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This Gazpacho Soup is the perfect meal for a hot summer day. Traditionally served as a cold soup, Gazpacho has a tomato base and focuses on the fresh flavor of ripe vegetables and a variety of spices.
While this chilled vegetable soup is traditionally popular in the hot summer months, it’s delicious any time of year. I’ve even heated it to eat during the chilly fall weather.
Traditional Gazpacho Recipes have been around for centuries and originated in the south of Spain. Gazpacho is made from fresh ingredients and served uncooked, pureed, and chilled.
Our Gazpacho Soup Recipe is made with simple ingredients, fresh vegetables, and is full of flavor This is the best gazpacho recipe around, and the best part about this recipe is that you don’t even have to cook a thing!
Where’s the recipe?
Here at My Crazy Good Life, we give you everything you need to be successful in the kitchen. If you’re a newer cook, I’d recommend scrolling and reading through the recipe below.
You’ll find ingredient information, recipe tips, and detailed cooking instructions. If you’re a pro in the kitchen, simply scroll straight down to the printable recipe for this Gazpacho Soup Recipe.
Ingredients in Homemade Gazpacho Soup
- Diced Tomatoes: Use canned or fresh tomatoes. We prefer to use cherry tomatoes or roma tomatoes, but any kind will do. Ripe tomatoes will give the soup a more vibrant flavor than using canned tomatoes. This will be the base of your soup.
- Cucumber: Cucumbers add a great crunch to the recipe, you may use either Persian or English cucumber.
- Zucchini: Look for fresh zucchini, if you are a gardener, zucchini from the garden is a perfect way to celebrate your summer’s bounty.
- Red onion If you don’t have red onion, any onion will work.
- Green bell pepper: If you don’t love the strong flavor of green pepper, you can use red peppers instead.
- Tomato juice: Find one with the least ingredients. Look for no added sugars or oils.
- Red wine vinegar White wine vinegar works as well.
- Fresh Herbs: Chives, Cumin, Basil
- Garlic powder: Fresh garlic is always better if you have it handy.
- Olive oil: We prefer using extra virgin olive oil.
- Worcestershire sauce:
- Tabasco: This is our optional little secret. Tabasco sauce gives the soup a spicy kick.
- Salt and Black pepper: To taste
How to Make Gazpacho Soup
- Chop all of your ingredients.
- Add all of the soup ingredients to a large bowl.
- Allow the soup to sit in your fridge for 4-24 hours before eating.
Recipe tips:
- This is a very easy recipe to make and to modify. Don’t have red onions? Use sweet onions (or yellow onion. or any onion!). Don’t care for green pepper? Use orange.
- Traditional Spanish Gazpacho soup is uncooked and pureed before serving. Feel free to serve this as chunky Gazpacho like I do or puree yours in a food processor or blender. Heat it or serve cooled. When I say this recipe is easy, I meant it.
- This recipe is best served the next day, after allowing the flavors to meld for 12-24 hours.
- The fresh basil, chives, and cumin are delicious in this recipe but if you don’t have them, dry spices are just fine.
- This recipe is traditionally served with crusty bread, if you do choose to serve bread alongside the soup, please recalculate your healthy eating plans accordingly.
- If you have any gazpacho soup recipe remaining, store in an airtight container and return to the refrigerator to keep chilled. This soup is best eaten within a few days of making.
Healthy Eating Plans
This easy Gazpacho recipe is a great way to get your daily values of fresh veggies in while on any weight loss or maintenance plan. This healthy recipe is in my regular rotation for meals during the summer.
21 Day Fix/Portion Fix
Container counts for the entire recipe: 9 green containers, 6 teaspoons oil. Per 1 cup serving, count 1 1/2 green containers and 1 teaspoon.
Weight Watchers
Each 1 cup serving is counted as 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 1
More healthy recipes
Easy Gazpacho Soup
Equipment
- Kitchen Knife
- Cutting Board
- Stock Pot
Ingredients
- 1 tsp olive oil
- 1 ½ cups zucchini sliced into rounds then quartered
- 1 cups onion red, chopped
- 1 cup bell pepper green, seeded and chopped into small pieces
- 15 oz can diced tomatoes or 4 fresh
- 3 cups tomato juice I use low sodium V-8 or blended up diced tomatoes.
- ⅓ cup vinegar red wine
- 1 ½ cups cucumber sliced into rounds and then quartered
- 1 tsp fresh basil or 1/2 tsp dried
- 1 tsp chives
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- ¼ tsp tabasco sauce optional
Instructions
- Chop all ingredients.
- Add soup ingredients to large stockpot.
- Chill for 4-24 hours before serving.
Notes
- This is a very easy recipe to make and to modify. Don’t have red onions? Use sweet onions (or yellow onion. or any onion!). Don’t care for green pepper? Use orange.
- Traditional Spanish Gazpacho soup is uncooked and pureed before serving. Feel free to serve this as chunky Gazpacho like I do or puree yours in a food processor or blender. Heat it or serve cooled. When I say this recipe is easy, I meant it.
- This recipe is best served the next day, after allowing the flavors to meld for 12-24 hours.
- The fresh basil, chives, and cumin are delicious in this recipe but if you don’t have them, dry spices are just fine.
Nutrition
Make This Recipe?
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Love this! I’d never tried gazpacho before. So flavorful!
Yay! I’m so glad you enjoyed it!
This soup really is perfect for those sweltering summer days!
This looks amazing Becca!!!!