Easy Gazpacho
This easy gazpacho is a fresh, no-cook tomato soup that comes together in about 10 minutes in your blender. Ripe Roma tomatoes, cucumber, fresh herbs, and a splash of vinegar make a cold, refreshing soup that's perfect for hot summer days. Even better after a chill in the fridge.
Servings: 6
Ingredients
- 10 Roma tomatoes chilled
- 1 seedless English cucumber chilled
- ¾ cup sweet yellow onion diced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 cloves garlic minced
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Additional fresh herbs for garnish (basil, parsley)
- Freshly ground black pepper to taste
Instructions
- Refrigerate the tomatoes, cucumber, and onion until cold.
- Dice the Roma tomatoes, removing and discarding the firm core. Add the pieces (along with seeds and juices) to a bowl. Peel and dice the cucumber and add to the bowl.
- Add just over half the diced tomatoes and about three-quarters of the diced cucumber to a blender, along with the onion, garlic, basil, parsley, olive oil, balsamic vinegar, and salt.
- Blend until very smooth and well incorporated.
- Add the remaining tomatoes and pulse just until mixed in but not fully pureed. This gives the soup its signature texture.
- Optional: chill for an hour for deeper flavor.
- Ladle into small bowls or glasses. Top with about 1 tablespoon diced cucumber, a pinch of fresh herbs, and freshly cracked black pepper. Serve cold.
Notes
- Vinegar swap: Sherry vinegar is the most traditional vinegar for gazpacho and adds a nuttier flavor. Red wine vinegar also works for a sharper edge.
- Chilling shortcut: If you forget to chill the produce ahead of time, refrigerate the finished soup for at least an hour before serving.
- For best texture: Stick with Roma tomatoes. They have less water than beefsteak or vine-ripe tomatoes, which keeps the soup from getting watery.
- Storage: Leftover gazpacho keeps in an airtight container in the fridge for up to 3 days. Stir before serving since solids can settle.
- Freezing: Freezes well for up to 3 months in freezer bags or containers. Thaw fully in the fridge and stir before serving.
- Bell pepper variation: For a more traditional Spanish-style gazpacho, add half a roughly chopped red or green bell pepper to the blender with the base ingredients.
Nutrition
Calories: 65kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 109mg | Potassium: 375mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1177IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg
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