Can I make gazpacho without a blender?

Yes, though it requires more effort. Finely chop all vegetables by hand, then use a food mill or push through a sieve for a smoother texture. Alternatively, an immersion blender works well if you don't have a standard blender.

Why is my gazpacho foamy?

This happens when too much air is incorporated during blending. Blend on a lower speed for longer rather than high speed for a short time. Let the soup rest in the refrigerator, and the foam will usually settle.

Can I make gazpacho with canned tomatoes?

While fresh is best for authentic flavor, you can use high-quality canned tomatoes in a pinch. Drain them well and expect a slightly different flavor profile – still delicious but less bright.

How can I thicken my gazpacho if it's too watery?

Add a slice of soaked bread to the blender, or blend in half an avocado. Alternatively, strain some of the liquid through a fine-mesh sieve and reduce it on the stove before adding it back to the soup.

Easy Gazpacho Recipe

Name: Easy Gazpacho Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Spanish
Ingredients: 2 pounds ripe plum or roma tomatoes, halved, core and seeds removed; 1 medium cucumber, peeled and cut into coins; 1 medium red bell pepper, stem and core removed; 1/2 medium sweet yellow onion, peeled and cut into large chunks; 2 cloves garlic; 1/4 cup cilantro; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper (optional); croutons; cilantro leaves; olive oil

This vibrant, refreshing Easy Gazpacho is summer in a bowl! Bursting with the flavors of ripe tomatoes and crisp vegetables, this no-cook chilled soup comes together in just 15 minutes of prep time. Perfect for hot days when you don’t want to turn on the stove, this traditional Spanish recipe delivers incredible taste with minimal effort.

Why You’ll Love This Recipe

No Cooking Required: When it’s sweltering outside, the last thing you want is to heat up your kitchen. This gazpacho is completely raw and requires zero cooking!
Quick Preparation: You can have this ready in about 15 minutes of active time – just blend, chill, and serve.
Nutritional Powerhouse: Packed with fresh vegetables, this soup is loaded with vitamins, antioxidants, and healthy fats from olive oil.
Make-Ahead Friendly: This soup actually tastes better after it sits, making it perfect for meal prep or entertaining.

Ingredients You’ll Need

Plum or Roma Tomatoes: The star of the show! These provide the rich tomato base and natural sweetness. Choose the ripest ones you can find for the best flavor.
Cucumber: Adds a refreshing quality and silky texture. The high water content helps thin the soup to the perfect consistency.
Red Bell Pepper: Contributes a subtle sweetness and beautiful color. Red peppers are sweeter than green and complement the tomatoes perfectly.
Sweet Yellow Onion: Provides depth and savory notes without overwhelming sharpness. Yellow onions are milder than white ones, making them ideal for raw preparations.
Garlic: Adds essential pungent flavor. Fresh is non-negotiable here!
Cilantro: Brings a bright, herbal note. If you’re not a cilantro fan, parsley makes a good substitute.
Olive Oil: Adds richness and helps emulsify the soup. Use a good quality extra virgin olive oil for the best flavor.
Red Wine Vinegar: Provides necessary acidity to balance the sweetness of the vegetables. It brightens all the flavors.
Seasonings: Salt, pepper, and cumin create a perfect flavor foundation. The optional cayenne adds a gentle heat if desired.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Regional Spanish Variations

Try adding a slice of day-old bread to the blender for authentic Andalusian gazpacho, which creates a thicker, creamier texture.

Green Gazpacho

Swap the red tomatoes for green tomatillos and add avocado for a vibrant green version with a creamy twist.

Fruity Twist

Add half a cup of watermelon or strawberries for a slightly sweet version that’s incredibly refreshing on hot days.

Chunky Style

Reserve about a quarter of the diced vegetables before blending, then stir them into the pureed soup for a chunkier texture with more bite.

How to Make Easy Gazpacho

Step 1: Prep Your Vegetables

Halve the tomatoes and remove cores and seeds. Peel and slice the cucumber, deseed the bell pepper, and chunk the onion. This preparation ensures a smoother final texture.

Step 2: Blend Everything

Add all ingredients to your blender or food processor. Blend until completely smooth, about 1-2 minutes. Don’t rush this step – thorough blending is key to silky gazpacho.

Step 3: Season to Taste

Give it a taste and adjust the salt if needed. The flavors will develop as it chills, but you should have a good balance of acidity, salt, and vegetable sweetness.

Step 4: Chill Thoroughly

Transfer to a glass container, cover, and refrigerate for at least 4 hours, preferably overnight. This resting time is crucial – the flavors meld and intensify dramatically.

Step 5: Serve with Garnishes

Pour into chilled bowls and top with croutons, fresh cilantro leaves, and a drizzle of your best olive oil.

Pro Tips for Making the Recipe

Use Peak-Season Produce: The quality of your vegetables directly impacts the flavor. Farmers’ market tomatoes will make a world of difference.
Blend in Stages: If your blender struggles with capacity, work in batches for a smoother consistency.
Chill Your Serving Bowls: Pop your soup bowls in the refrigerator before serving for an extra-refreshing experience.
Texture Control: If you prefer a smoother gazpacho, peel the tomatoes. For extra smoothness, strain the finished soup through a fine-mesh sieve.
Taste Before Serving: The flavor changes during chilling, so always taste and adjust seasoning right before serving.

How to Serve

Classic Garnishes

Top with homemade croutons, a swirl of quality olive oil, and fresh herbs for a traditional presentation.

Elegant Appetizer

Serve in shot glasses or small cups as an elegant starter at summer dinner parties.

Complete the Meal

Pair with crusty bread, Manchego cheese, and Spanish olives for a light summer dinner.

Creative Accompaniments

Try serving alongside grilled shrimp skewers or a Spanish tortilla for a more substantial meal.

Make Ahead and Storage

Storing Leftovers

Keep gazpacho in an airtight container in the refrigerator for up to 3 days. The flavor will continue to develop, though the vibrant color may slightly diminish.

Freezing

While you can freeze gazpacho for up to 3 months, the texture may change slightly upon thawing. Blend again briefly after thawing to restore some of the original consistency.

Reheating

Don’t! Gazpacho is meant to be served cold. If it’s been in the refrigerator for a while, let it sit at room temperature for 5-10 minutes before serving to take the edge off the chill and allow the flavors to shine.

FAQs

Can I make gazpacho without a blender?

Yes, though it requires more effort. Finely chop all vegetables by hand, then use a food mill or push through a sieve for a smoother texture. Alternatively, an immersion blender works well if you don’t have a standard blender.
Why is my gazpacho foamy?

This happens when too much air is incorporated during blending. Blend on a lower speed for longer rather than high speed for a short time. Let the soup rest in the refrigerator, and the foam will usually settle.
Can I make gazpacho with canned tomatoes?

While fresh is best for authentic flavor, you can use high-quality canned tomatoes in a pinch. Drain them well and expect a slightly different flavor profile – still delicious but less bright.
How can I thicken my gazpacho if it’s too watery?

Add a slice of soaked bread to the blender, or blend in half an avocado. Alternatively, strain some of the liquid through a fine-mesh sieve and reduce it on the stove before adding it back to the soup.

Final Thoughts

This Easy Gazpacho is like summer sunshine in a bowl – vibrant, fresh, and utterly satisfying. I love how something so simple can deliver such incredible flavor, especially when made with peak-season produce. Whether you’re serving it as a light lunch, refreshing appetizer, or alongside Spanish tapas, this gazpacho proves that sometimes the most delicious foods require the least cooking. Give your stove a break and let your blender do the work for this perfect warm-weather meal!

Easy Gazpacho Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus chilling time)
Yield: 4 servings 1x
Category: Side-dishes
Method: Blending
Cuisine: Spanish
Diet: Vegan

Print Recipe

Description

This easy gazpacho recipe features ripe tomatoes, cucumber, bell pepper, onion, garlic, and fresh cilantro blended together to create a refreshing, chilled Spanish soup. Ready in minutes with simple ingredients, it’s the perfect healthy, vegan, and gluten-free appetizer or side for hot days.

Instructions

Blend the Vegetables: Add tomatoes, cucumber, bell pepper, onion, garlic, cilantro, olive oil, red wine vinegar, salt, black pepper, cumin, and cayenne pepper (if using) to a large blender or food processor. Puree until completely smooth, about 1–2 minutes. If your blender is small, process in batches.
Season: Taste the gazpacho and adjust seasoning with more salt if needed.
Chill: Transfer the soup to a large glass container, cover, and refrigerate for at least 4 hours or up to overnight to let the flavors meld.
Serve: Stir the chilled gazpacho, pour into bowls, and garnish each serving with croutons, cilantro leaves, and a drizzle of olive oil. Serve cold.

Notes

Use ripe, flavorful tomatoes for the best taste.
Soup can be prepared a day ahead for deeper flavor.
Adjust garlic and cayenne to your spice preference.
Keep leftovers refrigerated for up to 2 days.
For a smoother texture, strain gazpacho before chilling.
Gazpacho is naturally vegan and gluten-free (skip croutons or use gluten-free versions).