Classic gazpacho is the ultimate no-cook summer soup. Ripe tomatoes, cucumbers, and sweet pepper blitz raw with scallions and garlic into something that tastes like a garden in a bowl. The oven stays off, the blender does everything, and the long chill does the rest.
When the summer sun is blazing, the last thing you want to do is turn on the stove. Enter the ultimate no-cook hero: Classic Gazpacho! This chilled vegetable soup is a vibrant explosion of garden-fresh flavors that’s as refreshing as it is delicious. It’s a celebration of ripe tomatoes, crisp cucumbers, and zesty peppers, all blended into a beautifully textured soup that’s both light and satisfying. The best part? The flavors get even better as they meld together in the fridge, making it the perfect make-ahead dish for any summer gathering or a simple, elegant lunch.
Ingredients
• Serves: 4-6
• 3 large ripe tomatoes, coarsely chopped
• 2 English cucumbers, halved, seeded, and chopped
• 1 bunch scallions, coarsely chopped
• 2 cloves garlic, minced
• 1 red or yellow bell pepper, chopped
• 2 tablespoons (30 ml / 1 fl oz) minced celery
• 1 tablespoon (15 ml / 0.5 fl oz) balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon Tabasco, or to taste
• 4 cups (960 ml) blended vegetable juice, such as V8
• ¼ cup minced fresh parsley, divided
Instructions
1. Create the base: In a food processor, combine two-thirds of the chopped tomatoes, half of the chopped cucumbers, the scallions, and the garlic. Process until you have a smooth puree.2. Combine : Transfer the vegetable puree to a large bowl. Stir in the remaining chopped tomatoes and cucumbers, along with the chopped bell pepper, minced celery, balsamic vinegar, salt, and Tabasco. Pour in the vegetable juice and 2 tablespoons (30 ml / 1 fl oz) of the fresh parsley, and stir everything together.3. Chill and meld: Cover the bowl and refrigerate for at least 2 hours. This step is crucial for chilling the soup and allowing the flavors to meld together beautifully.4. Serve: Before serving, give the gazpacho a final taste and adjust the seasonings if needed. Serve chilled, garnished with the remaining 2 tablespoons (30 ml / 1 fl oz) of fresh parsley.
Nutritional Information
• (per serving, approximate)
• Calories: 110 kcal
• Protein: 3g
• Carbohydrates: 22g
• Fat: 1g
• Fiber: 5g
• Vitamin C: 95% DV
Pro Tips
• Pro-Tips for Perfect Gazpacho
• Use the freshest, ripest summer vegetables you can find; their flavor is the star of the show.
• For a spicier kick, use a spicy vegetable juice or add a finely minced jalapeño (seeds removed) to the food processor.
• Don’t skip the chilling time! A minimum of two hours allows the flavors to fully develop and deepen.
• For a chunkier, more rustic texture, reserve more of the vegetables to stir in by hand after pureeing the base.
• Elevate your garnish game with a drizzle of high-quality olive oil, crunchy croutons, or diced avocado just before serving.
FAQ
Q: Is this gazpacho recipe vegan
A: Yes, this classic gazpacho recipe is naturally vegan as it contains no animal products. Just ensure the blended vegetable juice you choose, such as V8, is also vegan.
Q: How can I add more protein to this vegetarian soup
A: To make this gazpacho a more filling vegetarian meal, consider protein-rich garnishes. Try topping your bowl with diced avocado, a sprinkle of toasted pumpkin seeds, or a scoop of cooked quinoa.
Q: How long does homemade gazpacho last in the fridge
A: You can store this vegetarian gazpacho in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen, making it an excellent make-ahead dish.
Q: Can I make this gazpacho without a food processor
A: Yes, you can. If you don’t have a food processor, you can use a blender to puree the base ingredients. Alternatively, for a very rustic and chunky gazpacho, you can finely mince all the vegetables by hand.
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Classic Gazpacho: The Ultimate No-Cook Summer Soup
Ingredients
Method
- Create the base: In a food processor, combine two-thirds of the chopped tomatoes, half of the chopped cucumbers, the scallions, and the garlic. Process until you have a smooth puree. 2.
- Combine : Transfer the vegetable puree to a large bowl.
- Stir in the remaining chopped tomatoes and cucumbers, along with the chopped bell pepper, minced celery, balsamic vinegar, salt, and Tabasco.
- Pour in the vegetable juice and 2 tablespoons (30 ml / 1 fl oz) of the fresh parsley, and stir everything together. 3.
- Chill and meld: Cover the bowl and refrigerate for at least 2 hours. This step is crucial for chilling the soup and allowing the flavors to meld together beautifully. 4.
- Serve: Before serving, give the gazpacho a final taste and adjust the seasonings if needed.
- Serve chilled, garnished with the remaining 2 tablespoons (30 ml / 1 fl oz) of fresh parsley.
- Don't skip the chilling time! A minimum of two hours allows the flavors to fully develop and deepen.
