Best Tomato Gazpacho Recipe

For those days when the sun seems to shine brighter and the high temperatures don’t go away, this summer gazpacho recipe will become your new best friend.

We will dedicate this article to the best tomato gazpacho that you will ever try, and the best thing about it is that it’s super simple to make.

Keep reading and learn everything about one of the best cold Spanish soup recipes, from tips and tricks to store and serve, to some extra helpful information on how to store it.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Tomato basil gazpacho

• Yellow tomato gazpacho

• Cherry tomato gazpacho

Background of the Dish

There isn’t an exact date or location for the creation of the best tomato gazpacho, but it is known that it was created around the 1600s in Andalusia.

What makes this the best tomato gazpacho is that it has the spiciness from the bell peppers and paprika, the tanginess and sweetness from the tomatoes, and the matchless flavor of garlic and onion.

We know that other Spanish cold soups were created after this one, like the heirloom tomato gazpacho or the cucumber gazpacho, but still, none of them get to match the best tomato gazpacho.

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Things You’ll Need for Best Tomato Gazpacho

To prepare the best tomato gazpacho you will need ripe tomatoes, bell peppers, onion, garlic cloves, olive oil, and a slice of stale bread.

You will also need a blender or a food processor to get the right consistency.

Ingredients

• 1.5kg ripe tomatoes
• 1 cucumber
• 1 red bell pepper,
• 1 green bell pepper
• 1 onion
• 2 garlic cloves
• 1 slice of stale bread
• 2 cups (480ml) water
• 1 cup (200ml) tomato juice
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika 
• Fresh basil leaves (for garnish)

How to Make Best Tomato Gazpacho – Step by Step Guide

1. To start making this tomato gazpacho recipe you have to wash and chop the tomatoes, removing the core and the seeds. Clean and chop the bell peppers, discarding the seeds and any inedible parts.

2. Then, peel and chop the onion and the cucumber. Also, peel and mince the garlic cloves. In the meantime, soak a slice of bread in water, then squeeze it to remove the excess liquid.

3. Now using a blender or food processor blend all of the vegetables together until you get a smooth mixture.

4. After that, add in the cups of water, tomato juice, and vinegar, and blend everything. Drizzle the olive oil in as you continue blending the vegetable gazpacho.

5. For the next step in this fresh gazpacho recipe, add the soaked bread, seasonings, and spices to the mix and continue blending. Check the taste and add more if necessary.

6. If you want a more liquid gazpacho, you can add 1/2 cup of water (and so on until you reach the right consistency). For a thicker gazpacho, you can add an extra slice of stale bread.

7. Now, pour the best tomato gazpacho into a bowl and cover it. Then, take it to the fridge to cool down for at least 2 hours. Before serving, stir it around for a bit.

8. For the final step just clean some fresh basil leaves and place them on top of each chilled tomato gazpacho plate. Just like that your easy tomato gazpacho is ready.

Substitution of Ingredients

Something fantastic about making a homemade gazpacho is that you can customize the recipe as much as you want, and you will still get a great cold soup as a result.

For example, if you don’t like bell peppers then you can use a different type, or remove them (the same goes for the onion and the garlic).

You can also make this best tomato gazpacho recipe a gazpacho without bread, just remove it and add a few tablespoons of cream cheese for some creaminess (or use gluten-free bread).

Besides that, you can prepare this as a gazpacho with canned tomatoes, but we only recommend doing that if you can’t find good quality fresh tomatoes.

Also, for those times you don’t have access to fresh, ripe tomatoes, you can try the tomato juice gazpacho.

Tips on Serving Best Tomato Gazpacho

This easy gazpacho soup recipe is simply amazing because you just have to let it cool and you will have a fantastic cold soup ready to be served for lunch, dinner, or as an appetizer.

This is the best tomato soup for grilled cheese during the summer, but in that case, you should serve it in a smaller bowl so it is more of a side dish.

We strongly believe that this is the best tomato soup ever, but if you were looking for one that you can serve hot or warm too, then you should check our roasted tomato gazpacho.

Lastly, if you have a party planned or some guests are coming over for dinner, then you can make different Spanish gazpacho recipes as tapas.

The green tomato gazpacho and the corn gazpacho are the best options to go with the best tomato gazpacho because you would get a super colorful gazpacho table to present.

How to Store Best Tomato Gazpacho

We love how easy and fast it is to make this simple gazpacho recipe, so we always recommend eating it the same day as you make it.

However, if you place the best tomato gazpacho in a covered container (with a lid or plastic wrap) then you can store it in the fridge for up to 3 days.

Unfortunately, you can’t freeze the best tomato gazpacho, because the texture would change negatively and the flavor wouldn’t be as fresh.

There are some summer gazpacho recipes that you can make if you want to freeze the soup, like the pea gazpacho or the beet gazpacho.

Recipe Card: Best Tomato Gazpacho

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