When it comes to refreshing dishes year-round, Jamie Oliver’s Gazpacho is one of my go-tos!
It’s a vibrant, chilled soup bursting with flavors from ripe tomatoes, cucumbers, and bell peppers.
Using high-quality, juicy tomatoes is key to a delicious gazpacho, so don’t skimp on this step!
How to Make Jamie Oliver Gazpacho Recipe
Ingredients
- 5 Tomatoes (juicy, quality)
- 1 Cucumber (skinned)
- 1 Green Bell Pepper
- 1 Red Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 Celery Sticks (chopped)
- 2-3 cups Cold Water
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Sherry Vinegar
- 1 tsp Salt
- ½ tsp Black Pepper
- Ice Cubes (optional)
- Fresh Herbs (Parsley and Chives, chopped)
Step-by-Step Instructions
Step 1:
Start by peeling and chopping the tomatoes into small pieces.
Step 2:
Skin the cucumber and chop it along with the green bell pepper and celery sticks.
Step 3:
Place all the chopped vegetables into a blender or food processor.
Step 4:
Add minced garlic, finely chopped red onion, extra virgin olive oil, sherry vinegar, salt, and black pepper to the blender.
Step 5:
Blend everything until smooth, adding cold water gradually until you reach the desired consistency.
Step 6:
Taste the mixture to adjust seasoning and spice levels accordingly.
Step 7:
Pour the soup into a bowl and refrigerate for at least 1-2 hours to chill thoroughly.
Step 8:
Serve the gazpacho cold with ice cubes if desired, and garnish with fresh herbs.
Tips and Tricks for Making This Recipe
Use Ripe Tomatoes
Ripe tomatoes are crucial for the best flavor. They add a natural sweetness and depth to the gazpacho that under-ripe ones simply can’t match.
Fresh Herbs Matter
Fresh parsley and chives bring aroma and brightness to the gazpacho. Never substitute with dried herbs, as the taste won’t be nearly as refreshing.
Chilling Enhances Flavor
Refrigerating the gazpacho for a few hours helps the flavors meld together beautifully. The longer it chills, the better it tastes!
Ice Cubes for Quick Cooling
If you’re short on time, adding ice cubes to the serving bowl can quickly cool down the gazpacho and give it a lovely refreshing touch.
Adjust Consistency Gradually
When adding cold water, do it gradually. This way, you can control the texture precisely, avoiding a watery or too-thick gazpacho.
What to Serve with Jamie Oliver Gazpacho
BLT Pasta Salad
You’ll love the rich, creamy BLT pasta salad alongside gazpacho.
This combination brings together the best of both worlds.
The acidity of the soup cuts through the creamy pasta beautifully.
Tomato Bruschetta
Tomato bruschetta is a fantastic match!
The ripe tomatoes and fragrant basil on crispy bread enhance any meal.
A drizzle of olive oil ties the flavors together perfectly.
Paella
For a filling, hearty option, consider paella.
This traditional Spanish rice dish is packed with seafood, chicken, and vegetables.
It’s a delightful way to turn your meal into a Spanish feast.
Garlic Mayonnaise Dipping Sauce
A garlic mayonnaise dipping sauce works wonders as a side.
Pair it with fried potatoes for a crisp and savory treat.
This duo adds a comforting touch to your gazpacho experience.
Roasted Chickpeas
Roasted chickpeas offer a crunchy and healthy side.
Season them with your favorite spices for added flavor.
They are easy to make and complement the soup nicely.
Variations and Substitutions
Different Vegetables
You can experiment with various vegetables to give your gazpacho a unique twist!
Try adding carrots or zucchini to the mix.
They blend well and add a nice touch of sweetness.
Make sure to chop them finely before adding to the blender.
Herbs and Spices
Switch up the flavor by using different herbs and spices.
Fresh basil or cilantro can be great additions.
Consider adding a pinch of smoked paprika for a richer, smoky flavor!
Vinegars
Different vinegars can offer surprising new flavors.
Red wine vinegar is the classic choice, but apple cider vinegar or white wine vinegar work well too!
Don’t hesitate to experiment and find your favorite.
Toppings
Top your gazpacho with various garnishes to elevate its texture and taste.
Try croutons, diced avocado, or a sprinkle of feta cheese.
Don’t forget to add a drizzle of olive oil for a silky finish!
Substituting Ingredients
If you don’t have red onion, a mild white or sweet onion will work just as well.
Red or yellow bell peppers can substitute for green ones for a sweeter taste.
Feel free to use heirloom tomatoes for an extra depth of flavor!
Vegan Options
Gazpacho is naturally vegan, but you can boost its flavor without dairy.
Use nutritional yeast for a cheesy note or a dash of soy sauce for an umami kick!
Experiment with different combinations to keep things exciting.
How to Store Leftover Jamie Oliver Gazpacho Recipe
Use Airtight Containers
One of the most important steps is to use airtight containers.
They keep the gazpacho fresh and prevent any other fridge odors from seeping in.
Make sure the container is clean and dry before you pour the soup in.
Refrigeration Tips
Place the gazpacho in the refrigerator as soon as possible.
Generally, it remains fresh for up to 3 to 4 days.
Be sure to give it a good stir before serving it again.
Avoid Freezing
It’s not recommended to freeze gazpacho.
The texture of the vegetables can change and become less pleasant.
Stick to refrigeration for the best experience.
Common Mistakes to Avoid
Not Using Ripe Tomatoes
You need the ripest tomatoes for the best flavor.
Old or underripe tomatoes will make the gazpacho taste bland.
Always choose fully ripened tomatoes for this recipe!
Skipping Straining
If you skip straining, your gazpacho will have a gritty texture.
Strain the mixture to achieve a smooth, velvety finish.
Nobody wants a chunky gazpacho, so take the time to strain!
Overloading on Garlic
Too much garlic can overwhelm the other flavors.
Add garlic gradually and taste as you go.
You can always add more, but you can’t take it out once it’s in!
Avoid these common pitfalls for the perfect Jamie Oliver Gazpacho every time!
Jamie Oliver Gazpacho Recipe
Ingredients
- 5 Tomatoes juicy, quality
- 1 Cucumber skinned
- 1 Green Bell Pepper
- 1 Red Onion finely chopped
- 2 cloves Garlic minced
- 2 Celery Sticks chopped
- 2-3 cups Cold Water
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Sherry Vinegar
- 1 tsp Salt
- ½ tsp Black Pepper
- Ice Cubes optional
- Fresh Herbs Parsley and Chives, chopped
Instructions
- Start by peeling and chopping the tomatoes into small pieces.
- Skin the cucumber and chop it along with the green bell pepper and celery sticks.
- Place all the chopped vegetables into a blender or food processor.
- Add minced garlic, finely chopped red onion, extra virgin olive oil, sherry vinegar, salt, and black pepper to the blender.
- Blend everything until smooth, adding cold water gradually until you reach the desired consistency.
- Taste the mixture to adjust seasoning and spice levels accordingly.
- Pour the soup into a bowl and refrigerate for at least 1-2 hours to chill thoroughly.
- Serve the gazpacho cold with ice cubes if desired, and garnish with fresh herbs.