Italian Style Gazpacho Recipe

I absolutely love this gazpacho recipe because it’s a refreshing burst of Mediterranean flavors that reminds me of summer days, even in the middle of winter. Plus, it’s incredibly easy to whip up, making it perfect for a quick lunch with a side of crusty bread or as a vibrant appetizer when having friends over.

Enjoy the rich flavors of my Italian Style Gazpacho, a nice blend and a light meal perfect for summer. I love how diced cucumbers and sun-ripened tomatoes fit together with the strong flavors of red bell pepper and red onion.

A bit of red wine vinegar and extra-virgin olive oil really freshen it up, and fresh basil makes a beautiful garnish.

Italian Style Gazpacho Recipe Ingredients

• Tomatoes: Packed with vitamin C, antioxidants, boost flavor and color.
• Cucumber: Low-calorie, high water content, provides a refreshing crunch.
• Red Bell Pepper: Rich in vitamin A, adds sweetness and vibrant color.
• Red Onion: Provides a mild spice, rich in antioxidants for heart health.
• Garlic: Antimicrobial properties, adds depth and aromatic flavor.
• Red Wine Vinegar: Adds tangy acidity, aids in balancing flavors.
• Olive Oil: Heart-healthy fats, enhances richness and smooth texture.

Italian Style Gazpacho Recipe Ingredient Quantities

• 6 ripe tomatoes, cored and roughly chopped
• 1 large cucumber, peeled, seeded, and diced
• 1 red bell pepper, deseeded and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 cups tomato juice
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Crusty bread, for serving (optional)

How to Make this Italian Style Gazpacho Recipe

1. Start with the vegetable preparations. Core the tomatoes and chop them coarsely. Prepare the cucumber by peeling it, then seeding and dicing it. Do the same with the red bell pepper: chop it after seeding. Red onion has a strong flavor, but it is sweet when cooked. Chop it, and then mince the garlic.

2. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until the mixture is either perfectly smooth or slightly chunky, if you prefer a coarser texture.

3. Empty the container holding the blended vegetable mixture into a large bowl or pitcher.

4. Incorporate the red wine vinegar and extra-virgin olive oil.

5. The mixture should be well combined and homogeneous. Achieving this state is necessary to ensure that the dish is well-flavored; if it isn’t, guests at the table will be more likely to detect any off flavors.

6. Season with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.

7. Refrigerate the gazpacho in a covered bowl or pitcher for at least 1 hour so that the flavors can meld and the soup can chill as a whole. This really works! I mean, you could almost hear the tastes coming together if there was sound involved. Following the refrigeration, serve and enjoy. If you’re considering garnishes, serve them on the side so that garnish-haters can have a peaceful existence.

8. Taste again and adjust seasoning if necessary before serving.

9. Serve the gazpacho cold with fresh basil leaves as garnish.

10. If you wish, you can have some crusty bread beside you to enjoy with your Italian-style gazpacho. In fact, that’s a pretty nice accompaniment.

Italian Style Gazpacho Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Vegetable peeler
4. Blender or food processor
5. Large bowl or pitcher
6. Measuring cups
7. Mixing spoon
8. Salt and pepper grinder
9. Refrigerator
10. Serving bowls or glasses

FAQ

• Q: Can I use canned tomatoes instead of fresh tomatoes?A: It is recommended that fresh tomatoes be used for the best flavor, but canned tomatoes can substitute in a pinch. Be sure to drain them thoroughly before chopping.
• Q: Can I prepare this gazpacho in advance?A: Yes, this dish can be prepared beforehand and stored in the refrigerator for as long as 2 days, giving the flavors an even better chance to meld together.
• Q: How can I make the gazpacho spicier?Add a bit of red pepper flakes or a chopped-up jalapeño to the broth if you want your soup to have more heat.
• Q: Can I make this recipe vegan?A: The gazpacho is naturally vegan. Just ensure any optional bread served alongside is vegan-friendly.
• Q: Is it necessary to peel the cucumber?The recommendation is to peel the cucumber, but you can leave the skin on if you prefer. A gazpacho made after the rustic Cucina Povera style, whereby poor rural cooks used whatever was on hand—usually stale bread, tomatoes, and garlic—wouldn’t necessarily have used a perfectly smooth cucumber. It would have been a cucumber with character.
• Q: What’s the best way to serve this dish?Serve cold in dishes and adorn with sprigs of fresh basil. Add crunchy bread on the side for dipping.

Italian Style Gazpacho Recipe Substitutions and Variations

Tomatoes:
If fresh tomatoes are not available, you can use canned tomatoes.
Cucumber:
Instead of using zucchini, try using something else for a slightly different texture and flavor.
Red Bell Pepper:
Yellow or orange bell peppers serve as good substitutes.
Red Onion:
For a flavor that’s a little more mild, use shallots.
Red Wine Vinegar:
A substitute for apple cider vinegar may be employed.

Pro Tips

1. Tomato Prep Tip: For an even smoother texture, consider peeling the tomatoes before blending. You can blanch them briefly in boiling water and then transfer them to an ice bath to make peeling easier.