Made with ripe Roma tomatoes, crisp cucumbers and a hint of garlic, this chilled Spanish soup is the ultimate refreshing dish. Perfect for hot days and easy to customize, discover how to make this easy gazpacho recipe in just 15 minutes, no stove or oven required! Ideal for a light lunch or a zesty appetizer.
Table of Contents
Step away from the stove. I repeat: Step away from the stove. If it’s hotter than a jalapeño in your kitchen, then allow me to introduce you to summer’s biggest dinner winner: fast, fresh Easy Gazpacho!
Crisp veggies, chopped garlic, and a drizzle of oil and vinegar whiz together in a food processor or blender, and the result is a creamy, cool, no-cook meal perfect for dishing into big bowls or serving as appetizer-sized shooters.
My love affair with gazpacho began long ago in Sevilla, Spain, where I lived with a host family during my junior year abroad. Gazpacho was on the weekly meal plan and it was always topped with a hearty portion of chopped hardboiled eggs and crispy bacon.
I’ve created this fast and fresh gazpacho recipe that incorporates an Anaheim (or Cubanelle) pepper, which lends a sweet flavor without any heat. I’ve also omitted the traditional addition of stale bread and kept this a super clean and low-carb dish. Here’s what you’ll need:
- Tomatoes: Roma tomatoes (also called plum tomatoes) are the best for soups and sauces since they’re meaty and not very watery.
- Red pepper: To easily cut the pepper, set it upright on a cutting board and use your knife to slice each side of the pepper, beginning next to the stem, like you are cutting away the four sides of a box. You’ll be left with just the stem and all the seeds, plus four or five neat planks of pepper.
- Anaheim or cubanelle pepper: These long, skinny, pale-green peppers give a tangy bite to a recipe without the heat.
- Cucumber: I like to peel my cucumber but it’s not necessary.
- Red onion: Spicier than yellow onions, red onions are a good choice to add lots of bold flavor to the soup. If you have leftover red onion, save it to make pickled red onions.
- Garlic: For the best garlic, choose a head that has a firm texture and is heavy for its size, with no green shoots.
- Olive oil: Break out your good-quality extra-virgin olive oil for this dish, the grassy, sharp flavor will add complexity.
- Vinegar: I’ve chosen red wine vinegar for this recipe for its mellow tartness. You can also substitute white wine vinegar, sherry vinegar or rice wine vinegar.
- Toppings: Classic Spanish garnishes for gazpacho are chopped hard-boiled egg, diced avocado or crumbled bacon. Use my instructions for perfect hard-boiled eggs from my deviled eggs recipe.
See the recipe card for full information on ingredients and quantities.
Three quick steps is all it takes to make this delicious chilled soup.
- Put the vegetables in the blender. Fill the blender jar or food processor with all the veggies, including the tomatoes, peppers, cucumber, onion and garlic. Blend it for about 2 minutes, giving a chance for everything to liquefy and combine into a velvety-smooth texture.
- Add the vinegar and oil. Leave the blender or food processor running while you drizzle in the vinegar and oil and continue to blend and emulsify the mixture.
- Season to taste. Add salt and pepper to taste, and if the tomatoes aren’t very acidic, you can add a little more vinegar. Serve at room temperature or chilled, topped with your choice of garnishes.
Pro Tip: The gazpacho tastes best if it’s given a few hours (or even overnight) to chill out in the fridge so all of the flavors join forces and really intensify over time.
Toppings
I’ve garnished my bowl with a handful of micro-greens and sliced cucumbers for a bit of textural contrast, and a few slices of creamy avocado would also be a welcome addition to this chilled soup.
Other toppings that would complement this quick gazpacho include:
- A handful of cooked corn kernels
- Croutons or crushed tortilla chips
- A drizzle of good olive oil
- A dollop of sour cream or Greek yogurt
- Minced fresh herbs, such as parsley, basil or chives
- No-Cook Tomato Sauce
- Ahi Tuna Stacks with Ginger-Soy Dressing
- The La Jolla Crab Stack
- Zucchini Pasta Salad
- Chilled Sweet and Sour Cucumber Noodles
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Ingredients
- 2 lbs Roma tomatoes, cored and roughly chopped
- 1 medium red pepper, seeded and roughly chopped
- 1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
- 1 medium cucumber, roughly chopped
- 1 small red onion, peeled and roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- Chopped hardboiled egg, avocado or bacon, for serving (optional)
Instructions
- Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
- While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
- Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).
Kelly’s Notes
- This gazpacho tastes even better when chilled in the refrigerator for several hours or overnight before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This recipe is delicious and easy to prepare! So nice on a hot day!
Yessss! I’m thrilled you enjoyed the recipe, Joyce!
I love gazpacho & this is so easy to make in a Vitamix! Perfect for a hot summer day! I used to make gazpacho with canned tomato juice. Itโs so much better with fresh tomatoes!
I’m so thrilled you enjoyed the recipe, Debbie!
Quick and easy, with fresh and authentic flavor!
I’m so thrilled you enjoyed the recipe!
Just made this and it is delicious!
I’m so thrilled you enjoyed it, Anne!
Approximately how much gazpacho does this recipe make?
Hi Beth! I don’t have a cup measurement for this recipe, but it’s a good 4 servings.
I’ve made this twice now. Just starting on round 3! My favourite Gazpacho yet!
Thrilled you’ve been enjoying the recipe, Leslie! And thanks so much for rating it!
This was so refreshing and perfect for our summer dinner party!