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.

two bowls of gazpacho

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

ingredients for gazpacho
  • 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.
two bowls of gazpacho with tomatoes and herbs

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.

a single bowl of gazpacho with garnishes

FAQs and Expert Tips

How do I store the gazpacho?

Store this healthy gazpacho recipe in a pitcher, covered with plastic wrap for up to 4 days.

Can I make this gazpacho ahead?

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.

Can I make gazpacho without a blender?

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

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

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a single bowl of gazpacho with garnishes

10 Minute Gazpacho


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5 from 4 reviews

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

Scale
  • 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

  1. Set up work area with chopped vegetables, blender and a large bowl or pitcher for the final product.
  2. 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.
  3. 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.
  4. 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