Easy Gazpacho Recipe

This authentic gazpacho recipe not only tastes vibrant but it is a great way to use up all the fresh summer produce! This makes this best gazpacho the ideal recipe for anyone who grows their own fruit and veggies and is looking for great tasting ways to use them up.

If you want something a bit sweeter try this Strawberry Mint Gazpacho. Given the amount of fresh fruit and veggies in this soup, it is not only healthy, but packed with vitamins and nutrients. This light and refreshing summer time soup can serve 4 people and makes a nice meal or an appetizer. Even better it can be made in around 10 minutes then all you need to do is chill for at least 4 hours, making this a great make-ahead soup. If you don’t have 4 hours to chill the soup you can serve it right away, but it just won’t be cold which makes it the traditional gazpacho.

If you like soup then try some of these great tasting vegetable based soups like this Moroccan Red Lentil Soup, Curried Butternut Squash Soup, Vegetable Soup with Cabbage, White Bean Soup, Lemon Lentil Soup, or my Lebanese Lentil Soup.

For exact ingredient amounts and instructions, see the full recipe card below. 

• Tomatoes: Always use ripe tomatoes as they have the best flavor. I use Roma tomatoes, but any tomato is fine. Just be sure to remove the seeds and only add the tomato flesh to the soup.
• Bell Peppers: I used a green bell pepper but red bell peppers or any color will work. 
• Cucumber: I use English cucumber but you could use hot house, Persian or Kirby cucumbers are fine and are often what is traditionally used in Spain. 
• Seasoning: I season the soup with some sea salt and freshly cracked black pepper. Feel free to take the spices up a notch by adding cayenne red pepper, paprika or crushed red pepper. 
• Vinegar: I use sherry vinegar as that is what is traditionally used because Andalusia is famous for its sherry. You could substitute with red wine vinegar if you can’t find sherry vinegar.

Garnish Ideas for Gazpacho:

Once the soup has been prepared and served into bowls, you can top with a variety of optional garnishes.

Here are some suggestions:

• Add some freshly chopped herbs like chives, basil or parsley.
• Extra crunch can be added with the addition of some croutons or a side of crostini for dipping into the soup.
• Chop some more cherry tomatoes and scatter over the top.
• Finely dice some more cucumber and scatter over the top.
• Drizzle over some extra virgin olive oil.
• Spanish ham and chopped hard-boiled eggs are traditional toppings for Spanish gazpacho.

How to Make Gazpacho

Step 1: Prepare the Veggies: Start by placing the tomatoes, onion, garlic, green pepper, cucumber, cumin, salt, and pepper into a blender.  Blend till smooth.

Step 2: Add Other Flavors: Now add in the olive oil and sherry vinegar along with the basil or parsley if you are using fresh herbs. Blend again for a further 20 to 30 seconds to ensure everything is well combined.

Storage Tips

• Once prepared this cold gazpacho soup can be stored in an airtight container in the refrigerator for up to 5 days.
• This soup also freezes really well. Place in an airtight container and freeze for up to 3 months. When ready to enjoy, defrost thoroughly in the refrigerator and serve