Easy Gazpacho Recipe: Refreshing No-Cook Spanish Soup

Escape the heat with this incredibly refreshing and simple gazpacho recipe! Made with ripe Roma tomatoes, crisp cucumbers, and just a hint of garlic, this chilled Spanish soup is the ultimate dish for hot summer days. It’s perfect for a light lunch, a zesty appetizer, or a cooling dinner. Best of all, you can discover how to make this easy gazpacho recipe in just 15 minutes, and the best part? No stove or oven is required!

Is your kitchen feeling like a sauna? Then it’s time to step away from the stove and embrace the summer’s ultimate no-cook solution: fast, fresh, and incredibly delicious Easy Gazpacho! This vibrant soup is bursting with flavor and is surprisingly simple to make.

Imagine the taste of crisp veggies, a touch of garlic, and a drizzle of good olive oil and vinegar, all blended together to create a creamy, cool, and revitalizing meal. Gazpacho is perfect for dishing into big bowls and enjoying as a satisfying lunch or dinner. It’s also fantastic served as appetizer-sized shooters at your next gathering.

My personal love affair with gazpacho began many years ago during a study abroad program in Sevilla, Spain. I had the privilege of living with a wonderful host family, and gazpacho was a regular part of our weekly meal plan. What made it extra special was the generous topping of chopped hard-boiled eggs and crispy bacon. This experience instilled a lifelong appreciation for this classic Spanish soup.

Spanish Gazpacho Ingredients

This gazpacho recipe incorporates an Anaheim pepper (you can also use a Cubanelle pepper), which adds a lovely sweet flavor without any heat. It’s a key element that enhances the overall flavor profile. I’ve also opted to skip the traditional addition of stale bread, making this a super clean, light, and low-carb dish. Here’s everything you’ll need to create this culinary masterpiece:

• Tomatoes: Roma tomatoes (also called plum tomatoes) are the absolute best choice for soups and sauces. Their meaty texture and low water content give the soup a rich, concentrated tomato flavor.
• Red pepper: To easily and safely cut the pepper, place it upright on a cutting board. Then, using a sharp knife, slice down each side of the pepper, working from the stem down, much like you’re cutting away the four sides of a box. This leaves you with just the stem and seeds, along with four or five neat planks of pepper.
• Anaheim or cubanelle pepper: These long, slender, pale-green peppers contribute a tangy bite to the recipe without adding any heat. They’re a delicious and subtle addition.
• Cucumber: While it’s optional, I personally prefer to peel my cucumber for a smoother texture in the soup.
• Red onion: Red onions are known for their bolder flavor compared to yellow onions. They’re an excellent choice for adding a good punch to the soup. If you happen to have any leftover red onion, consider using it to make pickled red onions – they are a fantastic condiment!
• Garlic: When selecting garlic, look for a head that has a firm texture and feels heavy for its size. Avoid heads with any green shoots, as this indicates that the garlic is starting to sprout and may have a bitter taste.
• Olive oil: This is where you want to break out your best-quality extra-virgin olive oil. The grassy, sharp flavor will add incredible complexity to the soup, enhancing all the other ingredients.
• Vinegar: For this recipe, I’ve chosen red wine vinegar because of its mellow tartness. However, you can absolutely substitute other types of vinegar, such as white wine vinegar, sherry vinegar, or rice wine vinegar, depending on your personal preference.
• Toppings: Classic Spanish garnishes for gazpacho include chopped hard-boiled egg, diced avocado, or crumbled bacon. For the perfect hard-boiled eggs, follow the detailed instructions in my deviled eggs recipe.

See the recipe card below for complete information on ingredients and quantities.

How to Make Gazpacho

Making this delicious, chilled soup is as easy as one, two, three! With just three simple steps, you can have a bowl of gazpacho ready to enjoy.

1. Combine the vegetables in the blender. Fill your blender jar or food processor with all of the prepared vegetables, including the tomatoes, peppers, cucumber, onion, and garlic. Blend everything together for approximately 2 minutes, giving it ample time to liquefy and combine into a smooth, velvety texture.

2. Add the vinegar and oil. With the blender or food processor still running, slowly drizzle in the vinegar and olive oil. Continue to blend the mixture to properly emulsify the liquids.
3. Season to perfection. Add salt and pepper to taste. If you find that your tomatoes aren’t particularly acidic, you can add a little more vinegar to brighten the flavor. Serve immediately at room temperature, or chill it in the refrigerator for later. Top with your favorite garnishes for the ultimate gazpacho experience.

Pro Tip: Gazpacho tastes even better if you give it a few hours (or even overnight!) to chill out in the fridge. This allows all of the flavors to meld together and intensify over time, resulting in a more complex and delicious soup.

Gazpacho Toppings

I love to garnish my bowl with a handful of micro-greens and sliced cucumbers for a bit of textural contrast. A few slices of creamy avocado would also be a welcome addition to this refreshing chilled soup.

Other topping ideas that complement this quick gazpacho include:

• A handful of cooked corn kernels, adding a touch of sweetness and texture.
• Croutons or crushed tortilla chips for a satisfying crunch.
• A drizzle of high-quality olive oil to enhance the richness.
• A dollop of sour cream or Greek yogurt for a creamy tang.
• Minced fresh herbs, such as parsley, basil, or chives, for added freshness.

More No-Cook Recipes You’ll Love

Looking for more ways to enjoy delicious meals without turning on the stove? Here are some other fantastic no-cook recipes to try:

• No-Cook Tomato Sauce
• Ahi Tuna Stacks with Ginger-Soy Dressing
• The La Jolla Crab Stack
• Zucchini Pasta Salad
• Chilled Sweet and Sour Cucumber Noodles

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Soup

Easy Gazpacho

This recipe for gazpacho is made from fresh tomatoes, cucumber, and other flavorful veggies, which can be made in 15 minutes or less, no stove or oven required!

Author:
Kelly Senyei

5 from 6 votes

Prep Time
15 mins

Cook Time
0 mins

Total Time
15 mins

Servings
4 servings

Print Recipe

Ingredients

• 
  2 lbs Roma tomatoes, cored and roughly chopped
  
• 
  1 medium red pepper, seeded and roughly chopped
  
• 
  1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
  
• 
  1 medium cucumber, roughly chopped
  
• 
  1 small red onion, peeled and roughly chopped
  
• 
  2 cloves garlic, roughly chopped
  
• 
  1/3 cup olive oil
  
• 
  3 Tablespoons red wine vinegar
  
• 
  Chopped hardboiled egg, avocado or bacon, for serving (optional)
  

Instructions

• Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
• While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
• Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).

Kelly’s Notes

• This gazpacho tastes even better when chilled in the refrigerator for several hours or overnight before serving.
• Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 237kcal,
Carbohydrates: 16g,
Protein: 3g,
Fat: 18g,
Saturated Fat: 2g,
Sodium: 63mg,
Potassium: 742mg,
Fiber: 4g,
Sugar: 9g,
Vitamin A: 2875IU,
Vitamin C: 75.7mg,
Calcium: 42mg,
Iron: 1.1mg

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Leave a comment below with your star rating!