Gazpacho is a surprising delicacy. A chilled blended vegetable soup that you make in your food processor, it's so flavorful!
It's also wonderfully refreshing, and one of my favorite ways to cool down on a hot summer day.
Chilled soups like cold tomato soup and avocado soup are a lifesaver in the summer. When you crave something cool, refreshing, and easy to make, a bowl of chilled soup (or a glass of iced tea) is perfect.
This gazpacho recipe is especially easy because it requires no cooking. You simply blend the ingredients in the food processor, chill, and serve.
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Ingredients
You'll only need a few simple ingredients to prepare 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 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.
- To season: I use kosher salt, black pepper, paprika, cumin, and cayenne pepper. You can use smoked paprika if you'd like and maybe add a pinch of dried thyme or oregano.
Variations
- You can make this soup as mild or as spicy as you'd like by tinkering with the amount of cayenne pepper you add. I typically add just a pinch, but you can use ¼ teaspoon to make it spicier.
- Use smoked paprika instead of sweet paprika for a smoky flavor.
- If you're not a fan of cilantro, you can use Italian parsley instead.
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:
Process the celery, onion, and cilantro in your food processor.
Gradually add the remaining ingredients and pulse after each addition to combine.
Chill the soup for about two hours before serving.
Expert Tips
- The olive oil is prominent in this recipe, so it's important to use a good one. It's 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.
- Chilling this soup is very important. It won't be as good if you serve it at room temperature.
Recipe FAQs
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.
Some people like to make this soup chunky, adding cubed fresh veggies. I like it pureed and smooth, though it is still a thick, substantial soup.
I like to use Pomi Strained Tomatoes. These Italian tomatoes are delicious and sweet and lack the acidic aftertaste typical of many U.S. sauces.
Another excellent Italian brand that's easier to find in American supermarkets is Cento Tomato Puree.
Having said that, if you can't find these specialty brands, it's fine to use any canned tomato sauce.
Yes. It's a 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 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, almond flour crackers, soft pretzels, or garlic bread.
Another way to make it more substantial and filling is to add protein in the form of grated hard-boiled eggs, grilled chicken breast, or even fish such as grilled halibut.
Storing 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 a good stir before serving.
More Chilled Soup Recipes
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Recipe Card
Easy Gazpacho Recipe
Ingredients
- 3 stalks celery - roughly chopped (6 ounces)
- 1 large red onion - peeled and quartered (8 ounces)
- ½ cup cilantro - (1 ounce)
- ¼ cup olive oil - extra-virgin
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh garlic - minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 3 cups canned tomato sauce - no salt or 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 it with cling wrap and chill it in the fridge for at least 2 hours. Mix the gazpacho again before serving.
Video
Notes
- The olive oil is prominent in this recipe, so it's important to use a good one. It's 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.
- Chilling this soup is very important. It won't be as good if you serve it at room temperature.
- 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 a good stir before serving.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Barbara
I always thought cucumber was a staple in gazpacho.
Vered DeLeeuw
Hi Barbara,
Not a staple, but you can add one grated English cucumber.
Cucumbers are a staple in other chilled soups like tzatziki.