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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

Learn how to make this soup topping garnish!

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:

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!

Gazpacho Recipe

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!


  • 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


    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.


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.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Tuesday 18th of June 2013

This looks delicious! Can't wait to try it. How many servings does the recipe make? Thanks!

the wicked noodle

Thursday 20th of June 2013

Natalie, it makes about 8 servings. Enjoy! xo


Saturday 20th of October 2012

I am a person who loves to try out new things so I decided to try out your delicious recipe. I will most certainly check back another time - thanks for sharing!

the wicked noodle

Monday 22nd of October 2012

Thanks, Donna!


Monday 6th of August 2012

Wow! Such a beautiful presentation! You know I've never tried gazpacho before..but sounds so refreshing and perfect for Texas summer months!

Thank you for the helpful freezing tips. I do have one question. Can I put hot food immediately into the fridge to cool faster? I've heard mixed reviews. Thank you!

the wicked noodle

Monday 6th of August 2012

I do put hot food in either the fridge or directly into a bowl of ice to cool it as quickly as possible. I let it cool about 10-15 minutes first then either fridge or bowl of ice. You don't want to freeze hot food though or it will affect the texture.

Thanks for the comment!


Sylvie @ Gourmande in the Kitchen

Thursday 14th of June 2012

I love the presentation, so beautiful!

the wicked noodle

Friday 15th of June 2012

Thanks Sylvie!


Thursday 14th of June 2012

Wow, I had no idea I was going to learn so much from a post about gazpacho. First of all I didn't know gazpacho would freeze. And second, I just love the presentation made using the food ring, avocado and other veggies. I'm going to forward this to my husband-- he's Mr. Presentation with food, much better than I am-- in fact he's the one who bought our food ring. I know, I'm a lucky woman....

the wicked noodle

Friday 15th of June 2012

You ARE lucky!! Alan would never be caught dead in the kitchen :-)

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