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  • ร—
    Home ยป Recipes ยป Soups ยป Easy Gazpacho Recipe

    LAST UPDATED: November 4, 2022 โ€ข FIRST PUBLISHED: June 30, 2020 By Toni Dash 32 Comments

    Easy Gazpacho Recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    bowl of gazpacho soup with vegetable ingredients around title image

    Cool, refreshing Gazpacho soup is perfect to take the edge of summer heat. Packed with fresh, ripe vegetables and big flavor. It’s so easy and fast to make!

    bowl of gazpacho soup with vegetable ingredients around title image
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    bowl of gazpacho soup with vegetable ingredients around title image

    Gazpacho is a classic cold Spanish soup that’s perfect for summer. 

    It’s thirst quenching and very easy to make. No cooking required!

    Everything goes into a blender or food processor, and the soup is ready in less than five minutes.

    Chill it for the flavors to blend and then you’ll be sipping it all summer long.

    Jump to:
    • Recipe Ingredient Notes
    • How to remove tomato seeds:
    • Serve it Chunky or Smooth
    • How to Make Gazpacho โ€“ Step-by-Step:
    • How to Serve it
    • How to Store it
    • More Soup Recipes Youโ€™ll Love!
    • Try these Recipes too!
    • Recipe

    Serve as a traditional soup or in shot glasses for a quick drink on the hottest of days!

    Packed with fresh vegetables it’s fast to make, skinny on calories and big on flavor. 

    Recipe Ingredient Notes

    gazpacho ingredients

    A key to great Gazpacho is ripe, flavorful ingredients. Choose ripe from your garden or the store for the best flavor.

    Olive Oil

    Red wine vinegar or sherry vinegar

    Kosher salt

    ground Black Pepper

    ground Cumin

    Red Onion

    Garlic Cloves

    Cucumber. Either traditional or English cucumber can be used. If using a regular cucumber you’ll use more and need to scoop out the seeds first.

    English cucumbers are larger so you’d just use 1/2 of one. Peel it but no need to remove the seeds.

    Green Bell Pepper. Traditional Gazpacho ‘experts’ will tell you the bell pepper MUST be green. The flavor it slightly different adding to the signature soup flavor. If you have a different color, feel free to use it. The gazpacho will still be delicious.

    ripe Roma tomatoes. The ripeness note goes for all the vegetables but it probably most important for the flavor of the tomatoes. A truly ripe tomato is full of natural flavor. Tomatoes that aren’t naturally ripe do not offer the rich natural flavors that make this recipe sing.

    Roma tomatoes are specifically used because they have a denser tomato flavor perfect for the soup and less liquid in them.

    How to remove tomato seeds:

    Scoop out and discard the seeds before adding the tomatoes to the blender or food processor.

    How to remove tomato seeds:

    1. Halve the tomatoes lengthwise.
    2. Use a small paring knife to cut out the stem area.
    3. Use a large dining spoon to scoop out the seeds and core.

    Is there Bread in this recipe?

    A secret of many Gazpacho recipe makers to put a moistened piece of baguette in the soup before blending to give is a smooth texture.

    This recipe does not include bread. The texture is excellent whether you make it smooth or chunky.

    gazpacho with spoon

    Serve it Chunky or Smooth

    This soup recipe can be served with some texture (chunky) or smooth. It’s really up to personal taste.

    The recipe is written to allow you to make the decision at the end about leaving it with some texture or pureeing it smooth.

    To serve smooth: use a traditional blender or food processor.

    To serve chunky: A regular blend or food processor can be used too.

    If you want precise control of the texture, using an immersion blender is also possible.

    If wanting to use this option make the soup in a large bowl or non-reactive pot.

    How to Make Gazpacho – Step-by-Step:

    NOTE: If using a Vitamix or similar powerful blender all vegetables can be added and once.

    They do not need to be added and blended between each vegetable as noted in the recipe.

    STEP 1: In a blender or food processor pour in olive oil and red wine vinegar (photo 1). Pulse a few times to mix.

    STEP 2: Add salt, pepper and cumin, pulse briefly to mix (photo 2).

    how to make gazpacho recipe steps 1-4 collage

    STEP 3: Cut all of the vegetables into large chunks that will fit into your blender or food processor (photo 3).

    STEP 4: Add garlic and onion, pulse to chop (photos 4-5).

    STEP 5: Add cucumber (photo 6) and chop but do not puree (post processing texture in photo 7 underneath the green pepper).

    how to make gazpacho recipe steps 5-8 collage

    STEP 6: Add the bell peppers (photo 7) and once again chop but do not puree (photo 8).

    STEP 7: Place tomatoes in the food processor/blender (photo 9) and pulse once again (photo 10).

    gazpacho recipe steps 9-10

    If you prefer a chunky consistency, stop the recipe here. It will look like this….

    chunky gazpacho in food processor

    If a very creamy consistency is desired, blend thoroughly at this point…

    smooth gazpacho in food processor

    Pour soup into a non-reactive container, cover, and chill for at least one hour to allow flavors to blend.

    I use a large glass Mason jar.

    gazpacho in bowl with olive oil and basil

    How to Serve it

    Serve the gazpacho chilled or room temperature with a drizzle of olive oil, chopped herbs (fresh basil, cilantro or Italian parsley) and/or any chopped gazpacho ingredients (cucumber, green pepper, tomato) diced.

    A side of crusty baguette slices is all you need!

    How to Store it

    This soup will keep well in the refrigerator for up to 3 days.

    Be sure to mix the soup thoroughly before serving as the water in the vegetables will tend to separate and rise to the top.

    Can you Freeze Gazpacho?

    You can! The smooth version will weather freezing and thawing best to retain a pleasant texture. 

    Freeze in a freezer safe container for up to 3-6 months. Thaw in the refrigerator before serving.

    gazpacho in bowl

    More Soup Recipes You’ll Love!

    • Homemade Tomato Soup
    • Potato Leek Soup
    • Potato Corn Chowder
    • Homemade Chicken Soup

    Try these Recipes too!

    • Fresh Savory Tomato Pie
    • Roasted Tomato Homemade Salad Dressing
    • Bite-Size Insalata Caprese
    • Homemade Spaghetti Sauce

    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    bowl of gazpacho soup with vegetable ingredients around title image

    GAZPACHO RECIPE

    This recipe offers a method to make either a slightly chunky OR smooth Gazpacho. Makes 4 ½ cups Prep time: 15 minutes
    5 from 24 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Soup
    Cuisine: Spanish
    Prep Time: 20 minutes minutes
    Chilling Time (approximate): 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 9 1/2-cup servings (total yield: 4 1/2 cups)
    Calories: 77kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1/4 cup Olive Oil
    • 2 tablespoons Red wine vinegar or Sherry vinegar
    • 1 teaspoon Kosher salt
    • ½ teaspoon ground Black Pepper
    • 1/2 teaspoon ground Cumin
    • ½ small Red Onion peeled
    • 2 small Garlic Cloves peeled
    • 1 medium Cucumber peeled and seeds removed (or ½ English cucumber, peeled)
    • 1 medium Green Bell Pepper rinsed, seeds and stem removed
    • 1 ½ pounds ripe Roma tomatoes rinsed, cored with seeds removed

    Instructions

    • In a blender or food processor pour in olive oil and red wine vinegar. Pulse a few times to mix.
    • Add salt, pepper and cumin, pulse briefly to mix.
    • Cut all of the vegetables into large chunks that will fit into your blender or food processor.
    • Add garlic and onion, pulse to chop.
    • Add cucumber and chop but do not puree.
    • Bell peppers can be added now and once again chop but do not puree.
    • Place tomatoes in a food processor and pulse once again.
    • If a very creamy consistency is desired, blend thoroughly at this point. If you prefer to have bits of veggie, you are done with chopping.
    • Pour soup into a container, cover, and chill for at least one hour to allow flavors to blend.
    • Serve chilled or room temperature with a drizzle of olive oil, chopped herbs (fresh basil, cilantro or Italian parsley) and/or any chopped gazpacho ingredients (cucumber, green pepper, tomato)

    Video

    Nutrition

    Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg
    bowl of gazpacho soup with vegetable ingredients around title image
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    Reader Interactions

    Comments

    1. Sandra says

      July 02, 2020 at 2:34 pm

      5 stars
      This was so good!! Love how comforting this is!

      Reply
    2. Laura says

      July 01, 2020 at 8:54 pm

      5 stars
      I love this recipe, thanks for sharing!

      Reply
    3. wilhelmina says

      July 01, 2020 at 3:48 pm

      5 stars
      This is such a refreshing bowl of soup! I love how the flavor mellow together, so fabulous!

      Reply
    4. Kita Bryant says

      July 01, 2020 at 3:46 pm

      5 stars
      This looks like such a delicious recipe. I have always wanted to make my own gazpacho.

      Reply
    5. Lindsay Cotter says

      July 01, 2020 at 3:40 pm

      5 stars
      So easy to make and so delicious! I like mine a little chunky!

      Reply
    6. Sara Welch says

      July 01, 2020 at 2:26 pm

      5 stars
      Made this for dinner last night and it was so rich and flavorful; easily a new favorite recipe!

      Reply
    7. Janeane M Davis says

      July 01, 2020 at 11:30 am

      As I read this post, I could not believe that I have never had gazpacho. I know I always think of soup as something that warms my face and tummy. I have had a few cold soups and I think it is time I gave this one a try.

      Reply
    8. Beti | easyweeknightrecipes says

      July 01, 2020 at 9:04 am

      5 stars
      This gazpacho looks incredibly delicious!! The perfect soup for summer!!

      Reply
    9. katerina @ diethood.com says

      July 01, 2020 at 9:03 am

      5 stars
      Such a fantastic summer soup!! I can’t wait to make it for my family!

      Reply
    10. cathy says

      July 01, 2020 at 8:05 am

      5 stars
      This made our dinner last night, it was perfect!

      Reply
    « Older Comments
    5 from 24 votes

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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