Gazpacho

SoupVeganGazpachoTomato Soup

California version of the classic Spanish gazpacho! Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.

Photography Credit: Elise Bauer

Tomatoes are in da house! Or garden, or market. Summer’s bounty is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho.

It’s a chilled tomato and vegetable soup, perfect for sweltering summer days.

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Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce.

Make sure you use only the best, freshest ingredients for this soup.

Great served with chopped avocado and crusty bread!

Gazpacho Recipe

  • Prep time: 25 minutes
  • Yield: Serves 8

Ingredients

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

Method

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

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Many thanks to my dear friend Marjorie for passing along this recipe, adapted from her Delicious Decisions Junior League of San Diego cookbook.

Gazpacho

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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70 Comments / Reviews

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Did you make it? Rate it!

  1. chase

    This is the way gazpacho should be-chunky! A little olive oil goes a long way here, so be careful.Serve beer,Jack Daniels, and a steak with this wonderful summer drink.

    xxxxxyyyyy

  2. Linda Grimes

    Thanks, Elise for an awesome recipe. I have not made gazpacho in years and had some garden tomatoes gifted to me so I made this yesterday. I served it last night in martini glasses, garnished with a few slices of avocado…heavenly! Cannot wait to have the leftovers tonight! Your recipes never disappoint.

    xxxxxyyyyy

  3. Alex

    More of a salsa than a Gazpacho

    xxxxxyyyyy

    Show Replies (1)
  4. Claudia

    This looks just like the gazpacho I loved at the Velvet Turtle in the 70’s! Thank you!

  5. kak

    Great recipe, I’ve made Gazpacho before, I added, some cilantro, basil and jalapeño. Enjoyed!! Thanks

    xxxxxyyyyy

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