Easy Fresh Gazpacho {no cooking required}

Try making a cool and refreshing soup with this easy-to-make gazpacho recipe.

This gazpacho soup combines the sweet and tart flavors of tomatoes, cucumbers, bell peppers, and zucchini along with various herbs and spices.

What is Gazpacho?

Gazpacho is a Spanish dish; it’s a vegetable soup that has been blended and is served chilled. Typical gazpacho soup ingredients include tomatoes, zucchini, onions, and/or cucumbers, but other vegetables are options too. This easy version is not traditional in that it uses vegetable juice, but it is both easy and delicious.

• Gazpacho is delicious and nutritious!
• This chilled soup is the perfect recipe to enjoy on hot summer days.
• It can be served in a variety of ways. Blend some or all of the vegetables to adjust the texture.

Ingredients for Gazpacho

Vegetables – Zucchini, tomatoes, cucumber, onions, green red, or yellow bell pepper, and garlic are all the vegetables included to make this soup such a flavorful success.

Seasonings – Fresh herbs like basil and parsley and some cumin are what gives this soup a bold and deep flavor profile. A splash of lime and some balsamic vinegar give it extra undertones.

Variations – Add some cubed watermelon for a sweeter gazpacho.

How to Make Gazpacho

1. Peel the tomatoes and dice the vegetables (as per the recipe below).
2. Blend the tomatoes with tomato juice in a food processor or blender. Add the garlic, vinegar, lime, and cumin.
3. Stir in the finely chopped ingredients and allow to chill. Serve chilled.

Garnish each bowl of gazpacho with a drizzle of extra-virgin olive oil, some diced avocado, a sprinkle of kosher salt, and freshly ground black pepper. Add a few croutons if you’d like.

Storing Gazpacho

Gazpacho can be frozen and can last in the freezer for 6 to 8 months. It will keep in an airtight container in the fridge for up to 4 days.

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Easy Fresh Gazpacho

Easy fresh Gazpacho is the perfect way to use this season’s bumper crop of garden-fresh tomatoes.

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

• Cut a small ‘X’ in the bottom of the tomatoes and drop into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.

• Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup.

• Place tomatoes in a blender with the vegetable juice. Puree until smooth. Add garlic, vinegar, lime juice, olive oil and cumin. Blend to combine.

• Stir in finely chopped ingredients and chill at least 2 hours or overnight. Taste and season with salt & pepper.

• Garnish with fresh herbs (and reserved vegetables).

If using cherry tomatoes or grape tomatoes, they are too small to peel. Blend the recipe as directed and run the mixture through a strainer to remove the seeds and pulp.
Red bell pepper adds sweetness that helps balance the acidity of the tomatoes. If you use green bell pepper you may need to add a pinch of sugar depending on your tomatoes.
Gazpacho will last in the refrigerator for up to 4 days. 

Calories: 131 | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 691mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2325IU | Vitamin C: 50.9mg | Calcium: 38mg | Iron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

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