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bowl of gazpacho soup with vegetable ingredients around title image


This recipe offers a method to make either a slightly chunky OR smooth Gazpacho. Makes 4 ½ cups Prep time: 15 minutes
Course Soup
Cuisine Spanish
Prep Time 20 minutes
Chilling Time (approximate) 1 hour
Total Time 1 hour 20 minutes
Servings 9 1/2-cup servings (total yield: 4 1/2 cups)
Calories 77kcal
Author Toni Dash


  • 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


  • 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)



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