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! GF. Oil-free option.
Gazpacho soup is a refreshing and vibrant cold dish originating from Spanish cuisine. Crafted from a medley of ripe tomatoes, cucumbers, peppers, onions, and garlic, this chilled concoction is the ideal mid-day meal to enjoy on those hot summer days when you're hungry but don't feel like turning on the stove.
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 accompanied with a sandwich or salad, like a zesty southwestern quinoa salad or (one of my favorites) citrusy lemon artichoke orzo salad.
Table of Contents
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
🍅 Ingredient Notes
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
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
Black pepper - freshly ground preferred
🍅 This recipe can be prepared oil-free by omitting the olive oil.
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.
🍅 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.
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Easy Garden Fresh Gazpacho
- blender or food processor
- large bowl
- Chef's knife
- 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
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
- 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