Sarah Jessica Parker’s Gazpacho is a refreshing and vibrant cold soup that perfectly captures the flavors of summer. This chilled Spanish soup, packed with ripe tomatoes, crunchy cucumbers, bell peppers, and a hint of spice from jalapeños, is the ultimate dish for hot days. Blended to perfection and strained for a smooth, elegant finish, it’s served with a drizzle of olive oil and garnished with fresh basil. Ideal for a light lunch, appetizer, or a cool afternoon snack, this gazpacho is easy to make, nutritious, and full of flavor.
Why Everyone Will Love This Recipe
What makes Sarah Jessica Parker’s Gazpacho so irresistible is its balance of refreshing ingredients. The sweetness of tomatoes and cucumbers is perfectly complemented by the spicy kick from jalapeños, while the smooth texture of the blended vegetables is enhanced by a touch of balsamic vinegar and hot sauce. The addition of crusty bread adds a subtle thickness, making it hearty enough to serve as a light meal. Chilling the soup allows the flavors to meld, creating a deeply flavorful dish that’s both comforting and cooling.
What Is Sarah Jessica Parker’s Gazpacho?
Sarah Jessica Parker’s Gazpacho is a chilled Spanish soup made with ripe tomatoes, cucumbers, bell peppers, and a touch of heat from jalapeños. The soup is blended until smooth and then strained for a refined texture. Balsamic vinegar adds a hint of acidity, and the soup is finished with a drizzle of extra virgin olive oil and garnished with fresh basil. The result is a creamy, flavorful soup that’s perfect for hot weather and can be served as a light meal or refreshing appetizer.
Cooking Tips
- Use ripe vegetables: The flavor of the soup depends on the quality of the tomatoes and cucumbers, so be sure to use fresh, ripe produce for the best taste.
- Adjust the heat: If you prefer a milder soup, remove the seeds from the jalapeño before adding it to the blender. Add more hot sauce if you like it spicy!
- Blend and strain for smoothness: Blending and straining the soup ensures it has a silky, smooth texture without the chunky bits.
- Chill thoroughly: Let the soup chill for at least 2 hours so the flavors can meld.
- Taste and adjust seasoning: Before serving, taste the gazpacho and adjust the seasoning as needed. Add more salt, pepper, or hot sauce to suit your preference.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This gazpacho actually gets better as it sits. You can prepare it the day before and store it in the refrigerator. The flavors will develop more, making it even more delicious.
Can I add other vegetables to this gazpacho?
Certainly! You can add other vegetables like celery, carrots, or even roasted red peppers for added flavor. Just make sure to adjust the balance of seasonings to suit the added ingredients.
Is this recipe vegan?
Yes! Sarah Jessica Parker’s gazpacho is naturally vegan as it contains no dairy, meat, or animal-based ingredients. It’s a great option for plant-based diets.
How can I make the soup spicier?
If you enjoy extra heat, add more jalapeño or a dash of your favorite hot sauce to taste. For an even spicier kick, consider adding a pinch of cayenne pepper.
Can I make this soup smooth without a blender?
You can try using an immersion blender if you don’t have a standard blender, or mash the vegetables manually for a chunkier texture. But using a blender ensures the smooth consistency that’s characteristic of a classic gazpacho.
How to Store
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. The soup can be enjoyed cold or slightly chilled when serving.
How to Freeze
While this soup is best fresh, it can be frozen for up to 1 month. Pour the cooled soup into freezer-safe containers, leaving room for expansion. Thaw in the refrigerator overnight and serve cold with a drizzle of olive oil and basil.
Ingredients
- 1 pound large ripe beefsteak tomatoes (or a mix of large and cherry tomatoes)
- 2 Kirby cucumbers, peeled and chopped
- ½ green bell pepper, chopped
- 1 jalapeño pepper, chopped
- 1 red onion, chopped
- 2 slices hearty bread (optional, for soaking)
- Cholula or your favorite hot sauce, to taste
- ¼ cup balsamic vinegar
- Extra virgin olive oil, for serving
- Fresh basil leaves, for garnish
- Salt and black pepper, to taste
How to Make SJP's Gazpacho
- Roughly chop the tomatoes, cucumbers, bell pepper, jalapeño, and red onion. Set aside.
- If your bread is very dry, briefly soak it in a little water, then squeeze out any excess liquid.
- In a blender, combine the chopped vegetables, soaked bread, balsamic vinegar, hot sauce, salt, and pepper. Purée until smooth.
- Pour the blended soup through a fine mesh sieve into a large bowl, pressing down to extract as much liquid as possible. Discard the solids.
- Cover the soup and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, taste the soup and adjust the seasoning, adding more salt, pepper, or hot sauce if needed.
- Ladle the chilled soup into small cups or bowls. Drizzle with olive oil and garnish with fresh basil. Enjoy!
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