This is the best easy gazpacho recipe ever! This blender recipe takes just 10 minutes to make and is the perfect way to enjoy soup on warmer days! Packed full of flavor, great for meal prep, and freezes well!
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If you’re like me, then you could eat soups year round; however, sometimes it’s just too hot to make soup on the stove for hours and heat up your entire kitchen. If you’re looking for the solution, then this is the best easy gazpacho recipe!
This quick recipe takes just 10 minutes, is all made in a blender, and is packed full of flavor. It’s the perfect way to satisfy your soup craving quickly!
Bonus! You’ll even learn how to make homemade croutons!
What is Gazpacho?
If you’ve never heard of gazpacho you may be confusing it with gauchos, but this is definitely a food blog and not a fashion blog, so no, we’re not eating our pants!
Gazpacho, sometimes called Andalusian gazpacho, is a cold soup made when you blend uncooked vegetables together. While the origins are debated, the current version most popular around the world is believed to have originated in Spain.
It consists of tomatoes, stale bread, oil, garlic, and spices or herbs. There are many variations depending on the region.
Jump to:
Why You’ll Love This Recipe
- Flavorful – Each bite will take you on a flavor journey that you can’t get enough of
- Easy – this recipe is all made in a blender and is “souper” quick only taking 10 minutes!
- Simple Ingredients – there are no obscure or hard to find ingredients! These are all staples at any grocery store!
🥘Recipe Ingredients
Gather your ingredients!
- Tomatoes – we are using roma tomatoes. These are perfect for a gazpacho soup because they have less water but big flavor so they don’t water down your soup. In season, fresh from your garden or farmers’ market are even better!
- Cucumber – an English cucumber for this recipe is perfect because they aren’t as bitter and contain less seeds than American cucumbers
- Peppers – we are using jalapenos and a red bell pepper. This is bringing in some sweetness and spice
- Onion and Garlic – still adding in these aromatics even with a non-cooked recipe. Red onions are perfect because they have a more mild flavor. Don’t over do the garlic here since it’s not cooked. The more garlic you add the more spicy it will get
- Lime and Vinegars – these are all acid that are helping to balance the flavors that we are combining
- Spices – we are using a variety of spices like cumin, oregano, onion and garlic powders, and coriander to really make the recipe pop with flavor even though we aren’t cooking it
- Bread – yes there is really bread in authentic gazpacho. This helps with texture and balancing flavors perfectly. A french bread, even slight stale, works great.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Tomatoes – if you use any other tomatoes, note that the water level may increase. This can alter the taste. Another thing you could do is roast your tomatoes. Slice tomatoes and salt both sides to pull out the moisture at 450F/230C for about 10 minutes. This will give a different taste to the gazpacho but is an option.
- Cucumber – American cucumbers will work in this recipe, but because they are more bitter, we’d recommend adding in some sugar
- Peppers – use less or more jalapeno depending on your tastes. If using any other color than a red bell pepper, you may want to add a little liquid sugar (like agave or date syrup) to make up for the reduce sweetness.
- Spices – really feel free to play around with the spices after you make this for the first time. Switch up the dried herbs and see what combo is even better for you
- Bread – you can use any sliced bread that you have, even a gluten free bread will work. Alternatively – you don’t have to use bread at all. It will just have a differet texture.
Recipe FAQs:
A blender is the best option to get smooth, however, you can use a food processor or immersion blender as well. Just note you may not be able to get it as smooth.
Yes! Use a gluten free bread slice and the rest is Top 9 Allergen Free.
Yes! Freeze in individual portions or the full amount in freezer safe containers up to 6 months!
Yes! This recipe is even better the next day! Store in an air tight container for up to 5 days.
Other Amazing Summer Recipes to Consider:
🥳 Get the Full Recipe
The Best Easy Gazpacho Recipe
Ingredients
For the Gazpacho
- 2 lb roma tomatoes, stems removed and quartered (about 8 tomatoes or 900g)
- 1 red pepper, roughly chopped
- 1 jalapeño, seeds removed, roughly chopped
- ½ English cucumber, skin removed, chopped
- ½ red onion, roughly chopped
- 2 cloves garlic
- 1 lime, zested and juiced
- ¼ cup olive oil (115g)
- 2 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ¼ teaspoon oregano
- ⅛ teaspoon coriander
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 1 slice French bread (any bread works including gluten free)
For the Croutons (optional)
- 1 loaf French bread, cut in 1" cubes
- 3-4 tablespoon olive oil
- 1 ½ tablespoon Italian seasoning
- 2 teaspoon garlic powder
Instructions
For the Gazpacho
- Blend everything for the soup but the bread (tomatoes to garlic powder).
- Add slice bread. Let soak for a few minutes. Blend again until smooth.
For Croutons (Optional)
- In a large bowl, add bread cubes. Drizzle with oil and toss. Sprinkle the seasonings across, and toss again. On a tray lined with a cooling rack, add seasoned bread. Air fry or bake 375 degree F (190C) for 12-15 minutes.
- Add gazpacho to a bowl and if desired top with quartered cherry tomatoes, diced english cucumber, croutons, basil, drizzle of olive oil, and fresh cracked black pepper.
Notes
Video
Nutrition
Did you make and love this recipe?
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So simple and delicious.
Thank you so much!
Hi,
I have many grape vine cherry tomatoes some small and some a tad bigger , I want to use them instead of the Roma do you think there will be too many seeds in the soup is it ok to use them ?
Thank you for your wonderful recipes and videos and all the time and efforts you spend to give us mouth watering vegan options and recipes .
You could use them. If it’s too many then feel free to strain it for your personal preference
This is the second recipe of yours I’ve reviewed in a week. I made this one exactly as shown and we loved it. I had tried a couple other recipes but they lacked the flavor and kick of this one. It’s just perfect!
so happy you enjoyed it!
Perfect blend of ingredients, made it and it was everything I hoped for. Reminded me of a summer holiday in Spain.
Thanks for sharing another delicious recipe!
Love it, thank you!