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The Best, Traditional Gazpacho Recipe in Minutes

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This easy, traditional gazpacho recipe is a cinch to make and is ready to prepare in a matter of minutes. Then all you have to do is chill it, and enjoy!


Take advantage of the beautiful, fresh summer produce at your local farmers market to make this tasty, healthy, chilled soup on a hot day. Although it is so delicious that you will want to make it during any time of year! 



First, you’ll want to chop all your vegetables and place them in separate bowls. A rough chop is fine since the ingredients will be placed in a blender anyway.

Make sure you get the best fresh veggies that you can find because it makes a huge difference in the quality of your gazpacho. 

Get the best tomatoes that you can find. We love using Roma tomatoes (sometimes known as Italian plum tomatoes) because they are meatier, have less water content, have less seeds, and are easier to deseed than round tomatoes.  

Using nice, ripe tomatoes for this recipe is important. There is nothing like fresh tomatoes in the summertime!

First, prepare your 8 Roma tomatoes. Cut the end off where the tomato was attached to the vine. Then quarter each Roma tomato lengthwise and use your fingers to remove the seeds. Place in a bowl.

Next, you’ll need two red peppers. Cut open each red bell pepper, deseed, and roughly chop. Place in a separate bowl.

Cut your red onion in half. You only need half of the onion for this recipe. Cut a little off of each end and then remove the skin. Roughly chop and place in a separate, small bowl.

​Lastly, chop up 2 English cucumbers. Cut the ends off, and roughly chop and place in a bowl. English cucumbers are great because the skin is more tender than regular cucumbers and you don’t have to worry about removing seeds. 


You will blend each of the 4 veggies above separately. The reason is because this is a chunky gazpacho (not a creamy, pureed gazpacho like our delicious cucumber gazpacho recipe).

If you were to put all the veggies into the blend at once, you won’t get the texture that you want because the tomato will break down quicker than the other veggies.

We love using a Vitamix blender (link to Amazon). It is well worth it since the motor is very powerful. You can also use a food processor if you’d like. Blenders have the bonus of being easier and quicker to clean. 

​Add your roughly chopped tomatoes to your blender.  Use the pulse button on your blender. Do it a few times until the tomatoes are still chunky. You don’t want them completely pureed. Pour into a large bowl.

Next, add the chopped cucumbers to the blender. Pulse the blender until everything is chunky. You may have to pause and use the wand that comes with your Vitamix to stir things up a bit in order to move the big cucumber chunks on top closer to the bottom.

Once you’re done, add it to the same large bowl that you placed your tomatoes in.

Next, add your peppers to the blender and pulse it until you have small chunks. It will only take a few seconds. Pour into the large bowl that have your tomatoes and cucumbers in.

Lastly, add the red onion to the blender. Pulse a few times until you have small pieces. Sometimes the onions stick to the side of the blender, so dislodge them and make sure you don’t have huge chunks of onion. Add to the large bowl, and stir everything up.


Now you can add the rest of the ingredients.

To the same bowl that the chunky veggies are in, add 1 tablespoon of white wine vinegar (you can use red wine vinegar if you prefer that), 1 teaspoon of Kosher salt, 1 teaspoon of freshly ground black pepper, 3 tablespoons of extra virgin olive oil, 2.5 cups of a good quality tomato juice.

Stir everything up and you’re almost done!


Give it a taste at this point. You can always add extra salt or pepper to taste. If you like it soupier, you can add a little more tomato juice. If you like spicy you can add 1/2 teaspoon of crushed cayenne pepper.

You can always serve with hot sauce and let your guests add some if they like spicy food. 

EASY PEASY TIP: We love to store our homemade gazpacho soup in a mason jar pitcher with a pouring spout lid. This container makes it easy to shake up right in the pitcher. Then simply snap the spout open and pour!

Please note that this gazpacho soup recipe is best if you make it at least a day in advance in order to allow for the flavors to mingle and develop.

Store in the refrigerator and serve it chilled. If you’re pressed for time, make sure it is chilled for at least an hour before serving. 

You are free to make any substitutions and experiment with your taste. You can use green bell pepper instead of red if you’d like. You can also use vidalia onion instead of red onion. There are many gazpacho variations, so play around with your favorite fresh ingredients to suit your taste!


Traditional Gazpacho Recipe

Yield: 2+ quarts
Prep Time: 15 minutes
Additional Time: 1 hour

A refreshing, chilled, traditional gazpacho soup. Great alternative to salad!


  • 8 large, ripe, Roma tomatoes - deseeded and roughly chopped
  • 2 English cucumbers - roughly chopped
  • 2 red bell peppers - deseeded and roughly chopped
  • 1/2 red onion - roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2.5 cups of a good tomato juice
  • 1/2 teaspoon cayenne pepper (optional)


  1. Get a separate bowl for each of the following: tomatoes, onion, cucumber, and peppers.
  2. Deseed and roughly chop the tomatoes and put them in one of the bowls.
  3. Deseed and roughly chop the red bell peppers and place in their own bowl.
  4. Peel and roughly chop a red onion and place in its own bowl.
  5. Roughly chop the English cucumbers and place in its own bowl.
  6. Next, you will use a blender (Vitamix works great) to blend each of the four veggies above, separately, one at a time. Use the pulse feature to blend quickly until you get bite size chunks. Combine everything into one large bowl and mix together. At this point, you will have bite size chunks of tomato, pepper, onion and cucumber in the same bowl.
  7. Lastly, into that same bowl, add the white wine vinegar, Kosher salt, black pepper, olive oil and tomato juice. Mix well, pour into an air tight storage container and refrigerate at least 1 hour before serving.


It is best if you make this ahead of time and refrigerate for at least 1 day before serving for best flavor! This chilled soup is a great alternative to a salad.

Nutrition Information:
Yield: 8 Serving Size: 8 ounces
Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 354mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 2g

Nutrition values are merely estimates and aren't always accurate.

There is nothing like the fresh flavors of a classic gazpacho recipe. It is refreshing to serve on a hot summer day, and is the perfect alternative to a salad! You can make it ahead of time and have it ready anytime you need it. 

It is also delicious with croutons on top. If you have any leftover stale bread, check out our delicious oven crouton recipe. Add a couple on top of your gazpacho right before serving. 

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