Name: Gazpacho
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 6 ripe tomatoes, roughly chopped; 1 cucumber, peeled and chopped; 1 red bell pepper, chopped; 1/2 red onion, chopped; 2 garlic cloves; 1/4 cup olive oil; 2 tablespoons red wine vinegar; Salt and pepper, to taste; 1/4 to 1/2 cup cold water (as needed for consistency); Optional: 1 slice bread, soaked (for thicker texture); Optional: lemon juice, fresh herbs for garnish

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Gazpacho is a refreshing, chilled Spanish soup made from fresh, raw vegetables blended into a smooth and tangy mixture. It’s light, zesty, and incredibly satisfying—especially on hot days when I don’t feel like turning on the stove. With tomatoes as the base, this vibrant dish is like a salad in a bowl.

Why You’ll Love This Recipe

I love how gazpacho is both hydrating and packed with flavor. It takes just a few minutes to blend, and the ingredients are always easy to find. Whether I serve it as a light lunch, a starter, or a drinkable snack, it always leaves me feeling energized and refreshed.

Ingredients

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

Ripe tomatoes, roughly chopped
Cucumber, peeled and chopped
Red bell pepper, chopped
Red onion, chopped
Garlic cloves
Olive oil
Red wine vinegar
Salt and pepper
Chilled water (as needed for consistency)
Optional: bread (for thicker texture), lemon juice, herbs for garnish

Directions

I add the tomatoes, cucumber, bell pepper, red onion, and garlic to a blender or food processor.
I pour in olive oil and red wine vinegar, then blend until smooth.
I add salt and pepper to taste, and adjust the consistency with a little cold water if needed.
For a thicker version, I blend in a small piece of soaked bread.
I chill the gazpacho in the refrigerator for at least 1 hour, or until very cold.
I serve it in bowls or glasses, garnished with chopped veggies, herbs, or a drizzle of olive oil.

Servings and timing

Serves 4
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes

Variations

I add a jalapeño or a splash of hot sauce for a spicier version.
I mix in watermelon or strawberries for a sweet-savory twist.
I use sherry vinegar instead of red wine vinegar for more depth.
I top it with avocado or croutons for added texture.

storage/reheating

I store gazpacho in a sealed container in the refrigerator for up to 3 days. I give it a stir before serving again. Since it’s a cold soup, there’s no need to reheat—just chill, serve, and enjoy. It also travels well for picnics and packed lunches.

FAQs

Can I use canned tomatoes?

Fresh is best, but in a pinch, I use high-quality canned tomatoes—especially in the off-season. I drain them first for better texture.

What’s the best texture for gazpacho?

It’s up to me—I blend it smooth for a silky texture or pulse it for a chunkier, rustic feel.

Is gazpacho vegan?

Yes, it’s naturally vegan and dairy-free unless I top it with cheese or cream.

Can I make it ahead?

Absolutely. I often make it a day ahead—the flavor improves as it chills and the ingredients meld.

Can I freeze gazpacho?

I can freeze it, but I prefer it fresh. Freezing may slightly alter the texture, so I blend it again after thawing.

Conclusion

Gazpacho is my go-to when I want something fresh, fast, and cooling. It’s full of vibrant vegetables and comes together in minutes. Whether I’m sipping it on the patio or serving it as a starter, it always hits the spot and brings a taste of summer to the table.