Gazpacho from Fresh Tomatoes Easy Cool Summer Soup Recipe for Beginners
A fresh, bright, and refreshing gazpacho made from ripe tomatoes, perfect for cooling off on hot summer days. This beginner-friendly recipe is quick, uses simple ingredients, and delivers vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus chilling time
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
Scale
- 2 pounds (900g) fresh ripe tomatoes (preferably heirloom or vine-ripened)
- 1 medium cucumber (about 200g), peeled and diced
- 1 medium red bell pepper (about 150g), seeded and chopped
- 1/4 cup (40g) red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) red wine vinegar
- Salt to taste (start with 1 teaspoon)
- A handful fresh basil or parsley, chopped
- 1/2 cup (120ml) cold water
Instructions
- Prep Your Veggies (10 minutes): Wash tomatoes, cucumber, and bell pepper. Peel and dice cucumber. Core and chop bell pepper. Roughly chop tomatoes (peeling optional). Finely chop red onion and mince garlic.
- Blend the Base (3-4 minutes): Add tomatoes, cucumber, bell pepper, red onion, and garlic to blender or food processor. Pulse a few times, then blend until mostly smooth but still slightly chunky. Add cold water if needed to help blending.
- Season and Adjust (3 minutes): Pour blended mixture into a large bowl. Stir in olive oil, red wine vinegar, and salt. Taste and adjust seasoning. Add chopped basil or parsley. Add more cold water tablespoon by tablespoon if too thick.
- Chill Thoroughly (At least 1 hour): Cover and refrigerate gazpacho for at least one hour, ideally two, to let flavors meld and soup become icy cold.
- Serve and Garnish: Ladle chilled gazpacho into bowls. Garnish with extra chopped basil, a drizzle of olive oil, or croutons. Serve with crusty bread or a side dish.
Notes
Use ripe tomatoes only for best flavor. Chill the soup for at least one hour before serving to allow flavors to meld and to serve it cold. Adjust vinegar and salt after blending and chilling. For chunkier texture, pulse instead of continuous blending. Optional variations include adding jalapeño for spice, avocado for creaminess, or bread for thickness. Avoid freezing as texture changes.
Nutrition
- Serving Size: About 1 cup (1/6 of
- Calories: 110
- Sugar: 6
- Sodium: 320
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
Keywords: gazpacho, fresh tomato soup, summer soup, cold soup, easy gazpacho, beginner recipe, healthy soup, vegetarian, gluten-free, dairy-free