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homemade gazpacho topped with diced cucumber and tomato in two white bowls
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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!
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican, Southwestern, Tex Mex
Servings: 4
Calories: 313kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 313kcal | Carbohydrates: 16g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 19mg | Potassium: 842mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2974IU | Vitamin C: 62mg | Calcium: 49mg | Iron: 1mg