A selection of toppings turns this classic summer soup into a filling meal. Simple advance prep makes it ideal for casual entertaining and easy weeknight meals alike, and the flavor improves over time!
While living in Spain for six months many years ago, I was told that when the weather gets hot, even a Spaniard with the heartiest of appetites would reject rib-sticking fare in favor of an icy, refreshing bowl of gazpacho.
It’s true that lighter cuisine often hits the spot when temperatures rise, but many of us still require a serving of protein to make a meal feel complete. My time in Spain gave me an appreciation for the traditional red gazpacho that originated in Andalucia, but the cook in me has enjoyed tinkering with the recipe. My version retains the classic elements while offering options that make it filling enough for a family dinner and worthy of entertaining.
Even in Spain, the recipe for gazpacho varies from region to region and cook to cook. So, feel free to use this recipe as a framework, adding your own splashes of flavor and texture based on personal preference and what might be lurking in your crisper drawer or growing in your garden. Though the recipe below might look long, that’s only because I offer lots of options. The recipe is truly as easy as it is fresh and flavorful. The make-ahead factor is a bonus.
Traditional gazpacho often includes soaked stale bread for body and a silkier texture, while lighter or modern versions skip it and let the vegetables do the work. I forego the bread in the soup and offer it as an optional topping in the way of a crouton. Cumin is a classic touch in Granada-style gazpacho, and I think a small amount gives the soup a certain no sé qué (“I-don’t-know-what”) that people love but can’t quite place.
Sometimes referred to as “liquid salad,” gazpacho was traditionally pressed through a cone-shaped, metal sieve with a pestle. (I still have an old one that belonged to my grandmother.) Purists claim that this makes superior gazpacho, but many—myself included—prefer a hint of chunkiness and a simpler approach.
My secret to creating a heartier meal that’s still light and healthy? Offer a toppings bar that adds some unexpected choices to the typical lineup and turns this rustic, seasonal meal into a make-ahead centerpiece for entertaining. The photos and recipe card detail the many options.
The prep is quite easy and, conveniently, is best done a day—even two—in advance. The flavor improves over time.
Puree the vegetables first, transfer to a bowl, and then puree the tomatoes. This allows you to better control the texture of the soup.
Pulse the cucumber mixture until it is finely chopped but not pureed. Next, I puree the tomatoes until they are smooth, although you may keep the tomatoes a little chunkier if you prefer. There is no need to peel or seed the tomatoes. Any good, in-season tomato will do, but plum tomatoes are the least watery, so I like to use at least some of them if available.
Refrigerate the gazpacho for a few hours or, for best flavor, 24 to 48 hours to allow the flavors to fully develop. The soup is delightful as is. However, the addition of toppings will make it a heartier meal that, in my experience, offers broader appeal. (Always fun to mix in some old photos!)
Crab and avocado may just be my personal favorite topping combination. Whichever mix you choose, be sure to chop the add-ins into bite-size pieces or smaller.
Gazpacho — a simple, seasonal, prep-ahead soup. A toppings bar makes it a meal…or a party!
Which toppings would you choose?
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Classic Gazpacho (with optional toppings bar)
Ingredients
- 2½ pounds vine-ripened tomatoes cups* (about 5 cups; no need to peel or seed)
- 1 medium cucumber, peeled and seeded
- 1 bell pepper, seeds removed (green is traditional but any color or a mix is fine)
- 1 small red onion (about 5 ounces) or ½ a large onion, peeled
- 2 cloves garlic, peeled** (or more to taste)
- ¼ cup (60ml) red wine vinegar (I recommend a good quality vinegar)
- ¼ cup (56ml) olive oil (a fruity variety is nice, but use what you have)
- 2 teaspoons kosher or sea salt and freshly ground pepper to taste
- ½ teaspoon ground cumin
- ½ teaspoon sugar
- ⅛-¼ teaspoon cayenne pepper (offers good flavor without heat)
- Traditional topping options: croutons, finely chopped cucumber, green pepper, tomato, and onion
- Topping options to make it a meal (or a party): cooked shrimp, lump crabmeat, chopped cooked chicken, chopped hard-boiled eggs, chopped avocado, sliced green olives, slivered toasted almonds, fresh herbs, Greek yogurt or tzatziki sauce, lemon/lime/orange wedges and/or zest (see photos for my favorite combinations)
Instructions
- Roughly chop the cucumber, pepper, onion, and garlic. Place all of these vegetables in the bowl of a food processor. (I put the chopped garlic on top so it is less likely to get stuck under the blade.) Pulse to finely chop the vegetables, scraping down the sides once or twice. Do not puree. You want some texture. Transfer the mixture to a large bowl.
- Roughly chop the tomatoes, and place in the food processor. (No need to rinse the work bowl.) Puree until smooth. (You can keep a little chunkiness to the tomatoes if you prefer, but I like to keep this part on the smoother side.) Add to the bowl with the cucumber mixture.
- Stir in the vinegar, olive oil, salt, pepper, cumin, sugar, and cayenne pepper. Cover and refrigerate for several hours or, ideally, overnight.
- Serve with desired toppings.
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