This traditional gazpacho recipe is a refreshing no-cook cold soup, featuring a mix of both fresh tomatoes and tomato juice for a perfect blend of smooth and chunky textures.
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“Wow! This is exactly the gazpacho recipe I’ve been looking for! It is SO DELICIOUS. Thank you!!” ~Stacy, FoodieCrush reader
Cold Soup in Summer? I’m In!
This easy tomato gazpacho recipe is a classic, no-cook Spanish soup with a fresh vegetable base. Some food historians say gazpacho dates back between the 8th and 13th centuries. But the gazpacho most of us are familiar with today is different from the original.
Back then it was made with garlic, salt, bread, olive oil, and vinegar (no tomatoes!). It wasn’t until the 16th century when peppers and tomatoes arrived in Europe that the soup evolved with ingredients added.
There’s no question this summery soup is an excellent (and delicious) way to get those veggies in. Not to mention it’s a stellar way to put peak summer produce to good use!
I also have recipes for Bloody Mary Gazpacho and a Mango Gazpacho, but there’s something in the simplicity of plain ol’ tomato gazpacho that always works for me.
Heidi’s Tips for Making Blender Gazpacho
- Letting your gazpacho soup hang out in the fridge for a while (about an hour) allows the flavors to meld. Your soup will be ultra-satisfying and refreshing once cool.
- I prefer to blend my soup juuuust until it’s almost smooth, but when there’s still just enough chunkiness to make me feel like I’m eating something instead of sipping.
- I’ve tried making this recipe with spicy V-8, but I prefer the regular so I can adjust the heat to my liking.
Ingredients Needed for Gazpacho
The full recipe, with amounts, can be found in the recipe card below.
- Tomatoes — Cocktail or Campari tomatoes are my top choices.
- Tomato juice — You can use a plain or spicy tomato-based vegetable juice like V-8.
- Other vegetables — Celery, red onion, and cucumber add tons of flavor and freshness.
- Garlic — This is usually an ingredient I apply the old “the more, the merrier” treatment to, but less is more here. Stick to the 2 cloves and trust me, you’ll be much happier with the more balanced result.
- Olive oil — A good quality extra virgin olive oil is important here.
- Vinegar — I typically use red wine vinegar or sherry vinegar. Skip the balsamic here, as it would overpower the soup.
Heidi’s Tip: If you want a little heat, add some jalapeño or a couple of dashes of hot sauce. (I love Cholula!)
How to Make Gazpacho in a Blender
- Blend half of the ingredients Using a blender or food processor, blend half of your veggies with the tomato juice, olive oil, and seasonings until smooth.
- Pulse once or twice. Add the other half of your veggies, only pulsing once or twice for the perfect amount of chunk to your gazpacho and extra satisfying texture.
- Chill. Refrigerate the gazpacho for at least an hour (while your gazpacho chills, you should chill too).
Topping Ideas
- Sour cream (I like to thin mine with a bit of water, then drizzle it over my bowl of gazpacho)
- Grilled shrimp, chunks of avocado, and fresh snipped chives
- Homemade croutons for a crunchy bite
- Hard-boiled eggs and ham (traditional toppings in southern Spain)
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Traditional Gazpacho Recipe
Ingredients
- 3 stalks celery , diced
- 1 seedless hot-house cucumber with skin on , diced*
- 1 zucchini , diced
- ¾ medium red onion , diced
- 4 cups tomato juice (such as V-8)
- 2 cloves garlic , pressed or minced
- ¼ cup extra virgin olive oil (or grapeseed oil)
- ¼ cup red wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons Cholula hot sauce (or other hot sauce to taste, optional)
- 1 tablespoon celery salt
- 1 tablespoon garlic salt
- 6 cocktail or campari tomatoes , diced
- Kosher salt and freshly ground black pepper
- ¼ cup sour cream
- Fresh chives , for garnish
Instructions
- In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion and 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt.
- Pulse all of ingredients until well blended. Add the rest of the tomato juice and pulse to mix.
- Add the celery, cucumber, zucchini, and the diced tomatoes and pulse once or twice. Season with kosher salt and freshly ground black pepper and adjust the hot sauce to taste.
- Chill the soup for at least 1 hour before serving.
- Serve the soup with a drizzle of the sour cream that has been thinned with a bit of water. Top with fresh chopped chives.
Notes
Nutrition
What to Serve with Gazpacho
A chilled bowl (or glass) of gazpacho on a hot summer day always hits the spot. Here are some ideas for what to serve with:
- Garnish with a bit of sour cream thinned down with a little water for a bit of tang.
- Mediterranean Orzo Salad or BLT Panzanella on the side.
- BLT Sandwich, Caprese Sandwich, or Club Sandwich for a quick lunch.
- Garlic Bread for dipping.
More Easy Summer Soups
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Jan
Just a little sweet for my taste and I reduced the sugar by 1/2 Tbsp.
But my husband loved it. I will make again. Very refreshing!
Glad you both enjoyed Jan!
Stacy
Wow! This is exactly the gazpacho recipe I’ve been looking for! It is SO DELICIOUS. Thank you!!
Ashley @ Foodie Crush
Thank you! Enjoy!
D george
Recipe says to dice everything and then put it in the cuisinart. Shouldn’t it be diced by the cuisinart??
I like to roughly dice or chop the ingredients first so the ingredients only need to be pulsed in the food processor and not macerated.
sabrina
thank you for all of these gazpacho recipes, like the beet one especially, and thank you for linking this and other suggested pairings with your caprese pasta salad recipe
Mary
I made this for my husband’s birthday lunch last week, gazpacho is his favourite. Everyone loved it!!! I found it a bit salty and think next time I might add 3/4 tablespoons of garlic and celery salt. I was in a bit of a rush so didn’t think to add 1/2 and adjust to my taste. It was very delicious nonetheless!
J
We’d appreciate it if you’d stop calling it classic, call it a twist if you’d like. I’m sure the recipe is nice and has a good kick to it, but don’t call it something it’s clearly not
J
Looks nice and it’s not a bad recipe, but this is nowhere near a classic gazpacho, at all. All you need for a gazpacho is tomatoes, cucumbers, onion, red or green pepper, garlic, water, olive oil, bread,a bit of vinegar, salt and cumin, that’s it. Half the stuff you added would never go on a classic gazpacho.
Irene
Please, don’t call this aberration gazpacho. This is a tomato-based cold soup, which is fine, but it is not gazpacho. Neither are those other recipies that you liked.
Stop cultural appropiation!