Skip to content 
You know those sweltering summer days when the thought of turning on the stove makes you want to cry? That’s exactly how I discovered gazpacho soup – my lifesaver during a scorching Ohio heatwave when my air conditioner decided to take a vacation. I was in my kitchen, sweat dripping down my nose, staring at a pile of gorgeous farmer’s market tomatoes when it hit me: cold soup exists! I grabbed my grandma’s old blender (the one that sounds like a jet engine), threw in whatever crisp veggies I had along with the ripest tomatoes, and created magic in minutes. No cooking required – just whir, chill, and pour. Now it’s my go-to for every barbecue, picnic, or “too-hot-to-function” day. Trust me, once you taste this bright, tangy gazpacho with its secret splash of red wine vinegar, you’ll understand why I always keep spare jars in my fridge all season long. It’s basically summer in a bowl.
Why You’ll Love This Gazpacho Soup
Listen, between you and me, this gazpacho soup is like having a secret weapon against summer heat. Here’s why it’s my forever favorite:
- Zero cooking – Your stove stays off and your kitchen stays cool (praise the kitchen gods!)
- Blender magic – From chop to slurp in under 15 minutes (yes, I’ve timed it during hangry emergencies)
- Make-ahead dream – Somehow tastes even better the next day when flavors party overnight in your fridge
- Instant refreshment – That first icy spoonful hits like jumping into a pool on a 90°F day
- Meal planning MVP – Stores perfectly in mason jars for grab-and-go lunches (ask my coworkers who steal bites from my desk)
It’s the lowest-effort, highest-reward dish in my summer rotation – and I bet it’ll be in yours too after one sip!
Gazpacho Soup Ingredients
Okay, let’s talk ingredients – and I mean the good stuff! This isn’t one of those recipes where you can skimp on quality. That gorgeous ruby red color and bursting flavor? It all comes down to these simple, fresh components:
- 4 large ripe tomatoes (leave the grocery store pink ones – we want deep red, slightly soft beefsteak or heirloom)
- 1 cucumber, peeled (English or hothouse work best – peel strips if you want some green flecks)
- 1 red bell pepper, seeds and ribs removed (skip the green unless you want bitter surprises)
- 1 small red onion (trust me, small means less onion breath later)
- 2 cloves garlic (fresh is non-negotiable – none of that pre-minced stuff!)
- 3 tbsp olive oil (your nice bottle – this shines through)
- 2 tbsp red wine vinegar (my grandma’s secret tang-maker)
- 1 tsp salt (more to taste if your tomatoes are shy)
- 1/2 tsp black pepper (freshly cracked if possible)
- 1 slice day-old bread, crusts removed (stale sourdough adds magic body)
- 1 cup water (ice cold is perfect)
Garnish Parade (Pick Your Faves):
- Extra diced cucumber
- Croutons that crunch just right
- Drizzle of olive oil
- Chopped fresh herbs (basil or parsley)
- Halved cherry tomatoes
See? Nothing fussy – just fresh, colorful ingredients that do all the work for you. Now let’s make some soup magic!
How to Make Gazpacho Soup in a Blender
Alright, let’s get blending! This is where the magic happens – turning a pile of fresh veggies into the most refreshing gazpacho soup you’ve ever tasted. I’ve made this so many times I could do it in my sleep, but here’s the foolproof way I do it every time:
- Chop like you mean it: Roughly dice those gorgeous tomatoes (don’t bother seeding – we’re blending it all!), peel and chunk the cucumber, remove the bell pepper ribs (they’re bitter party crashers), and quarter the onion. No need for perfection – your blender will handle the details.
- Garlic power: Smash those garlic cloves with the side of your knife (my favorite stress-reliever) and toss them in the blender first so they get super smooth.
- The main event: Add all your chopped veggies to the blender with the olive oil, vinegar, salt, and pepper. Tear the bread into scraps and tuck them in – this is the Andalusian trick for that perfect body.
- Hydration station: Pour in the cold water – start with 3/4 cup if you like it thicker (you can always add more).
- Blitz to bliss: Start on low speed for 30 seconds to break things down, then go full throttle for about 1-2 minutes until it’s smooth as silk. For extra refinement (special occasions only!), strain through a sieve – but I usually skip this because I love the rustic texture.
- Chill out: Pour your gazpacho soup into a big bowl or jars and refrigerate at least 2 hours (but overnight is better – the flavors really get cozy together).
That’s it! Six simple steps to the most refreshing bowl of summer you’ll ever taste. Now, let me share the secret to that perfect texture…
Pro Tip for the Perfect Consistency
That slice of bread your recipe calls for? That’s the ancient Andalusian trick for thickening gazpacho without cream. Here’s the scoop: a thicker bread (like peasant loaf) makes a heartier soup – perfect if you’re serving it as a meal. Prefer it lighter? Use less bread or a thin sandwich slice. And if it thickens in the fridge (it sometimes does), just whisk in a splash of cold water before serving. Old-world wisdom for modern deliciousness!
Watermelon Gazpacho Variation
Oh my stars, you have to try my watermelon gazpacho twist when you want something extra refreshing! Simply swap out one tomato for about 2 cups of diced juicy watermelon (seeds removed if you’re using the big picnic kind). The watermelon brings this gorgeous coral-pink color that makes everyone say “Wow!” when you serve it. It’s naturally sweeter than classic gazpacho soup but still balanced by the vinegar and garlic – like summer vacation in every spoonful. Absolute magic at brunches or when you need to impress guests with minimal effort!
Make-Ahead and Storage Tips
Here’s my favorite thing about gazpacho soup – it actually tastes better after a day in the fridge! I always make a double batch on Sunday afternoons (between laundry loads) and stash it in Mason jars for crazy summer weeks. Just give the jars a good shake before serving – those flavors really settle in! Perfect for meal planning when salads seem boring and you need something refreshing fast. Will keep beautifully for 3 days – if it lasts that long in your house (never does in mine!).
Serving Suggestions for Gazpacho Soup
Now for the fun part – dressing up your bowl of chilled perfection! My absolute favorite way to serve this is with thick slices of crusty bread rubbed with garlic (yes, I go full Spanish grandma mode). But when I’m feeling fancy, I’ll throw some grilled shrimp skewers on top – the smoky char plays so nicely with the bright soup. Avocado toast soldiers make another killer pairing, especially for brunch. Oh! And at my last backyard party? I served little shot glasses of gazpacho as appetizers with cheese straws – gone in sixty seconds. However you serve it, just promise me you’ll take that first cold, tangy spoonful outside in the sunshine where it belongs!
Gazpacho Soup FAQs
I get so many questions about my go-to gazpacho soup recipe – here are the ones that pop up most often with my real-world kitchen-tested answers:
Can I freeze gazpacho soup?
Oh honey, I learned this the hard way – freezing completely changes the texture. The crisp freshness turns watery and the veggies get weirdly mushy when thawed. Stick with fridge storage (up to 3 days) for perfect chilled tomato soup every time. Trust me on this one!
What are the best tomatoes for gazpacho?
Here’s my rule: if you wouldn’t eat it like an apple, don’t blend it in your soup! Ripe beefsteak or heirloom tomatoes give that glorious ruby color and natural sweetness. Avoid grocery store tomatoes that feel like baseballs – wait until summer when they’re fragrant and slightly soft. Worth every penny for authentic Andalusian gazpacho flavor!
Any vinegar substitutes for red wine vinegar?
Absolutely! Sherry vinegar is traditional and adds lovely depth (I use half red wine, half sherry when I’m feeling fancy). In a pinch, white wine vinegar works too – just avoid plain white vinegar (too harsh) or balsamic (overpowers everything). The vinegar makes this cold tomato soup sing, so pick one you love!
Can I make this without a high-powered blender?
Been there! My grandma’s 1980s Oster gets the job done – just chop everything smaller and blend longer. If your blender struggles, work in batches and strain through a sieve if needed. Rustic texture is charming, but no one wants cucumber chunks the size of dice!
Have more questions? Slide into my DMs – I geek out over gazpacho troubleshooting as much as actual eating it!
Nutritional Information
Okay, let’s talk nutrition – but remember, these are happy estimates! Your exact numbers will dance a little depending on how juicy those tomatoes are or if you go wild with the olive oil drizzle (no judgment here!). Per 1-cup serving of this vibrant gazpacho soup:
- 120 calories – Basically guilt-free summer fuel
- 7g fat (the good kind from olive oil)
- 14g carbs – Mostly from all those gorgeous veggies
- 3g fiber – Sneaky healthy bonus!
- 2g protein – Pair with some crusty bread if you want more
And get this – zero cholesterol and packed with vitamin C from all those fresh peppers and tomatoes. Mother Nature’s multivitamin in a bowl! But honestly? When it tastes this good and cools you down this fast, the numbers hardly matter. Enjoy every refreshing sip!
Rate This Gazpacho Soup Recipe
Did this chilled tomato soup become your new summer obsession? I’d love to hear! Drop a star rating or quick comment below – your feedback helps other hot-weather cooks discover this blender magic. And hey, if you snapped a pic of your gazpacho masterpiece, tag me @CarlasCooking – nothing makes me happier than seeing my recipes in your kitchen!
Gazpacho is a classic Spanish cold soup made with blended raw vegetables.
Print
Classic Gazpacho Soup
A refreshing cold tomato soup perfect for hot weather, made quickly in a blender with fresh vegetables.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 2 hours 15 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
- 4 large ripe tomatoes
- 1 cucumber, peeled
- 1 red bell pepper
- 1 small red onion
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 slice day-old bread
- 1 cup water
Instructions
- Chop tomatoes, cucumber, bell pepper, and onion into chunks.
- Add all vegetables to a blender with garlic, olive oil, vinegar, salt, and pepper.
- Tear bread into pieces and add to blender with water.
- Blend until smooth, about 2 minutes.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a smoother texture, strain the soup after blending.
- Add a diced cucumber or croutons as garnish.
- Store in jars for easy make-ahead meals.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg