Easy Gazpacho Recipe (2024)

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Make your summer meals a breeze with this Easy Gazpacho Recipe. You don't even have to turn on your stove, just blend a chock-full of garden veggies with seasonings and chill to marinate the fresh flavors. It's creamy, zesty and SO satisfying!

Easy Gazpacho Recipe (1)

If you hate turning on the stove during the summer months but want a satisfying meal, you may want to give this Easy Gazpacho Recipe a try. It'll cool you down and give you lots of nourishment, but it won't leave you starving.

You can leave a batch in the fridge and enjoy it for breakfast, lunch, or dinner! Drink it on the go or put it in a bowl with fresh toppings. I love adding a dollop of Zucchini Pesto on top. YUM!

This Gazpacho will take a mere 15 minutes to make - just chop and blend to perfection! The hardest part is waiting for it to chill, but I promise it'll be worth the wait.

Table of Contents

WHAT IS GAZPACHO?

Gazpacho is a popular chilled soup that originated in Spain and it's traditionally served in the summer. It's primarily made with fresh veggies such as tomatoes, cucumber, bell pepper, onion, and garlic. The veggies are blended up with olive oil, sherry vinegar, and bread for a creamy, thick, and flavorful soup.

I love a classic gazpacho recipe when I'm dining out, but at home, I enjoy a modified version that my whole family loves. I don't add fresh onion because it can be a little overpowering for my son to enjoy. Also, I added a small handful of soaked cashews to replace the bread and reduce the olive oil. It adds richness and a hint of creaminess. Then I just serve crusty bread on the side.

However, gazpacho is very easy to adjust to your liking, so feel to add or omit certain ingredients. If it's too thick, you can add a small amount of water, and if it's too thin, you can add more fresh veggies. Or you can add bread if you prefer.

IS GAZPACHO GOOD FOR YOU?

Absolutely! It's filled with vitamins, minerals, and antioxidants from the fresh veggies and it's a great source of fiber. It's super hydrating too!

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WHAT'S IN THIS EASY GAZPACHO RECIPE?

Tomatoes
Cucumber
Red Bell Pepper
Basil
Garlic
Red Wine Vinegar
Cashews
Olive Oil
Ground Cumin
Salt

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HOW TO MAKE GAZPACHO

STEP 1 - Roughly chop your veggies and add them to a high-speed blender starting with the tomatoes first. Then add the cashews, vinegar, garlic, and seasoning. Blend on high until very creamy and smooth. Now set the blender on medium speed and slowly add the olive oil until it's well incorporated. Taste for flavor and adjust as needed.

STEP 2 - Cover and place in the fridge for 1-2 hours or more to marinate the fresh flavors. Serve chilled with fresh toppings if desired.

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TIPS FOR MAKING AN EASY GAZPACHO RECIPE:

  • Use ripe, fresh, and juicy tomatoes for the best flavor. Roma and vine-ripened are traditionally used, but I prefer using co*cktail tomatoes. They have a subtle sweetness that balances everything out. Plus, you don't have to core them which makes it easier.
  • Make sure all your veggies are at optimum freshness for the best-tasting gazpacho.
  • Be careful with the raw garlic because it can quickly become too overpowering for the soup. I usually add 2 small cloves or 1 large.
  • If you want to thin out the soup, you can add a touch of water, but not too much or you will water down the fresh flavors. You can also use a splash of vegetable juice.

WHAT CAN I SERVE WITH GAZPACHO?

Gazpacho is really a meal on its own. Especially, with all the delicious toppings! However, if you want something more, it goes great with crusty bread, a dollop of vegan sour cream, sliced avocado, croutons, a few slices of vegan mozzarella, or a light sandwich. However, if you want to go all out, it goes perfectly with my Spanish Vegan Paella!

HOW LONG DOES IT KEEP?

Keep it stored in an air-tight container in the fridge and enjoy it within 2-3 days for optimum freshness. I don't recommend freezing it.

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WANT MORE FRESH SUMMER RECIPES? CHECK THESE OUT:

  • Pina Colada Smoothie
  • Avocado Black Bean Corn Salad
  • Creamy Vegan Coleslaw

I’D LOVE TO HEAR FROM YOU

If you make this Easy Gazpacho Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagramand share your creation with me. Just tag me@veganhuggsand hashtag#veganhuggsso I don’t miss it.

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Easy Gazpacho Recipe

Make your summer meals a breeze with this Easy Gazpacho Recipe. You don't even have to turn on your stove, just blend a chock-full of garden veggies with seasonings and chill to marinate the fresh flavors. It's creamy, zesty and SO satisfying!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Soup

Cuisine: Gluten-Free, Vegan

Servings: 4 People

Calories: 180kcal

Author: Melissa Huggins

Ingredients

  • 2 pounds tomatoes , well-ripened (I used co*cktail tomatoes)
  • 1 small cucumber , peeled and rough chopped
  • 1 medium red bell pepper , deseeded, cored and rough chopped (sub green)
  • cup raw cashews , soaked in water 1 hour (*see note)
  • 1-2 small cloves garlic
  • 2 tablespoons red wine vinegar , more to taste
  • 1 small bunch fresh basil (*optional)
  • ½ teaspoon ground cumin (*optional)
  • ¾ teaspoon Himalayan salt , more to taste (or preferred salt)
  • 2 tablespoons olive oil , more if preferred (See note)

Recommended Equipment

Instructions

  • Add veggies to a high-speed blender starting with the tomatoes first. Then add the cashews, vinegar, garlic, and seasoning. Blend on high until very creamy and smooth.

  • Now set the blender on medium speed and slowly add the olive oil until it's well incorporated. Taste for flavor and adjust as needed.If the soup is too thick, you can add a few splashes of water to thin it out, but don't add too much or it will water down the flavors.

  • Cover and place in the fridge for 1-2 hours or more to marinate the flavors. Serve chilled with fresh toppings if desired.See note for topping ideas.

Notes

* Prep time doesn't include soaking or chilling time.

* You can omit the oil if you have an oil-free diet. The soup will be a little less creamy, but still fairly creamy with the soaked cashews.

* The cashews can be soaked the night before and put in the fridge to make things easier. If you don't have the cashews soaked, you can boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes until softened. If you have a high-powered blender you technically don't have to soak them, but I feel it yields a creamier texture with them softened first.

* If you don't have a high-speed blender, you can use a regular blender, but you may have to chop your veggies better. You'l also need to soak the cashews for 1-2 hours longer. The consistency might not get completely smooth, but the gazpacho will still be delicious. You can also use a food processor, but I personally like the blended version better.

Topping Ideas: fresh cut basil, parsley, bell pepper, cucumber, tomatoes, cracked pepper, olive oil, crushed red pepper, sweet paprika.

Gazpacho in best eaten within 2-3 days for optimum freshness. Store in an air-tight container in the fridge.

Nutrition

Serving: 1Bowl | Calories: 180kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 315mg | Potassium: 725mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2955IU | Vitamin C: 71mg | Calcium: 36mg | Iron: 2mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

Easy Gazpacho Recipe (2024)

FAQs

What is the main ingredients in gazpacho? ›

So what is the main ingredient in the soup called gazpacho? The quick answer is raw tomatoes — along with uncooked peppers, onions, garlic, olive oil, vinegar, and stale bread used as thickener — although the relatively newfangled addition didn't come about until the 19th century, after the discovery of the Americas.

How do you get the bitterness out of gazpacho? ›

— the acidity in gazpacho can sometimes give off a bitterness depending on the type of tomatoes used or the time of year. The quick fix? Simply add in a little bit of sugar to neutralize the acid.

Is it necessary to peel tomatoes for gazpacho? ›

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

Why is my gazpacho not red? ›

Red capsicum / bell pepper – Traditionally. Spanish gazpacho is more frequently made with green rather than red capsicum / bell pepper. I like to use red for colour consistency and also because red capsicum is slightly sweeter than green (which is actually just un-ripened red capsicum!).

How long does gazpacho keep in the fridge? ›

Like most foods, it's good for two or three days, maybe one more, as far as food safety is concerned. But safety aside, gazpacho relies on freshness for the best flavor. If you want to keep it more than two days, you're probably better off freezing it.

What is traditionally served with gazpacho? ›

It may not be a meal on its own, but it can be when paired with another dish or two. Continue with the Spanish theme and choose something vegetarian like tortilla española or patatas bravas, serve it with seafood such as fried calamari or paella or a selection of small plate dishes like empanadas and croquettas.

Does gazpacho taste better the next day? ›

Make It Ahead (But Not Too Far in Advance)

Making the chilled soup at least an hour before serving allows all of its flavors to meld together. Don't make it too far in advance than overnight, however, or the soup will start to sour.

How do you thicken gazpacho? ›

If it's too thin, add some more veggies, or... That's right, add some bread. To thicken gazpacho, just add some bread and continue to blend it until it's reached the consistency you desire.

How long does gazpacho stay fresh? ›

Gazpacho should stay fresh, refrigerated in an airtight non-reactive container, for 2 to 3 days. We don't recommend freezing this soup, as fresh tomatoes tend not to freeze well.

Is gazpacho good for you? ›

But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It's a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients.

What is a substitute for tomato juice in gazpacho? ›

If you're making gazpacho and don't have tomato juice, you can use a combination of blended fresh tomatoes, red bell peppers, cucumber, and a splash of vinegar as a substitute. This mixture will still give your gazpacho the desired tomato-like base and refreshing flavor.

Can one freeze gazpacho? ›

Absolutely! You can make batches of gazpacho, place in airtight containers, freezer bags or even ice cube trays and freeze for 3 to 6 months. To thaw, place in the refrigerator the night before and let thaw slowly (do not try to speed up the process in any other way).

How do you know if gazpacho is bad? ›

Gazpacho likely loses its fresh taste long before it goes bad from spoilage. Either way, I'd just use a sniff test and a taste test to decide. A loss of sweetness and increased acidity (from lactic acid bacteria) or yeastiness are sure signs it has turned. If it actually looks bad, it likely will smell terrible.

What time of day should I eat gazpacho? ›

It is eaten at any time of the day and at any time during a meal. Nothing is more delicious than a piece of toast smeared with a little gazpacho or salmorejo for breakfast! Gazpacho goes well with almost everything but is difficult to pair with wine.

What is a substitute for sherry vinegar in gazpacho? ›

Whether you're making gazpacho or a zesty vinaigrette, one of these sherry vinegar substitute ideas is sure to be the perfect fit!
  • Sherry Wine and White Wine Vinegar. ...
  • Red Wine Vinegar. ...
  • White Wine Vinegar. ...
  • Champagne Vinegar. ...
  • Balsamic Vinegar. ...
  • Rice Wine Vinegar. ...
  • Apple Cider Vinegar. ...
  • Lemon Juice.
May 4, 2023

Where is gazpacho made from? ›

Originating from the Andalusia region of southern Spain, gazpacho is traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil.

Is gazpacho really healthy for you? ›

Nutrient-Rich: Gazpacho is typically made with fresh, raw vegetables such as tomatoes, bell peppers, cucumbers, and onions. These ingredients offer a variety of vitamins, minerals, and antioxidants, contributing to a nutrient-rich meal.

What defines gazpacho? ›

noun. gaz·​pa·​cho gə-ˈspä-(ˌ)chō gəz-ˈpä- plural gazpachos. : a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served cold.

What is gazpacho most famous for? ›

Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool. Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup.

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