This easy gazpacho recipe is a refreshing cold tomato soup made with ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil and red wine vinegar. Everything is blended together and chilled, making it an easy no-cook recipe for hot summer days.

a cool refreshing serving of summer gazpacho with diced cucumber on top

The soup is smooth and tomato-forward, while diced fresh vegetables add texture when serving. For the best flavor, use the ripest summer tomatoes you can find and give the gazpacho at least two hours to chill before serving.

This recipe has been in the family for years and was traditionally made during the summer when garden tomatoes were at their peak. It remains one of the best ways to use an abundance of fresh, ripe tomatoes.

What is Gazpacho?

Gazpacho is a cold Spanish soup traditionally made with ripe tomatoes, peppers, cucumber, garlic, olive oil and vinegar. The vegetables are blended until smooth and the soup is served well chilled, making it especially refreshing during the summer.

a tall glass of refreshing vibrant gazpacho for summer

Gazpacho Ingredients

Tomatoes: Use ripe, flavorful tomatoes since they provide the base of the soup.
Cucumber: Adds freshness and helps give gazpacho its cooling flavor.
Green bell pepper: Adds fresh pepper flavor without much sweetness.
Onion and garlic: Provide savory depth.
Tomato juice: Adds additional tomato flavor and creates the right soup consistency.
Olive oil: Adds richness and body.
Red wine vinegar: Provides the acidity that balances the tomatoes.
Salt and pepper: Season to taste.
Fresh herbs: Chives or parsley make a simple garnish.

How to Make Gazpacho

Blend the Vegetables
Blend one tomato with half of the cucumber and onion, part of the bell pepper and ½ cup tomato juice until smooth.

Season and Chill
Transfer to a bowl and stir in the remaining tomato juice, olive oil, red wine vinegar, garlic, salt and pepper. Cover and refrigerate for at least 2 hours.

Garnish and Serve
Dice the remaining vegetables and spoon them over the chilled gazpacho before serving.

How to Serve Gazpacho

Serve gazpacho very cold in chilled bowls or glasses. Top it with diced cucumber, tomato, onion or bell pepper, fresh herbs and a drizzle of olive oil.

For a light meal, I like to pair it with crusty bread or croutons. It also works well as a refreshing starter for a summer dinner.

Easy gazpacho recipe with vegetable garnish on top

Tips for the Best Gazpacho

Use ripe tomatoes. Gazpacho depends heavily on tomato flavor, so this isn’t the recipe for underripe supermarket tomatoes.

Chill before serving. Give the soup at least 2 hours in the refrigerator so it is thoroughly cold and the flavors have time to develop.

Taste after chilling. Cold temperatures can mute seasoning, so taste the gazpacho again before serving and adjust the salt or vinegar if needed.

Reserve vegetables for garnish. The diced cucumber, onion and pepper add texture to the otherwise smooth soup.