Delicious gazpacho with tomato paste

Name: Delicious gazpacho with tomato paste
Total time: 45 min
Yield: 4
Cuisine: European, Mediterranean
Ingredients: Tomato - 360 g; Onions - 80 g; Bell pepper - 300 g; Cucumber - 240 g; Parsley - 20 g; Shrimps - 300 g; Tomato juice - 200 g; Olive oil - 80 g; White wine vinegar - 40 g

Cookinero 2 Apr 2025

4440

Many people really like cold gazpacho soup. But not everyone can cook it correctly, since the ingredients differ from description to description. To make gazpacho tasty, tender and, at the same time, satisfying hunger, as it turns out, you don't need many ingredients.

How to cook Delicious gazpacho with tomato paste

Step 1

Cut the tomato, cucumber and bell pepper into small cubes, chop the onion, then mix everything in a small container.

Step 2

Add vinegar, salt and pepper to taste, leave for 5 minutes, add tomato juice, cover and leave in the refrigerator for 20 minutes, add shrimp, drizzle with olive oil and add parsley.

Delicious gazpacho with tomato paste - FAQ About Ingredients, Baking Time and Storage

Can I substitute tomato juice with something else in this gazpacho recipe?

Yes, you can use vegetable juice, V8, or even blend fresh tomatoes with a bit of water for a less processed alternative.

How long can I store gazpacho in the fridge?

Gazpacho stays fresh for 2-3 days in an airtight container in the refrigerator. Stir before serving as it may separate slightly.

Can I make this gazpacho vegetarian or vegan?

Yes, simply omit the shrimp for a vegetarian/vegan version. For extra protein, consider adding chickpeas or cubed avocado.

What's the best way to serve gazpacho?

Serve chilled in bowls or glasses, garnished with extra parsley, croutons, or diced veggies for texture.

Can I freeze gazpacho for later?

Yes, but omit the shrimp and add fresh when serving. Freeze for up to 1 month; thaw overnight in the fridge and stir well before serving.

How can I make this gazpacho spicier?

Add a dash of hot sauce, a pinch of cayenne pepper, or finely chopped jalapeños to taste.

Is there a low-carb version of this recipe?

It's already relatively low-carb, but reduce carbs further by using less onion and omitting the tomato juice (use water and tomato paste instead).

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