Easy Homemade Gazpacho
Homemade gazpacho is a refreshing way to use all your garden veggies in a chilled summer soup. This slightly tangy, bright soup features a blend of veggies and herbs with olive oil and vinegar. A perfect light summer lunch or dinner!
Nothing’s worse on the hottest, muggiest days than cooking in a hot kitchen.
I don’t want to be in the kitchen with a pot boiling or the oven going.
And I really don’t want to eat hot food when it’s 100 degrees outside.
Instead, I want nice cold food like this easy homemade gazpacho recipe.
No cooking needed and the result is a chilled, refreshing, savory soup absolutely bursting with fresh summer vegetables.
What is gazpacho?
Gazpacho is a chilled tomato based soup from southern Spain.
The soup normally features tomatoes blended with a variety of vegetables like onions, cucumbers, and bell peppers along with olive oil and herbs.
It’s all blended together, chilled and then served as cool, refreshing break from the summer heat.
Ingredients
To make this you’ll need:
- Cucumber– An English cucumber
- Tomatoes– Ripe tomatoes, chopped. Look for good quality tomatoes for this since they are such a prominent flavor.
- Red bell pepper– Half of one, seeded.
- Red onion– 1/4 of a small one. Remove the peel.
- Garlic– Fresh cloves
- Cilantro– Fresh chopped cilantro leaves. Make sure to reserve some for garnish.
- Vinegar– Sherry or red wine vinegar
- Olive oil– Extra virgin
- Salt and pepper– To taste
- Cherry tomatoes– Sliced for garnish.
How to Make
This homemade gazpacho recipe is so easy to make!
Just cut off a quarter of the cucumber and dice it.
Set the diced cucumber aside for garnish.
Then peel the rest of the cucumber, cut it into thirds and add the pieces to a high power blender along with the tomatoes, pepper, onio, garlic, cilantro, oil, vinegar, salt and pepper.
Blend everything together until it’s all nice and smooth.
Taste it and add more salt and pepper if needed.
Cover the garzpacho and let it chill for 2 hours.
Ladle into bowls, top with the diced cucumber, cherry tomato slices, and chopped cilantro for garnish.
Serve cold and enjoy!
Serving Suggestions
You can serve this in bowls or in cups so you can drink it.
It’s delicious on its own or with a good piece of crusty bread.
You could even top it with other veggies like grilled corn or roasted chickpeas.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Tips and Tricks
- Good tomatoes are a must! If you have tomatoes in your garden, you’re golden! If not, try to buy them fresh from a local farmer’s market since they will taste better than supermarket tomatoes.
- Blend in batches if needed to make sure everything gets evenly blended and smooth.
- If you aren’t a fan of cilantro, you can skip it. Sub in a different herb you like- parsley or basil would both be delicious.
- Don’t skip the chilling time. The soup needs time for the flavors to marry.
Other Easy No Cook Recipes
Our easy homemade gazpacho recipe is a must for hot days!
Make it and enjoy.
Looking for other easy, no cook recipes for the hottest days?
Try these:
- Canned Salmon Pasta Salad
- Pressed Italian Sandwiches
- Cold Spaghetti Salad
- California Club Chicken Wraps
If you’ve tried this EASY HOMEMADE GAZPACHO RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Homemade Gazpacho
Ingredients
- 1 English cucumber
- 2 1/2 lbs ripe tomatoes chopped
- 1/2 red bell pepper seeded
- 1/4 small red onion peeled
- 3 garlic cloves
- 1/4 cup chopped fresh cilantro leaves + more for garnish
- 3 tbsp sherry vinegar or red wine vinegar
- 1/2 cup extra virgin olive oil
- salt & pepper to taste
- sliced cherry tomatoes for garnish
Instructions
- Cut 1/4 of the cucumber off, dice it, and set it aside for a garnish. Peel the rest of the cucumber, cut into 1/3's, then add it to a high powered blender.1 English cucumber
- To the blender add the tomatoes, pepper, onion, garlic, cilantro. vinegar, oil, salt, and pepper. Blend until smooth and evenly combine. Taste and adjust for salt & pepper, if needed.2 1/2 lbs ripe tomatoes, 1/2 red bell pepper, 1/4 small red onion, 3 garlic cloves, 1/4 cup chopped fresh cilantro leaves, 3 tbsp sherry vinegar, 1/2 cup extra virgin olive oil, salt & pepper
- Cover and chill for 2 hours.
- Ladle cold soup into bowls and serve topped with tomatoes and cucumber pieces for garnish.sliced cherry tomatoes
Notes
- Good tomatoes are a must! If you have tomatoes in your garden, you're golden! If not, try to buy them fresh from a local farmer's market since they will taste better than supermarket tomatoes.
- Blend in batches if needed to make sure everything gets evenly blended and smooth.
- If you aren't a fan of cilantro, you can skip it. Sub in a different herb you like- parsley or basil would both be delicious.
- Don't skip the chilling time. The soup needs time for the flavors to marry.
Nutrition
recipe adapted from Love And Lemons
