Deliciously Frugal Summer Gazpacho Recipe with Juicy Tomatoes and Stale Bread

Gazpacho with variety of toppings.

As the sun shines brightly and temperatures climb, the last thing on your mind is turning on the stove. Instead, why not embrace the spirit of summer with a refreshing gazpacho? This cold Spanish soup is an excellent way to showcase the delicious tomatoes of the season while staying within your budget.

In this post, we'll guide you through a fantastic gazpacho recipe inspired by chef J. Kenji Lopez-Alt. You will learn the steps and tips to create a flavorful bowl of chilled goodness that can be enjoyed all summer long.

The Magic of Ripe Tomatoes

The secret to a great gazpacho lies in its ingredients. Ripe, juicy tomatoes are the stars here. Kenji emphasizes the importance of using the best tomatoes you can find, preferably homegrown, for their rich flavor. If you don't have a garden at home, don’t fret! Stores such as Sam's Club and Costco sell three-pound containers of vine-ripened tomatoes for under $5, making them an affordable choice.

Fresh ripe tomatoes ready for gazpacho

Buy a container and let them sit out on your kitchen counter for a day or two. You’ll be amazed at how they ripen and become bursting with flavor, taking your gazpacho to the next level.

Gather Your Ingredients

Gazpacho Ingredients

Here’s a quick shopping list of everything you will need for this delightful summer soup:

• 3 pounds of ripe tomatoes, cored and cut into 1-inch cubes

• 1/2 cucumber, cored and seeded, and sliced into 1/2 inch dice

• 1 bell pepper, cored and seeded, and cut into 1/2 inch chunks

• 1 jalapeño or other fresh pepper (optional for a kick), seeded and diced small

• 1/2 red onion, diced into 1/2 inch dice

• 2 cloves of garlic, pressed

• 1 1/2 teaspoons of salt

• 2-3 slices of good quality stale bread (crusts removed)

• 1 cup extra virgin olive oil

• 2-3 tablespoons of sherry vinegar (this makes a big difference)

• 1 teaspoon smoked paprika (optional)

  
  

With these ingredients, your total cost can be as low as $10. This makes for a meal that is both delicious and budget-friendly.

Chilling Ingredients Prepping

Your first step is to core and dice the tomatoes. To do this, make sure your knife is sharp, as tomatoes are the ultimate test for a sharp knife. Start by cutting the tomato in half, then carve out the core and most of the seeds. Place the remaining half cut-side down on a cutting board and slice it into 1-inch segments. Turn these segments to the size and slice again into 1-inch segments. You now have 1-inch diced tomatoes. Before discarding the insides of the tomatoes, drain and reserve the juice.

Cut all your tomatoes in this manner, then proceed to dice the onion and bell pepper. Always use a good red onion when eating raw foods, such as gazpacho. Red onions are milder and have less bite. The bell pepper can be green, red, or orange; use the color you prefer. For the cucumber, lightly peel the skin, slice the cucumber in half, and remove the seeds. Then, slice each segment lengthwise into three pieces and turn them into 1/2-inch dice. Slice the Jalapeno pepper into quarters, removing the insides and seeds (unless you prefer a hotter flavor). Test your Jalapeno pepper to ascertain its heat level. The day I took these pictures, my Jalapenos were very hot, even with the seeds removed. Finally, peel and press the garlic cloves.

Place all your vegetables in a large bowl and sprinkle with salt and smoked paprika. Leave the mixture on the counter for 30 minutes to marinate and release juices. You can marinate for longer periods after this, but keep the bowl lightly covered in the refrigerator. Marinate for at least an hour and up to 4 hours.

While your tomato mixture is marinating, prepare your bread by removing the crusts and cutting or tearing it into cubes. Drain off the juices from the tomato mixture and pour over the bread cubes. Stir and let the bread break down and become mushy.

Put the mushy bread into the refrigerator, covered lightly. Spread the drained vegetables on a sheet pan, spread out in a single layer. Place this sheet pan in the freezer for 30 minutes.

Blending it All Together

While your vegetables are cooling in the freezer, get out your blender. You can use a food processor, but a blender yields a smoother consistency, which I prefer. If you use a food processor, be sure to strain the mixture through a sieve if you prefer a smooth texture. Of course, it is acceptable to only partially puree the gazpacho. It is a matter of preference. A blender allows you to incorporate the olive oil more fully, but you can also achieve this with a food processor or stick blender.

When your tomatoes have chilled, remove the sheet pan from the freezer and the mushy bread from the refrigerator. Have a cup of olive oil and 2-3 tablespoons of sherry vinegar handy. Also, have salt, pepper, and additional smoked paprika nearby. Now, gather all these items near your blender and get ready to make gazpacho!

Working in batches (if necessary), puree the tomato mixture with the bread. Add the olive oil in a slow, steady stream and add the vinegar. Check for seasoning and add salt, pepper, or paprika as necessary.

If the mixture isn't as smooth as you prefer, you can pour it through a sieve for a velvety finish.

Perfecting the Gazpacho

As you prepare to serve your gazpacho, consider adding some tasty toppings. Adding chopped onion and cucumber on top gives a nice crunch, while a dollop of Greek yogurt or sour cream adds creaminess and tang—how delightful!

Chilled gazpacho garnished with grilled shrimp and fresh vegetables.

For a gourmet touch, serve your gazpacho with grilled shrimp, diced Spanish ham, crumbled crispy bacon, or even fresh chopped tomatoes. And of course, no summer meal is complete without a glass of chilled white wine.

The Secret Ingredient

Before we finish, let’s talk about the secret ingredient: sherry vinegar. While it might seem like just another item on your grocery list, it can significantly enhance your gazpacho. At InflationBites, we always keep a close eye on ingredient costs, and we know that sherry vinegar can be both expensive and hard to find. Consider buying your sherry vinegar in bulk from online retailers once a year, helping you stock up without overspending. José Andrés (who feeds the world through his charities) offers 3 liters for around $50 on Amazon. If you treat this vinegar properly and store it in a cool, dark place, it will keep extraordinarily well. Sherry vinegar can last 1-3 years if stored properly. I think it gets better in the decorative bottles with stoppers that I keep it in. I give this vinegar as gifts at Christmastime in these bottles. Good sherry vinegar will change the way you cook, especially Spanish dishes. But the good vinegar and use it extravagantly!!

Chilled Gazpacho topped with Bacon and Tomatoes.

A Cool Summer Treat

By following this recipe, you will create a dish that not only showcases the vibrant flavors of summer but also does so without breaking the bank! This delightful chilled soup allows you to treat yourself while keeping your budget in check, leaving extra cash for a glass of white wine to enjoy by the pool.

Chilled Gazpacho with Avocado and Diced Tomatoes.

Whether you're entertaining friends or enjoying a quiet meal after a busy day, this summer gazpacho is sure to impress. With its refreshing taste, brilliant colors, and wholesome ingredients, it reflects the essence of summer cooking.

So grab those juicy tomatoes and stale bread—let's celebrate the season with a bowl of cold gazpacho that is both delicious and frugal!

Happy cooking!