Every summer, I find myself craving a bowl of cool, refreshing Gazpacho Soup. It’s light, fresh, and the easiest way to enjoy the season’s best veggies—no stove required.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes/ 3 hours chill time.
How Many Servings?
4-6 Servings
Gazpacho Soup is the perfect way to cool down on a hot summer day—fresh, light, and full of Mediterranean flavor. This chilled soup from Seville, Spain celebrates simple, seasonal ingredients.
I first heard about Gazpacho from a café regular who had just returned from Spain. At first, I wasn’t sure about cold soup, but one spoonful changed my mind. Now, it’s a warm-weather favorite in my kitchen, and this version skips the bread for a lighter twist!
Gazpacho Soup: Key Ingredients
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Ripe Tomatoes – The heart of this soup, they bring natural sweetness, vibrant color, and a juicy base. Choose vine-ripened or heirloom for the best flavor.
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V8 Juice – Adds a savory, tangy kick that deepens the tomato flavor and gives the soup a smoother texture.
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Persian Cucumbers – Crisp and refreshing, these cucumbers add a light crunch and cooling effect.
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Bell Peppers (Red, Yellow, Orange) – These sweet peppers not only brighten the color but also add layers of subtle sweetness and depth.
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Red or White Onion – Just half an onion gives the soup a savory backbone and aromatic balance.
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Garlic Cloves – A couple of cloves add that classic Mediterranean sharpness without overpowering the freshness.
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Jalapeño Pepper – Just one small pepper is enough to introduce a gentle, warming heat—optional, but highly recommended!
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Fresh Basil – Adds a fragrant, herbaceous lift that ties the vegetables together with a hint of sweetness.
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Extra Virgin Olive Oil – A drizzle brings richness and that signature smooth Mediterranean finish.
Peel or Not to Peel
Peeling your tomatoes gives this Gazpacho Soup a silky-smooth finish. To do it, just blanch them briefly in boiling water, then transfer to an ice bath and slip off the skins.
Short on time? No problem. You can toss whole tomatoes straight into a food processor for a quicker version with more texture.
Whether you like your Gazpacho smooth or a little chunky, this recipe works both ways. Use a blender for a silky finish, or a food processor if you prefer some bite.
Customizing Your Gazpacho Soup:
One of the charms of this Mediterranean Gazpacho recipe is its versatility. Summer’s bounty offers many refreshing vegetables you can experiment with. Want a heartier meal? Consider adding pieces of dried bread if you’re feeling adventurous. Add a dash of hot sauce or horseradish. Let your creative culinary spirit fly, and customize your Gazpacho soup to your heart’s content.
Pairing and Serving Suggestions
With its enticing flavors, Gazpacho soup can be a standalone summer meal or paired with other Mediterranean dishes. Picture it alongside a crusty Sicilian Scaccia bread for a light lunch or as part of a brunch menu complemented by a Ricotta and Peas Pie. A hearty Fattoush salad or shrimp pasta dish can offer a balanced and satisfying culinary experience for a larger meal.
So, beat the heat this summer and enjoy the Mediterranean lifestyle with our refreshing, easy Gazpacho Soup recipe. One spoonful, and we promise – your summer will never be the same!
Preparation
Wash and Prep Your Ingredients
Then, bring a pot of water to a boil over high heat. You’ll use this to blanch the tomatoes if you decide to peel them for a smoother texture.
Blanch the Tomatoes
Then, transfer them immediately to a bowl of ice water to cool—this makes peeling them super easy.
Peel and Prep the Tomatoes
Blend the Tomatoes and Cucumbers
Next, add the cucumbers to the food processor and pulse gently until they’re finely chopped but still have texture. Avoid over-blending—you want small pieces, not cucumber soup!
Add the Rest of the Veggies and Seasonings
Then stir in the Worcestershire sauce, red wine vinegar, salt, black pepper, olive oil, lime zest, and lime juice. Mix well to combine all the bold, refreshing flavors.
Finish and Chill
Cover the bowl and let your Gazpacho chill in the fridge for at least 3 hours. This gives the flavors time to meld into that perfectly refreshing, balanced bite.
Serve cold and enjoy every spoonful—it’s like summer in a bowl!
This easy Gazpacho recipe is a celebration of summer flavors – a delicious blend of fresh vegetables brought together in a refreshing, nutrient-packed soup. Remember, this dish is incredibly flexible, so feel free to experiment with the ingredients and toppings to make it uniquely yours.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes/ 3 hours chill time.
How Many Servings?
4-6 Servings
Ingredients:
| 2 ½ lbs ripe tomatoes | |
| 10 oz V8 juice | |
| 3 Persian cucumbers (chopped) | |
| 1 small onion (chopped) | |
| 1 red pepper (chopped) | |
| ½ large yellow pepper | |
| ½ large orange pepper or one small one | |
| 1 small jalapeno pepper | |
| 2 garlic cloves | |
| 1 cup chopped basil | |
| 1 tablespoon Worcester sauce | |
| 3 tablespoons red wine vinegar | |
| 2 limes, juiced and zested | |
| 1/2 cup olive oil | |
| Salt and black pepper to taste |
Preparation
Start by washing and prepping all your vegetables. This makes the process smoother and faster once you begin blending. Then, bring a pot of water to a boil over high heat. You’ll use this to blanch the tomatoes if you decide to peel them for a smoother texture.
Using a sharp knife, score a small X on the bottom of each tomato. Carefully place the tomatoes into the boiling water for 30 seconds, just until the skins start to loosen. Then, transfer them immediately to a bowl of ice water to cool—this makes peeling them super easy.
Once the tomatoes have cooled, gently peel off the skins. Remove the core and seeds, then chop the tomatoes into large chunks. These will be the base of your Gazpacho, so the fresher and riper, the better!
Add the chopped tomatoes to a food processor and blend until smooth. Pour the tomato purée into a large mixing bowl and stir in the V8 juice to create a flavorful base. Next, add the cucumbers to the food processor and pulse gently until they’re finely chopped but still have texture. Avoid over-blending—you want small pieces, not cucumber soup!
Repeat the same pulsing process with the peppers, onion, garlic, and jalapeño, processing each just until finely chopped. Add them to the tomato-cucumber mixture in your large bowl. Then stir in the Worcestershire sauce, red wine vinegar, salt, black pepper, olive oil, lime zest, and lime juice. Mix well to combine all the bold, refreshing flavors.
Stir in the fresh chopped basil for a burst of herbaceous flavor. Cover the bowl and let your Gazpacho chill in the fridge for at least 3 hours. This gives the flavors time to meld into that perfectly refreshing, balanced bite. Serve cold and enjoy every spoonful—it’s like summer in a bowl!
Recipe Tips & Suggestions
Storage and Freezing Instructions:
Rana’s Notes!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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I love to hear how you enjoyed this Spanish Gazpacho! Did you add extra toppings or serve them with a special side dish? Share your experience in the comments below. Your feedback helps us and others to improve and enjoy the recipe more. So go ahead, let’s start a conversation about good food!