In the summer, nothing cools me down like a bowl of cold Gazpacho Soup! My recipe is made with ripe tomatoes, cucumber, red bell pepper, onion, garlic, lemon, and a good pour of olive oil. It's bright, refreshing, and so delicious on a hot day.
Looking for more refreshing summer recipes? Try my Watermelon Salad or Shrimp Ceviche next!
About This Recipe
When the temperatures are hot, there's nothing I want more than a cold bowl of Gazpacho Soup. Gazpacho is a classic soup originating from Spain. It's typically made with ripe tomatoes, bell pepper, olive oil, lemon juice (or another acid), onion, garlic, and herbs (typically cilantro or basil). Unlike most other soups, it requires no cooking at all. All you do is blend the ingredients together, then chill the soup in the fridge for a few hours to cool it down.
Gazpacho is meant to be eaten raw, and because of that, you want to use vegetables in their peak season so they're naturally very flavorful. That's why gazpacho is so popular in the late summer because that's when tomatoes are at their sweetest and juiciest.
Key Ingredients
Tomatoes: Truthfully, any variety of tomato should work for this recipe. But it tastes best using peak-season ripe tomatoes. My personal preference is to go to a farmer's market to pick up the freshest tomatoes, but if I'm having a craving, I will just get what is available at the grocery store. If you're making this in the winter, you can also use canned whole tomatoes.
Cucumber: Adds refreshing flavor to the soup. I use English cucumbers because they have less seeds than other cucumbers. You'll want to peel the cucumbers so the skin doesn't add a rough texture to the soup.
Red Bell Pepper: One red bell pepper goes into the blender. If you're up for it, you can also use roasted peppers from the jar to add a smokier flavor.
Red Onion: Onion adds a bit of bite to the soup. I typically use red onion, but any variety of onion will work.
Garlic: You do not need a lot of garlic to make gazpacho. I typically just use 1 or 2 cloves.
Lemon Juice: Adds a pop of freshness to the soup. You absolutely need some form of acid to brighten the flavors. I recommend lemon juice, lime juice, or apple cider vinegar in that order.
Olive Oil: Use a high-quality extra virgin olive oil for the most authentic Spanish flavor.
Salt: Brings out all the flavors of the vegetables.
Black Pepper: For the best flavor, use freshly ground pepper.
Fresh Cilantro: I top mine with fresh cilantro or basil, depending on what I have. Chives would also work in a pinch.
Instructions
STEP 1: Add all the ingredients except the cilantro/basil to a blender.
STEP 2: Blend until smooth. Chill for at least 2 hours, then serve cold, topped with more herbs, olive oil, and black pepper.
Classic Gazpacho Soup
Ingredients
- 2 pounds ripe tomatoes
- ½ medium English cucumber (skinned)
- 1 medium red bell pepper (stemmed & seeded)
- ¼ small red onion
- 2 cloves garlic
- 2-3 tablespoons fresh lemon juice
- ⅓ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro or basil (to garnish)
Instructions
- Add all the ingredients except the cilantro/basil to a blender and blend until smooth.
- Chill for at least 2 hours.
- Serve cold, topped with herbs, olive oil, and extra black pepper.
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