Fragrant Tomato Basil Gazpacho Recipe

We love trying all sorts of gazpacho recipes with fresh tomatoes, but nothing compares to the freshness of this one.

Blending basil leaves with tomatoes, this tomato basil gazpacho will become your new favorite summer dish.

In this article, you will learn how to make this cold Spanish soup recipe with some extra tips for storing and serving.

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

• Cold cauliflower soup
• Carrot gazpacho
• Zucchini gazpacho

Background of the Dish

The classic gazpacho was created in Andalusia during the Middle Ages, and it was the perfect way to fight back those high temperatures during the summer.

As it became more popular, people created new versions, like the gazpacho without bread and the vegan gazpacho, but it doesn’t get any fresher than the tomato basil gazpacho.

In this recipe, ripe tomatoes meet aromatic basil, creating a sweet, refreshing, and herbaceous flavor fusion for a delightful cold soup.

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Things You’ll Need for Tomato Basil Gazpacho

The ingredients that you need to make this simple gazpacho are tomatoes, basil leaves, green bell peppers, onion, and olive oil.

Regarding the equipment, you will need a food processor or blender to make the tomato basil gazpacho.

Ingredients

• 1.5kg ripe tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 onion
• 2 garlic cloves
• 1/4 cup fresh basil leaves, packed
• 1/4 cup (60ml)extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 cup (240ml) tomato juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar 
• Salt and pepper to taste

How to Make Tomato Basil Gazpacho – Step by Step Guide

1. To start making this basil and tomato gazpacho recipe you have to wash and chop the tomatoes. Remove most of the seeds (you can keep them if you prefer).

2. Now, clean the green bell pepper, cut it into pieces, and remove and discard the seeds. Also, clean, peel and cut the cucumber.

3. After that, peel the onion and chop it into small pieces. Then, peel the garlic cloves and mince them. Also, wash the basil leaves and dry them.

4. Grab a blender or food processor and combine the chopped tomatoes, cucumber, green bell pepper, red onion, minced garlic, and fresh basil leaves.

5. Then, blend the ingredients until you get a smooth puree. After that, pour the mixture into a large bowl and stir in the extra-virgin olive oil, red wine vinegar, sugar, lemon juice, and tomato juice.

6. Now mix and combine all the ingredients. If you want your tomato basil gazpacho to be more liquid add a little more water, and you can thicken it with a slice of stale bread.

7. Be sure to taste the easy tomato gazpacho and season with salt and pepper to your liking. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight).

8. Right before serving, give the Andalusian gazpacho a good stir. If the consistency is too thick, you can add more tomato juice or water to reach the desired consistency.

9. For the final step, just serve the tomato basil gazpacho cold. If you want a chunky gazpacho you can add some chopped vegetables on top at this moment.

Substitution of Ingredients

The best part about making homemade gazpacho is that you can play with the ingredients as much as you like.

This is a gazpacho recipe with tomato juice, but you can skip it by using one cup (240ml) of water or vegetable broth instead.

If you don’t like basil in gazpacho, then you can add other herbs or greens, like cilantro, parsley, or chives.

Since this is a cold vegetable soup, the ones listed here are the base ingredients, but you can use any vegetables of your choice.

For example, this Andalusian gazpacho recipe works really well with any type of tomato, like the yellow tomato gazpacho, green tomato gazpacho, or a simple cherry tomato soup.

If you can’t eat tomatoes but still want to give go to this famous and refreshing soup, try the gazpacho without tomatoes instead.

Tips on Serving Tomato Basil Gazpacho

You can serve the tomato basil gazpacho as a main or a side dish, it all depends on the amount that you serve.

Since this is a pretty easy tomato gazpacho, you can elevate it by serving it with other ingredients or adding some decorations.

For example, you can pour the tomato basil gazpacho into small bowls and drizzle them on top with some olive oil, plus some chop and toasted nuts to give it an extra touch.

This is a vegetarian gazpacho, but if you don’t follow that diet, then you can serve it with bacon bits, slices of serrano ham, or even with seafood.

Lastly, you can serve this chilled tomato gazpacho as tapas by itself or with other Spanish cold soups, like the cherry tomato gazpacho or the gazpacho with canned tomatoes.

How to Store Tomato Basil Gazpacho

One of the first questions that come to people’s minds before making the Spanish cold tomato soup is can you freeze tomato basil soup? Fortunately, in this case, you can.

Just place the tomato basil gazpacho in a covered container (with a lid or plastic wrap) and store it in the fridge for up to 3 days or in the freezer for 15 days.

However, you have to keep in mind that the Spanish chilled soup might get a weird texture after you thaw it, but you can fix it by blending it again with a few more tablespoons of oil.

The best tomato gazpacho for storing in the freezer is the roasted tomato gazpacho.

Recipe Card: Tomato Basil Gazpacho

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