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Made with fresh ingredients like cucumber and onions, this tomato gazpacho comes together in just 5 minutes. Cool down this summer with this refreshing, easy, light soup. Add in your favorite veggies and toppings for extra crunchy deliciousness!
save this recipe!Soup, but make it refreshing! Tomato gazpacho does just that. It’s an authentic blended soup made of tomatoes, bell peppers, onions, cucumbers, and tasty spices that fill you up but also cool you off. Yep, this soupy dish is served cold!
Gazpacho is one of my favorites for enjoying on warm summer and fall evenings. This classic tomato recipe is perfect for when you’re in the mood for something light but still satisfying. I love to sprinkle whole chopped veggies on top of mine to add crunch and texture (and you can’t forget the croutons)!
P.S. If you really can’t seem to get on the cold soup wagon (what?!), you can totally heat this like any other warm tomato soup. Just heat it up for a few minutes on the stove and wah-lah!
Reader rating
“Great recipe! I used bought tomato juice instead of tomatoes, works perfectly and even more quick! Tastes even better the next day!” —Jeroen
Ingredients for classic gazpacho
Gazpacho is just a handful of ingredients blended together into summery perfection. Jump down to the recipe card for exact measurements.
- Roma Tomatoes: We’re starting off with 4 roma tomatoes (about a half of a pound of tomatoes), because what’s gazpacho soup without the tomato? Roma are best type of tomato here because they have the least amount of water, though you could use whatever flavorful tomatoes you have on hand.
- Seedless Cucumber: Next up, ½ of a large cucumber will add just the perfect coolness.
- Red Bell Pepper: We’ll be using 1 red bell pepper in the mix. If you only have yellow, orange, or green on deck, use it!
- Chopped Red Onion: For a slight bite, add ½ cup of chopped red onion. Like with the pepper, you can totally use a white or sweet onion if that’s what you have handy.
- Garlic: You know I love to put garlic in pretty much any recipe that will allow it! For this tomato gazpacho, 2 cloves will work well.
- Olive Oil: Add 2 tbsp of extra virgin olive oil for flavor and creamy consistency.
- Red Wine Vinegar: Add a dash of red wine vinegar, which balances out the sweetness of the tomatoes with an acidic kick.
- Salt & Pepper: I like to add ¼ tsp each of salt and pepper, though you should always adjust these to suit your taste.
How to make healthy tomato gazpacho
Tomato gazpacho soup is quite literally ready in the blink of an eye. Since it’s no cooking, the longest step is veggie chopping! I list the recipe time as 15 minutes, but it will probably take even less. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Prep the Ingredients: First, collect all of your ingredients. Seed and core the bell pepper. Roughly chop the onion.
- Blend Everything: Next, add all of the ingredients to a blender and blitz until smooth (or leave it a bit chunky if you prefer). Taste and add more salt, pepper, and hot sauce (optional) as needed.
- Serve and Enjoy: Finally, serve cold, topped with your favorite toppings. Homemade croutons and crunchy veggies (like bell pepper and onion) are my favorites!
VITAMIX BLENDER
This is the blender I use and adore!
Add-ons and storage
Flavor Varieties: If you’d like to add an extra kick to your soup, consider adding jalapeño slices! Or, for a boost of nutrition, add 1 or 2 carrots.
5-Minute Tomato Gazpacho Recipe
Ingredients
- 2 lb roma tomatoes, about 4 tomatoes, 900 g
- ½ large seedless cucumber
- 1 red bell pepper
- ½ cup chopped red onion
- 2 cloves garlic
- 2 Tbsp extra virgin olive oil, 30 mL
- 2 Tbsp red wine vinegar, 30 mL
- ¼ tsp each salt and pepper
- Optional: hot sauce, croutons, diced veggies
Instructions
- Prep: Collect all your ingredients. Seed and core the bell pepper. Roughly chop the onion.
- Blend: Add all ingredients to a blender and blitz until smooth (or leave it a bit chunky if you prefer that). Taste and add more salt, pepper and hot sauce (optional) as needed.
- Serve: Serve cold, topped with your favorite toppings. Homemade croutons and crunchy veggies (like bell pepper and onion) are my favorites.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This is a new favorite of ours from your site. I tried it warm, and it was wonderful. We used leftover warm as a topping over Cauliflower rice. Loved it.
So happy to hear it! Enjoy! 😀
Great recipe! I used bought tomato juice instead of tomatoes, works perfectly and even more quick! Tastes even better the next day!
That’s a great idea! So happy you liked it. Enjoy! 😀
for our vegetarian daughter’ visit I made the avocado salad. It was easy to make, everybody loved it and wanted the recipe
#LELCookingChallenge I made the gazpacho tonight for my housemate and I. She rated it 5/5 and I agree! Perfect meal for a hot day like today! Only thing: 900 g of roma tomatoes, for me, was 4 roma tomatoes + 3 regular ones… wondering if it’s because roma tomatoes here are particularly small ahaha
I’m so happy you liked it, Evelyne! Thanks for entering!! 😀
Refreshing loved it
Very refreshing. So easy to prepare. Did add a dash of tarragon, basil and cumin and chili paste to heighten the flavor.
Thanks for making it and sharing!