This Instant Pot 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 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 Soup is made from fresh ingredients and served uncooked, pureed, and chilled. This recipe is written to show how my family enjoys this soup, and there are multiple tips and serving suggestions throughout this article that give you ideas for your kitchen.
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 through the article below before heading to the printable recipe.
You’ll find ingredient information, recipe tips, and detailed cooking instructions.
If you’re a pro in the kitchen, scroll straight down to the printable recipe for this Instant Pot Gazpacho Soup.
Ingredients in Homemade Gazpacho Soup
- Diced Tomatoes Use canned or fresh tomatoes. This will be the base of your soup.
- Cucumber
- Zucchini
- 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 bell pepper instead.
- Tomato juice Find one with the lest ingredients. Look for no added sugars or oils.
- Red wine vinegar White wine vinegar works as well.
- Fresh Herbs: Chives, Cumin, Basil
- Garlic powder Or fresh garlic is you have it handy.
- Olive oil
- Worcestershire sauce
- Tabasco
- Salt and Black pepper, to taste
Directions for Instant Pot Gazpacho Soup
It should be noted that it is not necessary to cook this soup before eating. If you prefer the crunchy vegetables and raw aspect of this, skip the Instant Pot recipe and add all of the soup ingredients to a large bowl, and allow it to sit in your fridge for 4-24 hours before eating.
- Press the Saute button on the Instant Pot and lightly spray the bottom of the pot with some extra virgin olive oil.
- Dice all of the vegetables except the cucumber and place into the hot Instant Pot. Add the diced tomatoes if you’re using them. If you’re using fresh ripe tomatoes, dice those and add them to the pot as well.
- Add the rest of the ingredients including fresh herbs, Worcestershire sauce, and tabasco sauce to the pot.
- Allow the contents of the pot to cook for 1-2 minutes. You’re not looking for them to be cooked through–we just want to soften them a bit.
- Turn off the pot and gently stir the vegetables.
- Add tomato juice to the pot of vegetables.
- Add the diced cucumbers and allow your soup to cool to room temperature before moving the pot to your fridge to cool.
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.
Healthy Eating Plans
This easy Gazpacho recipe is a great way to get 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
The points for the new 2022/2023 points plan is 1.
More healthy recipes
- Healthy Egg Bites Recipe
- Summer Confetti Salad
- Instant Pot Chicken Lo Mein Zoodles
- Vegan Breakfast Hash Browns with Veggies
- Fresh Veggie Spring Rolls with Easy Peanut Sauce
Instant Pot Gazpacho Soup
Equipment
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
- It should be noted that it is not necessary to cook this soup before eating. If you prefer the crunchy vegetables and raw aspect of this, skip the pressure cooker and allow all of the soup ingredients to sit in your fridge for 4-24 hours before eating.
- Press the Saute button on the Instant Pot and lightly spray the bottom of the pot with some extra virgin olive oil.
- Dice all of the vegetables except the cucumber and place into the hot Instant Pot. Add the diced tomatoes if you're using them. If you're using fresh ripe tomatoes, dice those and add them to the pot as well.
- Add the fresh herbs, Worcestershire sauce, and tabasco sauce to the pot.
- Allow the contents of the pot to cook for 1-2 minutes. You're not looking for them to be cooked through–we just want to soften them a bit.
- Turn off the pot and gently stir the vegetables.
- Add tomato juice to the pot of vegetables.
- Add the diced cucumbers and move the pot to your fridge to cool.
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.
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!!!!