This classic, refreshing no-cook gazpacho is a mix of fresh veggies and store-bought tomato based vegetable juice for a perfect blend of smooth and chunky textures.
Why am I standing in the closet talking to my phone at 11:30 at night? My husband’s in bed. My Smudge has been tucked in for hours.
And I’m talking into my phone.
He probably thinks I’m crazy.
Or that I’m cheating on him with someone else on the line.
But I’m not either of those two. Or at least not the latter.
I’m dictating a blog post as I get ready for bed. Because something popped into my head, and Lord help me, if I don’t write it down, or talk it into my phone, the thought will disappear as quickly as my dog eats her dinner as if she hadn’t been fed for days. Oh…this brain of mine.
I can ramble on about a recipe like anybody else, but when I’m sitting at my computer really trying to write something good, or brainstorm an idea for something not so totally run of the mill, it often doesn’t happen.
I think I’ve always been a person who does better when I can let an idea sit and percolate. To let my mind rest and not actually think so hard about what I need to create. Because there’s simply no forcing it. It usually happens when I simply shut off and let me mind wander like when I’m in the tub, or blow drying my hair or walking the dog.
The synapses sync and suddenly the idea is there, even when it’s just a nugget. Because a nugget’s better than nothing, especially when it’s a little nugget to nosh on.
Inspiration to the Rescue
My husband has been making gazpacho for years. He’s always been more of a fan of it than I. But that’s changed. Now I’m the one craving it. How can I not with all of this garden and farmers market bounty looming about?
But the problem is, I can’t find his dang recipe anywhere. So my husband took to the internet and found one very similar to the base that he has always used, a recipe that needed just a couple of adjustments to fit his palate.
Thank you Pioneer Woman, you saved the day with your gazpacho recipe inspiration.
About the Recipe
Classic gazpacho can run the gamut from smooth-as-silk-where’s-the-straw to bring-on-the-chips-and-pass-the-tequila-let’s-eat-chunky-salsa. I prefer mine well blended but with a bite, with just enough chunk to make me feel like I’m eating something instead of sipping. I want to feel satiated!
I’ve made Bloody Mary Gazpacho and a Mango Gazpacho but there’s something in the simplicity of plain old tomato that always works for me. We use a mix of fresh tomatoes and vegetable juice like V-8 to complete our soup. I’ve tried the spicy version but prefer the regular so I can adjust to my liking.
One of our folly’s in the kitchen is to think more garlic is always better. Guess what? It isn’t. Stick to the 2 cloves and you’ll be much happier, as will your mate. Or your co-workers. And even your dog.
You can use run of the mill cucumbers but I prefer the Armenian seedless cucumbers because, like the name says, no seeding! If you do use regular cucumbers, be sure to cut in half first and use a spoon to remove all of the seeds before chopping.
I garnished this soup with a simple mix of sour cream thinned down with a little water. I’m also partial to serving it with grilled shrimp and avocado. Fresh snipped chives are always a must. And if you’re thinking of serving this for a party, serve it in small cocktail glasses like my dad’s martini glasses. His—that are now mine—are over 40 years old, but you can find a similar style here.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Classic Gazpacho Recipe
Ingredients
- 3 stalks celery diced
- 1 seedless hot-house cucumber with skin on diced
- 1 zucchini diced
- 3/4 whole medium red onion diced
- 4 cups tomato juice such as V-8
- 2 cloves garlic pressed or minced
- 1/4 cup extra virgin olive oil or grapeseed oil
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons Chohula hot sauce or other hot sauce to taste
- 1 tablespoon celery salt
- 1 tablespoon garlic salt
- 6 cocktail or campari tomatoes diced
- Kosher salt and freshly ground black pepper
- 1/4 cup sour cream
- Fresh chives for garnish
Instructions
- In the bowl of a food processor or in a blender, combinehalf of the celery, cucumber, zucchini, red onion, 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt and garlic salt.
- Pulse all of ingredients until well blended. Add the rest of the tomato juice and pulse to mix. Add the
- celery, cucumber, zucchini and the diced tomatoes and pulse once or twice. Season with kosher salt and freshly ground black pepper and adjust the hot sauce to taste.
- Chill the soup for at least 1 hour before serving.
- Serve the soup with a drizzle of the sour cream that has been thinned with water. Top with fresh chopped chives.
Adapted from The Pioneer Woman
5 Wow Recipes for Gazpacho Grazing
If you’re thinking, tomato gazpacho might be a little ho-hum, take a walk on the gaz-wild-pa-whoa-cho side with these recipe I think you’ll find particularly inspiring.
Beet Cilantro Gazpacho
Save the tomatoes for another day, this sweet beet soup is sure to cool your jets.
Get the recipe from The Kitchen Paper.
Sweet Corn Gazpacho
This creamy corn soup is dairy-free, making it the perfect cool to drool soup for one and all.
Get the recipe from The Endless Meal
Tomato Watermelon Gazpacho with Pistachios and Basil Oil
Craving some crunch with your lunch? Pistachios and basil infused oil make this sipper a stunner.
Get the recipe from Love and Olive Oil
Zucchini Gazpacho
Zucchini, basil, spinach and parsley ring in the green in this superfood soup.
Get the recipe from Bijouxs
Thai Spicy Tom Yum Goong Tomato Gazpacho
Self-proclaiming it the best soup she’s ever made, this soup is nothing short of a show stopper.
Get the recipe from Lady and Pups
Have a great day guys, and get in the kitchen to cook something good!
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Katrina @ Warm Vanilla Sugar says
haha, imagining you rambling on to yourself in the closet is hilarious!!! But hey, you’re a grown-ass lady and can do what you want. I definitely need to get on this yummy recipe! Especially before it gets cool outside!
Gaby Dalkin says
haha! love imagining you talking into your phone in a closet! the things we do when inspiration hits. storing this classic gazpacho recipe forever, in love with the colors!
Lauren Gaskill | Making Life Sweet says
These gazpachos are so beautiful! Love all the colors. I’m like you — if I don’t get down a thought when it pops into my head, I could lose it forever. I talk ideas into my phone all the time!
N @ Clean Eating Recipes Blog says
They all look mouthwatering but I must say that the tomato-watermelon combo looks most interesting — and colorful too :)
Cheryl Patterson says
There is something amazing about Gazpacho on a hot sunny day and these recipes have got my tastebuds on the go. I like mine with a bit of a kick, but not too chunky – The Thai Spicy Tom Yum Goong Tomato Gazpacho sounds aboslutely mind blowing and the colour of the Beet Cilantro Gazpacho is fantastic. Thanks for sharing these ideas.
Laura (Tutti Dolci) says
Prettiest gazpacho ever!
Rebecca says
I just made your gazpacho tonight… Perfect on this hot summer night. Delicious! Thank you
Andy says
Just made the classic version for dinner. Was really great. Now I’m curious to try to the other versions. Thanks!
Laurie B says
Rats, I am looking fora recipe using tomatoes vs. tomato juice. Reason being, V8 had a boatload of sodium and I need to watch my intake. I’m going to use this as a base and get back to you. Just have to figure out how many darm toms! :-)
tibbs says
Just use low sodium V8 juice , at least you reduce your sodium content. Do you think tomato juice has no sodium?
Juicer reviews says
I love your recipes!
Alamia says
gazpacho recipe very testy, thank you for your gazpacho recipe tutorial.
Juicer Beets says
Thanks for sharing
Really like it…
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Kathy Bair says
I’m visiting my daughter who wants to make my version of gazpacho. She lives in Washington state and I live in Indiana. Having not brought my recipe (which is hand-written), I jumped onto Pinterest and you popped up. The only difference in our recipes is I add thinly sliced green onions, which float on top and add more fresh to the mix! My form of heat is tabasco. Thanks for coming to my rescue!!
BTW, I make triple batches so I can freeze individual servings, because I eat this all year long!
tibbs says
When fresh vegetables are frozen without prepping them for freezing,they get mushy when thawed.
Irene says
Please, don’t call this aberration gazpacho. This is a tomato-based cold soup, which is fine, but it is not gazpacho. Neither are those other recipies that you liked.
Stop cultural appropiation!
J says
Looks nice and it’s not a bad recipe, but this is nowhere near a classic gazpacho, at all. All you need for a gazpacho is tomatoes, cucumbers, onion, red or green pepper, garlic, water, olive oil, bread,a bit of vinegar, salt and cumin, that’s it. Half the stuff you added would never go on a classic gazpacho.
J says
We’d appreciate it if you’d stop calling it classic, call it a twist if you’d like. I’m sure the recipe is nice and has a good kick to it, but don’t call it something it’s clearly not
Mary says
I made this for my husband’s birthday lunch last week, gazpacho is his favourite. Everyone loved it!!! I found it a bit salty and think next time I might add 3/4 tablespoons of garlic and celery salt. I was in a bit of a rush so didn’t think to add 1/2 and adjust to my taste. It was very delicious nonetheless!
sabrina says
thank you for all of these gazpacho recipes, like the beet one especially, and thank you for linking this and other suggested pairings with your caprese pasta salad recipe
D george says
Recipe says to dice everything and then put it in the cuisinart. Shouldn’t it be diced by the cuisinart??
Heidi says
I like to roughly dice or chop the ingredients first so the ingredients only need to be pulsed in the food processor and not macerated.