Gazpacho is a classic summer soup made with fresh tomatoes, cucumber, and onion that takes minutes to make and is served cold for a refreshing dish. It’s the best cold soup for a hot day and a great way to use fresh summer produce in an easy recipe.

overhead photo of the soup garnished with tomatoes.

At a basic level, gazpacho is a cold soup that originated in Spain. It’s served during the summer when fresh tomatoes, cucumbers, and other veggies are at their peak.

It’s an easy blender soup and the only hard part is waiting for it to chill after you make it. Serve the chilled soup as an appetizer or starter or as a light meal. There’s nothing better for a hot summer night.

Ingredients

Chopped tomatoes: For the best gazpacho, use fresh in-season ripe tomatoes. Any variety will work, but the most common to use are Roma tomatoes. For this recipe, I used a variety of tomatoes including heirloom tomatoes for garnish. The nice thing is that you don’t need to peel the tomatoes for this soup – a high-speed blender or food processor will ensure the soup is nice and smooth.
Chopped English cucumber
Minced garlic
Chopped red onion
Olive oil
White wine vinegar – or try sherry vinegar or red wine vinegar.
Fresh thyme leaves
Salt and pepper

How to Make It

☑️ Blend

Place all of the ingredients in a blender or food processor and puree until the soup is as chunky or smooth as you like it.

☑️ Chill

Transfer the soup to an airtight container and chill it for at least two hours, or overnight. This will allow the flavors to fully develop.

☑️ Garnish and Serve

You can serve the cold tomato soup as is, or add some garnishes.

Sliced tomatoes
Croutons
Grated Parmesan cheese
Chopped fresh herbs like parsley, chives, and fresh basil
Black pepper and salt, to taste
A drizzle of extra virgin olive oil

More Fresh Tomato Recipes

Gazpacho

Gazpacho is a classic summer soup made with fresh tomatoes, cucumber, and onion that takes minutes to make and is served cold for a refreshing dish.

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Author: April Anderson

Servings: cups

Prep Time: 15

Total Time: 15

Ingredients

3 cups chopped tomatoes see note
1 English cucumber peeled and chopped
1 clove garlic minced
1/2 cup chopped red onion
1/4 cup olive oil
1 tablespoon white wine vinegar
1/2 teaspoon fresh thyme leaves
Salt and pepper to taste
Optional garnishes: sliced tomatoes, croutons, and grated Parmesan cheese.

Instructions

Place the tomatoes, cucumber, garlic, onion, olive oil, vinegar, thyme, salt and pepper in a blender or food processor. Blend until the soup is as chunky or smooth as you like it.
Transfer the soup to an airtight container and chill it for at least two hours, or overnight.
Serve the gazpacho chilled with the garnishes, if using. Store the leftovers in an airtight container in the refrigerator for up to three days.

Notes

You don’t need to peel the tomatoes, but you should remove the core and seeds before chopping them. Slice them in half cut out the core and scoop out the seeds before chopping them.