I love this recipe because it uses simple ingredients while delivering bold flavor. The tomatoes create a naturally sweet base, while the cucumber and red pepper add freshness and texture.
I also like that this soup requires very little cooking. After blending and chilling, it becomes a cool and satisfying dish that works perfectly for lunch, appetizers, or light dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lb vine tomatoes, chopped 1/2 cucumber, chopped 1 red pepper, chopped 1 shallot, finely chopped 2 cloves garlic, finely chopped 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon sea salt 1/4 teaspoon pepper 1/4 cup fresh basil, chopped for garnish
Directions
I begin by peeling the tomatoes. I fill a large bowl with ice water and bring a pot of water to a boil.
I cut a small “X” into the bottom of each tomato and place them into the boiling water for about 30 seconds. Then I transfer them into the ice water for 1 to 2 minutes until the skins loosen easily. I peel off the skins and chop the tomatoes into chunks.
In a large mixing bowl, I combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper.
I stir everything together and let the mixture sit for at least 20 minutes so the flavors can blend together. I like stirring it occasionally while it rests.
Next, I transfer the mixture to a blender and blend on high until completely smooth.
I chill the gazpacho for at least 2 hours before serving.
When ready to serve, I pour the soup into bowls and sprinkle fresh basil over the top.
I sometimes add a small piece of jalapeño for a spicy version. For extra texture, I reserve a few chopped vegetables and stir them in after blending.
When I want a slightly richer flavor, I drizzle extra olive oil on top before serving. I also like adding fresh parsley or cilantro along with the basil for more herbal flavor.
storage/reheating
I store gazpacho in an airtight container in the refrigerator for up to 3 days.
Since this soup is served cold, I do not reheat it. I simply stir it well before serving again because the ingredients may separate slightly while chilled.
FAQs
Do I have to peel the tomatoes?
I prefer peeling them because it creates a smoother texture, but I can leave the skins on if I do not mind a slightly rustic soup.
Can I make gazpacho ahead of time?
Yes, I actually think it tastes better after resting in the refrigerator because the flavors have more time to blend.
Is gazpacho always served cold?
Yes, traditional gazpacho is served chilled, which makes it especially refreshing on hot days.
Can I freeze gazpacho?
I can freeze it, but the texture may change slightly after thawing because of the fresh vegetables.
What can I serve with gazpacho?
I like serving it with crusty bread, grilled vegetables, sandwiches, or light salads.
Conclusion
Easy Gazpacho is one of my favorite chilled soups because it is fresh, simple, and packed with vibrant flavor. The blend of ripe tomatoes, crisp vegetables, olive oil, and basil creates a refreshing dish that feels perfect for warm afternoons and light meals.
Classic Easy Gazpacho Recipe (Vegan) made with fresh tomatoes, cucumber, peppers, and olive oil for a refreshing chilled Spanish soup.
Author:Emma
Prep Time:20 minutes
Total Time:2 hours 20 minutes
Yield:6 servings
Category:Soup
Method:Blending
Cuisine:Spanish
Diet:Vegan
Ingredients
2 lbs vine tomatoes, chopped (about 6 tomatoes)
1/2 cucumber, chopped
1 red pepper, chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 cup olive oil (60 ml)
2 tablespoons lemon juice (30 ml)
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (for garnish)
Instructions
Fill a large bowl with ice water and bring a large pot of water to a boil.
Slice a small “X” into the bottom of each tomato.
Place the tomatoes into the boiling water for 30 seconds.
Using a slotted spoon, transfer the tomatoes immediately into the ice water and let them sit for 1 to 2 minutes.
Peel away the tomato skins and discard them. Chop the peeled tomatoes into chunks.
In a large mixing bowl, combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and black pepper.
Stir well and let the mixture sit for at least 20 minutes to allow the flavors to develop. Stir occasionally.
Transfer the mixture to a blender and blend on high speed until smooth.
Refrigerate the gazpacho for at least 2 hours until thoroughly chilled.
Serve cold in bowls topped with fresh chopped basil.
Notes
Use ripe summer tomatoes for the best flavor and natural sweetness.
Chilling the soup longer enhances the taste even more.
For a chunkier texture, reserve a small portion of chopped vegetables before blending and stir them in afterward.
Serve with crusty bread or croutons for a more filling meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
