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    Home » Recipes » Vegetarian

    Easy Gazpacho Soup Recipe

    Published: Jun 3, 2023 · Modified: Apr 30, 2025 by Eileen Murphy Kelly

    Jump to Recipe
    A pinterest pin for the best gazpacho soup.

    Spicy Gazpacho Recipe is a refreshing summer recipe made with fresh juicy tomatoes, tender cucumbers, and a bit of spice from jalapenos to make an amazing cold soup. This is a low-carb soup that makes an awesome meal or appetizer.

    Two bowls of gazpacho soup.

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    Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Eileen's Tips for Success
    • Frequently Asked Questions
    • Make ahead, storage, and freezer tips
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • Besides making this gluten-free, the fresh flavors of the veggies were perfect.
    • It also is keeping this a low-carb meal and it's perfect for those doing Keto.
    • Our gazpacho soup is perfect for hot summer days and is so refreshing.

    Ingredients

    As an Amazon Associate, I earn from qualifying purchases.

    • vine-ripe tomatoes
    • English cucumber
    • celery
    • red bell pepper - green bell pepper can also be used.
    • Vidalia onion - red onion, green onion, or yellow onions can be used.
    • jalapeno
    • garlic
    • Balsamic Vinegar - Sherry vinegar can replace balsamic in the soup.
    • olive oil
    • salt
    • black pepper

    Equipment

    • Blender/Food Processor
    • Cutting Board
    • Knives
    • Measuring Spoons and Cups

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    1. Chop the veggies.
    2. In a blender add the cut tomatoes, celery, pepper, Vidalia onion, garlic, olive oil, Balsamic vinegar, Worsheshire sauce, fresh basil, oregano, salt, and pepper. ( all the ingredients) Blend well.
    3. Check the seasonings. Adjust if needed.
    4. Place the juice in the fridge to cool. At least 2 hours.
    5. Serve in bowls and garnish with chopped cucumber, celery, and jalapeno.
    A bowl of gazpacho topped with jalapeno, tomatoes, and cucumbers.

    Eileen's Tips for Success

    • Traditional Gazpacho calls for bread as an addition. I experimented with bread and found leaving it out was best. This Gazpacho Soup is a bit thicker because peeling tomatoes or putting the veggies through a sieve is not required so the soup has texture.  Besides making this gluten-free, the fresh flavors of the veggies were perfect. It also is keeping this a low-carb meal and its a perfect for those doing Keto!

    Frequently Asked Questions

    Why is Gazpacho a cold soup and where did the soup originate?

    Gazpacho Soup has origins in Spain and Portugal. The soup is served cold as it is said to have been a nutritious everyday meal to replenish the bodies of local farmers after working on their farms.

    Can you eat Gazpacho hot?

    I love my Gazpacho recipe served as it originated, cold. Gazpacho incorporates veggies and herbs fresh, so I prefer it served cold.

    Should the tomatoes be peeled before adding them to the gazpacho recipe?

    I don't peel the tomatoes. I don't like extra work when cooking, and the cold vegetable soup is delicious with unpeeled tomatoes.

    Can Gazpacho be frozen?

    Please don't freeze. It is a cold soup is made of fresh veggies; freezing the soup will lose the texture of the fresh veggies. This soup will keep well covered in the fridge for about 3-4 days.

    Make ahead, storage, and freezer tips

    Store the leftovers for up to 3 days in a covered airtight container in the refrigerator.

    We do no recommend freezing the soup as the texture of the vegetables will change after defrosting.

    Serving Suggestions

    Serve this refreshing cold soup for brunch or dinner always a great choice.

    Pairing the gazpacho with an egg casserole, quiche, and some grilled chicken would be delicious pair great. Parmesan Crisps, grilled cheese sandwich.

    Our easy Gazpacho soup recipe is a great cold soup to serve in soup bowls.

    For a special presentation, hollow out peppers and add the chilled soup. This can be done ahead of time and be kept in the refrigerator until ready to serve. Garnish by sprinkling extra cucumber, tomatoes, and celery on top of the cold soup.  Avocado is also a great topping as it pairs well with all the garden veggie ingredients. An awesome topper, a jalapeno slice if you like a little heat.

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    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

                 

    📖 Recipe

    A bowl of the bet gazpacho soup.

    Spicy Gazpacho Recipe

    Gazpacho is a cold soup recipe with fresh tomatoes and other fresh garden veggies and herbs. Served cold, this is a thirst quenching soup filled with flavor and healthy ingredients.
    5 from 3 votes
    Print (Email Required) Rate
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    Course: Main Dish
    Cuisine: Spanish
    Keyword: best gazpacho soup recipe, easy gazpacho soup recipe, spicy gazpacho soup
    Prep Time: 20 minutes minutes
    Cook Time: 0 minutes minutes
    refridgerate: 2 hours hours
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 6 servings
    Calories: 71kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • Blender/Food Processor
    • Cutting Board
    • Knives
    • Measuring Spoons and Cups

    Ingredients

    • 6 medium vine-ripe tomatoes, cut into cubes reserve 2 Tablespoons for garnish
    • 1 large English cucumber, chopped reserve 2 Tablespoon for garnish
    • 1 stalk celery, chopped
    • 1 medium red bell pepper, chopped and seeded reserve 1 Tablespoon for garnish
    • 1 medium Vidalia onion, peeled and chopped
    • 1 small jalapeno, chopped and seeds removed
    • 2 cloves garlic, peeled and chopped
    • 2 Tablespoons Balsamic Vinegar
    • 3 Tablespoons olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 3-4 basil leaves, chiffonade sliced thin for garnish
    US Customary - Metric

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    Instructions

    • In a blender or food processor, add the tomatoes, cucumber, bell pepper, onion, jalapeno, garlic, balsamic vinegar, olive oil, salt, and pepper. Blend well. 
    • Check the seasonings of the Gazpacho, adjust if needed. Refrigerate soup for at least 2 hours.
    • Serve in bowls and top with diced cucumber, tomatoes, onions, or a jalapeno. An avocado is also awesome as a garnish.

    NOTES

    • Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
     
    • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
    • Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1cup | Calories: 71kcal | Carbohydrates: 2g | Protein: 0g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 119mg | Fiber: 0g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 5.3mg | Calcium: 8mg | Iron: 0.2mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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    A pinterest pin for the best gazpacho soup.

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    A pinterest pin for the best gazpacho soup.

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