Gazpacho Soup

Easy Gazpacho Soup Recipe – good chilled tomato soup bursting with fresh herb, tomato and onions flavor that is refreshing and healthy!

This chilled soup is full of flavor – thanks to all the fresh tomatoes, herbs, and vegetables we're adding!

This soup is filling and good, but light and won't weigh you down, since it is a raw soup.

If you're looking for a good soup for a hot day, or a tasty fresh side dish for a weeknight dinner, or you're hoping to up your fruit and vegetable intake – this soup is for you!

We hope you love this easy gazpacho as much as we do.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What is Gazpacho?

Gazpacho is a cold soup that comes from Spain – specifically the hilly Andalusian region in southern Spain that borders Portugal.

Gazpacho traditionally has tomatoes, bread, olive oil, and vinegar – as well as other fresh herbs, vegetables, and spices that create a savory, fresh, and chilly soup.

It's best eaten when you are looking for soup on a hot summer's day – since it is an uncooked soup and naturally served cold!

Serve it with

Gazpacho can be enjoyed as an appetizer or as a lighter main dish – we love it with Cajun Butter Shrimp Lemon Garlic Baked CodPan Seared Scallops with Garlic and Lemon Cheesy Taco Stuffed AvocadosAir Fryer Tri Tip Steakand Air Fryer Piri Piri Chicken!

Other Soups You'll Love

If you love this gazpacho recipe, and want to check out more of our soupsplease find some of our favorites like Creamy Keto Tuscan SoupDill Pickle Soupand Easy Cheesy Chicken Broccoli Soup below.

You can find our complete soup recipe archives here.

Recipe FAQs

How do we store gazpacho?

Keep your gazpacho in the refrigerator for up to 5 days, in an airtight container.
You can also freeze your gazpacho for later use.
Thaw your frozen gazpacho in the refrigerator overnight when you are ready to eat it.

Do we need to peel tomatoes for gazpacho?

If you would like more of a pureed soup or don't like the texture of the tomato peel, you may want to peel your tomatoes by concassing them. In order to concasse a tomato, bring a pot of water, with enough water to cover the tomatoes, to a boil. Before placing the tomatoes into the water, slice an x into the tomato. You only need to leave them in for about 1-2 minutes, and the peel will start to pull away from the tomato meat. Take out the tomatoes and run under cold water or place into a bath of ice water to stop the cooking process. Then peel the skin off (it should come off easily).

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Ingredients

• 5 tomatoes, roughly chopped (5-6 cups of chopped tomatoes)
• 1 medium sized cucumber, peeled and chopped (1 ½ cups)
• ¼ cup red onion, chopped
• 2 cups tomato juice
• 2 Tablespoons olive oil
• 1 Tablespoon fresh basil, plus more for garnishing
• 2 teaspoons white wine vinegar
• 2 teaspoons chile sauce
• 2 teaspoons lime juice
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon dried oregano
• ¼ teaspoon granulated sugar
• ¼ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• Optional garnishes: additional fresh basil, croutons

Method

1. Place all of the ingredients in the order listed into a blender or food processor.
2. Pulse until everything is combined but still slightly chunky.
3. If you prefer a smoother consistency, blend on high until you reach the consistency that you desire.
4. Plate and serve with chopped fresh basil and croutons, optional.