Fresh Gazpacho is the perfect way to use this season’s bumper crop of garden-fresh tomatoes.
This is refreshing chilled soup is chock full of flavor! Juicy tomatoes, crisp cool cucumbers, and bell peppers are blended together with our favorite herbs and seasonings until smooth!
It’s just the ticket for those dog days of summer when you crave something light and it’s too hot to fire up the stove or grill.
What is Gazpacho?
Gazpacho is a delicious and refreshing no-cook summer soup that has origins in Spanish cuisine. It contains fresh, pureed tomatoes as the foundation ingredient for the broth.
Some traditional versions include a chunk of bread moistened and blended in for consistency but in this recipe, I’ve packed it full of fresh veggies and fresh summer flavors!
- Veggies: tomatoes, red onions, green bell peppers, cucumbers
- Broth Base: vegetable juice, olive oil, red wine vinegar
- Seasonings: garlic, cumin, fresh basil & parsley
How to Make Gazpacho
Tomatoes are the main ingredient and flavor in gazpacho, so pick the best ripe tomatoes and start by peeling them.
- Dice and chop all the vegetables.
- Blend tomatoes with spices and other ingredients on high until smooth.
- Stir in chopped veggies and garnish with herbs.
Cut a small “X” in the bottom of each tomato. Plunge into boiling water for about 20 seconds and then into ice water. The skins will effortlessly peel right off. (This works for peaches too!)
Once blended, chill for a minimum of two hours or overnight. Serve cold with a side of tomato avocado salad or a crisp tossed salad (and a slice or two of French bread) for a refreshing meal!
Some prefer gazpacho to be a little on the chunky side. If that’s your preference, then adjust your blend time accordingly, or reserve more of the diced vegetables and add them in after blending.
This dish makes a great starter or a light meal. Add some crostini or bread for dunking.
You can also top gazpacho with dollops of sour cream, or sprinkle with chopped fresh parsley, green onion, dill weed, or cilantro. Shredded parmesan or romano also combines well with this soup. Sometimes I serve it sprinkled with lightly toasted pine nuts or slivered almonds. Simply delicious and always refreshing!
Leftovers will keep for about 4 days.
Tasty Tomato Recipes
- Tomato Mozzarella Salad – ready in 10 mins!
- Creamy Cucumber Tomato Salad – just 5 simple ingredients!
- Fresh Tomato Soup – deliciously creamy soup
- Parmesan Oven Baked Tomatoes – baked until just hot
- Fresh Tomato Salad – packed with the flavors of summer!
Did you enjoy this Fresh Gazpacho? Be sure to leave a comment and a rating below!
Easy Fresh Gazpacho
- 2 pounds ripe tomatoes about 4-5 large
- ½ English cucumber diced
- ½ cup red bell pepper (or green bell pepper) finely chopped
- ⅔ cup vegetable juice or tomato juice
- ¼ cup red onion finely chopped
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 tablespoon lime juice
- 2 tablespoons olive oil high quality
- ½ teaspoon cumin
- 1 tablespoon fresh basil for garnish
- 1 tablespoon fresh parsley for garnish
- salt & pepper to taste
- Cut a small 'X' in the bottom of the tomatoes and drop into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.
- Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup.
- Place tomatoes in a blender with the vegetable juice. Puree until smooth. Add garlic, vinegar, lime juice, olive oil and cumin. Blend to combine.
- Stir in finely chopped ingredients and chill at least 2 hours or overnight. Taste and season with salt & pepper.
- Garnish with fresh herbs (and reserved vegetables).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looks pretty good. Only when I make mine I don’t puree the soup as I love the crunch of all of the veggies that go into it. I don’t want tomato soup. I dice everything very fine and I do add a jalapeno to it. It is one of my favorite summer dishes to use up my tomatoes from my yard. At the end of the season, and there are still green tomatoes, I make fried green tomatoes. Yum.
Yum, that sounds delicious too Shirley! Thanks for sharing :)
Ty for reminding me what to do with tomatoes