Craving something vibrant, refreshing, and delightfully easy to whip up? This Easy Gazpacho is the ultimate summertime staple—no cooking required, just a quick spin in your blender and a cozy chill in the fridge. It’s all about juicy tomatoes, crisp cucumber, and a kiss of tangy vinegar, coming together into a cool bowl of sunshine.
Why You’ll Love This Recipe
- Summer in a Bowl: The combination of ripe tomatoes, crisp cucumber, and fresh herbs creates an unbelievably refreshing soup—ideal for the hottest days.
- Comes Together Fast: With just a blender and a handful of ingredients, Easy Gazpacho is ready for the fridge in under 10 minutes.
- Customizable: Play around with your favorite veggies, herbs, or peppers to make this chilled soup entirely your own.
- Healthy and Light: Each bowl delivers a burst of nutrients, fiber, and flavor with almost no effort or added fat.
Ingredients You’ll Need
With Easy Gazpacho, every ingredient has a starring role, bringing vibrant taste, silky texture, and eye-catching color. Keep it simple and let the freshness shine—there’s truly nothing to hide behind in this Spanish classic!
- English cucumber: This type is extra crisp and less bitter, perfect for achieving that deliciously cool gazpacho vibe—remember to save some for garnish!
- Ripe tomatoes: The juicier and sweeter, the better. They’re the heart of the dish, so go for the best you can find.
- Fresno chiles or red bell pepper: Adds a gentle heat or subtle sweetness, depending on your choice and heat preference.
- Red onion: A quick rinse takes away excessive bite, leaving just enough zing to round out the flavors.
- Garlic: Just two cloves bring a satisfying depth and that unmistakable gazpacho kick.
- Fresh cilantro: Adds a pop of herbal brightness—essential for a truly zesty finish (plus extra for a gorgeous garnish!).
- Sherry vinegar or red wine vinegar: Whichever you choose, this provides that essential tang and wakes up the whole bowl.
- Extra virgin olive oil: For rich body and a luscious mouthfeel; keep a little extra for swirling on top.
- Sea salt & freshly ground black pepper: Season generously to sharpen every flavor and balance the sweetness of the produce.
- Cherry tomatoes & fresh herbs (for garnish): These turn a humble bowl into a showstopper with pops of color and freshness.
Variations
Easy Gazpacho is as playful as you want it to be! Don’t be afraid to riff on the classics—substitute veggies, swap in different herbs, or turn down (or up!) the heat to suit your table. It’s a breeze to make this chilled soup vegan, gluten-free, or tailored to your favorite summer flavors.
- Make it Spicier: Toss in an extra chile, use a jalapeño, or add a few dashes of hot sauce for gazpacho with bite.
- Go Herb-Heavy: Try basil or flat-leaf parsley in place of cilantro for a different aromatic twist.
- Creamy Version: Blend in half an avocado for a luscious, slightly richer texture (it’s dreamy!).
- Traditional Touch: Stir in a slice of day-old bread before blending for a thicker, more classic texture—great for dipping.
How to Make Easy Gazpacho
Step 1: Prep the Cucumber
Start by finely chopping about a quarter of the cucumber and set it aside—you’ll love how these little pieces float in your bowl as a cooling garnish. Peel the rest and cut it into chunks, so it blends right into that silky base.
Step 2: Blend It All Together
Drop the peeled cucumber chunks, chopped tomatoes, your choice of chiles or bell pepper, rinsed red onion, garlic, cilantro, vinegar, olive oil, salt, and pepper into your blender. Blend until completely smooth—even a high-speed blitz for extra creaminess. Taste for seasoning and adjust if needed (a little more salt or vinegar can make those flavors dance!).
Step 3: Chill & Garnish
Gazpacho loves a siesta in the fridge! Chill for at least two hours, so the flavors meld perfectly and the soup is icy-cold. Serve in bowls and let everyone pile on their favorite garnishes: diced cucumber, cherry tomatoes, a flurry of fresh herbs, and a luxe drizzle of olive oil.
Pro Tips for Making Easy Gazpacho
- Best Tomatoes, Best Soup: Hunt down the ripest tomatoes you can find—the sweeter and juicier, the more flavorful your Easy Gazpacho will be.
- Don’t Skip the Chill: Two hours in the fridge might feel long, but it’s essential for that signature, refreshing chill and for melding all the flavors beautifully.
- Adjust the Texture: For a classic Spanish feel, you can strain your gazpacho after blending for ultimate smoothness, or leave it a bit rustic if you prefer some texture.
- Season to Taste—Twice: Tomatoes often need more salt than you think, so always taste and tweak your seasoning before (and after!) chilling.
How to Serve Easy Gazpacho
Garnishes
This is where the fun begins! Sprinkle reserved diced cucumber, halved cherry tomatoes, a handful of fresh cilantro, or even a little chopped basil over each bowl. Finish with a swirl of good olive oil and a crack of fresh black pepper for pure gazpacho magic.
Side Dishes
Easy Gazpacho is a knockout alongside fresh, crusty bread—think toasted sourdough drizzled with more olive oil. For a bigger spread, try Spanish tortilla, a sharp cheese plate, or a big green salad with plenty of crunch.
Creative Ways to Present
Pour gazpacho into shot glasses for a chic appetizer, or use small mason jars for a picnic-ready treat. Serve in a large bowl with a platter of topping options so guests can build their own perfect bowl—it’s a party starter!
Make Ahead and Storage
Storing Leftovers
Cover leftover Easy Gazpacho tightly and keep it in the fridge (preferably in a glass container). It’ll stay vibrant and fresh for up to three days—just give it a quick stir before serving again.
Freezing
If you want to stash some gazpacho for later, you can freeze it! Pour into freezer-safe containers (leave a little room for expansion) and freeze for up to one month. Thaw overnight in the fridge and blitz again for a smooth texture before serving.
Reheating
This one’s easy—don’t reheat! Easy Gazpacho is meant to be enjoyed icy-cold, straight from the fridge. If it’s been stored a while, a quick blend will revive its creamy texture and vibrant color.
FAQs
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Can I make Easy Gazpacho without a blender?
Absolutely! If you don’t have a blender, you can finely chop all the veggies and mix them well for a chunkier, traditional-style gazpacho, or use a food processor in batches if you’d like it smoother.
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What if my tomatoes aren’t very sweet?
If your tomatoes are a bit tart or bland, you can add a pinch of sugar or a little extra vinegar to brighten the flavors. Always taste and adjust until it sings!
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Can I make Easy Gazpacho in advance?
Yes, gazpacho actually gets better as it rests—making it a perfect make-ahead option. Prepare it up to a day in advance and keep it chilled until you’re ready to serve.
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How do I keep my gazpacho from tasting bitter?
Bitter flavors can sneak in if your cucumber or pepper is underripe, or if too much olive oil is used. Always taste your ingredients first, and add a bit of vinegar or a pinch of sugar to balance things out as needed.
Final Thoughts
There’s nothing quite as soothing—and impressive!—as serving a bowl of Easy Gazpacho on a sunny day. Whether you’re making this for lunch on the patio or passing around icy shooters at a dinner party, it’s sure to wow everyone (and cool you right off). Give it a try, and let this Spanish favorite become your own secret summer weapon!
Print
Easy Gazpacho Recipe
- Prep Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 to 6 servings
- Category: Blending
- Method: No-Cook
- Cuisine: Spanish
- Diet: Vegetarian
Description
A refreshing and simple gazpacho recipe that combines the flavors of ripe tomatoes, cucumbers, peppers, and herbs blended to perfection. Perfect for a light and healthy summer meal.
Ingredients
For the Gazpacho:
- 1 English cucumber
- 2 1/2 pounds ripe tomatoes, chopped
- 2 fresno chiles, or 1/2 red bell pepper, stemmed and seeded
- 1/4 small red onion, rinsed
- 2 garlic cloves
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
For Garnish:
- Cherry tomatoes
- Fresh herbs
Instructions
- Finely chop cucumber: Reserve ¼ of the cucumber for garnish. Peel and cut the rest into chunks.
- Blend the ingredients: In a blender, combine cucumber, tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth.
- Chill the gazpacho: Adjust seasoning and refrigerate for at least 2 hours.
- Serve: Garnish with diced cucumber, cherry tomatoes, herbs, olive oil, and black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
