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Home » Recipe » Soup Recipes » Homemade Gazpacho Recipe with Cherry Tomatoes

Homemade Gazpacho Recipe with Cherry Tomatoes

Last Modified: July 25, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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I love making gazpacho during the summer. This time, I used cherry tomatoes to make them. Follow along and see how I made my homemade gazpacho recipe with Cherry tomatoes. I hope you enjoy it as well.

Homemade Gazpacho with Cherry tomatoes - featured image

Gazpacho is a cold soup that is popular in Spain and Portugal. If you want to learn more about the history of the soup, check out this page.

Ingredients for Homemade Gazpacho

Below is the list of ingredients that will help you make this cold gazpacho recipe.

  • One English cucumber chopped
  • 1.5 lb of cherry tomatoes
  • 1.25 cups of tomato juice
  • ½ red onion sliced
  • One small bushel of parsley
  • One red bell pepper
  • 1 whole lime juiced
  • ¼ cup of olive oil
  • 1 teaspoon of hot sauce
  • 2 teaspoons of balsamic vinegar
  • 2 teaspoons of Worcestershire sauce
  • 4 small cloves of garlic or two large cloves of garlic
  • 1 teaspoon of Himalayan salt
  • ½ a teaspoon of black pepper
  • 1 teaspoon of cumin
  • ½ Jalapeño seeded
Homemade Gazpacho with Cherry tomatoes ingredients with labels

Homemade Gazpacho Recipe Instructions

Below are the easy steps to make this gazpacho recipe. Follow along and see.

Homemade Gazpacho with Cherry tomatoes ingredients with no labels

Measure out all the ingredients. Set them aside.

Start with Cucumber and Tomatoes in the blender

Pull out the blender. Start with tomatoes and cucumbers.

add the ingredients into the blender

Add the onion and parsley, and add all the liquids. Add the rest of the ingredients to the blender. Blend well until fully mixed.

Pour finished soup in a large bowl

Transfer to a serving bowl. And refrigerate for three hours.

Pull out of the refrigerator. And garnish with some parsley leaves.

Serve and enjoy.

Reveal

Here is the finished dish in a small bowl. It was super yummy and refreshing on a warm summer's day. I particularly liked it because it wasn't too spicy.

Catalina Crunch Low Carb Cereal
Homemade Gazpacho with Cherry tomatoes - with no label square image

Variations of this recipe

Some people like to replace ingredients in this recipe. Below are some options.

  • Make it spicy - add a whole jalapeño to the recipe. Remove the seeds.
  • Plum tomatoes - You can replace cherry tomatoes with plum tomatoes instead.
  • Kid-friendly - add some chunky tomatoes or cucumbers to the soup after pureeing.
  • More Red soup - peel the cucumber before adding it to the blender.
  • More garlic - add an extra head or two of garlic.

Equipment to make this Gazpacho Recipe

The key to a great gazpacho is a great blender that can make the soup smooth enough to enjoy like a drink. The blender must pulverize the fresh ingredients easily. Below are blenders I found on Amazon (affiliate). My blender is the Breville BBL920BSS Super Q Countertop.

Storage for Gazpacho Recipe

You can store this gazpacho for about three days in the refrigerator. Letting it sit before eating enhances the flavors too.

None of these ingredients will freeze well.

Below is the recipe card you can use and share.

Homemade Gazpacho Recipe with Cherry Tomatoes

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Homemade Gazpacho with Cherry tomatoes - with no label square image
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Sabrina Quairoli
August 2, 2022
by Sabrina Quairoli
Cuisine Spanish
Category Recipe Soup Recipes
Persons
8
Serving Size
1
Prep Time
20 minutes
Wait Time
3 hours
Total Time
20 minutes

Ingredients

  • One English cucumber chopped
  • 1.5 lb of cherry tomatoes
  • 1.25 cups of tomato juice
  • ½ red onion sliced
  • One small bushel of parsley
  • One red bell pepper
  • 1 whole lime juiced
  • ¼ cup of olive oil
  • 1 teaspoon of hot sauce
  • 2 teaspoons of balsamic vinegar
  • 2 teaspoons of Worcestershire sauce
  • 4 small cloves of garlic or two large cloves of garlic
  • 1 teaspoon of Himalayan salt
  • ½ a teaspoon of black pepper
  • 1 teaspoon of cumin
  • ½ Jalapeño seeded

Instructions

  1. Measure out all the ingredients. Set them aside.
  2. Pull out the blender. Start with tomatoes and cucumbers.
  3. Add the onion and parsley, and add all the liquids. Add the rest of the ingredients to the blender. Blend well until fully mixed.
  4. Transfer to a serving bowl. And refrigerate for three hours.
  5. Pull out of the refrigerator. And garnish with some parsley leaves.
  6. Serve and enjoy.
Calories
103
4.3%
Fat
7.2 g
11%
Saturated
0.9 g
5%
Carbs
9.7 g
3.2%
Protein
1.7 g
Fiber
2.1 g
8.7%
Sugar
5.3 g
Sodium
331 mg
13%
Trans fat
0.0 g
Cholesterol
0.0 mg
0
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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the best gazpacho recipe
© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Visit our other soup recipes here.

  • Beef Stew with Carrots Recipe
  • KETO Instant Pot Southwest Turkey Soup Recipe
  • Kielbasa and Lentil Soup Recipe
  • Delicious Weeknight Dinner Soup Recipes
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