Traditional Gazpacho Recipe

This traditional no-cook gazpacho is a mix of fresh vegetables and store-bought tomato based vegetable juice for a perfect blend of smooth and chunky vegetable textures.

Course Appetizer, Main Course

Cuisine Spanish

Keyword traditional gazpacho

Prep Time 10

Recommended Chill Time 1

Total Time 1 10

Servings

Calories 139kcal

Ingredients

3 stalks celery , diced
1 seedless hot-house cucumber with skin on , diced*
1 zucchini , diced
¾ medium red onion , diced
4 cups tomato juice (such as V-8)
2 cloves garlic , pressed or minced
¼ cup extra virgin olive oil (or grapeseed oil)
¼ cup red wine vinegar
2 tablespoons granulated sugar
2 tablespoons Cholula hot sauce (or other hot sauce to taste, optional)
1 tablespoon celery salt
1 tablespoon garlic salt
6 cocktail or campari tomatoes , diced
Kosher salt and freshly ground black pepper
¼ cup sour cream
Fresh chives , for garnish

Instructions

In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion and 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 a bit of water. Top with fresh chopped chives.

Notes

*You can use run-of-the-mill cucumbers but I prefer the Armenian or hot house seedless cucumbers. If you do use regular cucumbers, be sure to cut them in half and use a spoon to remove all of the seeds before chopping.

Storage: Gazpacho will last up to 3 days in the fridge and it can also be frozen for 2 to 3 months. If freezing, I suggest pureeing it until smooth (any big chunks of fresh veggies will change texture once frozen and aren't palatable, in my opinion).

Nutrition