Gazpacho

Why You’ll Love This Recipe

This no‑cook soup comes together quickly with simple ingredients and delivers bold, bright flavor. It’s packed with vitamins and hydrating veggies, and can be customized to your taste. Gazpacho is ideal for summer lunches, dinner starters, or a light meal that feels fresh and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe tomatoes
cucumber
red bell pepper
green bell pepper (optional)
red onion
garlic
extra virgin olive oil
red wine vinegar or sherry vinegar
salt
black pepper
bread (optional, for thickening)
fresh herbs like basil or parsley (optional)

Directions

1. Wash and roughly chop the tomatoes, cucumber, bell peppers, and red onion.
2. Peel and roughly chop the garlic.
3. Add the chopped vegetables and garlic to a blender or food processor.
4. Blend until smooth or until you reach your desired texture (chunky or silky).
5. With the motor running, slowly pour in olive oil and vinegar. Blend until incorporated.
6. Taste and season with salt and black pepper.
7. Chill the gazpacho in the refrigerator for at least 1–2 hours to allow flavors to develop.
8. Before serving, stir and adjust seasoning if needed. Garnish with extra diced vegetables or herbs if desired.

Servings and timing

Servings: 6 servings
Prep time: 15 minutes
Chill time: 1–2 hours
Total time: 1 hour 15 minutes – 2 hours 15 minutes

Variations

• Add a splash of hot sauce or jalapeño for a spicy kick
• Stir in diced avocado just before serving for extra creaminess
• Substitute sherry vinegar for a slightly sweeter tang
• Add fresh herbs like cilantro or dill for a different flavor profile
• Use a mix of heirloom tomatoes for varied color and taste

Storage/Reheating

Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. It’s meant to be served cold, so reheating isn’t necessary. Stir before serving and add a little extra olive oil or vinegar if the flavor needs a boost.

FAQs

What is gazpacho?

Gazpacho is a cold, tomato‑based vegetable soup that originates from Spain.

Is gazpacho healthy?

Yes, it’s packed with vegetables and nutrients and is low in calories.

Do I have to peel the tomatoes?

No, peeling is optional. Blending smooth often makes the skins unnoticeable.

Can I make it chunky instead of smooth?

Yes — blend less or pulse until you reach your desired texture.

Can I make gazpacho ahead of time?

Yes, it actually tastes better after chilling a few hours to let the flavors meld.

Can I freeze gazpacho?

Freezing is not recommended because the texture may change when thawed.

What can I serve with gazpacho?

Serve with crusty bread, grilled cheese, or a simple salad.

Can I use canned tomatoes?

Fresh tomatoes give the best flavor, but canned can be used in a pinch.

How do I adjust the tanginess?

Add more vinegar for tang or a pinch of sugar to balance acidity.

Can I garnish gazpacho?

Yes — try diced cucumber, bell pepper, croutons, or fresh herbs.

Conclusion

Gazpacho is a refreshing, easy‑to‑make dish that brings bright, wholesome flavors to the table. Whether you’re cooling off in the summer or simply craving fresh vegetables, this chilled soup hits the spot and can be easily tailored to your taste.

Gazpacho

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gazpacho is a refreshing chilled Spanish soup made from ripe tomatoes, crisp vegetables, olive oil, and tangy vinegar. It’s cool, light, and perfect for hot weather or whenever you want a fresh, healthy meal or starter.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Soup
• Method: Blending
• Cuisine: Spanish
• Diet: Vegan

Ingredients

• 2 lbs ripe tomatoes, roughly chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped (optional)
• 1/2 red onion, chopped
• 1–2 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar or sherry vinegar
• Salt, to taste
• Black pepper, to taste
• 1 slice of bread, torn (optional, for thickening)
• Fresh basil or parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Wash and roughly chop the tomatoes, cucumber, bell peppers, red onion, and garlic.
2. Place all chopped vegetables and garlic into a blender or food processor. Add torn bread if using.
3. Blend until smooth or your desired texture is reached. For chunkier soup, pulse instead of blending fully.
4. With the motor running, slowly pour in olive oil and vinegar. Blend until fully combined.
5. Taste and season with salt and black pepper.
6. Transfer to a container, cover, and chill in the refrigerator for at least 1–2 hours.
7. Before serving, stir well and adjust seasoning if needed. Garnish with chopped herbs or diced vegetables if desired.

Notes

• For a smoother texture, strain the blended soup through a fine mesh sieve.
• Chilling helps the flavors deepen—don’t skip this step!
• Use high-quality olive oil and ripe tomatoes for the best flavor.
• Add avocado, jalapeño, or hot sauce for variation.

Nutrition

• Serving Size: 1 cup
• Calories: 110
• Sugar: 5g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg