A truly easy gazpacho recipe. This chilled blended vegetable soup is super refreshing and one of my favorite ways to chill on a hot summer day.

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.

This easy gazpacho recipe is so good! This spiced and chilled tomato soup of Spanish origin is super flavorful, very refreshing, and one of my favorite ways to stay cool on a hot summer day.

Easy food processor recipe

My husband introduced me to this soup. I come from a home with fairly bland cooking. He loves everything well seasoned and (preferably) spicy. When he made this soup years ago, we didn't own a food processor, so he grated the vegetables by hand.

That was NOT an easy recipe, but I thought the soup was amazing. I'd never tried a cold soup before.

Now I have several tasty cold soups in my repertoire, including cold avocado soup (yes, it's wonderful), cold tomato soup (mild and creamy and quite different than this one), and tzatziki.

What ingredients to use

You'll only need a few simple ingredients to make this refreshing gazpacho. 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 a 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: Paprika, cumin, and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish.

What olive oil to use

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.

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 to many local tomato sauces.

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

How to make gazpacho

It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

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.

Smooth or chunky?

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

How to serve gazpacho?

I usually serve it as a first course. But I like to eat the leftovers for my lunch the next day.

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.

What to do with leftovers?

Gazpacho 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.

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