Easy Summer Gazpacho
If you’re looking for the ultimate warm-weather soup, chilled gazpacho is it. This tomato-based classic is vibrant and hydrating… and packed with endless nutrition. It’s brimming with garden-fresh veggies—all blended into a scrumptious bowl you’ll want on repeat during the summer.
I’m a soup superfan, and I love how gazpacho brings together nutrient-packed produce in such a simple, satisfying way. This recipe requires zero cooking—just a food processor or large blender. If your gadgets are on the smaller side, you can make it in batches.
If you love this soup, I encourage you to also try my Cucumber-Yogurt Dip, Shrimp & Mango Ceviche, and Watermelon Margarita Pops—all equally refreshing ways to beat the heat. And if you’re feeling playful (wink wink), you’ve got to try my Gazpacho Martini… It’s a fun cocktail spin that’s part drink, part appetizer!
Why this gazpacho will be your summer staple
- No stove required: Perfect for hot days when you can’t bear to cook.
- Full of produce power: Every spoonful is loaded with antioxidants, vitamins, and minerals.
- Make-ahead magic: The flavors deepen and improve as it chills in the fridge.
- Customizable toppings: Add yogurt, fresh herbs, or extra diced veggies to dress it up.
Trust me—once you’ve got a batch in your fridge, you’ll find yourself reaching for it again and again. Serve it as a starter, a light lunch, or even as a refreshing any-time-of-the-day-snack… in a mug straight from the fridge!
Try my Strawberry or Watermelon Gazpacho next!
Easy Summer Gazpacho
Ingredients
- 1 onion, sliced
- 1 to 1 ¼ cups sliced cucumber, about 1 regular cucumber or ½ long English cucumber (hothouse cucumber)
- 1 green bell pepper, sliced
- 1 clove garlic, peeled and roughly chopped
- 4 cups tomato juice, preferably reduced-sodium
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground chili powder
Instructions
- In a food processor or blender, puree the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice. You can puree until velvety smooth or leave some texture for a chunkier finished soup.
- Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and chili powder. Cover and stash in the fridge overnight so it has time to thicken and chill.
- Serve chilled with optional garnish such as a dollop of light sour cream or Greek yogurt and additional chopped onion, cucumber, and bell pepper.
