Tips for Making Great Gazpachos

Tips for Making Great Gazpachos

Gazpacho is a nutrient-rich cold vegetable soup bursting with fresh-from-the-garden flavors. Originally served to combat the intense heat in the southern region of Andalusia, Spain, gazpacho has become a refreshing summertime staple. Plus, its chilled temperature allows you to taste the peak of summer without heating the kitchen.

There’s no one right way to make gazpacho. Use our quick gazpacho tips and ideas to create your own versions that keep you chilled and nourished all summer long!

Tomato Gazpacho: The most classic preparation, tomato gazpacho is made with ripe tomatoes, peeled cucumber, bell pepper, garlic, olive oil and sherry vinegar. It’s best to use the ripest tomatoes, and Roma tomatoes are usually the star ingredients, but any variety will work. If it’s too thick, thin the soup by adding tomato juice.

Fruit Gazpacho: Gazpachos aren’t just savory! Blend your favorite summer fruits like vibrant berries, juicy peaches, mangos, pineapple or watermelon or a combination for a sweet take on this satisfying soup.

Green Gazpacho: Create a bright green version of gazpacho with a powerful punch of nutrients! Use a delicious combination of green bell peppers, peeled cucumbers, avocado, arugula, parsley or cilantro. Start with our Avocado-Cucumber Gazpacho served with grilled sourdough!

Corn Gazpacho: Take fresh, sweet corn beyond the cob and into a bright yellow gazpacho. Follow our recipe that boosts the fiber with cannellini beans and adds a bit of spice with red pepper flakes.

Hot Tips for a Perfectly Chilled Soup

  • > Fresh, ripe produce is ideal for gazpacho; however, it’s equally good when made with any produce you have on hand! 
  • > Olive oil is the secret to an ultra-velvety gazpacho. Use high-quality extra virgin olive oil as you purée, then drizzle it on top before serving.
  • > Gazpacho can be as smooth or as chunky as you’d like. For semi-smooth, chop all the ingredients, purée half the mixture and then return it to the soup. 
  • > While it’s tempting to eat it immediately, all good gazpachos need a few hours in the refrigerator to chill completely and let the flavors intensify. 
  • > Complement any gazpacho with a strong acidic component such as sherry vinegar or red or white wine vinegar. 
  • > Serve gazpacho refreshingly cold and garnish with everything from fresh herbs, Greek yogurt and toasted nuts to grilled seafood or reserved chopped vegetables or fruit.


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