Best Homemade Gazpacho Recipe: Chunky and Smooth Variations Recipe

Blend celery and water in a blender until smooth, then strain to reserve only the celery juice. Avoid using the pulp as it is not recommended for this recipe.

Roughly chop half of the tomatoes, cucumbers, bell pepper, onion, and both garlic cloves. Add these along with the reserved celery juice into the blender and pulse repeatedly until the mixture is uniformly chopped but still chunky. Add tomato paste or soaked bread now if using, and pulse a couple more times.

Finely dice the remaining half of the tomatoes, cucumber, bell pepper, and onion. Add these diced vegetables to a large bowl along with the blended mixture. Stir in vinegar, salt, pepper, cumin, piment d’espelette, coriander, and chopped fresh herbs. Taste and adjust seasoning as needed.

Chill the soup until ready to serve. Serve cold with a drizzle of olive oil and optional garnishes such as finely chopped cucumber, red onion, cherry tomatoes, avocado, fennel bulb, microgreens, or croutons.

Place all of the tomatoes (halved), cucumbers (chunked), bell pepper (chunked), onion (chunked), garlic, and reserved celery juice into a blender. Blend until smooth.

With the blender running, slowly pour in the olive oil and blend until the mixture is smooth, creamy, glossy, and emulsified.

Add vinegar, salt, pepper, cumin, piment d’espelette, coriander, and tomato paste if additional sweetness is needed. Adjust seasoning to taste.

Fold in fresh herbs by pulsing lightly in the blender or stirring them in finely chopped to maintain their color and fresh flavor. Chill until serving.

Serve cold with your choice of garnishes like diced cucumber, red onion, cherry tomatoes, avocado, fennel bulb, microgreens, or croutons.