Description
This Easy Gazpacho Recipe is a refreshing, no-cook summer soup made with fresh tomatoes, cucumber, and vibrant herbs. Light, healthy, and bursting with flavor, it’s perfect for hot days, quick lunches, or effortless entertaining.
Ingredients
Scale
- 2 lb vine tomatoes, chopped (about 6 tomatoes)
- 1/2 cucumber, chopped
- 1 red pepper, chopped
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Peel the tomatoes:
Bring a pot of water to a boil and prepare a bowl of ice water. Score an “X” on each tomato, boil for 30 seconds, then transfer to ice water. Peel and chop. - Combine ingredients:
In a large bowl, mix tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, salt, and pepper. - Let flavors develop:
Let the mixture sit for at least 20 minutes, stirring occasionally. - Blend until smooth:
Transfer to a blender and blend on high until smooth or desired texture. - Chill:
Refrigerate for at least 2 hours until cold. - Serve:
Pour into bowls and top with fresh basil before serving
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Adjust thickness with cold water or tomato juice if needed.
- Add a splash of red wine vinegar for extra brightness.
- Chill longer for deeper flavor—it gets better over time!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: No-Cook / Blended
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg