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Traditional Tomato Gazpacho
Cool, refreshing, and bursting with Mediterranean flavour, gazpacho is Spain’s go-to summer dish. Originating in Andalusia, this chilled tomato soup dates back to Roman times but evolved after tomatoes arrived from the Americas. This no-cook, nutrient-packed classic is perfect for hot days. It's the soup recipe we find ourselves craving all summer long!Servings
(1 cup per serving)
Total
20 minPrep
20 minSwap out
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
Gazpacho soup
-
6medium tomatoes, quartered†
-
1red bell pepper, seeds removed
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½cucumber, peeled†
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1slice rustic bread†
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½small red onion
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1garlic clove
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¼ cup (60ml)extra-virgin olive oil
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1½ Tbsp (23ml)red wine vinegar
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½ tspsalt
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¼ tspground black pepper
Optional toppings
-
cherry tomatoes
-
fresh basil leaves
-
cucumber
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extra-virgin olive oil
Make your own
Directions
- Add the tomatoes, bell pepper, cucumber, bread, onion, and garlic to a blender. Blend into a chunky sauce*.
- Then add the oil, vinegar, salt, and pepper. Blend until smooth.
- Pass the soup through a sieve to remove any remaining chunks.
- Chill the gazpacho in the fridge for at least 2 hours before serving. Garnish as desired, and enjoy!
Notes
- †Use ripe, in-season tomatoes for the best flavour. Tomato size can vary, but for us, 6 medium tomatoes weighed about 800g.
- †For us, ½ cucumber weighed 185g.
- †For us, 1 large slice of bread weighed 55g.
- * Don't blend for too long, as the colour will get less vibrant.
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
Let us know what you think
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
Can I use different types of tomatoes for this gazpacho recipe?
While we used roma tomatoes for this vegan gazpacho soup recipe, you can experiment with other types of fresh tomatoes, depending on your preference. Just keep in mind that the flavour and texture may vary slightly!
Can I prepare gazpacho in advance?
Yes, it can be made ahead of time! Chill the soup in the fridge for at least 2 hours before serving for the best flavour. It’s a great make-ahead option for summer gatherings.
What can I serve with this soup?
Gazpacho pairs wonderfully with a variety of sides such as fresh bread, a light salad, or even a serving of your homemade crunchy croutons for added crunch. You could also serve it alongside grilled vegetables, a simple avocado toast, or perhaps even some vegan cheese for a more indulgent touch!
Can I make gazpacho with different vegetables?
Absolutely! While this recipe calls for tomatoes, bell pepper, cucumber, and onion, feel free to get creative and swap in other fresh, seasonal vegetables like zucchini, celery, or even beets. Just keep in mind that the flavour and colour will change. Our Pick Up Limes mobile app includes a watermelon gazpacho recipe for a fruity and refreshing twist if you’re interested!
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