Total Time
Prep 15 mins
Cook 0 mins

The blender makes instant work of this cold Spanish soup. Gazpacho improves with age, so try to make it ahead of time whenever possible. And, although the olive oil is optional in this recipe, it adds a real dimension to the flavor and texture of the soup. Even if you leave it out of the soup, drizzle a tad on top at serving time.

Ingredients Nutrition


  1. In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
  2. Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado.
Most Helpful

Delicious! Didn't mix separately, just dumped all in the food processor and it turned out great!

jbgulstad July 05, 2010

Following this recipe I was with the first taste immediately brought back to many happy and very hot evenings in Southern Spain. This is exactly how a Gazpacho should taste like!

Philip Copenhagen March 22, 2013