This Gazpacho is a cool, refreshing Spanish tomato-based soup that’s loaded with crisp vegetables, zippy vinegar, and a splash of olive oil. It’s the ultimate no-cook summer recipe — light, tangy, and ready in 15 minutes!
Why You’ll Love This Recipe
- No cooking required – Chop, blend, chill, and serve.
- Super refreshing – Perfect for hot summer days when you don’t want to turn on the stove.
- Packed with veggies – Healthy, hydrating, and full of vitamins.
- Make-ahead friendly – Gets better the longer it chills!
Ingredients to make Thai Green Curry with Rice
- Tomatoes – Ripe summer tomatoes are a must! Roma or vine-ripened tomatoes work great. If using store-bought in winter, add a pinch of sugar to balance the flavour.
- Cucumber – English cucumber is best, but a regular peeled cucumber works too.
- Red bell pepper – Adds sweetness and balances the acidity.
- Red onion – A little goes a long way. Soak in water if you want to mellow the bite.
- Red wine vinegar – Gives it that signature tang. White wine vinegar or sherry vinegar works too.
- Olive oil – Use a good quality extra virgin for richness and depth.
Substitutions & Variations
- Spicy gazpacho – Add a dash of hot sauce or a chopped jalapeño.
- Fruit twist – Try adding watermelon or strawberries for a slightly sweet version.
- Creamy version – Blend in half an avocado for a richer texture.
Gazpacho
Course: Lunch, DinnerDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
1
minuteYeild
4
BowlsIngredients
1½ lbs ripe tomatoes (about 5 medium), cored and chopped
1 small cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
¼ red onion, chopped
1 garlic clove
2 tablespoons red wine vinegar
3 tablespoons olive oil
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
¼ cup cold water (optional, to thin)
Optional for serving:
Diced cucumber, tomato, bell pepper
Croutons
Extra olive oil drizzle
Fresh basil or parsley
Directions
- Chop tomatoes, cucumber, pepper, onion, and garlic. No need to be precise — it’s all going in the blender.
- Add everything to a blender: tomatoes, cucumber, pepper, onion, garlic, vinegar, olive oil, salt, and pepper. Blend until very smooth. Add cold water to thin, if desired.
- Taste and adjust salt or vinegar as needed. Transfer to a container and chill for at least 1 hour (or up to 24) for best flavour.
- Pour into bowls or glasses. Top with diced veggies, croutons, herbs, or a drizzle of olive oil.
Notes
- Strain it – For extra-smooth gazpacho, pass it through a fine mesh sieve after blending.
Chill everything – Use cold veggies and water so it’s ready to serve sooner.
Garnish well – Toppings give texture and freshness. Try toasted seeds or avocado too.
Make Ahead & Storage
- Make ahead: Best made a few hours in advance — the flavours deepen beautifully.
- To store: Store in an airtight container in the fridge for up to 4 days.
- To freeze: Not ideal — the texture changes when thawed. Best enjoyed fresh!
