Classic and refreshing Gazpacho is even more delicious made with grilled garden vegetables! This cold soup is so quick and easy to make, and perfect for a light summer lunch or dinner.
We like to enjoy this with a tall cool glass of Watermelon Sangria!
Whose garden is bursting right now? We needed to tear out our garden several years ago when we put in a pool and never got around to rebuilding it. *sad violin* BUT our neighbors have a bounty of peaches, cherries, tomatoes, and squash, which they graciously offer to me every summer. To which I graciously accept!
I’ve put the tomatoes to good use in so many things like this Tomato Tart, BLTs, and my beloved Ratatouille. Last week their peaches went right into these Peach Dumplings. Then the other night I got a huge hankering for Gazpacho.
What is Gazpacho?
Gazpacho is a chilled refreshing soup originating in the Southern Spanish region, usually made with the freshest raw vegetables, and served during the sweltering summer months. Grilling the vegetables is not the authentic thing to do, but it sure makes it more delicious!
These are the Gazpacho Ingredients you’ll need for this recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Vegetables: Zucchini, red onion, ripe tomatoes, and fresh garlic. Traditionally cucumber is included, if you prefer that over zucchini.
- Bread: Day-old white bread is a key ingredient in gazpacho, which soaks up the soup and helps thicken it.
- Olive oil: For richness and flavor.
- Red wine vinegar: For a zippy component. I always have red wine vinegar, so that’s usually what I use, but Gazpacho made in Spain traditionally uses Sherry vinegar, if you prefer that instead.
- Worcestershire sauce: Adds depth of flavor and balances out the other sweet, savory, and tangy ingredients.
- Regular or spicy V-8 juice: I doubt you’ll find this ingredient used anywhere throughout Spain. Lol. But I love the additional flavor and seasoning it adds.
- Kosher salt and pepper: Both of these are a must!
- Cayenne pepper: We like just a pinch of cayenne. Not enough to make it ultra spicy, but a bit to add another dimension of flavor.
How to Make Gazpacho
Gazpacho is pretty much the easiest soup ever. Like, truly ever. You literally just blend all the ingredients in a blender until smooth, then transfer to the fridge until chilled. Grilling the zucchini and onion first before adding to the blender definitely adds another amazing layer of flavor, which is what we did. To make this Gazpacho Soup recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for more information.
What to Serve with Gazpacho
Gazpacho is a cold soup and needs to chill for several hours before serving, so plan accordingly. We like to portion the soup into cups or bowls and garnish with leftover chopped gazpacho ingredients, homemade croutons, fresh herbs, and a drizzle of olive oil. I’ve even seen it served in glasses over ice with straw, which sounds fun!
Storing Gazpacho Soup
Make Ahead: This soup actually has to be made ahead to give it ample time to chill. It should sit, covered, in the fridge for at least 3-4 hours before serving.
Storing leftovers: Transfer any leftover soup to an airtight container and keep stored in the refrigerator for up to 3 days.
Can you freeze Gazpacho? Yep! Since it’s already chilled, you don’t need to wait for it to cool down. HA! Just transfer to a freezer safe container. For best results, consume within 2 months. Thaw in the fridge overnight.
More Garden Vegetable Recipes:
Grilled Vegetable Gazpacho
- 1 large zucchini , trimmed and sliced lengthwise
- 1 small red onion , cut into 1/4-inch slices
- 1/4 cup extra virgin olive oil , divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups regular or spicy V-8 juice
- 2 cups chopped ripe tomatoes
- 1 cup chopped day-old Italian bread
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic , minced
- pinch of cayenne pepper
- optional garnishes: small homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
- Preheat an outdoor grill to medium-high.
- Brush zucchini and onion slices with 1 tablespoon of the olive oil and sprinkle with the salt and pepper.
- Oil grill grates and place vegetables on top. Grill, uncovered for 4-6 minutes, turning once halfway through, until vegetables are charred and tender. Transfer to a cutting board and allow to cool, then chop.
- In a blender or food processor, combine the grilled vegetables, tomato juice, chopped tomatoes, bread, vinegar, Worcestershire, garlic, and cayenne (working in batches, if necessary.) Cover and blend until smooth and the desired consistency is reached (it's meant to be thick, but you can add in a touch of water if you’d like it thinner.) Drizzle in the remaining 3 tablespoons of olive oil.
- Transfer to a serving bowl; cover and chill for 3-4 hours, then portion into cups or bowls and serve with garnishes of your choice.