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    Home » Soup Recipes » Easy Gazpacho Recipe

    Easy Gazpacho Recipe

    Last updated: Sep 15, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Gazpacho is such a surprising delicacy. It may not look like much, but this chilled blended vegetable soup that you can make in your food processor is ultra flavorful!

    It's also wonderfully refreshing, and one of my favorite ways to cool down on a hot summer day.

    Two white bowls filled with gazpacho.

    Chilled soups are a lifesaver in the summer. Who wants to cook when it's hot and humid outside! When you crave something cool, refreshing, and easy to make, a bowl of chilled soup is perfect.

    My husband and I started making gazpacho many years ago. Back then, in a tiny apartment in Tel Aviv, we did not own a food processor, so we grated the vegetables by hand.

    Thankfully, I do own a food processor now, and it makes a world of difference.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this refreshing soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Vegetables and herbs: Celery, red onion, cilantro, garlic, and canned tomato sauce.

    Olive oil: I highly recommend using high-quality extra-virgin olive oil in this recipe. It really does make a difference.

    Fresh lemon juice: Freshly squeezed is best. I don't recommend using bottled lemon juice.

    Red wine vinegar: White wine vinegar also works, as does champagne vinegar. Just don't use distilled white vinegar - it's too acidic.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.

    Spices: I use paprika, cumin, and cayenne pepper. You can use smoked paprika if you'd like and maybe add a pinch of dried thyme or oregano.

    Instructions

    This is such an easy food processor recipe. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making gazpacho:

    1. Process the celery, onion, and cilantro in your food processor.

    2. Gradually add the remaining ingredients and pulse after each addition to combine.

    3. Chill the soup for about two hours before serving.

    A six-photo collage showing the steps for making gazpacho.

    Expert tip

    The olive oil is prominent in this recipe, so it's important to use good olive oil that you really enjoy. It's kind of like cooking with wine. You don't want to use a cheap wine that you would not enjoy drinking.

    Whether you use bold-tasting olive oil or a lighter one is up to you (I'm partial to a bold one). But just make sure it's extra virgin and of high quality.

    Frequently asked questions

    Can you serve gazpacho warm?

    I suppose you could, but I don't recommend it. Gazpacho originated in Andalusia, where summers are hot and this cold refreshing soup is a great way to combat the heat. The entire point is to eat it chilled - it's certainly part of the charm.

    Should gazpacho be smooth or chunky?

    Some people like to make this soup chunky, adding cubed fresh veggies to the soup. I like it pureed and smooth, though it is still a thick, substantial soup.

    What tomatoes to use?

    For the tomato sauce, I like to use Pomi Strained Tomatoes (available on Amazon and in many grocery stores including Whole Foods). These Italian tomatoes are delicious and sweet and lack the unpleasant acidic aftertaste typical of many local tomato sauces.

    Another excellent Italian brand that's easier to find in American supermarkets is Cento Tomato Puree.

    Is gazpacho a soup?

    Yes. It's a very thick and substantial chilled vegetable soup. Some actually refer to it as a pureed salad, and I can certainly see why.

    You basically puree lots of vegetables, then add enough tomatoes and extra-virgin olive oil to achieve a thick soup consistency.

    Serving suggestions

    I usually serve this tasty chilled soup as a first course, and when I do, I find that it doesn't require any additions. But I do like to eat the leftovers for my lunch the next day and make a meal out of it.

    So I make myself a bowl, and it's a lovely summer lunch, tasty and filling. Sometimes I serve it with jalapeno cheese crisps or with almond flour crackers. Another way to make it more substantial and filling is to add protein in the form of grated hard-boiled eggs or even shredded cooked chicken.

    Storing leftovers

    This is one of those dishes that not only keeps well in the fridge, it actually gets better.

    You can keep it for up to four days, covered, in the fridge. And on the second day, it actually tastes better than when freshly prepared! Just remember to give it another stir before serving.

    Gazpacho soup served in white bowls with spoons.

    Related recipes

    • Cold Tomato Soup
    • Creamy Cucumber Salad
    • Avocado Soup
    • Tzatziki Sauce

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Gazpacho served in white bowls
    4.97 from 53 votes
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    Easy Gazpacho Recipe

    Gazpacho, a chilled blended vegetable soup that you can quickly make in your food processor, is wonderfully flavorful and refreshing.
    Prep Time15 mins
    Rest time2 hrs
    Total Time2 hrs 15 mins
    Course: Soup
    Cuisine: Spanish
    Servings: 6 servings
    Calories: 136kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 3 stalks celery roughly chopped (6 oz)
    • 1 large red onion peeled and quartered (8 oz)
    • ½ cup cilantro (1 oz)
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon red wine vinegar
    • 1 tablespoon minced fresh garlic
    • 1 tablespoon paprika
    • 1 teaspoon cumin
    • 2 teaspoons Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ⅛ teaspoon cayenne
    • 3 cups canned plain tomato sauce no salt/sugar added
    • ½ cup water

    INSTRUCTIONS

    • Place the celery, onion and cilantro in your food processor bowl. Process until finely chopped.
    • Add the olive oil, lemon juice, red wine vinegar, garlic, paprika, cumin, kosher salt, black pepper and cayenne. Process until combined.
    • Add the tomato sauce. Pulse a few times, until well-blended.
    • Add the water. Again, pulse a few times, until well-blended.
    • Transfer the soup to a serving bowl. Cover with cling wrap and chill in the fridge for at least 2 hours before serving. Mix the gazpacho again before serving. 

    WATCH THE VIDEO:

    NOTES

    The olive oil is prominent in this recipe, so it's important to use good olive oil that you really enjoy. It's kind of like cooking with wine. You don't want to use a cheap wine that you would not enjoy drinking.
    Whether you use a bold tasting olive oil or a lighter one is up to you (I'm partial to a bold one). But just make sure it's extra virgin and of high quality.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1cup | Calories: 136kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Sodium: 411mg | Fiber: 3g
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    More Low-Carb Soup Recipes

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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