This Easy Tomato Gazpacho recipe is one of the best ways to celebrate tomato season during the summer. When tomatoes are at their peak, they’re quite sweet, making them a perfect match for tart ingredients like citrus and vinegar. This is a beautiful and delicious appetizer or light entrée on a warm summer day. 
With just a few ingredients, you won’t believe how much flavor is packed into this recipe. And it’s so easy that I bet you’ll make it again and again this summer. I will. 🙂
What is Gazpacho?
- Gazpacho is a Spanish soup that originated in Andalusia in southern Spain.
- The soup has influences from Greece, Rome, and the Arab culture.
- The original version of Gazpacho was made of stale bread, garlic, olive oil, and a liquid of some sort — probably water or vinegar. And vegetables that were available were also included. It is said that around the 19th century tomatoes were added.
- Now this soup is typically made from tomatoes, vinegar, garlic, onion and spices.
- There are many variations of Gazpacho and those with a tomato base are the most popular.
- Gazpacho is usually served cold, but in some regions of Spain, they heat it before serving.
- Traditionally served as an appetizer, it also makes for a lovely light main course.
* While you’re cooking, please don’t forget to stop and admire the beauty of your ingredients. * 
Easy Tomato Gazpacho Ingredients
As I mentioned above, typically this cold soup is made from tomatoes, vinegar, garlic, onion and spices.
In my recipe, I also included a generous handful of delicious mix-ins — they add really well to the flavor and the presentation. Here’s what’s in it . . . .
- tomato
- garlic
- red onion
- red wine vinegar
- lime juice
- avocado
- extra virgin olive oil
Can you Make Gazpacho Ahead?
Yes! In fact, it’s probably the most delicious two days after you make it. (Cut and add mix-ins just before serving, though.)
What to Serve With This Gazpacho
My favorite way to serve Gazpacho is with a delicious crusty bread and a salad. I think since cold soups are most often served on a warm summer day, the whole meal should involve little to no heat.
Here are a couple of fun, non-traditional Gazpacho recipes . . .
Enjoy summer. Enjoy tomatoes. And enjoy this delectable Easy Tomato Gazpacho recipe!
This soup is a great way to celebrate tomato season during the summer. This is a beautiful and delicious appetizer or light entrée on a warm summer day.
Serves 6 as an appetizer and 4 as a main course.
- 6 cups tomatoes, seeded, roughly chopped
- 2 tablespoons garlic cloves, cut in half lengthwise, and inner stems removed
- 3/4 cup red onion roughly chopped
- 1/4 cup plus 1 tablespoon red wine vinegar
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sea salt
- 1/2 cup avocado, cut into small dice (click for How to Cut an Avocado)
- 1/4 cup tomatoes, seeded, cut into small dice
- 1/4 cup red onion, cut into small dice
- 3 tablespoons extra virgin olive oil
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Place the tomatoes, garlic cloves, and red onion, in a food processor fitted with the blade attachment. Purée until it's smooth.
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Add the vinegar, lime juice and salt and blend.
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Mix in the diced avocado, tomatoes, red onion and extra virgin olive oil. Alternately, you can drizzle the oil on top and "decorate" the soup with the mix-ins.
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Serve chilled.
If you don't have a food processor, use a standing blender or an immersion blender.
I like to keep my Gazpacho on the chunkier side, so I stop blending before it's too smooth. Your call.
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Easy and delicious…simply perfect for the summer!
Many thanks, Angie! 🙂 ~Valentina
Talk about refreshing for supper! Love how you generously topped it with avocado too. Love that it can be made ahead too….great for meal prep. This would be SO perfect for lunch today! Happy Monday, Valentina 🙂
Thank you, Dawn. Wish I could bring you a bowl. 😉 ~Valentina
I have always served gazpacho as a main dish for lunch ! Just with bread ! There have usually been some interesting tapas before . . . there may be a Catalan flan or similar later in the piece . . . perfect for the warmer months . . .
I want to come to your house! Tapas, flan, gazpacho = perfection! Thank you, Eha. 🙂 ~Valentina
Completely agree to Eha 🙂 Beautiful dish, beautiful photos ! Enjoy the day dear 🙂
You both are so sweet. Thank you! 🙂 ~Valentina
Valentina, this gazpacho looks wonderful! It must be so amazing with garden fresh tomatoes – Yum!
Yes it is! Nothing like picking your food out in the yard. Wish I had more time to plant and care for a garden. One day. 🙂 Cheers! ~Valentina
I’ve been meaning to make gazpacho for ages – now I have just the recipe to use! This one looks perfectly refreshing, Valentina!
I hope you love it, Marissa. Fun for summer. Thanks! ~Valentina
I didn’t realize gazpacho originally started with stale bread. Interesting! We’ve made gazpacho before, but it’s been ages. Now that it’s finally getting hot here, I’m thinking a batch of gazpacho would be much appreciated for lunches. Plus, it’s super healthy, so that’s definitely a bonus!
Yes, SO healthy, David. Good point. Of course that was last on my mind. Ha! Happy to hear you’re getting that warmer weather you’ve been waiting for. ~Valentina
I love it that you added in the avocado and I love the idea of adding the olive oil! This is such a refreshing yummy soup for summer and it’s beautiful as well. Pinning! xo
Thanks for pinning, and for checking it out, Kim. 🙂 Hope you try and enjoy! ~Valentina
Gosh, your gazpacho looks terrific! I haven’t made this dish in ages, and now you have me totally craving it. 🙂 Thanks!
I consider that success. Many thanks, John! Enjoy. ~Valentina
We really enjoyed Gazpacho when we were in Spain! Too funny we both posted recipes this week! My version is the Mexican version – can’t wait for summer tomatoes – sooo many delicious dishes to make with them!
Yes! Love that we both had it on our minds. 🙂 Love the Mexican version, too! Happy summer, Nancy. ~Valentina