Gazpacho is a delicious cold Spanish soup made with fresh vegetables like tomato, cucumber, and garlic.
Gazpacho is the perfect summer soup – light, refreshing, and most importantly cold! All your friends will be asking for this amazing gazpacho recipe! It was inspired by a dinner we had on our recent Princess cruise to Alaska! I like to serve gazpacho with garlic knots and flank steak. And don’t forget the wine!
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- Tomatoes – fresh vine ripened or sweet cherry tomatoes are my favorite
- Bell pepper – red, yellow, orange, or green will work fine. The more ripe the pepper, the sweeter the flavor will be. Red is the ripest.
- Cucumber – I’m not usually big on peeling, but in this instance, you’ll want to peel the cucumbers.
- Celery – just a little bit goes a long way to add another dimension of flavor to our gazpacho.
- Sweet white onion – red onion would work in a pinch as well.
- V8 – you can use tomato juice, but V8 has more flavor. Try a spicy V8 for a little kick! If you use plain tomato juice, I suggest adding a splash of Worcestershire sauce.
- Balsamic vinegar – my preference is balsamic vinegar but red wine vinegar is acceptable in this recipe as well.
- Garlic – is it even Italian if it doesn’t have garlic?
- Olive oil – aim for a bold flavored, high quality olive oil.
- Salt & pepper – the may be listed last, but you’ll not want to forget them!
What makes a gazpacho?
Gazpacho generally brings to mind a cold tomato based soup popular in Spain. That said, you can also find green gazpacho (cucumber based), and white gazpacho (bread and almond based).
What is the difference between salsa and gazpacho?
The difference between salsa and gazpacho is a few important ingredients, as well as the way it is served. Salsa does not typically include cucumbers or celery whereas gazpacho does not include cilantro or lime.
Also gazpacho is served pureed as a soup and eaten with a spoon, whereas salsa is served as a condiment to be eaten with chips or over another dish. They’re both delicious, but definitely different!
Is gazpacho served cold or hot?
Gazpacho is traditionally served cold as a refreshing summer soup (think Spain on a hot summer day), but it is also delicious if heated and served warm. If served warm I like to dip a good crusty french bread into it and enjoy with a glass of red wine.
I know gazpacho is usually served when it’s hot out, but I have to admit, there was something fun about eating a delicious cold soup while cruising past these amazing icy glaciers in Alaska. One of my favorite things about the Princess cruises is that you can see the water from nearly anywhere on the ship. my favorite thing to do after coming back from an excursion is sitting on the balcony and enjoying the breeze and view.
Because, really what’s the point of cruising if you can’t see the beautiful ocean – and in this case the incredible mountains, glaciers, and whales!
- Plain Baked Chicken
- Oven Roasted Pork Chops
- Salmon in the Oven
- Simple Poached Eggs
- Broiled Flank Steak
More recipes like gazpacho
- Slow Cooker Minestrone Soup
- Blender Spaghetti Sauce
- Pepperoni Pizza Baked Ziti
- Sausage and Peppers Flatbread
- Olive Tapenade
Gazpacho making tools
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
- Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
- Ninja blender – We. Love. This. Blender. It blends all the things! Beautifully! No scraping the sides like I did in my old blender. And for a super reasonable price. My favorite thing to blend is Strawberry Lime Slushes!
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How to make Gazpacho
- 4 medium sized tomatoes
- 1 bell pepper
- 1 cucumber peeled
- 1 large rib of celery
- ½ medium sweet white onion
- 1 clove garlic
- 4 cups V-8
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon salt additional to taste
- ½ teaspoon black pepper
- Finely chop everything, or gently blend in a food processor. Refrigerate overnight and serve cold.
Want another recipe perfect for summer? Try this delicious fresh summer rolls recipe!
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This article was originally published in partnership with Princess Cruises. All content and opinions belong to Mama Loves Food.
Gazpacho on a cruise ship
We recently took a cruise to Alaska with a group of friends on the Island Princess and they served the most delicious gazpacho at dinner on one of the last nights while we were scenic cruising. Can we just talk for a moment about how pretty ice is? It’s so pretty. Sooooo pretty.
You all know I am thoroughly obsessed with going on cruises I’ve done four in the past year and have another one planned. And let’s be honest. I’m hoping to sneak in two if at all possible. Yay, cruises!
I adore a good road trip, but there’s something really fantastic about being on a ship that pampers you while taking you to new and fun places. It takes all the work and stress out of vacationing. Also, you never have to say no to the wine because someone needs to be able to do the driving.