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Easy Gazpacho is the best soup recipe for hot summer days and it takes only 20 minutes from start to finish. This amazing cool soup is tangy, refreshing, and absolutely healthy.
Easy Gazpacho Recipe
Gazpacho is one of the most popular cold soup recipes that originated in Spain and was created to beat the heat during hot summer days. This orange-pink soup yields a sweet and tangy taste from red tomatoes, Anaheim pepper, cucumber, and a touch of salt and vinegar for seasoning.
This tomato soup is light, refreshing, and absolutely delicious. If you haven’t tried gazpacho in the past, this easy recipe will teach you how to make the best chilled soup in less than 20 minutes.
Why This Recipe Works
This easy recipe is quickly prepared with only a blender. No need to cook. There are no tricks to make gazpacho delicious. Pick the freshest seasonal vegetables from your local grocery stores or market and the final result will never disappoint you.
It’s a healthy soup that provides numerous benefits to our bodies. Gazpacho is rich in vitamin A, C, E, and other minerals and nutrients.
The soup is perfect to be made in advance. Store the gazpacho in a large pitcher, cover, and refrigerate for up to 5 days.
Recipe Ingredients
This easy authentic gazpacho calls for a few simple ingredients:
- Red tomatoes
- Long Anaheim pepper
- Cucumbers
- Red onion
- Garlic
- Rice wine vinegar or sherry vinegar
- Salt
- Olive oil
Long Anaheim peppers are a popular mild California chill that most people enjoy eating raw. A good green pepper substitute will be bell pepper which is also mostly used in the traditional gazpacho recipe.
See the recipe card for full information on ingredients.
How To Make Gazpacho
Gazpacho is certainly the easiest soup recipe to make with only a blender.
First, wash and cut all the fresh vegetables into bite-size pieces. Then, throw all of them into a blender. Blend at high speed for 1 to 2 minutes until smooth.
Next, season the soup with vinegar and salt and drizzle olive oil on top. Blend for another 1 to 2 minutes until the soup becomes silky and creamy.
Finally, strain the soup out with a strainer. Discard the solids. Store the soup in an airtight glass container and refrigerate for 2 hours before serving.
Cooking Tips
For the best result, please follow my tips:
- Pick seasonal ripe red tomatoes for the best taste. The quality tomatoes help to jazz up the soup with a sweet, tangy flavor.
- Strain the soup for a lighter texture. You may also omit this step if you prefer to add more fibers to the soup.
- Chill the soup for 2 hours before serving. The best refreshing gazpacho is nicely served as a cool soup to beat the heat.
Frequently Asked Questions
Yes, gazpacho is a healthy soup loaded with tons of nutrients. It’s low in calories and rich in fiber. It will be great for a light lunch or dinner.
Store gazpacho in an airtight glass container and refrigerate for up to 5 days. Do not store the soup with chopped vegetables inside; it will make the soup soggy after a few days. You may add the fresh tomato and cucumber chunks, and basil leaves, and drizzle olive oil on top just before serving.
This recipe is only 309 calories per serving.
What To Serve With Gazpacho
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Easy Gazpacho
Ingredients
- 2 lbs (1000grams) red tomatoes, cut into chunks
- 1 long Anaheim pepper, seeded and cut into small pieces
- 2 Persian cucumbers, or 1 English cucumber, sliced
- 1 small red onion, or white onion, cut into chunks
- 1 clove garlic
- 2 teaspoons rice wine vinegar or sherry vinegar
- salt to taste
- 1/2 cup olive oil
- 1 cup cherry tomatoes, cut in half for serving
- 1 Persian cucumber, diced for serving
- Italian basil, garnish on top before serving
Instructions
- Add the prepared tomatoes, green peppers, cucumbers, onion, and garlic to a blender. Blend on high speed for 1 to 2 minutes, or until smooth. If necessary, work in batches.
- Add 2 teaspoons of salt, vinegar, and olive oil to the blender, and blend for 1 minute until well combined. Open the blender and scrape down the sides with a rubber spatula. Close the blender and blend for an additional 30 seconds, until the texture is smooth and silky.
- Strain the soup through a strainer, using a spatula to press the mixture and extract as much liquid as possible. Discard the solids. Transfer the soup to an airtight glass container or a large pitcher and chill for 2 hours, until it's very cold.
- Season the soup with additional salt and vinegar, if desired. Serve in bowls with cherry tomatoes, chopped cucumbers, and Italian basil for added texture. Finish with a drizzle of olive oil on top.
Video
Notes
- Pick ripe seasonal red tomatoes for the best taste. The quality tomatoes help to jazz up the soup with a sweet, tangy flavor.
- Strain the soup for a lighter texture. You may also omit this step if you prefer to add more fiber to the soup.
- Chill the soup for 2 hours before serving. The best refreshing gazpacho is nicely served as a cool soup to beat the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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