Refreshing Tomato Cucumber Gazpacho Recipe
With a base of blended raw vegetables, gazpacho is a soup that has influences from Greece and Rome, and it is enjoyed in many different ways thanks to its varied evolution over the years. Although certain regions of Spain prefer to heat their gazpacho, one of the most popular recipes is tomato-based and served cold — a perfect dish for some summer refreshment. Recipe creator Maren Epstein has a unique take on this soup that adds some jalapeño into the mix and avocado on top for a hearty meal with a kick.
With a preparation time of just 10 minutes and a cook time of two minutes, this is a quick recipe. The longest stretch is the two-hour rest time, which is necessary to bring out the flavors of all the ingredients.
"This soup is very refreshing!" Epstein said, noting that it can be a snack or meal depending on the amount of avocado you use.
Gather your tomato cucumber gazpacho ingredients
Everything you need for this recipe can be found at your local grocery store. You'll need one jalapeño, six tomatillos, six chopped vine-ripened tomatoes, one peeled and diced English cucumber, a quarter of a chopped onion, half a cup of cilantro, two tablespoons of olive oil, a third of a cup of red wine vinegar, one tablespoon of Worcestershire sauce, a third of a teaspoon of salt, a pinch of red pepper chilli flakes, half a cup of water, and a cubed avocado.
"Add more avocado to make it a meal," Epstein noted.
Broil the tomatillos and jalapenos
Start by preheating the broiler to 500 degrees Fahrenheit and lining a baking sheet with aluminum foil. Once the broiler is ready to go, place the six tomatillos and the jalapeño on the baking sheet and spread them out evenly. Broil them until their skin starts to blister, which should take about seven minutes. Be sure to turn over all the ingredients halfway to ensure that their entire surface is properly heated and blistered.
Blend your ingredients
Place the tomatoes, English cucumber, quarter of an onion, cilantro, olive oil, red wine vinegar, Worcestershire sauce, salt, and red pepper chilli flakes in a blender. Pulse the mixture a few times until it's soupy but still retains some tiny vegetable chunks. If you prefer a thinner soup, add half a cup of water and blend the mixture on low until it reaches your desired thickness.
Once your mixture is ready to go, remove the six tomatillos and jalapeño from the oven. Now, chop off a quarter of the jalapeño and add it into the blender with the six tomatillos. Of course, you can always add more of the jalapeno if you want to add even more heat to the soup. Blend the ingredients until the resulting mixture is a smooth consistency.
If you don't add the rest of the jalapeno to your soup and don't want to throw it away, Epstein recommends pickling it to use in sandwiches.
Chill and serve your tomato cucumber gazpacho
Once the soup is blended, you'll need to resist the urge to dive in right away. Place it in the fridge for at least two hours to intensify the flavor. Afterward, divide your gazpacho into bowls — this recipe allows for five cups — and top each serving with cubed avocado. This recipe uses a single avocado divided across all of the servings, but feel free to use more if you prefer to use your soup as a main course.
"This dish pairs well with BBQ fare like grilled salmon and corn," Epstein said.
If you have leftovers, you're in luck: The vinegar acts as a preservative and allows it to be kept for over a week.
- 6 tomatillos
- 1 jalapeño
- 6 vine ripe tomatoes, chopped
- 1 English cucumber, peeled and diced
- ¼ onion, chopped
- ½ cup cilantro
- 2 tablespoons olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- ⅓ teaspoon salt
- 1 pinch red pepper chili flakes
- ½ cup water
- 1 avocado, cubed and divided
- Preheat the broiler to 500 degrees Fahrenheit.
- Place 6 tomatillos and 1 jalapeño on a foil-lined baking sheet. Broil until their skin starts to blister (about 7 minutes).
- Blend the 6 vine ripe tomatoes, English cucumber, ¼ onion, ½ cup cilantro, 2 tablespoons olive oil, ⅓ cup red wine vinegar, 1 tablespoon Worcestershire sauce, ⅓ teaspoon salt, and 1 pinch red pepper chili flakes. Pulse a few times until the mixture is soupy but still has tiny chunks. If you would like it thinner, add ½ cup water and blend on low until combined.
- Add a quarter of the jalapeno and 6 tomatillos into the blender. Combine until smooth.
- Place gazpacho in the fridge for at least two hours before serving to intensify flavor.
- Divide gazpacho in serving bowls and top with the diced avocado. Serve cold and enjoy!