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Fast and Fresh Gazpacho

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: Quick and Easy Gazpacho! Fresh veggies, 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. 
5 from 6 votes
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Servings 4 servings


  • 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)


  • 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).
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