The Best Gazpacho
- PREP 15min
- COOK 30min
- TOTAL 45min
This tomato gazpacho recipe is unbelievably delicious! We peel our tomatoes. It’s easy and develops a much better texture (especially if you don’t have a high-powered blender). It’s not 100% necessary, but after making quite a few batches of this soup, we’ve noticed that those made with peeled tomatoes have a much more pleasant texture.
We use this recipe for garlic croutons. If you do not want to make your own, you can substitute store-bought croutons or cubed rustic bread.
You Will Need
2 ½ pounds ripe tomatoes, 6 to 7 medium tomatoes (1130g)
1 red bell pepper
6 cloves garlic, smashed and peeled
Quarter of a large onion, sliced
3 tablespoons olive oil, plus more for serving
½ cup garlic croutons, use garlic croutons recipe, or substitute cubed rustic bread
¼ cup water (60ml)
1 teaspoon sherry vinegar or balsamic vinegar
1 medium cucumber, peeled and cut into 1-inch pieces
Salt and fresh ground black pepper
Directions
1Prep: Heat the oven to 400°F (204°C). Set aside a wide baking dish as well as a small baking sheet.
2Roast the bell pepper: Rub the pepper with a bit of olive oil, then place it on the small baking sheet. Roast for 20 to 30 minutes, or until the skin looks wrinkly and you see dark spots. Remove from the oven. When cool enough to handle, peel away the skin, remove the stem and seeds, and discard them.
3Prep the tomatoes (optional, but recommended): While the pepper roasts, fill a large bowl with ice water to make an ice bath. Bring a medium pot of water to a boil. Cut a shallow “X” into the bottom of each tomato, then carefully submerge them in the boiling water for 30 seconds. Transfer to the ice bath to cool. Once cooled, peel away the skins.
4Core and roast tomatoes: Remove the tomato cores and slice each tomato in half. Place them into the large baking dish (it’s okay if they touch). Scatter the smashed garlic cloves and sliced onion around the tomatoes. Drizzle with 2 to 3 tablespoons of olive oil, sprinkle with ½ teaspoon of salt, and finish with a few twists of black pepper. Roast for 20 minutes.
5Soak the croutons: In a small bowl, combine the croutons with water and vinegar. Set aside until the croutons absorb all the liquid and look soggy.
6Blend: Transfer the roasted tomato mixture (including onions, garlic, and juices) to a blender. Add the roasted pepper, soaked croutons, cucumber, ¼ teaspoon salt, and a few twists of black pepper. Blend on high until smooth or to your preferred texture. Taste and adjust with more salt, pepper, or vinegar as needed.
7Chill before serving: Gazpacho tastes best when chilled. If you can, refrigerate for a few hours, if not overnight, to let the flavors bloom. Serve cold, drizzled with olive oil and topped with chopped cucumber, tomato, and more croutons.
Adam and Joanne's Tips
- Storing: Homemade gazpacho keeps up to 4 days in the refrigerator when stored in an airtight container. You can also freeze it for up to 3 months (the texture may thin a bit, so consider re-blending it briefly before serving).
- Gluten-free / bread-free: Croutons and bread add a silkiness and thickness to the soup, but you can leave them out and still make excellent gazpacho.
- The nutrition facts provided below are estimates.