Can I make gazpacho without a blender?

Yes, though it takes more work. Finely chop all vegetables by hand, then use a food mill or press through a sieve. Traditional Spanish gazpacho was made this way before modern appliances. The texture will be different but still delicious.

Why is my gazpacho foaming after blending?

This happens from air incorporating during blending. Let the gazpacho rest in the refrigerator, and the foam will settle. You can also skim it off before serving if you're in a hurry.

Can I make gazpacho with canned tomatoes?

While fresh is definitely best for this raw soup, you can use canned in a pinch. Choose high-quality whole peeled tomatoes, drain well, and expect a slightly different flavor profile. Add a pinch of sugar to balance the acidity.

Is gazpacho supposed to be completely smooth?

That's a matter of preference! Traditional Andalusian gazpacho is silky smooth, but many people enjoy a more rustic version with small bits of vegetables for texture. Try both ways and see what you prefer.

Easy Gazpacho Recipe - Evelynseats

This refreshing Easy Gazpacho is summer in a bowl! Made with ripe tomatoes, crisp cucumber, and vibrant bell pepper, this no-cook soup delivers big Mediterranean flavors with minimal effort. Perfect for hot days when you want something cool, light, and incredibly satisfying without turning on the stove.

Why You’ll Love This Recipe

No Cooking Required: Beat the heat with this completely no-cook recipe – just blend and chill!
Fresh and Healthy: Packed with raw vegetables, this gazpacho is basically a salad in soup form – nutritious, hydrating, and full of vitamins.
Make-Ahead Friendly: This soup actually tastes better after it sits, making it perfect for meal prep or entertaining.
Customizable: Easy to adjust seasonings and ingredients based on what you have on hand or your personal preferences.

Ingredients You’ll Need

Tomatoes: The star of the show – use the ripest ones you can find for that perfect sweet-tart flavor base. Roma or plum tomatoes work best because they’re meatier with fewer seeds.
Cucumber: Adds freshness and a cooling quality to the gazpacho. The peeled version keeps the soup’s color vibrant.
Red Bell Pepper: Provides sweetness and a gorgeous color. Plus, that vitamin C boost is fantastic!
Yellow Onion: Brings a gentle aromatic quality without overpowering. Sweet varieties balance the acidity of the tomatoes beautifully.
Garlic: Just a couple cloves add depth and that unmistakable Mediterranean character.
Cilantro: Brings a bright, herbal note that lifts all the flavors. If you’re in the cilantro-averse camp, parsley works too!
Olive Oil: Use a good quality one here – it adds richness and helps create that smooth, velvety texture.
Red Wine Vinegar: That perfect acidic punch that balances the sweetness of the vegetables.
Spices: The combination of cumin, salt, pepper, and optional cayenne creates a subtle warmth that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Regional Twists

White Gazpacho: Try the Spanish white gazpacho (ajo blanco) using bread, almonds, garlic, and green grapes
Watermelon Gazpacho: Replace half the tomatoes with seedless watermelon for a sweeter, summer variation
Green Gazpacho: Use tomatillos and green peppers for a tangy, verdant version

Dietary Adaptations

Spicier Version: Add a jalapeño or serrano pepper with seeds for genuine heat
Creamier Texture: Blend in half an avocado for richness
Bread-Based Traditional: Soak a slice of day-old bread in water, then squeeze and blend with other ingredients for authentic Spanish thickness

How to Make Easy Gazpacho

Step 1: Prep Your Vegetables

Start by halving your tomatoes and removing seeds and cores. Peel your cucumber and cut into coins. Remove the stem and seeds from your bell pepper, and chunk up that yellow onion. This prep makes blending much easier and creates a smoother final texture.

Step 2: Blend Everything Together

Add all ingredients to your blender or food processor – the tomatoes, cucumber, bell pepper, onion, garlic, cilantro, olive oil, vinegar, and all those wonderful spices. Blend until completely smooth, giving it a good 1-2 minutes depending on your blender’s power. You might need to work in batches if your blender isn’t large enough.

Step 3: Taste and Adjust

This is crucial! Give your gazpacho a taste and adjust the salt as needed. Remember, cold foods need more seasoning, so it should taste slightly saltier than you’d expect when warm.

Step 4: Chill Thoroughly

Pour your gazpacho into a glass container, cover it, and refrigerate for at least 4 hours, though overnight is even better. This resting time isn’t just about getting the soup cold – the flavors actually develop and meld together during this time.

Step 5: Serve with Garnishes

Ladle your chilled gazpacho into bowls and top with crunchy croutons, fresh cilantro leaves, and a good drizzle of your best olive oil for that restaurant-quality presentation and flavor boost.

Pro Tips for Making the Recipe

Use Room Temperature Ingredients: They blend much more smoothly than cold vegetables straight from the fridge.
Season Generously: Cold foods need more seasoning, so don’t be shy with the salt and spices.
High-Power Blending: For silky smooth gazpacho, use a high-powered blender and give it plenty of time to really puree everything.
Strain for Elegance: For special occasions, strain the gazpacho through a fine-mesh sieve for the silkiest texture possible.
Taste Before Serving: Flavors change during chilling, so always taste again and adjust seasonings just before serving.

How to Serve

Perfect Pairings

Serve gazpacho with crusty bread, Spanish tortilla, or grilled cheese sandwiches for a complete meal. For a tapas-style spread, pair with Manchego cheese, olives, and jamón.

Serving Vessels

Traditional terracotta bowls enhance the rustic appeal, but chilled glass bowls create an elegant presentation. For parties, serve in shot glasses or small cups as an appetizer.

Creative Garnishes

Beyond the basics, try diced avocado, small cubes of cucumber and bell pepper for texture contrast, a sprinkle of smoked paprika, or even a small scoop of crab meat for a luxurious twist.

Make Ahead and Storage

Storing Leftovers

Gazpacho actually improves with time! Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and meld together beautifully.

Freezing

While you can freeze gazpacho, the texture changes slightly upon thawing. If you do freeze it, leave about an inch of space at the top of your container for expansion, and store for up to 3 months.

Reheating

Don’t! Gazpacho is meant to be enjoyed cold. Simply remove from the refrigerator, give it a good stir, taste for seasoning adjustments, and serve.

FAQs

Can I make gazpacho without a blender?

Yes, though it takes more work. Finely chop all vegetables by hand, then use a food mill or press through a sieve. Traditional Spanish gazpacho was made this way before modern appliances. The texture will be different but still delicious.
Why is my gazpacho foaming after blending?

This happens from air incorporating during blending. Let the gazpacho rest in the refrigerator, and the foam will settle. You can also skim it off before serving if you’re in a hurry.
Can I make gazpacho with canned tomatoes?

While fresh is definitely best for this raw soup, you can use canned in a pinch. Choose high-quality whole peeled tomatoes, drain well, and expect a slightly different flavor profile. Add a pinch of sugar to balance the acidity.
Is gazpacho supposed to be completely smooth?

That’s a matter of preference! Traditional Andalusian gazpacho is silky smooth, but many people enjoy a more rustic version with small bits of vegetables for texture. Try both ways and see what you prefer.

Final Thoughts

This Easy Gazpacho is truly summer’s perfect meal – refreshing, nutritious, and bursting with garden-fresh flavors. I love having a batch in my refrigerator for quick lunches or unexpected guests. The best part is how it transforms humble vegetables into something that feels simultaneously rustic and sophisticated. Whether you’re a longtime gazpacho fan or trying it for the first time, this recipe brings the sunny flavors of Spain right to your table with minimal effort and maximum delight!