Description
This easy tomato gazpacho recipe is a refreshing cold Spanish soup perfect for warm weather. Made with fresh Campari tomatoes, basil, white wine vinegar, and extra virgin olive oil, it combines bright, vibrant flavors with a smooth texture. Serve chilled with optional Parmesan cheese, extra basil, olive oil, and balsamic glaze for a simple yet elegant appetizer or light meal.
Ingredients
Scale
Soup Base
- 2 pounds Campari tomatoes, quartered and cored
- 1 cup fresh basil leaves, packed (plus more for serving)
- 2 tablespoons white wine vinegar
- 2 ½ teaspoons kosher salt, or more to taste
- ½ cup extra virgin olive oil (plus more for serving)
Optional Garnishes
- ¼ cup freshly grated Parmesan cheese (divided, optional)
- 1 tablespoon balsamic glaze (divided)
- ¼ teaspoon flaky sea salt (for serving)
Instructions
- Prepare Ingredients: Rinse and core the Campari tomatoes, then cut them into quarters. Measure and gather fresh basil leaves, white wine vinegar, kosher salt, and olive oil.
- Blend Soup Base: In a blender, combine the quartered tomatoes, basil leaves, white wine vinegar, and kosher salt. Blend until puréed, about 30 seconds. While blending on low speed, slowly drizzle in the olive oil. Continue blending for another 30 seconds until very smooth. Taste and adjust seasoning if needed.
- Alternative Method – Food Processor: If using a food processor, add tomatoes, basil, vinegar, and salt. Blend until puréed, about 30 seconds. With the processor running, slowly add olive oil and blend for another 30 seconds. Note that the texture will be less smooth than in a blender.
- Strain Gazpacho: To achieve a silky smooth texture, pour the blended soup through a fine mesh sieve into a bowl. Use a rubber spatula to press the mixture, leaving pulp behind. Discard pulp.
- Chill Soup: Transfer the strained gazpacho to an airtight container and refrigerate for at least one hour or until cold. This allows flavors to meld and enhances the refreshing quality.
- Assemble and Serve: Ladle the chilled gazpacho into shallow bowls. Garnish each serving with chopped fresh basil, a sprinkle of freshly grated Parmesan cheese (if using), a drizzle of extra virgin olive oil, balsamic glaze, and a pinch of flaky sea salt. Serve immediately.
Notes
- Using high-quality extra virgin olive oil enriches the flavor.
- For a vegan version, omit the Parmesan cheese garnish.
- This gazpacho can be made up to 24 hours ahead and kept refrigerated.
- Adjust vinegar and salt to taste depending on acidity and sweetness of tomatoes.
- If you prefer a chunkier texture, pulse in the blender instead of pureeing completely.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending and straining
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: gazpacho, tomato soup, cold soup, Spanish recipe, easy summer soup, vegetarian soup, fresh basil
