Cool, crisp, and packed with peak-season vegetables, this classic gazpacho is the ultimate no-cook summer soup. Blended with ripe tomatoes, cucumber, bell pepper, and a splash of vinegar, it’s refreshing, flavorful, and ready in minutes. Perfect as a light lunch or appetizer when it’s just too hot to cook.
Gazpacho comes together in minutes using just a blender, and there’s no heat involved. It’s the kind of recipe that tastes even better after a few hours in the fridge, making it ideal for prepping ahead.
Serve it as a light lunch in bowls or pour it into small glasses for a fun appetizer. However you enjoy it, this cold soup is colorful, full of flavor, and always refreshing.
Ingredients
- Tomatoes – Roma tomatoes are a solid pick because they have fewer seeds, but if you can get San Marzano tomatoes, those are my top choice. Just make sure they’re fresh—quality matters here.
- Cucumber – Or use about ½ of an English cucumber. You can skip peeling if you’re using the English variety.
- Red bell pepper
- Red onion
- Garlic clove – Fresh garlic makes all the difference here, don’t skip it.
- Olive oil
- Red wine vinegar
- Salt
- Black pepper
- Smoked paprika – Use the hot kind if you’re in the mood for a bit of heat.
- Cumin – Optional.
- Tomato juice – I prefer a low-sodium version to better control the saltiness.
- Lemon juice
- Sugar
- Tabasco sauce – Add more if you like extra spice.
- Fresh basil or parsley – For garnish.
Optional garnishes
- Diced cucumber
- Tomato
- Red bell pepper
How to Make Classic Gazpacho
- Combine the tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, pepper, smoked paprika, cumin (if using), tomato juice, lemon juice, sugar, and Tabasco in a blender.
- Blend everything until the mixture is completely smooth and uniform.
- Transfer the gazpacho to the fridge and chill for a minimum of 2 hours so the flavors can fully develop.
- Once chilled, taste the soup and adjust the seasoning—add more salt, vinegar, or hot sauce if you think it needs it.
- Serve cold with a sprinkle of chopped herbs and optional diced vegetables. A drizzle of extra olive oil on top is a nice touch if you’re into that.
step-by-step process
Chef Jenn’s Tips
- Always go for the ripest, juiciest tomatoes—they’re the base of the whole dish.
- If you want more texture, don’t blend all the way—just pulse a few times.
- For an extra-smooth version, strain the soup through a fine mesh sieve.
- Want to turn up the heat? Add more Tabasco or a pinch of cayenne.
- It’s even better the next day—letting it chill overnight deepens the flavor.
recommended
Make It a Meal
This soup pairs beautifully with a crusty grilled cheese, a slice of rustic bread, or a simple tapas board with olives, manchego, and marinated veggies. It also works great as a colorful first course for a summer dinner party.
Storage
Store any leftovers in a tightly sealed container in the refrigerator for up to 3 days. Before serving again, give the gazpacho a good stir and taste to see if it needs a little fresh seasoning. Freezing isn’t recommended, as it tends to mess with the texture.
Classic Gazpacho
Ingredients
- 2 pound ripe tomatoes cored and chopped
- 1 small cucumber peeled, seeded, and chopped
- 1 small red bell pepper seeded and coarsely chopped
- ½ cup red onion diced
- 1 garlic clove minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin optional
- 1 cup tomato juice
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- 1 teaspoon Tabasco sauce or more to taste
- fresh basil or parsley chopped, for garnish
Optional garnishes
- cucumber diced
- tomato
- red bell pepper
Instructions
- Combine the tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, pepper, smoked paprika, cumin (if using), tomato juice, lemon juice, sugar, and Tabasco in a blender.
- Blend everything until the mixture is completely smooth and uniform.
- Transfer the gazpacho to the fridge and chill for a minimum of 2 hours so the flavors can fully develop.
- Once chilled, taste the soup and adjust the seasoning—add more salt, vinegar, or hot sauce if you think it needs it.
- Serve cold with a sprinkle of chopped herbs and optional diced vegetables. A drizzle of extra olive oil on top is a nice touch if you’re into that.
Notes
Chef Jenn’s Tips
- Always go for the ripest, juiciest tomatoes—they’re the base of the whole dish.
- If you want more texture, don’t blend all the way—just pulse a few times.
- For an extra-smooth version, strain the soup through a fine mesh sieve.
- Want to turn up the heat? Add more Tabasco or a pinch of cayenne.
- It’s even better the next day—letting it chill overnight deepens the flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
