This “chop, blend and chill” gazpacho soup is a fun choice for those hot summer days and is a pretty, bright and breezy kind of recipe. 

This soup is completely raw, retaining all its vitamins and minerals. It has no fat, is totally gluten free, is absolutely 100% healthy, not to mention that it is a cinch to make.  

If you love making soups – here’s a quick and easy cherry tomato soup that is alternative to this gazpacho on those cooler days. 

Gazpacho soup served in a white bowl with bread

Why you’ll love this gazpacho soup recipe 

  • Refreshing: Gazpacho soup is a perfect soup for summer or warm weather days, as it is served cold and is incredibly refreshing.
  • Healthy: Gazpacho soup is packed with vegetables like tomatoes, cucumber, and bell peppers, making it a nutritious and healthy meal option.
  • Easy to Make: Gazpacho soup is easy to prepare and requires no cooking, making it a perfect option for busy weeknights.
  • Versatile: You can customize the recipe by adding or omitting ingredients based on your taste preferences, making it a versatile dish.
  • Low in Calories: Gazpacho soup is a low-calorie meal.
  • Full of Flavor: The combination of fresh vegetables, herbs, and lime juice gives gazpacho soup a delicious and complex flavor.
  • Beautiful Presentation: Gazpacho soup is a beautiful dish with vibrant colors that looks great on the table and is sure to impress guests.

Ingredients and substitution notes

  • Fresh Ripe Tomatoes: The key ingredient of Gazpacho soup, fresh, ripe tomatoes give the soup its signature taste and texture.
  • Cucumber: Cucumber adds a refreshing flavor to the soup and also helps balance out the acidity of the tomatoes.
  • Red Bell Pepper: Red bell pepper adds a sweet and slightly smoky flavor to the soup, as well as a beautiful color.
  • Garlic Clove: Garlic adds a pungent, slightly spicy flavor to the soup.
  • Lime Juice: Lime juice adds a bright, tangy flavor to the soup and helps balance out the sweetness of the vegetables.
  • Zucchini: Zucchini adds a mild, slightly sweet flavor to the soup and helps give it a smooth texture.
  • Fresh Parsley and Basil: Fresh herbs like parsley and basil add a bright, herbaceous flavor to the soup.
  • Salt: Salt enhances the flavors of the other ingredients and helps bring out their natural sweetness.

Gazpacho Soup Recipe variations and add-ins

  • Spicy gazpacho: Add 1-2 finely chopped jalapeño peppers or a pinch of cayenne pepper to the blender for a spicy kick.
  • Avocado gazpacho: Blend in 1 ripe avocado with the vegetables to create a creamy and velvety texture.
  • Grilled vegetable gazpacho: Grill the vegetables before blending for a smoky and charred flavor.
  • Beet gazpacho: Replace the tomatoes with roasted beets for a vibrant and earthy gazpacho.

Top tips

  • You can spice up this soup with a slice or two of red chili pepper added to the blender.
  • Use ripe, fresh vegetables: Gazpacho relies on the flavors of fresh, in-season vegetables like tomatoes, cucumbers, and peppers. Make sure your vegetables are ripe and flavorful for the best taste.
  • Use a high-powered blender: Gazpacho should be smooth and velvety in texture, so a high-powered blender is essential to achieve the right consistency. If you don’t have a blender, a food processor can work as well.
  • Season well: Gazpacho is simple in terms of ingredients, so it’s important to season it well with salt, pepper, and other herbs and spices to bring out the flavors.
  • Chill thoroughly before serving: Once you’ve blended your gazpacho, give it plenty of time to chill in the fridge before serving. This helps the flavors develop and makes for a refreshing, cold soup.
  • Garnish with fresh herbs and vegetables: A garnish of chopped herbs or diced vegetables can add a pop of color and flavor to your gazpacho. Try adding a drizzle of olive oil for added richness.
Gazpacho Soup served in a white bowl

Make ahead of instructions and storage

Gazpacho is a great make-ahead dish, as it tastes even better after chilling in the fridge for a few hours. Here are some instructions for making ahead of time and storing gazpacho:

Make your gazpacho according to your recipe instructions.

Once your gazpacho soup is blended, transfer it to a large container with a lid. Cover tightly and refrigerate until well chilled, at least 2-3 hours or up to 2 days.

Before serving, give your gazpacho a good stir to mix any separated ingredients. If it seems too thick, you can thin it out with a bit of water or tomato juice.

Storage tips:

If the gazpacho soup separates during storage, simply give it a good stir before serving.

Serving suggestions 

Gazpacho is great served on its own but I also like serving it with a sprinkling of my vegan Parmesan cheese alternative, a drizzle of olive oil, and a luscious salad like my easy sesame kale salad.

Talk about wellness on a table!


What is gazpacho?

Gazpacho is a cold soup originating from Spain, typically made with a blend of fresh vegetables such as tomatoes, cucumbers, peppers, and onions. It’s often served as a refreshing appetizer or light meal during hot summer days.

Is gazpacho healthy?

Yes, gazpacho is generally considered a healthy dish as it’s made with fresh vegetables and contains no added sugars or unhealthy fats. It’s low in calories, high in fiber, and packed with vitamins and antioxidants.

Wrapping it up 

Enjoy making this pretty and super-simple chilled soup. For more inspiration on pretty soups, checkout my purple cauliflower soup and my dreamy butternut squash soup with pine nuts!

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Gazpacho Soup served in a white bowl

Gazpacho Soup Recipe: Fat and Gluten-free

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  • Author: Chef Ani


This “chop, blend and chill” gazpacho soup is a fun choice for those hot summer days and is a pretty, bright and breezy kind of recipe.


  • 34 fresh ripe tomatoes
  • 1 small cucumber
  • 1 red bell pepper
  • 12 garlic clove
  • juice of one lime
  • 1 small zucchini
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh basil, minced
  • salt to taste


  1. For texture in the soup: Finely Chop half of a tomato, half of a small cucumber, a very small zucchini, 1 small piece of red bell pepper.  Place all finely chopped vegetables in a container and set aside.
  2. In a blender add the rest of the ingredients: tomatoes, half of a cucumber (peeled), the rest of the red bell pepper, garlic clove, and lime juice.  Blend till smooth.
  3. Transfer blended mixture into a container with a lid and stir in the minced paisley, basil, salt, and finely chopped texture vegetables.
  4. Chill in the fridge for at least 2 hours or enjoy at room temperature right away.


You can spice up this soup with a slice or two of red chili pepper added to the blender.

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