Cool down this summer with refreshing Tomato Gazpacho. It’s an easy, light soup made with tomatoes, cucumber, pepper, and onion and served cold. Add in your favorite veggies and toppings for extra crunchy deliciousness!
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 fills you up but also cools 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 soup. Just heat it up for a few minutes on the stove and woolah!
Ingredients for classic gazpacho
Gazpacho is just a handful of ingredients blended together into summery perfection. You’ll need…
- 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.
- Optional: Make this soup your own by adding what you prefer such as hot sauce, croutons, and diced veggies!
How to make healthy tomato gazpacho
Tomato gazpacho soup is quite literally ready in the blink of an eye. Since it’s no cook, the longest step is the veggie chopping! I list the recipe time as 15 minutes, but it will probably take even less.
So throw everything into your blender (after deseeding your pepper and roughly chopping your onion, of course!), and let’s get started!
- 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!
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. Want to take it to the next level of summer flavor? Try our watermelon gazpacho!
Storage: This soup can be stored in an airtight container and kept in the fridge for 2 to 3 days. I recommend storing the soup separate from the extras, especially the croutons.
More soupy recipes to try
Everyone needs a back pocket soup recipe for busy weeknights. These are some of my favorites that you can whip together this week!
- Chilled Avocado Soup
- Fresh Tomato Soup with Basil
- Creamy Cauliflower Soup
- 20 Minute Taco Soup
- Healthy Slow Cooker Potato Soup
Or for another no-cook Italian recipe, be sure to pair this gazpacho with our Avocado Bruschetta or our Panzanella Salad!
- 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
- 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.
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