10 Super-Refreshing Gazpacho Recipes To Keep You Cool This Summer (2024)

FAQs

Is it necessary to peel tomatoes for gazpacho? ›

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It's a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients.

Clever storage: Storing a chilled soup is easy. Simply place it in an airtight container and place in the fridge for up to 3 days. You can even freeze leftovers if you're unlikely to eat it within a few days, however, to thaw you will need to place it in the fridge overnight and defrost slowly.

Make It Ahead (But Not Too Far in Advance)

Making the chilled soup at least an hour before serving allows all of its flavors to meld together. Don't make it too far in advance than overnight, however, or the soup will start to sour.

Add the tomatoes to the boiling water for 20 to 30 seconds until the skin begins to wrinkle and peel away from the flesh. Don't let the tomatoes sit too long in the water, or they will start to cook. Using a slotted spoon or a strainer, strain the tomatoes and transfer them to the bowl of ice water to cool.

But like many tomato-based dishes — think spaghetti sauce, tomato soup, etc. — the acidity in gazpacho can sometimes give off a bitterness depending on the type of tomatoes used or the time of year.

The team found that in addition to cutting overall blood pressure by up to 27%, both systolic and diastolic blood pressure levels were inversely associated with gazpacho consumption.

As can be observed in Figure 4, gazpacho shows the highest amount of free sugar, alcohol and most micronutrients. This cold tomato soup is the second tested food in iron, phosphorus and zinc content.

Think chicken and vegetable, turkey and black bean chili, or lentil. The liquid will fill you up for relatively few calories, while the fiber from the vegetables and the protein from the chicken or beans will help keep you satisfied until your next meal or snack.

Check the smell: If the soup smells sour or has an off-putting odor, it's a sign that bacteria has started to grow and it's no longer safe to eat. Look for mold: If you see any mold growing on the surface of the soup, it's definitely time to throw it out.

Is it OK to freeze gazpacho? ›

Absolutely! You can make batches of gazpacho, place in airtight containers, freezer bags or even ice cube trays and freeze for 3 to 6 months. To thaw, place in the refrigerator the night before and let thaw slowly (do not try to speed up the process in any other way).

One can determine the freshness of gazpacho by looking for changes in color and smell. A dimming of the vibrant hues of the vegetables or an off-putting odor can signal that the gazpacho may no longer be fresh and should be discarded. Signs of spoilage: Color change from bright to dull.

Gazpacho should stay fresh, refrigerated in an airtight non-reactive container, for 2 to 3 days. We don't recommend freezing this soup, as fresh tomatoes tend not to freeze well.

It's also thought to support a healthy gut microbiome. This refreshing gazpacho recipe is a fantastic way to nourish your gut over the summer. Every ingredient brings something beneficial to your gut health, from fibre and antioxidants to hydration and anti-inflammatory properties.

Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool. Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup.

The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor.

It's not necessary to peel tomatoes. However, if you want an ultra super duper smooth consistency, please do remove the peels. After the tomatoes have roasted and cooled a little, you could easily pinch them off (and discard). The skins leave a little texture in the soup (which I don't mind, however, some people may).

To ensure a uniform, smooth texture. Tomato skins are tough and hard to chew, so removing them before you make sauces – especially canned sauces – is important. Avoid bitter flavor.

Size Matters. Here's the obvious one: Tiny tomatoes don't need to be peeled. Large heirloom varieties, with their tender skin, don't need peeling either. Hearty beefsteaks and those varieties bred for canning (such as plum or roma) have a pretty thick skin that wouldn't be welcomed in smooth sauces or soups.