This classic gazpacho recipe combines ripe tomatoes, cucumber, bell pepper, garlic, olive oil, and vinegar for an easy, refreshing summer soup.
Fresh, colorful, and wonderfully refreshing, this classic gazpacho recipe is a delicious way to enjoy summer vegetables. Ripe tomatoes, crisp cucumber, sweet red bell pepper, red onion, scallion, and garlic create a flavorful chilled soup without requiring any cooking.
White wine vinegar adds brightness, while olive oil gives the gazpacho a smooth, lightly rich texture. Tomato juice brings the ingredients together and produces a consistency that is easy to adjust according to your preference.
Serve this homemade gazpacho as a light lunch, refreshing appetizer, or colorful side dish. It is naturally gluten-free and vegan, making it an excellent choice for summer gatherings. Prepare it several hours ahead so the flavors have plenty of time to develop before serving.
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Classic Gazpacho
3 medium tomatoes, seeded and cut into chunks
1 large cucumber, peeled, halved lengthwise, seeded, and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 scallion, chopped
2 cloves garlic
1 small red onion, roughly chopped
¼ cup white wine vinegar
3 cups tomato juice
¼ cup olive oil
½ tablespoon kosher salt
1 teaspoon freshly ground black pepper
Tropical Gazpacho Variation
Replace the red bell pepper with:
1 pineapple, peeled, cored, and diced
2 fresh mangoes, peeled and diced
Replace the tomato juice with: 3 cups pineapple juice
Yellow Tomato Gazpacho Variation
Replace the red tomatoes and red bell pepper with:
8 yellow tomatoes, cored, seeded, and chopped
Omit the tomato juice.
Avocado Gazpacho Variation
Add: 3 avocados, pitted, peeled, and chopped
Watermelon Gazpacho Variation
Replace the tomatoes with:
2 cups coarsely chopped seedless watermelon
Step 1: Prepare the Vegetables
Wash and prepare all the vegetables. Seed and cut the tomatoes into chunks. Peel, halve, seed, and cut the cucumber into 1-inch pieces. Seed and cut the red bell pepper into 1-inch pieces. Chop the scallion, peel the garlic, and roughly chop the red onion.
Step 2: Blend the Vegetable Base
Place the tomatoes, cucumber, red bell pepper, scallion, garlic, and red onion in a food processor or blender. Blend until the vegetables are thoroughly puréed and the mixture reaches your desired consistency. For a slightly textured gazpacho, pulse the vegetables until they are finely chopped but not completely smooth.
Step 3: Add the Liquids
Add the white wine vinegar, tomato juice, and olive oil to the blender. Continue blending until everything is fully incorporated and the soup has a smooth, uniform texture.
Step 4: Season the Gazpacho
Transfer the gazpacho to a large bowl or covered storage container. Stir in the kosher salt and freshly ground black pepper. Taste the soup and adjust the seasonings if necessary.
Step 5: Chill the Gazpacho
Cover the gazpacho and refrigerate it for at least 2 hours. Chilling gives the vegetables and seasonings time to blend and develop a deeper, more balanced flavor. For the best results, prepare the gazpacho a day ahead and refrigerate it overnight.
Step 6: Stir and Serve
Stir the chilled gazpacho thoroughly before serving. Taste it one final time and adjust the salt or pepper if necessary. Ladle the soup into chilled bowls and serve cold.
Tropical Gazpacho Directions
Step 1: Prepare the Fruit and Vegetables
Peel, core, and dice the pineapple. Peel and dice the mangoes. Prepare the tomatoes, cucumber, scallion, garlic, and red onion as directed in the main recipe. Omit the red bell pepper.
Step 2: Blend the Tropical Gazpacho
Place the pineapple, mangoes, tomatoes, cucumber, scallion, garlic, and red onion in a food processor or blender. Blend until smooth or slightly textured, depending on your preference.
Step 3: Add the Remaining Ingredients
Add 3 cups of pineapple juice in place of the tomato juice. Pour in the white wine vinegar and olive oil, then blend until fully combined. Season with the kosher salt and black pepper.
Step 4: Chill and Serve
Cover and refrigerate the tropical gazpacho for at least 2 hours. Stir thoroughly before serving and adjust the seasonings if necessary.
Yellow Tomato Gazpacho Directions
Step 1: Prepare the Yellow Tomatoes
Core, seed, and chop the yellow tomatoes. Use them in place of both the red tomatoes and the red bell pepper. Prepare the cucumber, scallion, garlic, and red onion as directed.
Step 2: Blend the Vegetables
Place the yellow tomatoes, cucumber, scallion, garlic, and red onion in a food processor or blender. Blend until the mixture reaches your desired consistency.
Step 3: Add the Remaining Ingredients
Add the white wine vinegar and olive oil. Do not add tomato juice because the yellow tomatoes provide the liquid needed for the soup. Blend until combined, then season with the kosher salt and black pepper.
Step 4: Chill and Serve
Cover and refrigerate the yellow tomato gazpacho for at least 2 hours. Stir well before serving and adjust the seasonings if needed.
Avocado Gazpacho Directions
Step 1: Prepare the Avocados
Cut the avocados in half and remove the pits. Scoop out the flesh and roughly chop it.
Step 2: Blend the Avocados With the Vegetables
Add the chopped avocados to the blender with the tomatoes, cucumber, red bell pepper, scallion, garlic, and red onion. Blend until smooth and creamy.
Step 3: Add the Remaining Ingredients
Add the white wine vinegar, tomato juice, olive oil, kosher salt, and black pepper. Continue blending until the gazpacho has a smooth, velvety texture.
Step 4: Chill and Serve
Cover and refrigerate the avocado gazpacho for at least 2 hours. Stir thoroughly before serving. If the soup becomes too thick, stir in a small amount of tomato juice or cold water.
Watermelon Gazpacho Directions
Step 1: Prepare the Watermelon and Vegetables
Coarsely chop the seedless watermelon. Use it in place of the tomatoes. Prepare the cucumber, red bell pepper, scallion, garlic, and red onion as directed in the main recipe.
Step 2: Blend the Gazpacho
Place the watermelon, cucumber, red bell pepper, scallion, garlic, and red onion in a food processor or blender. Blend until smooth or slightly textured.
Step 3: Add the Remaining Ingredients
Add the white wine vinegar, tomato juice, olive oil, kosher salt, and black pepper. Blend until fully combined.
Step 4: Chill and Serve
Cover and refrigerate the watermelon gazpacho for at least 2 hours. Stir thoroughly before serving and adjust the seasonings if necessary.
For an ultra-smooth, restaurant-style gazpacho, pour the blended soup through a fine-mesh sieve before chilling.
A European or English cucumber is an excellent choice for gazpacho. This type of cucumber is often sold wrapped in plastic and usually has tender skin and small seeds. Peeling and seeding may not be necessary.
Gazpacho tastes best after it has chilled for several hours. Preparing it a day ahead gives the flavors additional time to blend.
If the classic, avocado, or watermelon gazpacho becomes too thick while chilling, stir in a small amount of tomato juice or cold water. Use pineapple juice to thin the tropical variation.
Serve gazpacho with grilled chicken, seafood, sandwiches, or a fresh salad. It also makes an elegant chilled appetizer for dinner parties and summer celebrations.
For additional texture and color, garnish individual servings with diced cucumber, chopped tomatoes, bell peppers, avocado, fresh herbs, gluten-free croutons, or a drizzle of extra-virgin olive oil.
Store the gazpacho in a covered container in the refrigerator for up to 3 days. Stir it well before serving.
Freezing is not recommended because the fresh vegetables may develop a watery or uneven texture after thawing.
Although the ingredients are naturally gluten-free, check the labels on packaged tomato juice, vinegar, and garnishes if preparing the recipe for someone with celiac disease or gluten sensitivity.
