Why Make Your Own?

Imagine slurping a bowl of this velvety, punchy gazpacho—way fresher and more vibrant than anything from the store. Homemade means you control the ingredients (bye-bye, preservatives!), and it’s ready in a flash with simple pantry staples. Plus, the aroma of ripe tomatoes and fresh herbs will have your kitchen smelling like summer in full swing!

Fun Tip & Flavor Tease

This chilled soup boasts a crisp, refreshing bite with a hint of sweet cucumber and a hit of tangy vinegar. It’s basically summer in a bowl—no sweat, just pure sunshine! And hey, if you’re feeling adventurous, toss in some chopped peppers or a dash of hot sauce for extra zing. Who knew freshness could be so quick?

Now, let’s keep that summer vibe going—how about making a quick batch of salsa or green pesto for your next snack?

Ready to beat the heat? Grab your blender and let’s get started!

Gazpacho

Gazpacho is a chilled soup made primarily from blended ripe tomatoes, cucumber, bell pepper, and onion, seasoned with vinegar and olive oil. It has a smooth, velvety texture with a vibrant, refreshing appearance, served cold to highlight its fresh ingredients. The dish combines raw vegetables processed into a liquid consistency with a punchy, tangy flavor profile.

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Prep Time 10

Total Time 10

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 120

Ingredients Equipment Method

Ingredients

4 cups ripe tomatoes chopped roughly
1 medium cucumber peeled and chopped
1 bell pepper red bell pepper seeded and chopped
1/2 cup red onion roughly chopped
2 tablespoons red wine vinegar adjust to taste
3 tablespoons olive oil extra virgin preferred
to taste salt preferably sea salt
to taste black pepper freshly ground

Equipment

Blender
Chef's knife

Method

Place the chopped tomatoes, cucumber, bell pepper, and onion into the blender.
4 cups ripe tomatoes, 1 medium cucumber, 1 bell pepper red bell pepper, 1/2 cup red onion
Add red wine vinegar, olive oil, a pinch of salt, and black pepper to the blender.
2 tablespoons red wine vinegar, 3 tablespoons olive oil, to taste salt, to taste black pepper
Secure the lid on the blender, then blend on high speed until the mixture is completely smooth and velvety, about 30 seconds. You should see a uniform liquid with no large vegetable pieces.
Taste the soup and adjust seasoning with additional salt or vinegar as desired. Optionally, chill in the refrigerator for at least 1 hour to let flavors meld.
Pour the chilled gazpacho into bowls, garnish with fresh herbs or a drizzle of olive oil if desired, and serve cold with optional accompaniments.

This summer gazpacho is your new go-to for speedy, sensational then-something-cool-in-a-bowl. Serve it topped with crunchy croutons or a drizzle of olive oil for that perfect finish. I’d love to hear your favorite twist—drop a comment or snap a pic once you’ve whipped it up. Stay cool and keep cooking up sunshine!

Cool Off with Bright & Breezy Summer Gazpacho!