Easy Gazpacho Soup

A super easy recipe for delicious cold summer gazpacho soup that requires only one gadget, a blender! This easy blender gazpacho makes a healthy appetizer all summer long.

The BEST Gazpacho Soup

You have no excuses to not make this gazpacho soup! It’s crazy simple to make… even on the nights when the last thing you want to do is cook. It’s light and refreshing and hits the spot on warm summer nights. 

If you’ve never had or made gazpacho, don’t be scared! Think of it as a summer soup, packed with fresh produce. You could even think of it as a savory smoothie bowl! If you have a garden overflowing with cucumbers and tomatoes (like I do!) then this is your recipe. It’s super simple to make and would be the perfect dish to serve at your next dinner party or just for an everyday lunch. 

I like keeping some chunks of tomatoes and veggies in my gazpacho recipe for a little texture – that’s my secret gazpacho trick!

What is gazpacho?

Gazpacho is a cold soup made from raw, blended vegetables. It originated in Spain and has since become popular in Portugal as well. Spanish cookbooks call gazpacho a salad but I think it’s more accurately described as a cold soup. It can be made from a variety of ingredients and blended smooth or left more chunky (how I like it). If you’ve never tried it, it’s the perfect way to get your veggies in during the warm summer months. 

Easy Gazpacho Soup Ingredients

• English cucumber – these cucumbers have a thinner skin and smaller seeds than other cucumbers. 
• Red and green peppers – one of each for added fiber and flavor. 
• Onion – brings a ton of flavor to this gazpacho! Some people like to use garlic as well but I personally find it a little overpowering in gazpacho soup.
• Vine tomatoes – the fresher the better. It will come out to 2 lbs but you can use any kind. This year I’m growing purple cherokee and valencia so that’s what I used but you can use cherry tomatoes too!
• Red wine vinegar – a little bit of acid to help the flavors pop! Traditional gazpacho uses sherry vinegar so if you have that on hand feel free to replace with sherry vinegar.
• Olive oil – Ideally use extra-virgin olive oil. It helos to balance the acids from the tomatoes and vinegar.
• Sea salt and pepper – to bring all of the flavors together.

How to Make Gazpacho Soup at Home

STEP 1: PULSE TOMATOES + VEGGIES

Add half of cucumber, half of each pepper and half of onion to a blender (or food processor) and pulse until veggies are in small chunks. Try not to blend too smooth but it’s okay if it foams up a bit. Remove from blender and set aside in a large bowl.

STEP 2: BLEND REMAINING INGREDIENTS

Add remainder of cucumber, peppers, and onion and all tomatoes to blender and blend until smooth. Add in water, olive oil, red wine vinegar, sea salt and ground pepper and blend to combine.

STEP 3: COMBINE EVERYTHING

Add blended veggies to the large bowl with pulsed veggies and stir until well combined to form a thick, slightly chunky soup. Taste and add additional salt, pepper, vinegar or drizzle of olive oil until desired flavors are reached. Place in an airtight container or cover bowl in the refrigerator for at least 4 hours to let flavours meld.

How to Serve Blender Gazpacho

Add some toppings to this gazpacho for a full meal or serve as a side! Here are some topping ideas:

• Homemade croutons – cut up slightly stale bread and season with olive oil, salt and any dried spices you’d like. Place on a baking sheet and bake at 350 degrees F until crisped to your liking!
• Fresh herbs – Add fresh basil or chives or whichever fresh herbs you prefer.
• Olive oil or cream – add some healthy fats and creaminess by drizzling on olive oil or cream. 
• Make it spicy – add some jalapeno slices or a pinch of cayenne pepper for a little extra kick!

Serve your gazpacho soup recipe in a soup bowl or switch it up and serve in a glass with a straw. You can’t go wrong with this summer dish! 

How to Store Gazpacho

This soup stores really well! I love making it at the beginning of the week for a veggie packed meal or side throughout the week. Store in an airtight container in the refrigerator for up to one week. Honestly, it tastes better the longer it sits! Ideally let it sit for 4 hours in the fridge before serving.

More Soup Recipes

• Healthy Minestrone Soup
• Detox Vegetable Soup
• Tomato Basil Soup
• Tuscan Kale + Lentil Soup
• Roasted Cauliflower Soup

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