Gazpacho is a chilled, no-cook, Spanish soup that showcases ripe and juicy summer tomatoes. It’s a refreshing and healthy dish that can be served as an appetizer or a light meal. In this recipe, I’ll share with you a little secret that makes the gazpacho extra delicious: celery juice! You can make it easily in your blender with some celery and water, or use store-bought celery juice. The celery juice adds a subtle but delightful flavor to the soup that really enhances it. You can make the gazpacho chunky or smooth, depending on your preference. I’ll show you how to do both!
What you need for gazpacho:
- Tomatoes: Use the sweetest, juiciest tomatoes you can find. They are usually available at local farmers’ markets or in your own garden. Smaller vine-ripened cherry tomatoes or yellow pear tomatoes are especially sweet and flavorful. You want soft and juicy ones that are bursting with flavor. Overripe and juicy heirlooms, romas or tomatoes that need to be used up are also great for gazpacho.
- Cucumbers: Use thin-skinned cucumbers like English, Persian or Turkish ones. They have fewer seeds and more flesh, and you can leave some of the skin on for extra fiber and color. If you only have thick-skinned cucumbers, peel them completely to remove the waxiness.
- Celery juice: This is the secret ingredient that makes the gazpacho amazing. Blend 1 cup of celery and 1 cup of water, then strain the celery pulp. Save the celery juice for the soup. You can also use store-bought celery juice if you prefer.
- Onion: Use a red onion for a mild and sweet flavor. You can also use a white or yellow onion if that’s what you have.
- Garlic: Use fresh garlic cloves for a pungent and aromatic flavor. You can adjust the amount according to your taste.
- Vinegar: Use sherry vinegar for a traditional and authentic flavor. It has a nutty and fruity taste that complements the tomatoes well. You can also use red wine vinegar or apple cider vinegar if you don’t have sherry vinegar.
- Salt: Use sea salt or kosher salt to season the soup. You can add more or less depending on your taste buds.
- Olive oil: Use extra virgin olive oil for a rich and fruity flavor. It also adds some healthy fats and antioxidants to the soup.
- Herbs: Use fresh basil or parsley for a bright and fresh flavor. You can also use cilantro or mint if you like.
How to make chunky gazpacho:
- Cut half of the tomatoes into quarters or halves, depending on their size. Cut the other half into small dice and set aside.
- Cut half of the cucumber into large chunks. Peel it into stripes if using thin-skinned cucumbers, or peel it completely if using thick-skinned cucumbers. Cut the other half into small dice and set aside.
- Cut half of the onion into large chunks. Cut the other half into small dice and set aside.
- Peel and chop two garlic cloves.
- In a blender, combine the tomato quarters, cucumber chunks, onion chunks, garlic cloves, celery juice, vinegar and salt. Pulse until coarsely chopped but not pureed. Transfer to a large bowl or container.
- Stir in the diced tomato, cucumber, onion and herbs. Drizzle some olive oil over the soup when serving.
How to make smooth gazpacho:
- Cut all of the tomatoes into quarters or halves, depending on their size.
- Cut all of the cucumbers into large chunks. Peel it into stripes if using thin-skinned cucumbers, or peel it completely if using thick-skinned cucumbers.
- Cut all of the onion into large chunks.
- Peel and chop four garlic cloves.
- In a blender, combine the tomato quarters, cucumber chunks, onion chunks, garlic cloves, celery juice, vinegar and salt. Blend until very smooth and creamy.
- With the blender running on low speed, slowly drizzle in the olive oil until emulsified with the soup.
- Add the herbs and pulse a few times to incorporate them.
- Chill the soup in the fridge until cold.
How to serve gazpacho:
You can serve gazpacho as an appetizer or a light meal on hot summer days. It’s best served cold or at room temperature. You can garnish it with more diced veggies, herbs, olive oil, croutons, cheese or nuts for some extra crunch and flavor. Enjoy this refreshing and healthy soup with some crusty bread or a green salad for a complete meal.
