Easy Gazpacho Recipe
This Easy Gazpacho Recipe is perfect for a refreshing summer treat. Serve it cold and enjoy its refreshing and zesty properties. This recipe included an Avocado Relish that tastes wonderful on top of your gazpacho—get ready to feel amazing about eating this simple and delicious soup!
This soup is easy to make, delicious, and chock-full of both flavor and nutrients.
When you add the avocado and cucumber relish to the top, you have an elegant dish that you can also feel good about both serving and eating.
This gazpacho is so yummy
- Easy: This recipe is entirely raw and so simple to make. Just get to chopping and have your blender ready to go.
- Fresh: The quality of your ingredients can make a world of difference—choose a quality olive oil and the freshest tomatoes you can find!
- Delicious: Just because it’s easy, doesn’t mean it can’t be impressive. This soup is full of flavor and won’t disappoint.
Foodology Geek recipe notes
Serve your gazpacho with a dollop of homemade avocado relish! Think of it as a chunky avocado salsa.
Nerd alert! The avocado in the relish is rich in medium short-chain fatty acids, which are essential for good brain health!
Ingredient notes
- Veggies: This classic gazpacho recipe calls for cucumbers, fresh tomatoes, and red bell peppers!
- Aromatics: Use cilantro, garlic, and lemon juice to brighten up this light dish.
- Oil: I used avocado and olive oil in this recipe to thicken it up and add richness.
- Avocado: The avocado relish is comprised of more cucumbers and tomatoes, but this time we’re adding avocado. Use red onions and cilantro to give your avocado relish the spice it needs.
Step by step instructions
Gazpacho
- Chop: Roughly chop all of the vegetables. I like to remove the seeds from the cucumbers and tomatoes.
- Blend: Add the cucumbers, tomatoes, bell pepper, lemon juice, and oil to a high-speed blender and process until smooth.
- Chill: Add the gazpacho to a medium-sized, nonreactive bowl. Stire in the chopped cilantro. Season with salt and pepper to taste. Chill for several hours before serving.
Avocado Relish
- Chop: Dice the cucumber, onion, tomatoes, and avocados. Put them into a bowl.
- Toss: Toss with cilantro, oil, and a little salt and pepper.
- Serve: Serve a dollop on top of chilled gazpacho.
This classic gazpacho gets even better after a day or two in the fridge. After serving it the first time, I throw the leftover relish and a bit of extra cilantro right into the soup, as opposed to storing it in a separate container. It makes for a fantastic lunch—even two days later!
FAQs and helpful tips
Green gazpacho usually consists of tomatillos (green tomatoes) and can include ingredients like cucumber and green bell pepper to give the soup its beautiful hue!
Some varieties of gazpacho, known as salmorejo, contain bread and other heartier additions like ham or crab. Salmorejo is a more filling alternative to the traditional gazpacho.
A generous quantity of olive oil will make your gazpacho smooth and creamy, and will most likely lighten the color.
Other Gazpacho Recipes
- Authentic Gazpacho – Gimme Some Oven
- New York Gazpacho Recipe – NYT Cooking
- White Gazpacho – Delicious Table
- Watermelon Gazpacho – Love and Lemons
Gazpacho with Avocado Relish
Ingredients
Gazpacho Soup
- 2 english cucumbers, peeled
- 6 med ripe roma tomatoes, peeled
- 1 med red bell pepper, seeded
- 1 tbsp fresh lemon juice, lime may also be used
- 1 tbsp avocado oil
- 2 tbsp olive oil (affiliate link), extra virgin
- 2 cloves garlic, minced
- 3 tbsp fresh cilantro, coarsely chopped
- kosher salt (affiliate link)
- black pepper
Avocado Relish
- 1 avocado, firm but ripe, diced in 1/4″ pieces
- ½ english cucumbers, diced in 1/4″ pieces
- 1 lrg ripe roma tomatoes, peeled, seeded and diced
- ¼ cup red onion, diced
- ⅓ cup fresh cilantro, chopped
- 1 tbsp olive oil (affiliate link), extra virgin
- 1 tbsp avocado oil
Instructions
Gazpacho
- Coarsely chop the cucumber, tomatoes and bell pepper. Combine with the lemon juice, oils and minced garlic.
- Puree in batches in a blender or food processor until just blended, but still slightly chunky. (I used an immersion blender.)
- Pour into a non-reactive bowl. Stir in the chopped cilantro, season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 1 hour—or up to 8 hours.
Avocado Relish
- Combine all of the ingredients for the relish in a non-reactive bowl. Season with salt and freshly ground black pepper.
- Finish with a drizzle of avocado oil. Fold gently to combine.
- Add a healthy spoonful to the top of your soup as garnish.
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