When the summer heats up, cool off with this refreshingly Easy Gazpacho! So simple to make with fresh ingredients, you can have this one ready to go in a flash. A great make ahead dinner for busy weeknights, this actually tastes even better the next day.

Three white bowls filled with chunky gazpacho on a blue background


Gazpacho

How can we possibly be almost through summer already? I know, officially, it’s not over until the end of September  but with kids starting back to school next week I feel like the days are fleeting. I’m trying to squeeze everything in before the days start to get even shorter and you know what it’s doing to me? It’s making me exhausted.

But I’m coming up with super creative ways to get dinner on the table in a hurry and without slaving over a steaming pot of braised short ribs…..because the air outside actually feels like you climbed into a steaming pot of braised short ribs. It’s time to turn off the stove and whip up things like this Easy Gazpacho. It’s fast, it’s fresh, and it’s totally flavorful.

I’ve been making this tomato gazpacho for years now. It’s always my solution to a no cook dinner on busy weeknights. And it’s the perfect recipe to make when you don’t want to turn on the oven in the middle of summer.

three white bowls with gazpacho on a blue background.

How To Make Gazpacho

This Easy Gazpacho soup recipe is so simple to make. It’s made with fresh tomatoes, cucumbers, peppers, lime and tomato juice.

  1. Chop up all the vegetables into a fine dice and toss them into a bowl.
  2. Squeeze fresh lime juice over the vegetables and add a splash of apple cider vinegar.
  3. Toss everything together and stir in tomato juice.
  4. To keep sodium levels in check (because who wants to be bloated on a hot and humid day?), I like to use a low sodium tomato juice. If you can’t find it, then regular tomato juice is just fine but add a little less Worcestershire sauce or skip the salt. Even better, if you want to be a total overachiever: make your own tomato juice!
  5. If you want a more traditional Spanish Gazpacho, you can put all the ingredients in a food processor and blend until smooth.
Tomato Gazpacho in a white bowl on a blue background

What is Gazpacho?

Gazpacho is simply a chilled tomato soup. I’ve had both chunky varieties like this one and smooth….like a restaurant style salsa.

What I love the most about every gazpacho recipe I’ve ever tried is that you can literally throw in just about any chopped vegetable you love. I try to find whatever is in season at the moment for maximum flavor. For this recipe I used bell pepper, cucumbers, plum tomatoes, garlic and jalapeño- for a little kick.

I also like to add a healthy splash of hot sauce to spice things up a little bit more. You can skip it if you want but at least throw a teensy bit in there if you can.

If you stick with in-season produce, you’ll end up with the best gazpacho recipe you’ve ever made. The summer fresh flavors will be at their peak.

I have a little secret to pump up the flavor a bit more. I add a splash of Worcestershire sauce to add a little more oomph to the soup. It just adds a good bang of flavor to this vegetable- based soup.

Close up shot of Tomato Gazpacho in a white bowl.

Why is Gazpacho served cold?

Traditional Gazpacho originates in Spain, and is usually served in the summer months. It’s, basically a mix of raw vegetables in a tomato base (so like a soupy salad, if you will) and is completely refreshing on a super swelteringly hot summer day.

Tomato Gazpacho in a white bowl with limes and a white spoon

Can you eat Gazpacho warm?

Hot Gazpacho is actually a thing and it’s just a cooked version of gazpacho that’s served in a cazuela. It’s not refreshing because….well, it’s hot so it’s more of a winter time dish. This classic Gazpacho we’re talking about today is most definitely NOT served hot. We’ll get to that one in a few months.

Gazpacho in a white bowl with a blue background

How to Make in Advance

This easy recipe is even better when you make it in advance. The flavors just get better with time so I totally recommend making this even up to 3 days in advance and store in the fridge until you’re ready to serve.

This chunky Gazpacho is great for weeknight dinners, but it’s also AMAZING for summer parties! I serve it to my guests in little shot glasses so they can each just serve themselves. It’s such a refreshing first course or appetizer for your next gathering.

Nutrition Information

This summer soup is not only simple to make but the fact that it’s made with fresh ingredients means it’s so totally healthy. Fiber filled and rich in minerals, antioxidants, fiber and in vitamins C, A and E. And because red tomatoes are high in carotenoids such as lycopene and beta-carotene,  it also possibly aids in the prevention of prostate cancer, high blood pressure and eye health issues.

If you’re looking for a few more no cook summer recipes, you might enjoy this Blueberry Feta Quinoa Salad or Watermelon Gazpacho. This Watermelon Salad and Cauliflower Rice Tabbouleh Salad are also great choices.

More Easy Summer Soup Recipes

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three white bowls with gazpacho on a blue background.

Get the Recipe: The Best Gazpacho Recipe

Yield: 6 people
Prep Time: 15 minutes
Chilling time: 30 minutes
Total Time: 15 minutes
A no cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.
4.78 from 22 votes
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Ingredients

  • 1 cup finely chopped English cucumber
  • 1 cup finely chopped orange bell pepper
  • 6 whole Roma tomatoes, seeded and finely chopped
  • 1/4 cup minced red onion
  • 1 tablespoon minced jalapeno
  • 1 large garlic clove, minced
  • 1/4 cup chopped fresh cilantro
  • 1 whole lime, zest and juice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 4 cups tomato juice
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon hot sauce

Instructions 

  • In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
  • Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
  • Season with salt and pepper. Stir in the hot sauce.
  • Cover and chill for at least 30 minutes.
  • Serve chilled or at room temperature.

Video

YouTube video

Notes

Gazpacho can be made up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve.
Calories: 61kcal, Carbohydrates: 14g, Protein: 2g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 455mg, Potassium: 653mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2115IU, Vitamin C: 78.2mg, Calcium: 34mg, Iron: 1.3mg
Author: Kellie
Course: Appetizer, lunch, Soup
Cuisine: American, spanish