A refreshing bite of summer, with this Easy Gazpacho Recipe!

Do you like your gazpacho recipe chunky or smooth and creamy? I’m a BIG fan of chunky, however my better half loves a good creamy gazpacho, so sometimes I have to compromise! But that is the great thing about this easy recipe, you can serve it however you want!

If you are a chunky gazpacho fan you can simply stop blending when you get the consistency you love. If you are a creamy fan, then just go ahead and blend until your hearts desire! No matter what this Easy Gazpacho recipe is going to be delicious!

Are you ready to make The Best Gazpacho Recipe of your life? Here is everything you will need:

Equipment:

• Blender or Food Processor

Ingredients:

• 32 oz Compari Tomatoes, roughly chopped (about 900 grams)
• 16 oz Tomatillos, roughly chopped (about 450 grams)
• ¼ cup Serrano Pepper, roughly chopped, (about 30 grams or 1 pepper)
• 1 cup White Onion, roughly chopped, (about 250 grams or 1 onion)
• 4 cloves Fresh Garlic, roughly chopped (about 20 grams)
• ¼ cup Medium Garlic Salsa, brand, Sabor Mexicano
• ¼ cup Hot Salsa Infierno, brand: Sabor Mexicano
• ½ cup Water
• 2 tbsp Extra Virgin Olive Oil
• 2 tbsp Red Wine Vinegar
• ¼ tsp Salt
• ½ tsp Black Pepper

Step-By-Step Instructions to make this Easy Gazpacho Recipe:

Instructions:

1. Roughly chop the compari tomatoes, tomatillos, serrano pepper, onion, and garlic
2. In a food processor or blender, puree half of the tomatoes, and tomatillos with the pepper, onion, garlic, both salsas, and water. Puree until smooth. 
3. Now add the remaining tomatoes, tomatillos, oil, and vinegar. Pulse until your desired consistency. 
4. Season to taste with salt and pepper, stir. 
5. Chill the soup for at least 2 hours in the refrigerator. The longer it chills the more the flavors will develop and combine making the soup even better! 
6. Serve topped with any additional topping you might desire: avocado, cilantro, tortilla chips, let your imagination be your guide!

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Prep Time: 15 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Keyword: Chicken Soup, cold soup, gazpacho, tomato soup

Servings: 4

The Best Gazpacho Recipe

Equipment

• Blender or Food Processor

Ingredients

• 32 oz Compari Tomatoes roughly chopped (about 900 grams)
• 16 oz Tomatillos roughly chopped (about 450 grams)
• ¼ cup Serrano Pepper roughly chopped, (about 30 grams or 1 pepper)
• 1 cup White Onion roughly chopped, (about 250 grams or 1 onion)
• 4 cloves Fresh Garlic roughly chopped (about 20 grams)
• ¼ cup Medium Garlic Salsa brand: Sabor Mexicano
• ¼ cup Hot Salsa Infierno brand: Sabor Mexicano
• ½ cup Water
• 2 tbsp Extra Virgin Olive Oil
• 2 tbsp Red Wine Vinegar
• ¼ tsp Salt
• ½ tsp Black Pepper

Instructions

• Roughly chop the compari tomatoes, tomatillos, serrano pepper, onion, and garlic
• In a food processor or blender, puree half of the tomatoes, and tomatillos with the pepper, onion, garlic, both salsas, and water. Puree until smooth.
• Now add the remaining tomatoes, tomatillos, oil, and vinegar. Pulse until your desired consistency.
• Season to taste with salt and pepper, stir.
• Chill the soup for at least 2 hours in the refrigerator. The longer it chills the more the flavors will develop and combine making the soup even better!
• Serve topped with any additional topping you might desire: avocado, cilantro, tortilla chips, let your imagination be your guide!

Macro Nutrition

Nutrition Facts

The Best Gazpacho Recipe

Amount Per Serving (2 cups)

Calories 276 Calories from Fat 112

% Daily Value*

Fat 12.4g19%

Saturated Fat 0.2g1%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 680.9mg30%

Carbohydrates 40.8g14%

Fiber 5.9g25%

Sugar 23.1g26%

Protein 8.7g17%

Vitamin A 38.1IU1%

Vitamin C 92.2mg112%

Calcium 9.7mg1%

Iron 5.6mg31%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know what you thought by rating it below!

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