Gazpacho is such a delicious way to take advantage of your summer garden harvest and (bonus) it’s easy to throw together. Look up gazpacho recipes and you’ll find a ton of them, each unique in their own way, but there are basically two gazpacho camps: chunky and smooth. Personally, I like them both if they’re done well. In my opinion, you can’t really go wrong with fresh tomatoes blended with cucumbers, onion, garlic and olive oil, with a little acid and salt thrown in.
My version of gazpacho is a little bit of both worlds; the base blended smooth and then some small diced tomatoes added at serving time. The most important thing in making a great gazpacho is to use really, really ripe tomatoes. You really want the tomatoes to shine here.
Garden Gazpacho Recipe
- 2 lbs. very ripe tomatoes, cored. Remove the seeds and juice from half of them. In the recipe photos shown, I used a mix of large and small heirlooms with a couple of Romas.
- 1 medium cucumber, completely peeled, ends removed and seeds scraped out
- 1 medium clove garlic
- 1/3 of a medium-sized red onion
- 1 medium sweet pepper, either red, yellow or orange, stem and seeds removed (I used orange in the recipe photos shown)
- 3 tablespoons red wine vinegar
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/2 medium jalapeno, seeds and stems removed (optional)
- 1 teaspoon kosher salt
- Additional diced tomato and slivered basil for garnish
Add everything except half of the tomatoes to a food processor or blender and puree until smooth. Pour 3/4 of the pureed mixture into a large bowl, add the second half of tomatoes and puree until smooth. Pour into your bowl and stir everything together well.
You can also use an immersion blender when making gazpacho, but I find a food processor or blender makes quicker work of this.
The reason I remove the juice and seeds from half of my tomatoes is so that the gazpacho doesn’t end up too runny. If you’re using soley Roma tomatoes, you’ll probably be fine without this step but heirlooms and larger slicing tomatoes tend to have a lot more juice to them.
Chill well and serve in small bowls or ramekins, topped with diced tomatoes and slivers of fresh basil.
Another fun way to enjoy gazpacho is by making gazpacho shooters.
These tasty little shooters are always a hit at summer get-togethers and holiday parties.
Gazpacho Shooters Recipe
- 1 oz. vodka, per serving
- 1/2 cup gazpacho, per serving
- Cherry tomatoes and fresh basil leaves for garnish, per serving
Blend vodka and gazpacho well and pour into glasses – I use a ladle and a funnel to keep them neat – it may seem like a little extra work (and dishes to wash) but it’s worth the effort.
Garnish each glass with a toothpick speared with a fresh basil leaf and cherry tomato.
Okay, to be fair, these aren’t really gazpacho shooters as much as they’re gazpacho cocktails. I serve them, as pictured, in whiskey glasses and they are definitely more than a shot.
Gazpacho is very easy to customize and garnish to your personal taste. Think fresh chives, parsley, lemon slices, diced or shaved cucumber, etc. I’m always telling you “don’t be afraid to play with your food” and this is a perfect example of a recipe that you can play with.
Some people add bread to their gazpacho for texture, some people don’t. Some people add a little jalapeno or hot pepper, some people don’t. Some people like green peppers some people like sweeter red (or orange or yellow) peppers.
Also, I used pickling cucumbers here, because it’s what I grow and had on hand. Always make sure you peel any type of cucumber you use, to get rid of any bitterness. I scrape out the seeds from mine for the same reason.
Beautiful, isn’t it? Gazpacho made with garden ingredients doesn’t get any fresher or more delicious. And seriously, don’t be afraid to play with this recipe to find what you like best.
As a footnote, aside from using very ripe tomatoes, you also want to be sure to use a good quality extra virgin olive oil. It really does make a difference. In the shooters, of course, use the best vodka you can.
I also like to enjoy mine as a gazpacho smoothie and just drink it from a glass. It’s seriously like a glass of goodness because of all the antioxidants packed into it.
Enjoy what’s left of summer and thanks for stopping by!