Why Make Gazpacho at Home?

Let’s face it—store-bought gazpacho can sometimes miss that vibrant, punchy flavor or the perfectly velvety texture you crave. Good news: you’ll be surprised how quick and simple it is to blend up a bowl of this bright, tomato-scented goodness with just a handful of pantry staples. It’s like a cool, savory hug in a bowl—perfect for hot days or when you need a tasty pick-me-up!

What’s So Special?

This homemade gazpacho isn’t just refreshing; it’s layered with rich, earthy notes and a slight tang that wakes up your taste buds. And the best part? You’re in control—less salt, more garlic, or extra herbs if you’re feeling fancy. Think of it as your own culinary canvas—and no, it’s not a pun—just a fresh start for your summer menus.

Ready to give it a whirl? While you’re here, you might want to try our quick tomato salsa or zesty pesto to round out your summer feast!

Gazpacho

Gazpacho is a cold, pureed tomato-based soup that incorporates fresh vegetables like cucumbers, bell peppers, and onions, blended until smooth to create a velvety texture. It is typically chilled before serving, resulting in a refreshing and visually vibrant dish with a bright red and green appearance, often garnished with herbs or diced vegetables.

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Prep Time 15

Total Time 15

Servings: 4

Course: Main Course

Cuisine: Spanish

Calories: 120

Ingredients Equipment Method Notes

Ingredients

4 cups ripe tomatoes roughly chopped
1 cup cucumber peeled and diced
0.5 cup bell pepper red, deseeded and chopped
0.25 cup onion diced
2 cloves garlic minced
2 tablespoons olive oil extra virgin
2 tablespoons red wine vinegar or apple cider vinegar
to taste salt adjust to preference
to taste black pepper freshly ground
1 cup vegetable broth chilled

Equipment

Sharp knife
Blender

Method

Place the chopped tomatoes, cucumber, bell pepper, onion, and garlic in a large mixing bowl. Drizzle with olive oil and red wine vinegar, then toss to combine. Let the mixture marinate for 10 minutes to allow flavors to meld.
4 cups ripe tomatoes, 1 cup cucumber, 0.5 cup bell pepper, 0.25 cup onion, 2 cloves garlic, 2 tablespoons olive oil, 2 tablespoons red wine vinegar
Transfer the marinated vegetables to a blender. Pour in the chilled vegetable broth. Blend on high speed until the mixture is completely smooth and velvety, about 30-45 seconds. Check the texture and blend a bit longer if needed.
4 cups ripe tomatoes, 1 cup cucumber, 0.5 cup bell pepper, 0.25 cup onion, 2 cloves garlic, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 cup vegetable broth
Taste the soup and season with salt and black pepper as desired. Blend again briefly to incorporate the seasonings evenly.
to taste salt, to taste black pepper
Pour the soup into a clean bowl or pitcher, then cover and refrigerate for at least 2 hours until thoroughly chilled. The cold temperature enhances freshness and flavor.
Once chilled, give the gazpacho a gentle stir. Serve in bowls garnished with chopped herbs, diced vegetables, or a drizzle of olive oil for added presentation and flavor.

Notes

For extra texture, include diced cucumber or peppers as a garnish. Adjust seasoning according to taste before serving.

See? Making gazpacho at home is as easy as blending, chilling, and enjoying! For an extra burst of flavor, sprinkle with crisp cucumber cubes or a drizzle of good olive oil before serving. We’d love to hear your favorite garnishes, so drop a comment below and get creative. Now, go ahead—dive into this cool, tasty adventure and beat the heat with a bowl of homemade sunshine!

Chill Out with This Refreshing Homemade Gazpacho