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Silky Spanish Farmhouse Gazpacho in a big jar and a small jar with Thai Basil

Silky Spanish Farmhouse Gazpacho

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I learned and ate so many delicious things while working at the Spanish Tapas Restaurant. Until I had Silky Spanish Farmhouse Gazpacho, I used to think eating gazpacho was like eating a bowl of cold, chunky salsa without chips.

I was way off—this gazpacho is smooth, refreshing, and tangy. At the restaurant, it was served in a small glass and not a bowl. There is no reason to eat Silky Spanish Farmhouse Gazpacho with a spoon; it’s meant to be sipped—or chugged, depending on the situation. Sometimes you just need a lot of healthful refreshment at all at once. Chug when it’s appropriate.

Logically the word gazpacho has summoned the part of my brain that houses that gazpacho episode of The Simpsons. Poor Lisa.

“It’s tomato soup! Served ice cold!”
Photo Credit: 20th Century Fox Television

Magic Breadcrumbs

This gazpacho gets silky because it has a little bit of breadcrumbs. Additionally, the tomato and red pepper fibers get strained out along with the solid pieces of breadcrumbs, leaving us with smooth silky gazpacho.

Most gluten-free breadcrumbs are vegan. At Whole Foods, I can find vegan breadcrumbs that are not gluten-free; however, a lot of non-gluten-free bread crumbs are not vegan. Check ingredients, looking out for whey, milk, and/or parmesan cheese.

You could also make your own breadcrumbs. You only need a tablespoon for this recipe.

Vegetable Prep

Wash the veggies and peel the cucumber. Remove stems and leaves from the tomatoes, but don’t cut them because we want all of the juice. Also, the tomatoes are going in the blender and the fiber will be strained out anyway. Cut the cucumber and the red bell pepper into larger pieces to ensure everything can fit in the blender in one go.

Tomatoes

If you can find some juicy, good-looking heirloom tomatoes, go for it. If they aren’t red it may change the color of your gazpacho. I look for heirlooms first when I shop for gazpacho.

Basil

I use plain basil, Thai basil, or a combination of the two for this recipe. Be sure to pack the basil when measuring, it’s more than it seems like it would be. If you have a food scale you can weigh it.

Weighing basil on a food scale
Weighing basil on a food scale

Blender

I use my Blendtec. A Vitamix or immersion blender would also work well. When making gazpacho at the restaurant, they blended everything together with a big immersion blender in a giant pot. I’m not sure how this recipe would go using a non-high speed blender.

Tip For Labeling Jars

If you write on a jar lid with a Sharpie, it won’t wipe off. If you write on the glass part of the jar with a Sharpie, it will wipe off with a damp paper towel or whatever you do your dishes with. It will leave a black spot on whatever you wipe it off with. You can also write on tape to label and date your food. Dating your food is a professional and smart habit to get into. It only takes a few seconds.

Does anyone else remember the super-indelible-never-come-off-till-you’re-dead-and-maybe-even-later coloring markers mentioned in this book? I remember reading it to kids I babysat in the 90s, they absolutely loved it.

Sorry kids. It turns out Sharpies aren’t permanent when used on glass jars.

Let’s Make Silky Spanish Farmhouse Gazpacho

Ingredients for Silky Spanish Farmhouse Gazpacho
Ingredients for Silky Spanish Farmhouse Gazpacho

Wash the veggies. Peel the cucumber and cut it into a few large pieces. Cut the red pepper into about four large pieces. Remove all leaves and stems from the tomatoes, but do not cut the tomatoes.

Prepped ingredients for Silky Spanish Farmhouse Gazpacho, there is water in the measuring cup
Prepped ingredients for Silky Spanish Farmhouse Gazpacho. There is water in the measuring cup.

Place all ingredients into the high-speed blender. If you cannot fit the lid on tightly, cut a few of the vegetables into smaller pieces and place them back in the blender.

Blend until smooth. I usually do one round of the Whole Juice setting, let it rest for a few minutes, and then I do another round or two on the Whole Juice setting. I let it rest because I don’t want the blender to heat my gazpacho too much. It gets a little warm and that’s okay.

Blending the gazpacho
Blending the gazpacho

Strain the gazpacho into a large bowl in batches. Press and stir, scraping a small spatula on the inside of the strainer to push it through. I strain it in thirds, rinsing the fiber and breadcrumbs off of the strainer in between.

Transfer the strained gazpacho to a 4 cup jar or glass container and chill for 8 hours or until very cold and serve.

This cat is not vegan, but he was very interested in the the basil
This cat is not vegan, but he was very interested in the basil

Adjust Flavors If Desired

After tasting, add more salt or apple cider vinegar if desired. If it tastes too vinegary to you, add more water and/or breadcrumbs before straining. I like that this has a nice crisp, sharp vinegar flavor. Taste is personal.

Silky Spanish Farmhouse Gazpacho in a big jar and a small jar with Thai Basil
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4.5 from 6 votes

Silky Spanish Farmhouse Gazpacho

This gazpacho is smooth, refreshing, and tangy. It is served in a small glass and not a bowl. Silky Spanish Farmhouse Gazpacho is meant to be sipped.
Course Appetizer, Meal Prep, Salad, Side Dish, Sides
Cuisine American, Basque, California, Catalonia, Mediterranean, Spanish, Spanish Farmhouse
Keyword Addictive, cold, Cool, dairy-free, fresh, low-carb, lux, make-ahead, minimal, Refreshing, summer, tangy, Veggie, Zesty
Prep Time 10 minutes
Chill 8 hours
Total Time 8 hours 10 minutes
Servings 4 cups
Calories 116kcal

Equipment

  • High-Powered Blender
  • Strainer
  • Big bowl
  • 4 cup jar or glass container for storing
  • Vegetable peeler for cucumber

Ingredients

  • 3 medium tomatoes, 500 grams, heirloom recommended
  • 1 cucumber, 200 grams
  • 1 red bell pepper, 150 grams
  • 1/3 small onion, 75 grams I recommend sweet white onion or whatever you have
  • 1 clove garlic, 5 grams
  • 1/4 cup packed basil, 14 grams
  • 2 TBSPs extra virgin olive oil
  • 2 TBSPs apple cider vinegar, raw & unfiltered
  • 1 TBSP vegan breadcrumbs, use gluten-free if needed
  • 1/3 cup water
  • ½ teaspoon salt

Instructions

  • Wash the veggies. Peel the cucumber and cut it into a few large pieces. Cut the red pepper into about four large pieces. Remove all leaves and stems from the tomatoes, but do not cut the tomatoes.
  • Place all ingredients into the high-speed blender. If you cannot fit the lid on tightly, cut a few of the vegetables into smaller pieces and place them back in the blender. Blend until smooth. I usually do one round of the Whole Juice setting, let it rest for a few minutes, and then I do another round or two on the Whole Juice setting. I let it rest because I don't want the blender to heat my gazpacho too much. It gets a little warm and that's okay.
  • Strain the gazpacho into a large bowl in batches. Press and stir, scraping a small spatula on the inside of the strainer to push it through. I strain it in thirds, rinsing the fiber and breadcrumbs off of the strainer in between.
  • Transfer the strained gazpacho to a 4 cup jar or glass container and chill for 8 hours or until very cold and serve.

Notes

Nutrition information is approximate.

Adjust Flavors If Desired

After tasting, add more salt or apple cider vinegar if desired. If it tastes too vinegary to you, add more water and/or bread crumbs before straining. I like that this has a nice crisp, sharp vinegar flavor. Taste is personal.

Tip For Labeling Jars

If you write on a jar lid with a Sharpie, it won’t wipe off. If you write on the glass part of the jar with a Sharpie, it will wipe off with a damp paper towel or whatever you do your dishes with. It will leave a black spot on whatever you wipe it off with. You can also write on tape to label and date your food. Dating your food is a professional and smart habit to get into. It only takes a few seconds.

Nutrition

Serving: 1cup | Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 383mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1833IU | Vitamin C: 54mg | Calcium: 22mg | Iron: 1mg

For your shopping convenience, this post contains affiliate links.

If you like this recipe you might also enjoy Quick Spanish Romesco Sauce and Oven-Roasted Marinated Kebobs.

Did you make Silky Spanish Farmhouse Gazpacho?

Was it refreshing? Any adjustments? Did you enjoy it solo or with other things? Tell me all about it in the comments section below.

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5 Comments

  1. the gazpacho DOES NOT HAVE BASIL OR ONION !!!! This is the ingredients: Green peppers, cucumber, tomatoes, garlic, bred, and paprika , NO MORE !!!

  2. the gazpacho DOES NOT HAVE BASIL OR ONION !!!! This is the ingredients: Green peppers, cucumber, tomatoes, garlic, bred, and paprika , olive oil, vinegar, salt, and water NO MORE !!!

  3. Hi Anthony! Gazpacho recipes depend on family traditions and regions. Here’s another gazpacho recipe from a blogger I really like with both basil and onion: https://www.avantgardevegan.com/recipes/gazs-gazpacho/ It sounds like you have a gazpacho recipe you enjoy. Thanks for reading.

  4. 5 stars
    This looks amazing, Amy! Cold soups are seriously misunderstood, but uniquely delicious and perfect for summer heat. Your recipes are inspiring! Love it.

    P.S. – Personally, I love the addition of the basil; it’s always an excellent combination with tomato, and a welcome sweet note.

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