Go Back

Simple Gazpacho

Author : Ashley Madden
Prep Time: 15 mins
Servings: 4
Course: Soup
This is an oil-free version of a classic summer-y soup made from fresh vegetables! Gazpacho is usually served in smaller portions in glasses or small bowls and slightly chilled. This recipe can serve 4 to 6.


  • Blender or food processor (see recipe)


  • 800 grams /28 ounces cherry tomatoes (5 cups)
  • 1 (8-inch) English cucumber, peeled and roughly chopped
  • 1 red bell pepper seeds and stem removed, roughly chopped
  • ¼ heaping cup diced red onion
  • 1 garlic clove crushed and peeled
  • 1 small jalapeno seeds and stem removed, optional
  • 2 tablespoons red wine or sherry vinegar
  • ¾ teaspoon sea salt

Optional additions

  • Zucchini
  • Beets
  • ¼ teaspoon ground cumin or smoked paprika
  • Handful fresh basil or cilantro or mint
  • Lime juice instead of vinegar
  • ¼ cup soaked almonds or cashews for a creamy version (see notes)
  • 2 cups seedless watermelon

Optional garnishes

  • Sliced tomatoes
  • Diced cucumber
  • Fresh herbs
  • Diced avocado
  • Chopped almonds


  • Add all the gazpacho ingredients to a high-speed blender (for a smooth gazpacho) or food processor (for more texture). Blend or process on low and then increase to high and blend until your desired texture is reached.
  • Next, I like to strain the gazpacho using a sieve or fine mesh strainer so the gazpacho is silky smooth. Set up a fine mesh sieve/strainer over a large bowl. Pour the gazpacho, a little at a time, through the sieve and use a large spoon or spatula to pass the gazpacho through the sieve. This will take a few minutes. Discard the pulp or add it to your next stock or soup recipe.
  • Taste and reseason as needed with salt, pepper, or vinegar (if you like a tangier flavor), then transfer the strained gazpacho to the fridge and let chill for a couple of hours.
  • To serve, divide among glasses or small bowls and garnish as you wish! If you want to thin the gazpacho, simply stir in a little cold water.


  • I like adding nuts (almonds or cashews) to give my gazpacho a little hint of creamy but it’s totally optional. Simply add ¼ cup nuts to the blender with all other ingredients and blend until smooth. If you have a high-speed blender, you can also get away with not soaking the nuts although this does help with digestion. If you do choose to use nuts and soak them, soak almonds for 6 to 8 hours and cashews for about 3 hours. 
  • Serve this gazpacho chilled and ideally the same day you make it. 
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook