This Easy Gazpacho is a refreshing, no-cook summer staple that bursts with vibrant flavors in every spoonful. With just 10 minutes of prep, you’ll blend ripe tomatoes, crisp cucumbers, and zesty peppers into a silky, chilled soup that’s as effortless as it is delicious. Let it chill for 2 hours, and you’ll have a dish that’s cool, tangy, and utterly satisfying.
The combination of fresh herbs and a hint of garlic creates a harmonious balance, while the smooth texture is punctuated by a delightful crunch from optional garnishes. Perfect for hot days or light meals, this gazpacho is a celebration of simplicity and flavor. Serve it up, and watch it become an instant favorite at your table.
Fresh & Flavorful Ingredients
- 1 English cucumber (reserve ¼ for garnish)
- 2½ pounds ripe tomatoes, chopped
- 2 Fresno chiles or ½ red bell pepper, stemmed and seeded
- ¼ small red onion, rinsed
- 2 garlic cloves
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ cup extra virgin olive oil, plus more for drizzling
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- Cherry tomatoes, for garnish
- Fresh herbs, for garnish
Simple Step-by-Step Instructions
- Prepare the cucumber: Finely chop ¼ of the cucumber and set aside for garnish. Peel the remaining cucumber, cut into chunks, and transfer to a blender.
- Blend the base: Add the chopped tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper to the blender. Blend until smooth.
- Season and chill: Taste and adjust seasoning if needed. Transfer the soup to a bowl or container and chill in the refrigerator for at least 2 hours to allow flavors to meld.
- Serve and garnish: Pour the chilled gazpacho into bowls. Top with the reserved diced cucumber, halved cherry tomatoes, fresh herbs, a drizzle of olive oil, and a sprinkle of freshly ground black pepper.
Perfect Pairings: Serving Suggestions
This Easy Gazpacho is a refreshing starter or light meal on its own, but it pairs beautifully with crusty bread or garlic toast for dipping. For a heartier meal, serve it alongside a grilled chicken salad or a platter of Spanish tapas like patatas bravas and marinated olives. Don’t forget a glass of chilled white wine or sangria to complete the experience!
Make It Your Own: Recipe Variations
Feel free to customize this gazpacho to suit your taste! Swap the Fresno chiles for jalapeños if you prefer a milder kick, or add a splash of lime juice for extra zing. For a creamier texture, blend in a slice of day-old bread or a handful of almonds. You can also experiment with different herbs like basil or parsley instead of cilantro.
Chill Out: Storage Tips
Gazpacho tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days. If it separates, just give it a quick stir or blend before serving. This soup is best served cold, so avoid reheating it—enjoy it straight from the fridge!
Quick Prep: Time-Saving Tips
To save time, use a food processor instead of a blender for chopping the vegetables. You can also prep the ingredients the night before and store them in the fridge, so all you need to do is blend and chill. If you’re in a hurry, reduce the chilling time to 1 hour—it’ll still be delicious!
Essential Tools: Equipment Guidance
A high-powered blender is ideal for achieving that smooth, velvety texture, but a food processor works well too. If you’re garnishing with fresh herbs, a sharp chef’s knife will make chopping a breeze. For serving, ladle the gazpacho into chilled bowls or glasses to keep it extra refreshing.
Easy Gazpacho
Ingredients
- 1 English cucumber
- 2½ pounds ripe tomatoes, chopped
- 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
- ¼ small red onion, rinsed
- 2 garlic cloves
- ¼ cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ cup extra virgin olive oil, plus more for drizzling
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- Cherry tomatoes, for garnish
- Fresh herbs, for garnish
Instructions
- Finely chop ¼ of the cucumber and reserve for garnish.
- Peel the remaining cucumber, cut into chunks, and transfer to a blender.
- Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth.
- Season to taste and chill for at least 2 hours.
- Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.