There’s something almost magical about gazpacho—the way it captures the essence of summer in a single, refreshing bowl. Picture this: sun-ripened tomatoes, crisp cucumbers, and vibrant bell peppers, all whirled together into a silky, chilled soup that’s as nourishing as it is delicious. Hailing from the sun-drenched region of Andalusia, Spain, this no-cook wonder is my go-to when the temperatures soar and the thought of turning on the stove feels unbearable.
What I love most about gazpacho is its effortless elegance. No simmering, no stirring—just a quick blend, a few hours in the fridge, and you’ve got a dish that’s as at home at a backyard barbecue as it is on a fancy dinner table. It’s the kind of recipe that makes you feel like a gourmet chef with minimal effort, and trust me, your guests will never guess how simple it was to make.
Love Chilled Gazpacho? So do we! If you're into Soup Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why This Recipe Works
- No heat, no hassle: Perfect for those days when even the kitchen fan feels like too much work.
- A rainbow of nutrients: Packed with vitamins and antioxidants, it’s like a liquid salad (but way more fun to eat).
- Endlessly adaptable: Like it spicy? Add a kick. Prefer it smooth? Strain it. The soup bends to your taste.
The Story Behind the Sauce
- Instant hydration: With all those juicy veggies, it’s practically a tall glass of water in soup form.
- Speed demon: From chopping to sipping in under 20 minutes (plus chilling—patience, my friend).
- Crowd-pleaser: Vegan, gluten-free, and light as a feather, it’s a universal hit.
Essential Ingredients & Tools
Ingredients for the Gazpacho Base
- 2 lbs ripe tomatoes: The heart and soul of the dish. Heirlooms or Romas are my top picks—their sweetness is unmatched.
- 1 English cucumber: Peeled and seeded, it brings a cool, refreshing crunch.
- 1 red bell pepper: Raw for brightness or roasted for depth—your call.
- ½ red onion: A quick ice bath tames its bite, so it plays nice with the other flavors.
- 2 garlic cloves: Just enough to add intrigue without overwhelming.
- 3 tbsp sherry vinegar: The tangy backbone. No sherry vinegar? Red wine vinegar will do in a pinch.
- ¼ cup extra-virgin olive oil: The secret to that luxurious, velvety texture.
- 1 tsp sea salt: Because even the best ingredients need a little coaxing.
- ½ tsp smoked paprika: Optional, but oh-so-worth it for that whisper of smokiness.
Ingredients for Garnish
- ½ cup diced cucumber: For that satisfying crunch.
- ¼ cup finely chopped red bell pepper: A pop of color and freshness.
- 2 tbsp fresh basil or parsley: Because herbs make everything better.
- A drizzle of olive oil: The final flourish that ties it all together.
Tools
- Blender or food processor: The workhorse of this operation. An immersion blender can work, but it might leave you with a chunkier texture.
- Fine-mesh sieve: For those days when you’re feeling fancy and want an ultra-smooth finish.
- Large mixing bowl: Where the magic happens (aka where you’ll adjust the seasoning).
- Sharp chef’s knife: A dull knife is the enemy of even chopping—trust me on this.
Serves: 4 | Prep: 15 min | Chill: 2+ hours | Total: 2 hrs 15 min
How to Make Chilled Gazpacho
- Prep like a pro: Chop your 2 lbs ripe tomatoes, 1 English cucumber, 1 red bell pepper, and ½ red onion into roughly 1-inch pieces. Consistency is key here—it ensures everything blends evenly. And don’t skip that ice bath for the onion. Ten minutes in chilly water transforms it from harsh to harmonious.
- Blend with finesse: Start with the veggies, pulsing a few times to break them down before adding the 2 garlic cloves, 3 tbsp sherry vinegar, ¼ cup extra-virgin olive oil, and 1 tsp sea salt. Blend until smooth, but don’t go overboard—over-blending can turn your soup foamy. Pause halfway to scrape down the sides; it’s the little things that make a difference.
- Strain for sophistication (optional): If you’re aiming for a silky, restaurant-quality texture, pass the mixture through a fine-mesh sieve. It’s a bit of extra work, but the result is worth it. For a more rustic vibe, skip this step—no judgment here.
- Season with confidence: Taste your gazpacho before it chills. Cold dulls flavors, so it should taste a tad stronger than you’d like at this stage. A pinch of sugar can balance things out if your tomatoes aren’t as sweet as you’d hoped.
- Let it rest: Transfer to the fridge for at least 2 hours (overnight is even better). This is when the flavors really get to know each other, resulting in a soup that’s greater than the sum of its parts.
- Serve with style: Ladle into chilled bowls and garnish with ½ cup diced cucumber, ¼ cup finely chopped red bell pepper, and 2 tbsp fresh basil or parsley. That final drizzle of olive oil? It’s not just for looks—it adds a rich, luxurious finish to every bite.
Pro Technique
- Acidity Mastery: Gazpacho’s brightness hinges on vinegar balance. Sherry vinegar is traditional, but if it’s too sharp, blend half with milder rice vinegar. Always adjust acidity after chilling—cold mutes sourness. For a cheat, add 1 tsp honey to soften harsh edges without sweetness.
- Texture Control: Over-blending incorporates air, creating a foamy, less refined soup. Pulse in short bursts and stop once smooth. For a luxurious mouthfeel, emulsify the olive oil slowly into the blend—this mimics the silkiness of mayo without dairy.
Chef’s Wisdom
- The Tomato Rule: Never compromise on tomato quality. Winter tomatoes lack flavor, so in cooler months, use 2 pints of cherry tomatoes—their sugar concentration saves the day. For depth, slow-roast half the tomatoes (300°F for 1 hour) before blending.
- Bread’s Hidden Role: Authentic Andalusian gazpacho uses stale bread (½ cup) as a thickener. Soak it in the soup base for 10 minutes before blending—it adds body and a subtle creaminess. For gluten-free, try 1/4 cup soaked almonds instead.
Storage & Freshness Guide
- Refrigeration: Store in a glass airtight container (plastic absorbs odors) for up to 4 days. The flavors improve by day two as the ingredients meld. Stir well before serving—natural separation is normal.
- Reviving Leftovers: If the soup tastes flat, add 1 tsp fresh vinegar or a squeeze of lemon. Thin with 2 tbsp ice water if too thick. Garnishes should always be added fresh to maintain crunch.
- Avoid Freezing: Freezing breaks down the vegetable structure, resulting in a grainy, watery texture. Gazpacho is best enjoyed fresh or within the 4-day window.
Nutrition Profile
This chilled gazpacho is a hydrating, low-calorie powerhouse, packed with vitamins A and C from fresh vegetables.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Fat | 8g |
| Protein | 2g |
| Carbohydrates | 12g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Yellow Tomato Gazpacho: Swap red tomatoes for yellow ones for a milder, less acidic flavor. Add 1/2 tsp turmeric for a golden hue and anti-inflammatory boost.
- Spicy Green Gazpacho: Use green bell peppers and 1 jalapeño (seeds removed) for a sharper, fiery kick. Blend in 1/4 cup cilantro for a fresh, herbal finish.
- Watermelon Gazpacho: Replace 1 lb tomatoes with seedless watermelon for a sweet-savory twist. Garnish with crumbled feta to balance the sweetness with saltiness.
- Creamy Almond Gazpacho: Add 1/4 cup soaked almonds for richness (soak overnight for smoother blending). Finish with smoked sea salt to echo the almonds’ depth.
- Bread-Thickened Classic: Include 1/2 cup stale sourdough bread (crusts removed) for authentic body. Use garlic-infused olive oil for layered aroma.
Perfect Pairings
Complementary Dishes
- Grilled Shrimp Skewers: The smoky char contrasts the soup’s coolness, while the seafood’s sweetness mirrors the tomatoes.
- Spanish tortilla: The creamy potatoes and eggs add heft, turning the gazpacho into a meal.
Drinks
- Albariño wine: Its citrusy notes cut through the soup’s richness, while the minerality complements the vegetables.
- Sparkling Water with Lime: The effervescence cleanses the palate between bites.
Something Sweet
- Honey-Drizzled Figs: Their jammy sweetness contrasts the soup’s tang. Serve chilled for temperature harmony.
- Almond Biscotti: The crunch and nuttiness echo gazpacho’s optional almond variation.
Chilled Gazpacho: A Taste of Summer in Every Spoonful
Beat the heat with my easy Chilled Gazpacho recipe! No cooking, just fresh veggies blended into a cool, vibrant soup. Get your summer sipper now!
Ingredients
For the Gazpacho Base
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2 lbs ripe tomatoes (core removed)
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1 English cucumber (peeled and seeded)
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1 red bell pepper
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½ red onion
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2 garlic cloves
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3 tbsp sherry vinegar
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¼ cup extra-virgin olive oil
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1 tsp sea salt
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½ tsp smoked paprika (optional)
For the Garnish
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½ cup diced cucumber
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¼ cup finely chopped red bell pepper
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2 tbsp fresh basil or parsley
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Drizzle of olive oil
Instructions
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Roughly chop 2 lbs ripe tomatoes, 1 English cucumber, 1 red bell pepper, and ½ red onion. Soak red onion in ice water for 10 minutes.01
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Add chopped vegetables to blender and pulse 5–6 times.02
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Add 2 garlic cloves, 3 tbsp sherry vinegar, ¼ cup extra-virgin olive oil, and 1 tsp sea salt. Blend on medium speed for 30–60 seconds until smooth.03
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Optional: Strain mixture through a fine-mesh sieve for a smoother texture.04
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Taste and adjust seasoning. Refrigerate for at least 2 hours.05
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Serve chilled, garnished with ½ cup diced cucumber, ¼ cup finely chopped red bell pepper, 2 tbsp fresh basil or parsley, and a drizzle of olive oil.06
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