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Gazpacho is a chilled tomato soup that came from Spain, and it’s the perfect cold food for a hot summer day when it’s tomato season. And this post also has a fun story about how I learned to make Gazpacho from my food blogging friends, many years ago!
PIN Gazpacho to try it later!
In the very early days of my blog I learned to make this Gazpacho with Red and Yellow Tomatoes from my food blogging friends! It started when my friend Elise made Gazpacho and posted about it on Simply Recipes. Then my friend Alanna noted Elise’s recipe, tried it herself, and mentioned to me that she was going to be posting her version. Alanna encouraged me to make it too and share my version. And she also told me our mutual friend Nic was going to be making Gazpacho that day. (This was back in the more-cooperative, less-competitive early days of blogging!)
And my friend Genie had recently shared Yellow Tomato Gazpacho, which inspired me to use a combination of red and yellow tomatoes, since that’s what was ripe in the garden. Without a doubt making Gazpacho with my food blogger friends was a life-changing experience for me. And for sure I’ll never go another summer for the rest of my life without making gazpacho a few times, especially whenever I have tomatoes, peppers, cucumbers, parsley, and basil in my garden.
Just how good is this cold summer soup? Well, after Kara and I made Gazpacho again recently for a much-needed photo update, I shared the Gazpacho with her. And then I ate my leftovers four days in a row for breakfast! If you have fresh tomatoes or can get them at the farmer’s market, this is a must-make summer recipe!
What is Gazpacho?
Wikipedia on Gazpacho describes it as “a cold soup made of raw, blended vegetables.” That’s a pretty good description but it doesn’t capture the fresh flavor that you get when you combine perfect ripe summer tomatoes with other fresh raw foods like peppers, cucumbers, onion, celery, parsley, and basil. But don’t skip the relatively generous amount of olive oil and the Green Tabasco Sauce (affiliate link), lemon juice, Gluten-Free Worcestershire Sauce (affiliate link), and tomato juice, all of which add to the great flavor!
How did I make low-carb and gluten-free Gazpacho?
This chilled tomato soup often has bread for thickening, which I didn’t miss in my lower-carb and gluten-free version version.
What ingredients do you need for this recipe?
How to Make Gazpacho with Red and Yellow Tomatoes:
(Scroll down for complete recipe with nutritional information.)
- Chop up yellow tomatoes, red tomatoes, red onion, cucumber, celery, red bell pepper, and yellow bell pepper.
- You’ll also need some chopped fresh basil and fresh parsley, plus a little more chopped basil for garnish if desired.
- Get a large plastic or glass bowl big enough to hold all the ingredients. Put red wine vinegar into the bowl.
- In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add salt mixture to food processor bowl.)
- Add tomatoes to food processor and pulse until desired texture. Put tomatoes into plastic bowl with vinegar.
- Put cucumber and red onion into food processor, pulse to desired texture, and remove to bowl.
- Repeat with celery, red pepper, and yellow pepper, pulsing together.
- Stir parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into vegetables in bowl.
- Add more tomato juice if it seems too thick. we thought 2 1/2 cups was just right.
- Taste and season with fresh ground black pepper and more salt if needed.
- Chill overnight for flavors to develop, although you will probably have to have a bowl or two before putting the rest in the refrigerator!
The Gazpacho Adventure Continues:
Now that you’ve heard about my Gazpacho adventure many years ago, head over to A Veggie Venture to see Alanna’s Gazpacho and Baking Bites to see Nic’s Gazpacho. And if you have some green tomatoes I also recommend my Green Tomato Gazpacho with Cucumber and Avocado.
Ingredients
- 1/4 cup red wine vinegar
- 2 tsp. minced garlic
- 2 tsp. sea salt
- 3 ripe yellow tomatoes, diced
- 3 ripe red tomatoes, diced (see notes)
- 1 cucumber, peeled and diced
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 large stalks celery, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil (see notes)
- 1/4 cup extra virgin olive oil
- 3 T fresh lemon juice
- 1/2 tsp. Green Tabasco, or your favorite hot sauce (see notes)
- 1 tsp. Worcestershire sauce (see notes)
- 2 1/2 cups tomato juice (or more if you prefer)
- fresh ground pepper and additional salt to taste
Instructions
- Chop up yellow tomatoes, red tomatoes, red onion, cucumber, celery, red bell pepper, and yellow bell pepper.
- You’ll also need some chopped fresh basil and fresh parsley, plus a little more chopped basil for garnish if desired. I used my Herb Scissors (affiliate link) to get the nice even strips of basil for the garnish.
- Get a large plastic or glass bowl big enough to hold all the ingredients. Put red wine vinegar into the bowl.
- In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add salt mixture to food processor bowl.)
- Add tomatoes to food processor and pulse until desired texture. (I left mine rather chunky with pieces that varied from 1/4-1/2 inch.)
- Put tomatoes into plastic bowl with vinegar.
- Put cucumber and red onion into food processor, pulse to desired texture, and remove to bowl.
- Repeat with celery, red pepper, and yellow pepper, pulsing together. (I made all the vegetables about the same size, but you may want to make some bigger and some smaller.)
- Stir parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into vegetables in bowl. (Add more tomato juice if it seems too thick. we thought 2 1/2 cups was just right.)
- Taste and season with fresh ground black pepper and more salt if needed.
- Chill overnight for flavors to develop, although you will probably have to have a bowl or two before putting the rest in the refrigerator just to reassure yourself how good it is.
Notes
Use all red tomatoes or all yellow tomatoes if that’s what you have! Use extra chopped basil or parsley for garnish if you like. Use hot sauce to taste. Use gluten-free Worcestershire sauce if needed, and for vegetarians, look for a brand without anchovies.
This recipe adapted by Kalyn with inspiration from Elise’s Gazpacho recipe and Genie’s Gazpacho recipe.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 91Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 715mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Gazpacho with Red and Yellow Tomatoes is a great dish for carb-conscious diet plans, and for any phase of the South Beach Diet. My version of Gazpacho omits the traditional bread and uses plenty of olive oil. Gazpacho is usually eaten as a small bowl for an appetizer, so nutritional information is calculated on 10 servings, but even if you eat more than that this is pretty low in carbs.
Find More Recipes Like This One:
Use Tomato Recipes or Soup Recipes for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for This Recipe:
I first made Gazpacho with my food blogging friends in August 2006, yikes! This recipe was updated with greatly-improved photos in August 2020 and updated with more information in August 2021.
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