Easy Garden Fresh Gazpacho 🍅 A zesty & refreshing chilled soup loaded with garden fresh veggies and bright, intense flavor. Ripe red tomatoes, cucumber, celery, peppers and a splash of citrus make this quick & easy gazpacho so healthy & delicious! Gluten-free. Oil-free option.
On those hot summer days when you're hungry but don't feel like turning on the stove, you should whip up a batch of this fabulous chilled gazpacho. Bursting with flavor and goodness from all those fresh veggies, this is one of those delish dishes that makes a great snack all on it's own or a perfect starter or meal accompanied with a sandwich or salad, like a zesty southwestern quinoa salad or (one of my favorites) citrusy lemon artichoke orzo salad.
If you're not familiar with gazpacho, it is a Spanish tomato and veggie soup that is served cold. The classic version of gazpacho originated in the southern region of Andalusia. Typically considered a warm-weather appetizer, you can make gazpacho all year long or whenever you're in the mood for a light, satisfying lunch or snack.
By the way, if you enjoy cold soups, you'll likely love this creamy & delish vegan chilled cucumber avocado soup with fresh dill and non-dairy yogurt.
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🍅 Why we love this recipe
- It's full of bright flavor and nutritious ingredients
- Perfect for using up those garden veggies!
- Super refreshing on a hot day
- Low in fat and calories - makes a great "guilt-free" snack
- Ideal for serving as an appetizer or starter at parties
Ingredients
The main ingredients in this easy garden fresh gazpacho are fresh tomatoes and tomato juice, cucumber, red bell pepper, red onion, red wine vinegar, garlic, lime juice, olive oil & spices. Traditional gazpacho often includes bread that is emulsified into the soup. I love the idea of the fresh flavors and brightness of the veggies, and prefer not to cloud that with soggy bread, so I don't add it to my recipe. I would rather enjoy a toasty slice of french bread with hummus, pesto or tzatziki on the side.
🍅 See the printable recipe card below for quantities & details
- Tomatoes - fresh & ripe
- Tomato juice - you can also use original V-8 juice or something similar
- Red bell peppers - they're sweeter then green, orange or yellow
- Cucumbers - any variety is fine
- Celery
- Red onion - preferred but can be substituted with a mild white onion
- Garlic - fresh
- Lime - fresh
- Red wine vinegar - or sherry vinegar or apple cider vinegar
- Olive oil
- Salt
- Black pepper - freshly ground preferred
- Cayenne pepper
🍅 This recipe can be prepared oil-free by omitting the olive oil.
Instructions
You might want to watch my video where I show you everything you need to know to make this easy garden fresh gazpacho! Otherwise, scroll down to the recipe card below to see all the details.
🍅 Serving Tips
Create a gazpacho bar, perfect for parties! For a casual gathering, use several small mason jars arranged on a table or counter. For a bit more upscale event, you can use short cocktail or stemless wine glasses. Place a large bowl of cold gazpacho in a waterproof tray filled with crushed ice. (Be sure to protect the table or surface from condensation). Provide a ladle and serving dishes filled with the chopped veggie garnish, as well as freshly diced avocado, chopped cilantro, lime wedges.
🥒 How to remove seeds from cucumbers
I like to de-seed the cucumbers before I add them to the soup, (but it's perfectly ok if you prefer to leave them in). Here is how I do it. Slice the cucumber in half lengthwise. Using a pointed teaspoon or tablespoon, press on tip of the spoon, then scrape down the center of each cucumber half, removing seeds and pulp.
Equipment
All you need are a few kitchen tools to whip up a batch of your own gazpacho!
- blender or food processor
- large bowl
- chef's knife
- veggie peeler
- measuring spoons
- measuring cup
- spoon
🍅 Gazpacho FAQ's
Is gazpacho vegan?
Yes, traditional gazpacho is vegan!
Is gazpacho healthy?
It's loaded with good stuff like vitamins A, C and E, minerals & antioxidants, and is low in calories and fat. I love to keep a container of gazpacho in the fridge when I need to watch my weight. It's the perfect afternoon snack.
How long can I store gazpacho?
Super quick & easy to make with fresh ingredients, a single batch will serve about 10 small portions. Refrigerate in an airtight container up to 3 days. Be sure to stir the soup before serving.
very vegan 🌱 very good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below.
Thanks a bunch!🥕
Recipe
Easy Garden Fresh Gazpacho
Equipment
- blender or food processor
- large bowl
- Chef's knife
- spoon
Ingredients
- 6 whole tomatoes coarsely chop 5, reserve one for garnish.
- 2 whole red bell peppers seeded, coarsely chop one, reserve one for garnish.
- 2 whole cucumbers peeled & seeded, chop one, reserve one for garnish.
- 2 stalks celery stalk chop one, reserve one for garnish.
- ¼ medium red onion coarsely chopped. Save rest for garnish.
- 2 cloves garlic finely minced
- 2-½ C tomato juice
- 1 whole lime juiced
- ¼ C red wine vinegar
- ¼ C olive oil extra virgin
- 1-½ teaspoon sea salt
- ½ teaspoon black pepper freshly ground
- ⅛ teaspoon cayenne pepper add more if you like to kick up the heat
Instructions
- Place coarsely chopped veggies in blender or food processor and pulse until very finely chopped or puréed (I prefer it puréed). Depending on the size of your container, you may need to blend everything in a few separate batches. Pour pureed veggies into large bowl.
- Thoroughly blend liquid ingredients and spices and stir into the puréed veggies.
- Cover bowl and refrigerate until cold.
- Meanwhile, finely dice all the remaining veggies, combine them together, and refrigerate in another covered container until until chilled.
- When you are ready to serve, ladle the gazpacho into small cups or bowls and garnish with the diced veggies. You might like to add some diced avocado, a dollop of vegan sour cream, a sprig of cilantro.
- I suggest including a basket of tortilla chips or a freshly sliced baguette on the side.
Video
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Connie Edwards McGaughy
There's nothing quite like a refreshing bowl of chilled gazpacho on a hot summer day. Filled with ripe tomatoes, cucumber, peppers, zesty lemon and bright seasonings, it's a guilt-free pleasure to enjoy!
Theresa Bish
I served this as a luncheon appetizer. And before I thought to take photos, my guests helped themselves to three servings each! One who has spent a lot of time in Spain said he liked that I had pureed the batch and he didn't even add any of the chopped condiments on top. So my surprise appetizer was a hit. I'll be making this again.
Connie Edwards McGaughy
Theresa, I'm thrilled that you & your guests loved the gazpacho! It's such a refreshing summer afternoon appetizer. Thank you for sharing!💚🥕
Janet Sowell
Wow!
Connie Edwards McGaughy
Thanks Janet! Let me know if you make some!