Easy Gazpacho Recipe

This gazpacho recipe is super-simple and incredibly easy to make whether tomatoes are in season or not – in just 30 minutes!

I love gazpacho. It’s one of those summertime recipes that I can’t resist, year after year. There’s something so satisfying about throwing all that nature straight into my food processor and then straight to the table. Clean eating at its finest.

What Is Gazpacho?

Gazpacho Andaluz originates from the southern Spanish region of Andalusia and is a classic cold Spanish soup. Traditional recipes call for tomatoes, cucumbers, bell peppers, vinegar, olive oil, garlic, and bread.

It’s the perfect refreshing starter to any meal on a hot summer day and also makes for a healthy snack and weight loss meal.

Gazpacho Recipe Tips

• Refrigerate at least a few hours to allow flavors to meld.
• Don’t hold back on the seasoning. Cold soups require more seasoning than hot soups.
• Try serving in a mug or glass.
• Don’t forget the toppings. It’s worth the trouble for a great presentation and really enhances the flavor.

Gazpacho Soup Topping Garnish

Speaking of toppings, try adding these garnishments right before serving.

• Sour cream or yogurt
• Crème fraîche
• Flavored oil
• Roasted nuts e.g. almonds
• Toasted seeds
• Feta
• Chopped boiled egg
• Spanish Iberico jambon
• Diced vegetables e.g. cucumbers, peppers, avocado
• Herbs
• Croutons
• Seafood e.g. crab, scallops, shrimp, lobster

What to Serve with Gazpacho?

Since you’re making a Spanish soup you can break free from the traditional appetizer and meal and instead serve up tapas, small plates of food. Here are some tapas ideas:

• Crunchy bread e.g. crostini, croutons
• Chicken skewers or kebabs
• Mediterranean pasta salad
• Calamari
• Spanish rice
• Steak & potato chimichurri with vegetables
• Chorizo or Choriqueso
• Hummus dip
• Cheese and charcuterie platter
• Shrimp in garlic (Gambas al Ajillo)
• Grilled shrimp, crab or seared scallops
• Roasted vegetables (escalivada)
• Slices of bread with different toppings (pinchos/pintxos)
• Potatoes with a spicy sauce (patatas bravas)
• Spanish Meatballs (albondigas)

Is Gazpacho Served Hot or Cold?

Gazpacho served hot is tomato soup. Gazpacho is served cold as a reflection of the hot Spanish region it originated from.

More Soup Recipes to Try!

• Avocado Soup
• Chicken Tortilla Soup with Hatch Chiles
• Lobster Bisque with Old Bay Oyster Crackers
• Lentil Soup Recipe with Parmesan and Smoked Sausage

Continue to Content

Easy Gazpacho Recipe

Yield: 4

Prep Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

This is a very rustic easy gazpacho recipe. I have been known to put it through a fine mesh strainer when serving at a dinner party to make it smooth. Either way, it’s delicious!

Print

Ingredients

• 3 garlic cloves
• 1 large cucumber, seeded
• 2 bell peppers (red, yellow or orange, but not green – be sure to stem and deseed)
• 1/3 of a red onion
• 2 large or 3-4 small tomatoes
• 1/2 cup cilantro
• 3 cups tomato juice
• 1/4 cup champagne vinegar (or white wine)
• 1/3 cup high-quality extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Dice the garlic with a knife or place in a food processor, and pulse until it’s finely diced.
2. Chop the vegetables (cucumber through tomatoes) into large pieces and add to food processor along with cilantro. Process until smooth.
3. Add the rest of the ingredients and stir well.
4. Refrigerate at least a few hours to allow flavors to meld, then serve chilled with avocado/diced veggie garnish.

Notes

Use only the best, freshest ingredients for this soup.

You can drizzle with a small amount of olive oil, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 1100mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 4g

This data was provided and calculated by Nutritionix.

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Smoked Cream Cheese - May 14, 2024
• Caprese Bites Appetizer Recipe - March 10, 2024
• Bruschetta Caprese Recipe - March 6, 2024