup cilantro 1 ounce
¼ cup olive oil extra-virgin; see notes below
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon fresh garlic minced
1 tablespoon paprika
1 teaspoon cumin
2 teaspoons Diamond Crystal kosher salt see notes below
¼ teaspoon black pepper
⅛ teaspoon cayenne
3 cups canned tomato sauce no salt or sugar added
½ cup water

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Instructions

Place the celery, onion, and cilantro in your food processor bowl. Process until finely chopped.
Add the olive oil, lemon juice, red wine vinegar, garlic, paprika, cumin, kosher salt, black pepper, and cayenne. Process until combined.
Add the tomato sauce. Pulse a few times until well-blended.
Add the water. Again, pulse a few times until well-blended.
Transfer the soup to a serving bowl. Cover it with cling wrap and chill it in the fridge for at least 2 hours. Mix the gazpacho again before serving.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
The olive oil is prominent in this recipe, so it's important to use a good one. It's like cooking with wine. You don't want to use a cheap wine that you would not enjoy drinking. Whether you use a bold-tasting olive oil or a lighter one is up to you (I'm partial to a bold one). But just make sure it's extra-virgin and of high quality.
Chilling this soup is important. It won't be as good if you serve it at room temperature.
Gazpacho is one of those dishes that not only keeps well in the fridge - it actually gets better. You can keep it for up to four days, covered, in the fridge, and on the second day, it tastes better than when freshly prepared! Just remember to give it a good stir before serving.