Name: Gazpacho Soup
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 4 ripe tomatoes (or 2 cups cherry tomatoes); 1 red bell pepper, roasted (jarred or homemade); ½ English cucumber, chopped; ½ small red onion; 1 clove garlic; 2–3 tbsp extra virgin olive oil; 2 tbsp sherry vinegar (or red wine vinegar); Juice of ½ lime (about 1 tbsp); ½ tsp smoked paprika; ½ tsp sea salt (more to taste); ¼ tsp black pepper; ½ cucumber, grated (to stir in after blending); 1 tbsp finely chopped fresh herbs (parsley, cilantro, or basil); Optional: ¼ cup finely chopped cherry tomatoes or red bell pepper

Why You’ll Love This Recipe

Gazpacho Soup is a perfect blend of fresh, bold flavors and smooth texture with optional chunks for contrast. It’s quick to prepare, requires no cooking, and is endlessly adaptable to your taste preferences or dietary needs. Whether you’re looking for a healthy starter, a light lunch, or a way to use up summer produce, this chilled soup delivers every time.

Gazpacho Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup

4 ripe tomatoes (or 2 cups cherry tomatoes)
1 red bell pepper, roasted (jarred or homemade)
½ English cucumber, chopped
½ small red onion
1 clove garlic
2–3 tbsp extra virgin olive oil
2 tbsp sherry vinegar (or red wine vinegar)
Juice of ½ lime (about 1 tbsp)
½ tsp smoked paprika
½ tsp sea salt (more to taste)
¼ tsp black pepper

To stir in (after blending)

½ cucumber, grated
1 tbsp finely chopped fresh herbs (parsley, cilantro, or basil)
Optional: ¼ cup finely chopped cherry tomatoes or red bell
pepper for texture

Optional Garnishes

Extra virgin olive oil drizzle
Diced avocado
Croutons or toasted seeds
Lime wedge
Microgreens or herbs

Directions

Add tomatoes, roasted red pepper, chopped cucumber, onion, garlic, olive oil, vinegar, lime juice, paprika, salt, and pepper to a high-speed blender.
Blend until smooth, about 30–60 seconds. For a chunkier soup, pulse a few times instead of fully blending.
Taste and adjust seasoning as desired with additional salt, vinegar, or lime juice.
Pour the blended soup into a bowl or container.
Stir in grated cucumber, chopped herbs, and optional chopped cherry tomatoes or bell pepper for added texture.
Chill for at least 1 hour to allow the flavors to deepen.
Serve cold, garnished with your preferred toppings such as avocado, olive oil, croutons, or fresh herbs.

Servings and timing

Servings: 4
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes

Variations

No fresh tomatoes? Substitute with one 14-ounce can of whole peeled tomatoes.
Spicy gazpacho: Add a pinch of cayenne or a small piece of jalapeño before blending.
Low FODMAP option: Omit the garlic and onion, and use a few chives instead.
Creamy twist: Blend in ½ an avocado for a richer, thicker texture.
More texture: Don’t fully blend the soup or stir in additional chopped veggies before serving.
Different herbs: Try mint, dill, or chives for a new flavor profile.
Fruit-forward: Add a handful of watermelon or mango for a sweeter, tropical gazpacho.
Nutty boost: Top with toasted almonds or pine nuts for crunch and added nutrition.

Storage/Reheating

Store gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving as separation may occur. This soup is meant to be served cold, so reheating is not necessary. For best flavor, let it sit for a few minutes at room temperature if it’s too cold straight from the fridge.

FAQs

1. How long can I store gazpacho in the fridge?

You can store gazpacho for up to 3 days in the refrigerator in a sealed container. Stir before serving.

2. Can I freeze gazpacho?

Yes, but it’s best consumed fresh. If you freeze it, do so in a freezer-safe container and blend it again after thawing for the best texture.

3. Can I make gazpacho without a blender?

You can, but the texture will be chunkier. Use a food processor or finely chop all ingredients by hand.

4. What can I serve with gazpacho?

Serve with crusty bread, grilled vegetables, or a side salad for a complete meal.

5. Is gazpacho healthy?

Yes, it’s packed with fresh vegetables, low in calories, and rich in vitamins, fiber, and antioxidants.

6. Can I make it ahead of time?

Absolutely. In fact, it’s better after chilling for at least an hour, making it ideal for meal prep or entertaining.

7. How do I make gazpacho thicker?

Blend in avocado or reduce the amount of liquid ingredients slightly. You can also use more tomatoes and less cucumber.

8. Can I use green bell pepper instead of red?

Yes, but red peppers are sweeter and milder. Green will give a slightly more bitter flavor.

9. Is this soup vegan?

Yes, this recipe is naturally vegan and dairy-free.

10. What’s the best type of tomato for gazpacho?

Ripe, juicy tomatoes such as Roma or vine-ripened work best. Cherry tomatoes also provide a bright, sweet flavor.

Conclusion

Gazpacho Soup is the ultimate warm-weather dish—cool, crisp, and full of garden-fresh flavor. Whether you’re looking for something light and healthy or a unique appetizer to wow your guests, this easy-to-make recipe is a timeless classic that never disappoints. With endless variations and a short prep time, it’s a must-have in your summer rotation.