Name: Easy Gazpacho
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Spanish
Ingredients: 4 ripe tomatoes, chopped; 1 cucumber, peeled and chopped; 1 red bell pepper, chopped; 1/4 red onion, chopped; 1–2 garlic cloves; 1/4 cup olive oil; 2 tbsp red wine vinegar or sherry vinegar; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; Optional: 1 slice stale bread (torn), fresh parsley or basil for garnish

Jump to Recipe·Leave a Review

Easy gazpacho is my favorite way to enjoy fresh summer vegetables in a cool, refreshing soup. It’s light, zesty, and packed with bold flavor, making it perfect for hot days when I don’t want to turn on the stove. This chilled tomato-based soup is incredibly simple to make and tastes even better after a few hours in the fridge.

Why You’ll Love This Recipe

I love how effortless this gazpacho is to prepare—just toss everything in a blender and chill. It’s vibrant, hydrating, and loaded with garden-fresh veggies, making it as healthy as it is delicious. I can serve it as an appetizer, light lunch, or refreshing snack. Best of all, it’s make-ahead friendly and tastes even better the next day. Easy Gazpacho

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe tomatoes
Cucumber
Red bell pepper
Red onion
Garlic
Olive oil
Red wine vinegar (or sherry vinegar)
Salt
Black pepper
Optional: stale bread (for thicker texture), fresh herbs like parsley or basil

Directions

I start by roughly chopping the tomatoes, cucumber, bell pepper, onion, and garlic.
I add all the vegetables to a blender or food processor.
I drizzle in olive oil and vinegar, then season with salt and black pepper.
If I want a thicker gazpacho, I tear in a piece of stale bread before blending.
I blend until smooth or slightly chunky, depending on the texture I’m craving.
I taste and adjust the seasoning if needed, then chill the soup in the fridge for at least 2 hours before serving.
When ready to serve, I pour it into bowls or glasses and garnish with chopped veggies, a drizzle of olive oil, or fresh herbs.

Servings and timing

This recipe makes about 4 servings. It takes 10–15 minutes to prepare and at least 2 hours to chill for the best flavor. I like to make it in the morning or even the night before to let the flavors develop.

Variations

Sometimes I add jalapeño for a spicy kick or use yellow tomatoes for a golden twist. I’ve also made it with watermelon for a sweet-savory combo that’s incredibly refreshing. For extra richness, I blend in half an avocado or use roasted garlic instead of raw. If I want a chunkier texture, I blend only half the ingredients and stir in the rest diced.

Storage/Reheating

I store leftover gazpacho in an airtight container in the fridge for up to 3 days. It tastes even better the next day once the flavors meld. I always give it a good stir before serving. Reheating isn’t necessary—this soup is meant to be served cold.

FAQs

Can I use canned tomatoes?

Yes, I’ve used canned whole or crushed tomatoes when fresh ones aren’t in season. It works well, though I prefer fresh in summer for the best flavor.

Do I have to peel the tomatoes?

I usually don’t, especially if I’m blending everything. But if I want an ultra-smooth texture, I blanch and peel them first or strain the soup after blending.

What type of cucumber should I use?

I like English cucumbers because they have thin skin and fewer seeds, but regular cucumbers work too—just peel and seed them first for a smoother soup.

Can I make gazpacho ahead of time?

Absolutely. I actually prefer to make it ahead and chill it for several hours or overnight. The flavors deepen and become more balanced.

What should I serve with gazpacho?

I often serve it with crusty bread, croutons, or a side salad. It’s also great alongside grilled shrimp, chicken, or other summery dishes.

Conclusion

Easy gazpacho is my go-to when I want something fresh, fast, and flavorful. It’s the perfect way to use up ripe summer produce and stay cool on warm days. Whether I serve it as a starter or a light main dish, this chilled soup always hits the spot—and cleanup is just as easy as the prep.