Easy Gazpacho with Sun Dried Tomatoes
Tomato season is here…which means it’s Gazpacho time! Gazpacho is a chilled tomato soup traditionally made in Spain. It’s fresh, light, and incredibly flavorful…and to really sweeten the deal…it’s super simple to make! Trust me when I say this dish is EVERYTHING you want on a hot summers day.
This easy Gazpacho is made with fresh tomatoes, sun dried tomatoes, cucumber, red onion, red bell pepper, garlic and a flavorful blend of seasonings. It’s topped off with roasted chickpeas for extra flavor, texture and protein.
This easy Gazpacho recipe can be prepped and ready in about 10 minutes. And it’s absolutely perfect for meal prep! I love prepping a batch of Gazpacho in the beginning of the week for fast easy meals for days! Gazpacho is a classic dish, but I added my own little twist to it with the addition of sun dried tomatoes, nutmeg, and roasted fennel seeds.
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What you will love about this Gazpacho Recipe
- SUPER EASY TO MAKE – This Gazpacho recipe is super simple to make! You simply toss all of the ingredients for the gazpacho in the blender and blend. The chickpea topping is just as simple. Toss your chickpeas in salt and olive oil and air fry or bake! This easy Gazpacho recipe is the perfect recipe for beginners or those looking to spend minimal time in the kitchen.
- PERFECT FOR MEAL PREP – Gazpacho is one of the BEST make ahead recipes for the summer. After a trip to the farmers market, quickly make a batch of this easy Gazpacho and enjoy all week long.
- LOADED WITH FLAVOR – Don’t let the simple ingredient list fool you…gazpacho is LOADED with flavor. So fresh and so tasty!
Ingredients needed to make Gazpacho
- FRESH TOMATOES – When it comes to Gazpacho, the tomatoes are the MOST important ingredient since they make up the bulk of the recipe. I only make Gazpacho when tomatoes are in season. For the most flavor, go for local, fresh picked tomatoes. Gazpacho is traditionally made with Roma tomatoes, but any tomatoes will work. You can use a variety of tomatoes or just go for one type. Up to you!
- CUCUMBER
- BELL PEPPER – Gazpacho is traditionally made with green bell peppers. But I prefer using red bell peppers because they are a bit sweeter and create a nicer color.
- GARLIC
- RED ONION
- SUN DRIED TOMATOES – Most Gazpacho does not include sun dried tomatoes. But I love to include them. Sun dried tomatoes brings more depth of flavor to the gazpacho. I use the sun dried tomatoes that are not stored in oil.
- FRESH HERBS – My go to herbs for gazpacho are basil, cilantro, parsley, chives, and a little mint. Feel free to add whatever herbs you desire!
- NUTMEG
- ROASTED FENNEL SEEDS
- VINEGAR – For this recipe I used two types of vinegar, balsamic vinegar and sherry vinegar. But any vinegar will work! Traditionally Gazpacho is made with sherry vinegar, but I like to add balsamic as well for a more complex flavor.
- OLIVE OIL
- SALT
- GROUND PEPPER
- CHICKPEAS – For this recipe, I topped off my gazpacho with air fried chickpeas. This adds flavor, texture and protein to the gazpacho. I went with fresh cooked chickpeas, but canned chickpeas will work as well!
How to make Gazpacho
Gazpacho is incredibly easy to make! Adding air fried chickpeas to the dish adds an extra step, but it is so quick and easy…it’s worth it!
AIR FRY THE CHICKPEAS
Preheat air fryer to 400ºF. If your air fryer does not have a preheat button, simply turn it on 5 minutes before using.
Combine 1 1/2 cups of cooked chickpeas, 1 tbsp olive oil, and 1/8 tsp of salt. Mix until evenly coated.
Place seasoned chickpeas on air fryer tray and air fry for 10 minutes. Mix at the half way mark.
If you do not have an air fryer you can use an oven to make the roasted chickpeas. To do so, bake at 425ºF for 25-30 minutes.
**While chickpeas are air frying, use your time wisely and start making the gazpacho.
MAKE THE GAZPACHO
Clean and cut 2 pounds of fresh tomatoes, 1 large cucumber, 1 red bell pepper, and 1/4 red onion. Cut them into pieces small enough to fit in the blender and blend well. For best result, core your tomatoes by removing the white flesh and seeds. (To be honest I often skip this step, but it can make your gazpacho more flavorful it you do it).
Add ingredients to blender.
Add 3 oz sun dried tomatoes, 1/4 cup fresh herbs of choice, 2 cloves of fresh garlic, 1 tbsp balsamic vinegar, 1 tbsp sherry vinegar, 1/4 cup olive oil, 1/8 tsp nutmeg, 1/4 tsp fennel seeds, 1 1/2 tsp sea salt, ground pepper to taste.
Blend until everything is broken down and fairly smooth.
COMBINE
When chickpeas have finished roasting and the gazpacho has been blended, it’s time to eat. You can serve your gazpacho right away or you can allow it to chill in the fridge for two hours before serving.
When you’re ready to eat, pour your gazpacho in a bowl and top with roasted chickpeas. Feel free to add extra herbs and an extra drizzle of olive oil.
Enjoy!
Tips for making Gazpacho
- USE FRESH TOMATOES – When it comes to Gazpacho, the tomatoes are the most important element. Use the freshest, juiciest tomatoes you can find! I recommend only making Gazpacho when tomatoes are in season for best results. Roma tomatoes are traditionally used for Gazpacho, but feel free to use any variety you want.
- REMOVE SEEDS FROM YOU TOMATOES – For best results, core you tomatoes by removing the white flesh and seeds. To be quite honest, I usually skip this step. But it can potentially make your gazpacho more flavorful if you do it.
- CHILL BEFORE SERVING – You can eat your Gazpacho right away. But I do recommend allowing it to chill for an hour or two before serving.
Additional toppings
This easy Gazpacho recipe is super flavor as is, but feel free to add more toppings! Here are some recommendations…
- CROUTONS
- FLAVORED OIL
- SUNFLOWER SEEDS
- CRUSHED RED PEPPER
- DRIZZLE OF SOUR CREAM
- FRESH HERBS
What to serve with Gazpacho
Gazpacho is a perfect light meal all on its own. But I love serving it with toast, along side a sandwich, or with a salad. Any of the following recipes would make a perfect side kick for Gazpacho.
- BRUSSELS SPROUT CAESAR PITA PIZZA (VEGAN NUT-FREE CAESAR)
- BLOODY MARY ROSE MUFFINS – MADE WITH PILLSBURY DOUGH
- AIR FRYER SHISHITO PEPPERS WITH LEMON HERB TAHINI DIP
- HEALTH FREAK KALE CAESAR SALAD (GLUTEN-FREE AND VEGAN)
- CARROT LOX TOAST WITH SWEET MUSTARD CREAM CHEESE
Easy Gazpacho with Sun Dried Tomatoes
Equipment
- blender
- air fryer or oven
Ingredients
FOR ROASTED CHICKPEAS
- 1 1/2 cups Cooked chickpeas
- 1 tbsp olive oil
- 1/8 tsp sea salt
FOR GAZPACHO
- 2 lbs Fresh tomatoes Roma tomatoes are traditionally used. But use any tomato of your choice
- 1 cucumber
- 1 red bell pepper
- 1/4 red onion
- 3 oz sun dried tomatoes I use the ones that are NOT stored in oil
- 1/4 cup Fresh herbs of choice I used chives, basil, parsley, cilantro, and a tiny bit of mint.
- 2 cloves of garlic
- 1 tbsp balsamic vinegar can substitute red wine vinegar or sherry vinegar if desired
- 1 tbsp sherry vinegar
- 1/4 cup olive oil
- 1/8 tsp nutmeg
- 1/4 tsp toasted fennel seeds
- 1 1/2 tsp sea salt
- ground pepper to taste
Instructions
AIR FRY THE CHICKPEAS
- Preheat air fryer to 400ºF. If your air fryer does not have a preheat button, simply turn it on 5 minutes before using.You can also use an over to roast your chickpeas, this will just take longer. To do so, preheat oven to 425ºF
- Combine 1 1/2 cups of cooked chickpeas, 1 tbsp olive oil, and 1/8 tsp of salt. Mix until evenly coated.
- Place seasoned chickpeas on air fryer tray and air fry for 10 minutes. Mix at the half way mark. If baking, cook for 25-30 minutes
- **While chickpeas are air frying, use your time wisely and start making the gazpacho.
MAKE THE GAZPACHO
- Clean and cut 2 pounds of fresh tomatoes, 1 large cucumber, 1 red bell pepper, and 1/4 red onion. Cut them into pieces small enough to fit in the blender and blend well. For best result, core your tomatoes by removing the white flesh and seeds. (To be honest I often skip this step, but it can make your gazpacho more flavorful it you do it).
- Add ingredients to blender.
- Add 3 oz sun dried tomatoes, 1/4 cup fresh herbs of choice, 2 cloves of fresh garlic, 1 tbsp balsamic vinegar, 1 tbsp sherry vinegar, 1/4 cup olive oil, 1/8 tsp nutmeg, 1/4 tsp fennel seeds, 1 1/2 tsp sea salt, ground pepper to taste.
- Blend until everything is broken down and fairly smooth.
COMBINE
- When chickpeas have finished roasting and the gazpacho has been blended, it's time to eat. You can serve your gazpacho right away or you can allow it to chill in the fridge for two hours before serving. When you're ready to eat, pour your gazpacho in a bowl and top with roasted chickpeas. Feel free to add extra herbs and an extra drizzle of olive oil. Enjoy!
