Gazpacho is the perfect soup for spring and summer! It’s a flavorful, refreshing Spanish tomato soup that is served cold and makes a great appetizer. Blend together some fresh tomatoes, cucumbers, and other flavor-boosting ingredients to make this tasty chilled soup in about 10 minutes.
This delicious Gazpacho recipe is refreshing and light. It’s a perfect start to your favorite Spanish meal, or a great cold appetizer to round out your spread on a hot summer day.
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Why It’s Great
- No Cooking – The beauty of gazpacho is that no cooking is needed!
- Fresh Ingredients – It’s is a perfect way to use some of your summer bounty of fresh, ripe tomatoes and other Farmer’s Market fresh produce.
- Make Ahead Friendly – Because it’s best served chilled, it’s a great option to make in advance and store in the fridge.
- Quick To Make – It only takes an active 10 minutes to make!
Ingredients for the Best Gazpacho
Pick up some fresh veggies, herbs, and a couple pantry staples to make this easy gazpacho recipe.
- Roma Tomatoes – These are standard for a traditional gazpacho recipe, salsa and other Mexican dishes, but other juicy ripe tomatoes will do. You don’t have to peel them, but you’ll want to remove the core.
- English Cucumber – English cucumber is preferred, but you can swap in a regular cucumber and remove the seeds.
- Sweet Yellow Onion – About half of a large onion, peeled and chopped.
- Herbs – Fresh basil and fresh parsley. While you can use dried if that’s all you have, you definitely want to use fresh herbs here if you can, for the best flavor.
- Garlic – Freshly minced is best
- Balsamic Vinegar – Adds a tanginess to your cold soup. You can also use red wine vinegar or sherry vinegar, which is more common but not always easy to find.
- Extra-Virgin Olive Oil – Traditionally use to thicken the soup and add richness.
- Sea Salt and Ground Black Pepper – for flavor.
How To Make Homemade Gazpacho Soup
Be sure to check the recipe card below for full ingredients & instructions.
- Prep Veggies – Start by quartering the tomatoes and discarding the firm core. Dice the tomatoes and add to a bowl (including the seeds and excess juice). Peel and dice the cucumber and place in a separate bowl.
- Blend Gazpacho – Add about half of the tomatoes and ¾ of the cucumber to a blender or the bowl of a food processor, along with the onions, garlic, herbs, oil, vinegar, and salt. Blend until very smooth and combined. Finish by adding the rest of the tomatoes and pulse until mixed, but not fully pureed. Most of the soup should be smooth, with a little bit of texture.
- Serve – You can chill the soup for a couple of hours and serve in small bowls or glasses. Top each bowl with a little diced cucumber and extra fresh herbs and pepper.
You do not need to peel the tomatoes! I do recommend discarding and removing the firm core, but that’s it. The seeds and excess juice can be used in the recipe.
Unlike a regular soup, which is simmered for a long period of time, gazpacho is typically served cold and doesn’t involve any cooking. It’s a classic summer soup that just requires blending up raw tomatoes and vegetables.
There are many varieties of gazpacho, but the most popular is typically tomato-based and served cold.
Yes! It’s actually even better the next day, so I recommend preparing the soup the day before you plan to serve it.
How To Serve
This cold vegetable soup is typically served chilled or at room temperature and in small bowls or glasses. You can also add different toppings:
- Extra diced veggies – Top with the extra diced cucumber or even diced tomatoes.
- Fresh herbs – Fresh chopped herbs like basil, parsley or fresh cilantro.
- Croutons – Top the soup with crouton or serve with crusty bread for dipping.
- Creamy – A drizzle of heavy cream, sour cream or Mexican Crema for a creamier soup.
- As a beverage – Pour over ice in a tall glass and add a straw. If you want to get really fancy, stick a long celery rib in the glass and a slice of lemon on the side.
- Onion – Try substituting ½ cup red onion for the ¾ cup yellow for a bolder flavor profile.
- Vinegar – Substitute different vinegars in place of the balsamic, such as red wine vinegar or sherry vinegar, if preferred.
- Spice – While not traditionally a spicy dish, you can add a little jalapeño or serrano pepper when blending to give it a kick. A dash of hot sauce works, too.
- Fruit – It’s actually quite common (and tasty!) to add watermelon, cantaloupe or strawberries.
- Lemon juice – Add a squeeze of lemon or lime for a burst of brightness. This can be used in place of the vinegar if you like.
- Savory – Add a dash of Worcestershire sauce.
Storing and Freezing
Storage – Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
Freezing – The soup can also be frozen in freezer bags for up to 3 months. Fully thaw in the fridge and give it a good stir after thawing and before serving.
- Chill the veggies – Chilling the vegetables beforehand makes for little to no chill time needed after blending.
- Don’t fully blend – I like my soup to have a little bit of texture, which is why we just pulse after adding the remaining tomatoes.
- Smoothness level – To make your soup extra smooth, pour it through a fine mesh strainer.
More Cold Appetizers to Try
- 10 Roma tomatoes chilled
- 1 seedless English cucumber chilled
- ¾ cup sweet yellow onion diced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 cloves garlic minced
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Additional fresh herbs for garnish i.e. basil, parsley
- Freshly ground black peppercorn
- Refrigerate tomatoes, cucumbers, and onions until cold.
- Dice the Roma tomatoes, removing and discarding the firm core, then add pieces to a bowl – seeds, juices, and all. Peel and dice cucumber and add to a bowl.
- Add just over half the diced tomatoes and about ¾ the diced cucumber pieces to a blender with the onions, garlic, basil, parsley, olive oil, vinegar, and salt.
- Blend until very smooth and well incorporated.
- Add remaining tomatoes and pulse until just mixed in, but not fully pureed.
- Optional – chill for an hour.
- Serve into small glasses or bowls, top with 1 tablespoon diced cucumber and pinch of fresh herbs and black pepper.