Why You’ll Love This Recipe

This refreshing gazpacho is perfect for hot days when you want a light, cooling dish that’s full of flavor. It’s made with fresh ingredients like tomatoes, cucumber, and cilantro, which give it a crisp, clean taste. Plus, it’s vegan-friendly, gluten-free, and packed with nutrients, making it both a healthy and satisfying option. The chilled nature of the soup also makes it ideal for prepping ahead of time—just make it in the morning and enjoy it cold in the afternoon. With its vibrant color and tangy bite, this gazpacho is sure to impress guests at your next summer gathering or serve as a light, refreshing meal.

Ingredients

1 English cucumber
2½ pounds ripe tomatoes, chopped
2 fresno chiles (or ½ red bell pepper), stemmed and seeded
¼ small red onion, rinsed
2 garlic cloves
¼ cup chopped fresh cilantro, plus more for garnish
3 tablespoons vinegar (a mild, fruity vinegar of your choice)
½ cup extra-virgin olive oil, plus more for drizzling
1¼ teaspoons sea salt
¼ teaspoon freshly ground black pepper
Cherry tomatoes, for garnish
Fresh herbs, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare Cucumber for Garnish

Finely chop ¼ of the cucumber and set it aside to use as a garnish for the soup.

Step 2: Prepare the Cucumber for Blending

Peel the remaining cucumber, cut it into chunks, and transfer the chunks to a blender.

Step 3: Add Ingredients to Blender

To the blender, add the chopped tomatoes, fresno chiles (or red bell pepper), rinsed red onion, garlic cloves, chopped cilantro, vinegar, extra-virgin olive oil, sea salt, and freshly ground black pepper.

Step 4: Blend the Mixture

Blend all the ingredients until the mixture is smooth. You may need to blend in batches depending on the size of your blender.

Step 5: Chilling the Gazpacho

Taste the gazpacho and adjust seasoning as needed. Place the blended soup in the refrigerator and chill for at least 2 hours to let the flavors develop and the soup cool.

Step 6: Serve the Gazpacho

Serve the gazpacho chilled, garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, a drizzle of olive oil, and additional freshly ground black pepper.

Servings and Timing

Servings: 4 to 6 servings
Prep time: 15 minutes
Cook time: 0 minutes (no cooking involved)
Total time: 2 hours 15 minutes (includes chilling time)

Variations

Spicy Gazpacho: For an extra kick, increase the amount of fresno chiles or add a dash of hot sauce.
Smooth Gazpacho: If you prefer a super-smooth consistency, strain the gazpacho through a fine mesh sieve after blending to remove any pulp.
Add Avocado: For a creamier texture, blend in half an avocado to the soup.

Storage/Reheating

Storage: Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Gazpacho is best served cold, but if you’d like, you can let it sit at room temperature for a few minutes before serving.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes if fresh ones are unavailable. However, fresh tomatoes offer a brighter, fresher flavor, so try to use them if you can.

2. How long can I store leftover gazpacho?

You can store leftover gazpacho in an airtight container in the refrigerator for up to 3 days.

3. Can I make gazpacho ahead of time?

Yes, gazpacho can be made a day in advance. In fact, the flavors tend to meld together even better when made ahead.

4. Is gazpacho suitable for a vegan diet?

Yes, this gazpacho recipe is vegan-friendly, as it contains only plant-based ingredients.

5. What can I serve with gazpacho?

Gazpacho pairs well with crusty bread, a light salad, or grilled vegetables. It’s perfect as a starter or light lunch.

6. Can I use a food processor instead of a blender?

Yes, you can use a food processor. Just be sure to blend the ingredients thoroughly to achieve a smooth consistency.

7. Can I add other vegetables to the gazpacho?

Absolutely! You can add bell peppers, celery, or even carrots for extra flavor and texture.

8. How do I make gazpacho spicier?

Add more fresno chiles or a pinch of cayenne pepper to increase the spice level.

9. Can I serve gazpacho at room temperature?

While gazpacho is traditionally served chilled, it can be served slightly warmer if you prefer. Just don’t serve it hot, as it’s meant to be refreshing.

10. Can I make gazpacho without cucumber?

You can, but cucumber adds a refreshing taste and texture. If you don’t have cucumber, you could try replacing it with zucchini or another mild vegetable.

Conclusion

This refreshing gazpacho recipe is the perfect dish for hot summer days, offering a burst of vibrant, fresh flavors in every spoonful. Whether you’re cooling off after a day in the sun or serving a light, healthy appetizer, this easy-to-make soup will become a summer staple in your kitchen. With its blend of ripe tomatoes, fresh herbs, and zesty vinegar, it’s sure to impress both your taste buds and your guests. Enjoy the cool, tangy goodness, and don’t forget to garnish it with some cucumber and fresh herbs for that extra touch of flair!