Happy National Gazpacho Aficionado Month! To celebrate I’ve got an easy Gazpacho recipe that’s ready in under 15 minutes. Let’s celebrate!
May is National Gazpacho Aficionado Month. Who knew? I did! Which is why this week’s SOUPin15 recipe is for an 15-minute easy Gazpacho.
What Is Gazpacho?
Gazpacho is a cold Spanish soup made with raw vegetables that get blended up. It’s a little like having a non-alcoholic Bloody Mary, but with more texture and crunch.
Today’s version is super-easy to make and is unbelievably quick. The trick is to blend ice cubes in with the other ingredients to get it cold in just a few seconds.
Quick Soup Tip
The SouperTip that makes this soup delicious so quickly is to not water it down too much. The only liquid in the soup comes from canned diced tomatoes and the ice cubes that are used to chill it. There’s no broth or any other water. This keeps all the flavors really strong and clear.
Whenever making soups, cold or hot, add flavorful ingredients only; don’t dilute with water unless you taste the soup and decide the flavors are too strong. Why should you avoid water? With a cold soup, you can’t easily take extra water away. With a hot soup, too much water will take awhile to evaporate which takes up lots of your time. Remember that you can always add more water later if the flavors are too strong. But if you add too much at the beginning, it will be hard to bring that flavor back.Print
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Blended
- Cuisine: Spanish
This refreshing recipe calls for canned diced tomatoes. But in summertime, if you have garden-fresh tomatoes, use those instead. Instead of the 2 large cans of diced tomatoes, use 5 cups of diced fresh tomatoes and two cups of liquid (tomato juice or vegetable/chicken broth).
To make this soup in under 15 minutes first read through the recipe. As you read gather together all of the ingredients, tools, pots and pans that you’ll need so that everything is within reach. But don’t do any prep. All of the prep is included in the recipe and counts towards the 15 minutes.
Listen to me briefly explain how this soup is made, with great tips along the way, by clicking the play button below:
- 2 (28 oz.) cans of petite diced tomatoes
- 2 cups ice cubes
- 3 inches of cucumber
- ½ red bell pepper
- ½ of a small red onion
- ½ jalapeño or hot red chili
- 1 clove garlic
- ¼ cup olive oil
- ½ tsp. ground cumin
- 1 tsp. Worcestershire sauce
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 1 lime
- Fresh basil leaves, for garnish
- Put a strainer over a medium bowl. Open the cans of tomatoes and dump them into the strainer. To the strained juices add 2 cups of ice cubes. Set aside. Put the strained tomatoes into a separate large bowl.
- Chop the cucumber, bell pepper, and red onion and add them to the diced tomatoes. Seed and mince the jalapeno. Mince the garlic clove. Add them both to the tomatoes along with the olive oil, cumin, Worcestershire, salt, and black pepper. Juice the lime and add it as well.
- Transfer 2 cups of the vegetable mixture to a blender along with the drained juices and any un-melted ice cubes. Puree. Mix the puree in with the vegetables. Add another cup of ice and stir well.
- Ladle into bowls (avoiding transferring any un-melted iced cubes). Garnish with basil leaves.
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