This healthy gazpacho recipe is my summer go-to—refreshing, bright, and downright nourishing. It has roots in Southern Spain, yet it’s simple enough for any hot evening when turning on the stove is just out of the question.
Spanish Gazpacho Recipe
Course: AppetizersCuisine: SpanishDifficulty: Easy4
servings15
minutes1
hour150
kcalIngredients
Ripe tomatoes, about a pound or two
Cucumber, peeled if your skin’s waxed
Green bell pepper—seeded
A few cloves of garlic (go easy if you’re heading out after)
A splash of good olive oil
Vinegar (sherry or wine—whatever you have)
Salt, a pinch of pepper, maybe a little water if it’s too thick
Optional: old bread chunk or two (if you want that old-school Andalusian texture)
Directions
- Blend tomatoes, cucumber, bell pepper, onion, and garlic until smooth.
- Emulsify by slowly drizzling in olive oil while blending.
- Stir in vinegar, water (if desired), salt, and pepper.
- Adjust texture: add water to thin, or blend longer for smoothness.
- Refrigerate at least 1 hour (this rest develops flavor and depth).
- Serve chilled, garnished as desired.
Notes
- To perfect how to make gazpacho at home, always use the ripest tomatoes for true flavor impact Allrecipes.
- This traditional Spanish gazpacho recipe includes only raw vegetables and pantry staples—pure, simple, timeless.
- Ideal as a gazpacho for hot weather solution—cooling, hydrating, and ready in minutes.
- For a no-cook gazpacho soup, this is the gold standard—no stovetop, no heat required.
- This gluten-free gazpacho recipe is naturally grain-free—just vegetables, oil, vinegar, and seasoning.
- Track the buzz—this is a Pinterest trending recipe August-worthy with vivid color and smooth texture.
- A true plant-based cold soup, healthy and filling without relying on animal products.
Why This Cold Tomato Soup Stands Out
I won’t sugar-coat it: it’s just vegetables, olive oil, and vinegar, but somehow magic happens. It’s light, plant-based, and requires zero cooking. A classic for hot days, perfect for sipping between chores—and the best part? You feel great after.
How to Make Gazpacho at Home
- Rough chop everything. I mean roughly—this isn’t a cooking show.
- Toss it all into a blender. Olive oil in early helps emulsify later.
- Add vinegar and salt, blend until smooth-ish or leave it chunky—your call.
- Taste, adjust, and stash it in the fridge. Overnight is best, but even one hour makes a difference.
- Serve cold. Maybe drizzle more oil or garnish with chopped veggies.
- To perfect how to make gazpacho at home, always use the ripest tomatoes for true flavor impact Allrecipes.
Health Stuff (Because It’s Not Just About Feeling Refreshed)
This is more than tomato juice. You’re eating veggies—vitamins A, C, E, fiber, potassium, antioxidants like lycopene—that keep you hydrated, happy, and maybe even a little cooler
Why This Vegan Gazpacho Belongs in Your Summer Rotation
When summer is at full tilt and the thought of warm food makes you wilt, this vegan gazpacho hits the spot. It’s hydrating, colorful, and takes almost no effort—exactly what you want when you’re not in the mood to cook.
I keep coming back to this easy gazpacho recipe because it checks every box:
- Light yet satisfying
- Vegan and naturally gluten-free
- No stove or oven needed
- Keeps for days in the fridge
It’s no wonder this cold tomato soup is a gazpacho Pinterest recipe favorite and a timeless plant-based cold soup for hot weather. Whether you’re in a heatwave or just want something fresh and clean, this dish is a refreshing must. Especially when August hits and the tomatoes are at their peak—you’ll crave this bowl again and again.
Craving Something Sweet After This Refreshing Soup?
After enjoying a bowl of cold, savory gazpacho, you might find yourself wanting just a little something to round out the meal. If that sounds like you, my Easy Homemade Peach Cobbler is the perfect summer dessert. It’s warm, juicy, made with just six ingredients, and honestly… dangerously good.
👉 Click here to check out the peach cobbler recipe!
It’s quick to prep, easy to bake, and a guaranteed crowd-pleaser—especially with a scoop of vanilla on top.
Serving Ideas That Keep It Simple and Seasonal
There’s something so rewarding about a recipe that feels fancy but requires zero effort. With gazpacho, presentation is your playground. Serve it in a wide soup bowl for a sit-down dinner, or pour it into small glasses for a casual patio starter—super refreshing and just the right size to whet the appetite.
If you’re making it for guests, add a few small bowls of toppings on the side: finely chopped cucumber, extra bell pepper, maybe a swirl of olive oil. It’s simple, but thoughtful—and it makes this cold tomato soup feel even more special. No need for crusty bread if you want to keep it light; gazpacho stands beautifully on its own.
FAQs (Real Talk Style)
- Is this vegan and gluten-free? Totally—if you skip that bread chunk.
- Can I make this and chill it all day? Yep. I usually make it in the morning and it tastes better by lunch.
- Do I have to blend everything silky smooth? Nah. I like to leave little veggie pieces for texture, but go full blitz if you prefer smooth.
- What if my veggies are too strong (sour peppers or spicy garlic)? Adjust with a little more olive oil or a touch of sugar—summer things balance better that way.
Final Thoughts
I promise this is as simple as pulling summer into a bowl. Every bite tastes like sunshine and a cool breeze—and that’s exactly why I come back to it, over and over. No recreations needed—just fresh ingredients, cold soup, and a small chill time.
