10 Gazpacho Recipes for Warmer Weather (2024)

Gazpacho is an uncooked, chilled soup that originates in Spain. Traditionally it is made with tomatoes, garlic, olive oil, onions, green peppers, and cucumber. It is thickened with breadcrumbs.

Gazpacho is a perfect lunch or appetizer on a hot summer’s day. Given the climate in Southern Spain, it is not surprising that the Spanish came up with this refreshing warm-weather dish.

Fresh vegetables that are often eaten raw, such as tomatoes, cucumber, and zucchinis are the perfect choices for gazpacho-style soups. They are refreshing and cooling and blend together well. Plus, they are in abundance during the hot months.

Gazpacho is essentially a raw soup meaning that not only do you get a refreshing summer meal, but you also get all the benefits of eating raw vegetables, too, and in a way that is much easier for your body to process.

Though the basic traditional ingredients for gazpacho exist, it is okay to give a respectful nod to the tradition and start playing with some other ideas for making a fresh and tasty hot weather soup. Here are some fantastic OGP gazpacho recipes that both embrace and venture from the classic Spanish recipes.

1. Chipotle Gazpacho

Source: Chipotle Gazpacho/One Green Planet

Jessica DeMarra stays true to the roots with a tomato-based gazpacho recipe. However, she plays around with flavors by adding chipotle spice, citrus juice, and an avocado garnish. This Chipotle Gazpacho gets better and better by the hour as the flavors blend, so make it in advance and put it in the fridge before serving.

2. Cucumber Gazpacho

Source: Cucumber Gazpacho/One Green Planet

3. The Ultimate Summer Gazpacho

Source: The Ultimate Summer Gazpacho/One Green Planet

Another tomato-based gazpacho, but one that is ‘souped-up’ with tamari, cumin, coriander, and avocado. Kelly Fielding‘s recipe for The Ultimate Summer Gazpacho is light, fresh, and tangy. It looks stunning in the bowl and is perfect for a hot day’s lunch.

4. Zucchini Gazpacho

Source: Zucchini Gazpacho/One Green Planet

This is a stunning soup that is vibrant and inviting. Bright green and garnished with toasted walnuts, Dana Sandonato‘s Zucchini Gazpacho is nourishing, crisp, and cool. It’s everything you need in a summer dish.

5. Watermelon Gazpacho

Source: Watermelon Gazpacho/One Green Planet

6. Beet Gazpacho with Avocado Quenelle

Source: Beet Gazpacho with Avocado Quenelle/One Green Planet

Sweet and juicy beets are a perfect base for this vibrant summer soup. However, Valentina Goltara says that you can enjoy her Beet Gazpacho with Avocado Quenelle any time of the year. The sweet beets are complemented by the clean and fresh cucumber. This is a gorgeous soup that would wow your lunch guests.

7. Creamy Corn Gazpacho

Source: Creamy Corn Gazpacho/One Green Planet

This Creamy Corn Gazpacho recipe by Linda Wagner is perfect for using up the remains of the season’s sweet corn. All you need is a blender! This soup is a little thicker and creamier than some of the other gazpacho recipes and even uses white beans for texture and added protein. But still, this is a superb option for a quick and easy lunch on a hot day.

8. Raw White Gazpacho Soup

Source: Raw White Gazpacho Soup/One Green Planet

Now, here is a twist. This Raw White Gazpacho Soup is inspired by a traditional Bulgarian cold soup called tarator. Such a soup would usually have a yogurt base, but Nadia Petrova uses almond milk to garner the same creaminess. This is a rich soup, but it stays refreshing and ideal in warmer weather thanks to the cucumbers and white grapes.

9. Strawberry Gazpacho

Source: Strawberry Gazpacho/One Green Planet

Petra Vogel gets creative with a dessert-style Strawberry Gazpacho. Just six simple ingredients make this refreshing summer sweet treat.

10. Authentic Spanish Gazpacho

Source: Authentic Spanish Gazpacho/One Green Planet

All these fun and flavorful gazpacho recipes are creative and inspiring, but let’s take a moment to check out an Authentic Spanish Gazpacho recipe to honor the tradition. Abbey Rodriguez‘s recipe uses classic tomatoes, cucumbers, peppers, olive oil, and simple seasonings. Bread is also used in this recipe for thickening purposes. Serve this super soup with crunchy croutons and ground black pepper.

With the warmer weather just around the corner, get your blender out and start experimenting with fresh, cool ingredients that make for a clean and light chilled soup perfect for hot afternoons and dinners on the porch.

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10 Gazpacho Recipes for Warmer Weather (2024)

FAQs

Is it necessary to peel tomatoes for gazpacho? ›

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form.

At what temperatures would you store gazpacho? ›

Then ring our the extra water and add the bread to the blender or food processor. Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

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How do you get the bitterness out of gazpacho? ›

The quick fix? Simply add in a little bit of sugar to neutralize the acid. Similar to the way many add sugar to their pasta sauce, the goal here isn't to completely transform this dish into a whole new sugary sweet concoction; it's all about using just a small sprinkle to round out the flavors.

What happens if you don't peel tomatoes? ›

The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor.

Read On ›

Do tomatoes need to be peeled for soup? ›

The short answer is yes. The tough skin of the tomatoes can spoil the good feeling of the soup.

Know More ›

Do you have to peel tomatoes to make? ›

Size Matters. Here's the obvious one: Tiny tomatoes don't need to be peeled. Large heirloom varieties, with their tender skin, don't need peeling either. Hearty beefsteaks and those varieties bred for canning (such as plum or roma) have a pretty thick skin that wouldn't be welcomed in smooth sauces or soups.

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