This Easy Garden Fresh Gazpacho is a bright, refreshing chilled soup made with ripe tomatoes, crisp cucumber, celery, sweet peppers, and a splash of fresh citrus. Bursting with garden-fresh flavor, this easy vegan recipe comes together in minutes and is naturally gluten-free with an oil-free option.
When summer tomatoes are at their best, gazpacho is one of the easiest and most delicious ways to enjoy them. Cool, colorful, and packed with fresh vegetables, it's perfect for warm days when turning on the stove is the last thing you want to do.
Fresh tomatoes. Crisp vegetables. Bright citrus. This classic chilled soup proves that a handful of simple ingredients can create incredible flavor.
If you're a fan of fresh summer flavors, you might also enjoy my Watermelon Cucumber Salad, Lemon Artichoke Orzo Salad , or Grilled Tofu Skewers with Citrus Marinade. They make wonderful companions for a simple warm-weather meal.
★★★★★ I served this as a luncheon appetizer. And before I thought to take photos, my guests helped themselves to three servings each! So my surprise appetizer was a hit. I'll be making this again. Theresa
Whether you're harvesting vegetables from the garden, browsing your local farmers market, or picking up ripe tomatoes at the grocery store, this easy gazpacho comes together in about 20 minutes and tastes even better after a few hours in the refrigerator. It's a refreshing make-ahead lunch, light dinner, or elegant starter that's just as perfect for casual summer meals as it is for entertaining.
Why You'll Love This Recipe
- Ready in about 20 minutes with no cooking required.
- A delicious way to enjoy ripe summer tomatoes and fresh garden vegetables.
- Naturally vegan, gluten-free, with an easy oil-free option.
- Even more flavorful after chilling, making it ideal for meal prep.
- Smooth, refreshing, and easy to customize with your favorite herbs and garnishes.
- Perfect for lunch, a light dinner, picnics, or summer entertaining.
Table of Contents
Ingredient Notes
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
NOTE: 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.
Connie's Kitchen Tips
Why I Leave Out the Bread
Traditional Spanish gazpacho often includes stale bread to create a thicker texture. I leave it out because I prefer letting the fresh tomatoes, cucumber, peppers, and citrus shine. If I'm going to enjoy bread with my gazpacho, I'd much rather serve a slice of fresh crusty bread alongside the soup than blend it into the bowl. The soup also tastes even better after a few hours in the refrigerator, making it an ideal make-ahead recipe.
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.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. 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
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.
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 says
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 says
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 says
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 says
Wow!
Connie Edwards McGaughy says
Thanks Janet! Let me know if you make some!