There’s something wildly refreshing about a chilled bowl of gazpacho on a hot day—it’s like Spain’s answer to beating the heat, with a crisp, garden-fresh punch. Blended raw veggies transform into a silky, flavor-packed soup that feels light but delivers serious depth.
It tastes super satisfying with our Zesty Pineapple Walnut Salad and Mexican Street Corn Pasta Salad—cool, colorful, and bursting with texture and tang. A simple whirl in the blender, and you’ve got a dish that feels both effortlessly global and delightfully local.
Inspired by sun-soaked afternoons along the Andalusian coast, this gazpacho blends olive oil, ripe tomatoes, and a hint of sherry vinegar into something you’ll crave all summer long. It’s healthy, yes—but you’ll be too busy enjoying it to even notice.
Why You’ll Be Hooked?
- And honestly? It just tastes so good—bright, bold, and unexpectedly luxurious in every spoonful.
- I first made this after a trip to Barcelona, craving that clean, chilled tomato flavor—now it’s my warm-weather ritual whenever the temps rise.
- It’s perfect for backyard hangs or quick solo lunches—no stove, no fuss, just blend and chill.
- I’ve played around with heirloom tomatoes, roasted peppers, even a bit of watermelon—each tweak teaches me something new about layering flavors.
- Since it’s raw and veggie-forward, it fits seamlessly into my lighter meal days, especially when I’m focused on staying fit without missing out on flavor.
Gazpacho Recipe
Equipment
- Blender or food processor
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Measuring cups
- Citrus juicer (for lemon juice)
- Ladle
Ingredients
- 2 cups chopped tomatoes
- 1 teaspoon dried basil
- 1 small onion minced
- 1 medium green bell pepper minced
- 1 teaspoon dried tarragon
- 2 green onions chopped
- ¼ cup chopped fresh parsley
- 3 tablespoons fresh lemon juice
- 1 teaspoon white sugar
- 4 cups tomato juice
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1 cucumber chopped
- salt and pepper to taste
Instructions
- Roughly chop the tomatoes, onion, bell pepper, cucumber, green onions, garlic, and herbs.
- Add the chopped vegetables and herbs to a blender or food processor.
- Pour in the tomato juice, lemon juice, red wine vinegar, and add the sugar, salt, and pepper.
- Blend until the mixture is well combined but still slightly chunky—avoid over-blending.
- Taste and adjust the seasoning if needed.
- Pour the blended mixture into a large serving bowl.
- Cover the bowl and place it in the refrigerator.
- Chill for at least 2 hours before serving to let the flavors develop and the soup cool completely.
Notes
- Use ripe, in-season tomatoes for the best flavor and natural sweetness.
- For a smoother texture, peel the tomatoes and cucumbers before blending.
- Add a pinch of smoked paprika for a subtle smoky depth.
| Calories | 39kcal |
| Carbohydrates | 9g |
| Fiber | 2g |
| Protein | 2g |
