10 Minute Gazpacho
When tomatoes, cucumbers and peppers are overflowing in the garden or at the farmers market it’s time to make this 10 minute gazpacho. This healthy cold soup is refreshing and delicious on hot days.
Table of contents
Why We Love This 10 Minute Gazpacho
This easy gazpacho recipe is so speedy because you just throw ripe tomatoes, bell peppers and cucumber along with the other ingredients in a blender and whir away. 10 minutes and your soup is ready! I sometimes add flavor boosters like jalapeno, basil or cilantro, which are delicious though not necessarily traditional in this Spanish soup. Serve it as a starter, a light lunch or even a snack on a hot summer day and enjoy every spoonful of this chilled soup.
Recipe Highlights
- No cooking required
- Light and refreshing for hot days
- A great way to use up juicy summer tomatoes, peppers and cucumbers.
- Takes just 10 minutes to make
If you’re looking for another light summer soup, try this Zucchini Soup which can be served hot or chilled.
Key Ingredients For This Healthy Gazpacho Recipe
- Tomatoes: Choose the ripest and juiciest tomatoes you can find.
- Cucumber: Choose large, bright green and firm cucumbers for this recipe. I don’t use English cucumber as they tend to be less juicy.
- Red or Green Bell Pepper
- Red Onion: A sweet vidalia onion would also work here.
- Garlic
- Water
- Sourdough Bread: Just like traditional gazpacho recipes, bread acts as thickener here. I use sourdough because I like how its tanginess pairs with the tomatoes and vegetables. You could also use slices of rustic white bread, foccacia or Italian bread. Stale bread works fine. And if you are using very crusty bread you may cut the crusts off before adding to the soup.
- Extra-Virgin Olive Oil: Use good olive oil. It adds flavor along with richness and a silky mouthfeel.
- Red Wine Vinegar: if you don’t have red wine vinegar use apple cider vinegar, white wine vinegar or sherry vinegar instead. Skip balsamic vinegar as it’s too sweet and would muddy the color.
- Kosher Salt & Freshly Ground Black Pepper
- Additional Flavor Boosters: fresh basil, cilantro leaves or a fresh jalapeno chili.
- Optional Garnishes: Greek yogurt, crème fraiche or mascarpone. Microgreens, fresh herbs such as chopped cilantro or basil leaves. Sliced cherry tomatoes and chopped avocado. Toasted sunflower seeds, pine nuts or chopped almonds. A drizzle of olive oil at the end is a classic gazpacho finish.
Step-by-Step Instructions to Make This Healthy Gazpacho
Step 1: Prepare work area
Set up the work area with a cutting board and knife for chopped vegetables, a blender and a large bowl or pitcher for the final product.
Step 2: Make first batch of gazpacho
Combine half of the tomatoes, cucumber, bell pepper, red onion, garlic, water, sourdough, extra virgin olive oil, vinegar, salt and pepper in a blender and blend until the soup is smooth. Transfer the gazpacho to the bowl or pitcher.
Step 3: Make second batch of gazpacho & combine
Repeat with the remaining half of the ingredients and process to desired smoothness. Thoroughly mix the two batches together in the pitcher or bowl. Chill if desired or serve at room temperature.
Step 4: Serve the gazpacho
Divide among bowls and top with optional garnishes.
FAQs and Expert Tips
Store this healthy gazpacho recipe in a pitcher, covered with plastic wrap for up to 4 days.
Gazpacho may be even better the next day. Simply prep it and store it in the refrigerator covered for up to 4 days until you’re ready to serve.
Yes, you could use a food processor. Put ingredients in the bowl of a food processor in bacthes, adjusting the number of batches according to the volume of your food processor.
Gazpacho Variations to Try:
- Use green zebra tomatoes instead of red tomatoes and a green bell pepper instead of red for a green soup.
- Add several hulled and washed tomatillos to the soup.
- To make watermelon gazpacho use chunks of watermelon instead of the tomatoes.
- Add a cup of chopped honeydew melon.
- Blend in fresh dill
- Add ground cumin or coriander
- For a slightly smoky gazpacho add a teaspoon of smoked paprika or 1/2 teaspoon chipotle powder
- For a chunky gazpacho pulse the ingredients in the blender to desired consistency instead of pureeing until smooth.
- Use lemon juice in place of the vinegar and tarragon for the flavor boost.
Serving Suggestions
- This chopped salad with olives and tuna also has a Mediterranean vibe that would be great with the gazpacho.
- This savory kale and feta quick bread served on the side would round out the meal.
- Homemade croutons are always a welcome addition to gazpacho.
- These lavash wraps with peppers, eggplant and tzatziki are a great vegetarian summer recipe that would be awesome with a cup of gazpacho.
- Try serving the gazpacho in shot glasses as an appetizer along with an array of olives, Manchego cheese, crispy roasted chickpeas and kale chips.
More Summer Produce Packed Recipes to Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Print 10 Minute Gazpacho
- Total Time: 10 minutes
- Yield: 7 1x
Description
When tomatoes, cucumbers and peppers are overflowing in the garden or at the farmers market it’s time to make this 10 minute gazpacho. This healthy cold soup is refreshing and delicious on hot days.
Ingredients
- 2 large ripe tomatoes, cored and cut into quarters (about 1 1/2 pound)
- 1 cucumber, cut into quarters
- 1 red or green bell pepper, cored and cut into large chunks
- 1/2 red onion, peeled, cored and cut into quarters
- 1/2 to 1 clove garlic, to taste, chopped
- 1 cup water
- 2 slices sourdough bread
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- additional flavor boosters: 1 small handful basil or cilantro leaves, 1 jalapeno chili, stemmed.
- Optional garnishes: greek yogurt, crème fraiche or mascarpone. Microgreens, chopped cilantro or basil. Sliced cherry tomatoes and diced avocado. Toasted seeds or nuts.
Instructions
- Set up work area with chopped vegetables, blender and a large bowl or pitcher for the final product.
- Add about half of the ingredients (1 tomato, ½ cucumber, ½ bell pepper, ½ of the onion, garlic, ½ cup water, 1 slice sourdough, ¼ cup oil, 1 tablespoon vinegar, ½ teaspoon salt and ¼ teaspoon pepper) to the blender. If using additional flavor boosters add half of them to the blender. Pulse until the mixture liquefies, then run the motor continuously until desired smoothness. Transfer the gazpacho to the bowl or pitcher.
- Repeat with the remaining ingredients and process to desired smoothness. Thoroughly mix the two batches together in the pitcher to ensure even distribution of the flavors. Chill if desired.
- Divide among 4 bowls and top with optional garnishes.
- Prep Time: 10 minutes
- Category: soup
- Method: small appliance
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 184
- Sugar: 3 g
- Sodium: 340 g
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
Just finished making this. Delicious! Love the taste of the sourdough bread. I added basil and jalapeno.
Yummy.
Thank you Diane! I am happy you tried this one. It freezes well if you don’t finish it all!
This has a amazing “just picked from the garden” taste. So delicious and a good way to use my abundance of tomatoes finally coming in. thanks for sharing this article.
Excellent! My husband doesn’t even like gazpacho and he loved this. I used a small amount of fresh basil (he doesn’t care for basil much) and yellow onion instead of red (what I had available), but only used half the amount of onion. Also used two jalapeno peppers as we like spicy! Everything else exactly the same. Wonderful recipe. This will be my go-to in the future. Thanks so much!
I love it! I subbed garlic salt and added cooked squash and it was delicious!
Hi Sheila. I am so happy you liked it! Thank you for letting me know!
This has a amazing “just picked from the garden” taste. So delicious and a good way to use my abundance of tomatoes finally coming in.
This Gazpacho looks perfect and I can’t believe how quick it is to make!
Wish this was my lunch! Love gazpacho!
Thanks so much Suzy! I am glad you think it looks good. Have a great day.
So quick and easy! And when the fresh veggies it is amazing!
It’s such a life saver!
This looks like my mom’s gazpacho! Perfect in every way!
How funny! My mom makes hers in the blender as well. I love it this way.
I have never had this and by the ingredients it sounds like something my whole family will enjoy I need to make this healthy soup!
I hope you fall in love with it. It’s a summertime staple here.
I LOVE pureed gazpacho and your versions looks AMAZING! I love the vegetables you used and the bread too! Yum!
Really? That’s great to hear. I prefer it pureed myself. It’s what I grew up with, so I Iike the smoothness better than chunky versions. Plus it’s so easy to just blast it in the blender!
What a quick and easy way to enjoy the garden produce! I love simple recipes like this.
Well there is a lot of it rolling in from the garden now, so I am so glad to have it at the ready!
That is such a beautiful colour soup. This would be great to feed a crowd at a summer party.
The color depends on the tomatoes and ratio of ingredients used. in this case it came out so orangey red from the tomatoes I used.
Gazpacho looks so flavourful and easy to prepare. I love this kind of easy quicking, I need to make this one soon. Thanks for sharing.
It can definitely be really flavorful depending on the additions. Plus the olive oil and vinegar help.