If you’ve made too much gazpacho then you’re going to need a plan for the leftovers. You could refrigerate the soup and eat it the next night or deliver it to a friendly neighbor. But, if you’re on this page there’s a good chance you want to know can gazpacho be frozen? In this article, we’ll answer this question, and show you how it’s done, the right way.
Can you freeze gazpacho?
Gazpacho is ideal for freezing and it will retain its quality for 6-8 months stored frozen. A smooth-textured gazpacho, once thawed, will look and taste like it was freshly made. If the soup has any chunks you may find the texture isn’t as pleasant. This can easily be fixed by blending in a processor for five seconds.
How To Freeze Gazpacho
If your soup has chunks, like cucumber, bread, or watermelon, then you may want to strain them out and add fresh pieces next time you eat it. Fruit and vegetables with high water content are usually mushy once thawed.
Freezing gazpacho is as simple as following these steps:
- Make sure the soup isn’t still warm if you chose to heat it before serving. It should either be room temperature or cooler if it has been in the refrigerator.
- Pour the soup into portion control containers that are a suitable size for your needs. Airtight containers or sealable plastic bags are both ideal.
- Label the containers with the name of the food and current date to avoid any confusion a month later.
- Place each container in the freezer and store for up to 8 months. The soup will usually last longer that this suggested date; but it will start to lose quality.
We don’t recommend adding all the gazpacho into one large container if it is unlikely you’ll eat it in one sitting. What normally happens is you thaw the soup, use a little, then need to freeze it again which isn’t ideal. Portion-control packaging is a much better idea.
If you use plastic bags then, once filled, lie them flat in the freezer so that they freeze perfectly flat. Once they firm up, you can position them vertically in the door to use up less space. Glass containers are an excellent choice as they don’t stain; when choosing this option leave a bit of space at the top as the soup will expand over time.
How to Thaw Frozen Gazpacho
Thawing gazpacho is easy as there is no heating involved that can potentially split the food. To thaw your soup the best option is to place it in the fridge overnight and it will be ready to eat the next day.
If you need it sooner, thaw at room temperature until defrosted, then refrigerate until cold. Give the gazpacho a quick blitz using a food processor or immersion blender before serving. Finally, add a garnish of cucumber, parsley, halved cherry tomatoes, a splash of olive oil, or any other ingredients you enjoy.
5 creative options for using leftover gazpacho
If you’ve got no room in the freezer, or you want to eat the soup for a second night then you may want to get creative with the recipe. Here are five delicious options:
Pasta: Boil a pot of your favorite pasta, drain, and then stir in the gazpacho with some fried chorizo.
Paella: Replace half of the stock with gazpacho to spice up an authentic paella.
Smoothies: For a healthy beverage, blend with yogurt and some additional tropical fruits like banana, pineapple, and mango.
Braised meat: Braise beef or chicken in the soup until the meat is tender to make a simple mid-week meal.
Slow-cooked meals: Put beans, rice, and cubed chuck steak in a slow cooker and pour in the soup. Heat for 4 hours until the meat is “falling apart soft”.
Grains: Try cooking grains like rice, bulgur, millet, or quinoa in gazpacho until soft and tasty.
How to tell if gazpacho is off
The most obvious sign that gazpacho has turned bad is if there are visible signs of mold. However, before this unwanted bacteria can be seen, the flavor of the soup will have been impacted. Vinegar that is used as a key ingredient will have increased in acidity, with an unpleasant tangy flavor. The pleasant fresh taste will also have lost its intensity.
Although the general rule is 4-5 days of life when kept in the refrigerator, you may be able to eat it after a week. Factors like fridge temperature, storage vessel, and how often the refrigerator is opened all impact the soup’s life. We recommend discarding gazpacho after one week, even if you think it still looks okay.
Frequently asked questions
How long can gazpacho be refrigerated?
Gazpacho can be stored for 4-5 days in the refrigerator if it is kept in an airtight container. If chunky pieces of vegetables such as red peppers or cucumber have been left in the soup, they will turn a little soggy by the second day.
What can I serve with gazpacho?
Gazpacho is a tomato-based soup with acidity so it is complemented by a crusty loaf of bread with creamy knobs of butter and a refreshing glass of sangria. To learn more about balancing flavors in food, check out our ultimate guide to flavor profiles.
When should gazpacho be served?
Gazpacho is a versatile dish that can be served at any stage in the meal. It is light enough to sit alongside a heavy main course to provide some freshness and acidity. When serving the soup as a main course, consider adding extra ingredients like salmon, octopus, or even nuts. In the Mediterranean, gazpacho is often served as a mid-afternoon snack; the Spanish love to serve it as a small meal (tapa) alongside other bite-sized dishes.
- Gazpacho is a cold, uncooked vegetable soup that comes from southern Spain and is especially popular in Andalusia.
- Although there are many different recipes, commonly used ingredients are tomatoes, water, vinegar, garlic, olive oil, cucumbers, and green peppers.
- Breadcrumbs are sometimes used to thicken the soup, and croutons are a popular garnish, along with chopped eggs and vegetables.
- The term “gazpacho” is believed to come from the Latin “caspa” which means fragments or little pieces. This is a likely to be a reference to the use of breadcrumbs in the soup. Source.
It is hard to beat a refreshing gazpacho during the warm summer months when tomatoes are in season and bursting with sweet, flavorsome juice. If you’re cooking a large batch, you may not be able to eat it all in a few days. Thankfully, gazpacho is great for freezing up to 8 months, so the soup doesn’t have to go to waste.
The biggest challenge with freezing gazpacho is dealing with any chunks of fruit or vegetables that contain a lot of water. For best results, we recommend straining out any bits before freezing and then adding fresh produce after thawing. If you’ve left the chunks in and discover that their texture has degraded, consider processing the soup for a few seconds to improve the texture.
If you enjoy flavorsome soups then you may want to check out our recent article about borsch. Learn what it tastes like and if it’s worth serving next time soup’s on the menu.
What is your favorite type of soup? Please let us know in the comments below?