Cool, crisp, and bursting with summer flavors, this Gazpacho is your go-to chilled soup for beating the heat. Made with ripe tomatoes, cucumbers, bell peppers, and olive oil, it’s the perfect make-ahead dish for picnics, potlucks, or hot weeknight dinners.
Gazpacho has deep Spanish roots, originally hailing from Andalusia.
It was a humble peasant dish that transformed basic ingredients into something incredibly flavorful and refreshing.
My first encounter with authentic gazpacho was during a summer trip to southern Spain.
It was served in a clay bowl with a drizzle of olive oil and crunchy croutons on top.
I was hooked at the first spoonful—the cooling burst of fresh vegetables was unlike anything I’d tasted.
That memory inspired this simplified, garden-fresh version of classic gazpacho, perfect for recreating that sun-drenched experience right in your own kitchen.
Why You’ll Love This
- No cooking required – Just blend and chill, perfect for hot days.
- Healthy and low-calorie – Packed with fresh vegetables and full of vitamins.
- Make-ahead friendly – Tastes even better after a few hours in the fridge.
- Customizable – Easily adaptable with your favorite summer produce.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours (including chilling)
Cuisines: Spanish, Mediterranean
Servings: 4
Estimated Cost: $6 – $8 (depending on produce availability)
Equipment:
- Blender or food processor
- Knife and cutting board
- Large bowl
- Fine mesh strainer (optional)
- Measuring cups and spoons
Ingredients
- 6 ripe tomatoes, chopped
- 1 medium cucumber, peeled and diced
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- ½ teaspoon cumin (optional for depth)
- ½ cup cold water (adjust as needed)
- Fresh basil or parsley, for garnish
- Croutons or diced avocado, for topping (optional)
Step-by-Step Instructions
- Prep the vegetables: Roughly chop the tomatoes, cucumbers, peppers, onion, and garlic.
- Blend in batches: In a blender or food processor, combine the vegetables with vinegar, olive oil, salt, pepper, cumin, and water. Blend until smooth. You may need to do this in 2–3 batches depending on your blender size.
- Strain (optional): For a smoother texture, pour the blended soup through a fine mesh strainer into a large bowl, pressing to extract liquid.
- Chill thoroughly: Cover the bowl and refrigerate for at least 2 hours, or overnight. The flavors will deepen over time.
- Serve cold: Stir well before serving. Garnish with herbs, croutons, or a drizzle of olive oil.
Nutrition Facts
Per Serving (Approximate):
- Calories: 140
- Protein: 2g
- Carbohydrates: 12g
- Sugars: 7g
- Fiber: 3g
- Fat: 10g
- Saturated Fat: 1.5g
- Sodium: 200mg
- Vitamin C: 60% DV
- Vitamin A: 45% DV
Tips for Success
- Use ripe tomatoes: The fresher and juicier your tomatoes, the more flavorful your gazpacho will be.
- Chill before serving: Gazpacho must be well chilled to fully develop its flavor and texture.
- Balance acidity: If it tastes too acidic, a pinch of sugar can help mellow it out.
- Adjust thickness: Add more water or even tomato juice for a thinner soup, or reduce liquid for a chunkier style.
Summer Gazpacho
Ingredients
- 6 ripe tomatoes chopped
- 1 medium cucumber peeled and diced
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1 small red onion chopped
- 2 cloves garlic minced
- 3 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- ½ teaspoon cumin optional for depth
- ½ cup cold water adjust as needed
- Fresh basil or parsley for garnish
- Croutons or diced avocado for topping (optional)
Instructions
- Prep the vegetables: Roughly chop the tomatoes, cucumbers, peppers, onion, and garlic.
- Blend in batches: In a blender or food processor, combine the vegetables with vinegar, olive oil, salt, pepper, cumin, and water. Blend until smooth. You may need to do this in 2–3 batches depending on your blender size.
- Strain (optional): For a smoother texture, pour the blended soup through a fine mesh strainer into a large bowl, pressing to extract liquid.
- Chill thoroughly: Cover the bowl and refrigerate for at least 2 hours, or overnight. The flavors will deepen over time.
- Serve cold: Stir well before serving. Garnish with herbs, croutons, or a drizzle of olive oil.
Notes
- Use ripe tomatoes: The fresher and juicier your tomatoes, the more flavorful your gazpacho will be.
- Chill before serving: Gazpacho must be well chilled to fully develop its flavor and texture.
- Balance acidity: If it tastes too acidic, a pinch of sugar can help mellow it out.
- Adjust thickness: Add more water or even tomato juice for a thinner soup, or reduce liquid for a chunkier style.
Common Questions
1. Can I make gazpacho ahead of time?
Yes! In fact, it tastes even better after a few hours or overnight in the fridge.
2. How long does gazpacho last in the fridge?
Stored in an airtight container, it will keep for 3–4 days.
3. Can I freeze gazpacho?
Freezing is not ideal as it can affect the texture, but if needed, freeze in portions and blend again after thawing.
4. Is gazpacho served with anything?
It’s commonly topped with croutons, diced veggies, or avocado. Pair it with crusty bread for a light meal.
Enjoy this refreshing, no-fuss soup that brings the flavors of summer right to your table.
Whether you’re hosting friends or looking for a healthy lunch, this gazpacho will keep you cool and satisfied.
Wishing you delicious, sun-kissed days ahead!
