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    Home » Recipes » Soup & Stew

    Easy Gazpacho Recipe

    Published: Jul 19, 2020 · Modified: Sep 2, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    classic tomato gazpacho recipe. pinterest image by foodology geek

    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!

    Gazpacho with Avocado and Cucumber Relish
    Gazpacho with Avocado Relish

    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

    1. Chop: Roughly chop all of the vegetables. I like to remove the seeds from the cucumbers and tomatoes.
    2. Blend: Add the cucumbers, tomatoes, bell pepper, lemon juice, and oil to a high-speed blender and process until smooth.
    3. 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

    1. Chop: Dice the cucumber, onion, tomatoes, and avocados. Put them into a bowl.
    2. Toss: Toss with cilantro, oil, and a little salt and pepper.
    3. Serve: Serve a dollop on top of chilled gazpacho.
    Summer Gazpacho with Avocado Relish

    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

    How do you make green gazpacho?

    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!

    Is gazpacho made with bread?

    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

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    classic gazpacho recipe by foodology geek
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    Gazpacho with Avocado Relish

    Laura Reigel
    This cold tomato soup is one of my favorite healthy recipes. Not only is it delicious, you feel good when you eating it becasue you know you are treating your body right.
    PRINT PIN SAVE SAVED
    Prep Time 25 mins
    Chill Time 4 hrs
    Total Time 4 hrs 25 mins
    Course Soup
    Cuisine Italian
    Servings 6
    Calories 166 kcal

    Ingredients
      

    Gazpacho Soup

    • 2 english cucumbers peeled
    • 6 med ripe roma tomatoes peeled
    • 1 med red bell pepper seeded
    • 1 tablespoon fresh lemon juice lime may also be used
    • 1 tablespoon avocado oil
    • 2 tablespoon olive oil extra virgin
    • 2 cloves garlic minced
    • 3 tablespoon fresh cilantro coarsely chopped
    • kosher salt
    • black pepper

    Avocado Relish

    • 1 avocado firm but ripe, diced in ¼" pieces
    • ½ english cucumbers diced in ¼" pieces
    • 1 lrg ripe roma tomatoes peeled, seeded and diced
    • ¼ cup red onion diced
    • ⅓ cup fresh cilantro chopped
    • 1 tablespoon olive oil extra virgin
    • 1 tablespoon avocado oil
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    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.

    Laura's Tips + Notes

    Tomatoes: Roma tomatoes are my favorite tomato for this recipe, but when I make this cold soup I use the ripest most flavorful variety of tomato that I can find.
    Cucumbers: English or Persian cucumbers are best in this recipe. If you use other cucumbers peel off the skin. 
    How-to peel tomatoes: To peel the tomatoes, place them in a pot of boiling water for 1 minute, then transfer them to a bowl of cold water. The peel should then come off easily.
    This recipe has been reprinted here with permission from the author: Charlie Vollmar.
    Thanks, Charlie! ...not only for your permission but for inspiring us with your culinary talents.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 166kcalCarbohydrates: 10gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 7mgFiber: 3gSugar: 4gCalcium: 26mgIron: 1mg
    Keyword soup
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

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