When the summer sun is blazing, who wants to turn on the stove?
This easy gazpacho recipe is here to save the day!
With fresh veggies, a splash of olive oil, and just a few spins in the blender, you’ve got a chilled, flavor-packed soup that’s perfect for hot afternoons or light dinners.
Let’s dive into why this Spanish classic is your new go-to summer meal!
Why You’ll Love This Gazpacho
A cool, crisp tomato soup is refreshing and the perfect thing to take the heat off a sticky summer day.
Plus, this easy gazpacho is ready in under 10 minutes. Yes, really!
Another thing I love about this gazpacho is that it’s super customizable with protein add-ins like boiled egg, prosciutto, or shrimp. I love to blend up a quick portion for an easy work-from-home lunch on days when I’m in a rush, trying not to cook or chop too much, and I need something fresh and delicious to eat.
This gazpacho ticks all the boxes for me!
What You Need: Simple, Fresh Ingredients
This gazpacho is simply bursting with all the gorgeous summer produce your little heart could desire. We’ve got crisp cucumbers, juicy vine tomatoes, sweet red bell peppers, and a sharp hint of garlic and punchy red onion to round it all out.
Add in a drizzle of good olive oil and tangy sherry vinegar to bring it all together, and you’re good to go!
And of course, I can’t forget my favorite optional add-ins.
In Spain, one of my favorite things about getting a cool bowl of gazpacho to eat is the fun toppings you can add to jazz up any bowl.
Crunchy croutons, soft curls of prosciutto? Toss it right on top.
Or how about smooth chopped egg? Or some seasoned cooked shrimp?
It’s all about the toppings, which make this crisp summer soup customizable, great for prepping ahead of time, and quick and easy to boot.
How to Make Gazpacho (Without Breaking a Sweat)
When that summer heat is bearing down and the last thing you want is to pull out a cutting board, let alone turn on the stove, then the blender is your best friend.
But what makes it even easier is when you prep the veggies ahead of time. Then, you can just toss ‘em all in when you’re ready to go, give it a quick blitz and season to taste, and you’re on your way to deliciousness!
Or, make it ahead of time and store it in the fridge til you’re ready to eat. Sometimes, I’ll make a bit batch of gazpacho and store it in mason jars in the fridge.
When I’m ready to eat I’ll just pour it out, add my toppings, and get to slurping.
Bonus: if you let it sit for a couple of hours, it gets an even better flavor!
If you’re looking for a fast, fresh, and no-fuss summer recipe, this gazpacho is your answer. It’s light yet satisfying, simple yet elegant, and it’ll keep you cool when the weather’s anything but.
Grab your blender, toss in those veggies, and enjoy a little taste of Spain… right from your own kitchen!
Easy Summer Gazpacho
Equipment
- 1 Blender
Ingredients
Ingredients:
- 2 large cucumber
- 4 large vine tomatoes
- 1 red onion
- 2 red bell pepper
- 1 clove garlic
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
Optional:
- Chopped prosciutto or Serrano ham
- Diced boiled egg
- Chopped cooked shrimp
Instructions
Prep Ahead:
Prep the vegetables:
- Peel and de-seed the cucumber
- Roughly chop the tomatoes
- Peel and cut the onion into 1/4ths
- Remove the stem and ribs with seeds from the bell pepper, and chop into 1/4ths
- Smash and peel the garlic, if unpeeled
- Store the vegetables in a sealed container or plastic bag until ready to use, up to overnight.
Prepare From Prepped:
- Add all ingredients to a large blender and process until smooth.
- Season more to taste as desired.
Make From Fresh:
- Prep the vegetables according to Step 1 in “Prep Ahead”
- Process the vegetables and seasonings in the blender according to Step 1 in “Prepare From Prepped”
- Season as desired, adding extra proteins as mentioned in the Recipe Note to your own liking.
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