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

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.

Ingredients

Units Scale

Main 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)

For Garnish

croutons
cilantro leaves
olive oil

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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).

Nutrition

Serving Size: 1/4 of recipe
Calories: 115
Sugar: 7g
Sodium: 620mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg