This Tomato Gazpacho recipe is easy to make, and one of the best ways to celebrate tomato season during the summer. This is a beautiful and delicious appetizer or light entrée on a warm summer day.
With just a few simple ingredients, you won't believe how much flavor is packed into this tomato gazpacho.
We all love cold soups when the weather is warm, and this one is so easy that I bet you'll make it again and again all summer.
Ingredients for Tomato Gazpacho
Typically this tomato gazpacho 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.
- red onion
- red wine vinegar
- lime juice
- extra virgin olive oil
- salt, black pepper
How to Make it
- Add the tomatoes, garlic cloves, and red onion in a food processor fitted with the blade attachment. Purée until it's smooth.
- Add the vinegar, lime juice and salt and blend.
- Mix in diced avocado, tomatoes, red onion and extra virgin olive oil.
- Season to taste with salt and pepper and serve chilled.
Recipe Tips and Substitutions
- Start with the most delicious tomatoes you can find -- taste them before you begin.
- 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.
- As far as the "mix-ins" go, use all, some, or any mix of them you like.
Can you make it 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.)
Since cold soups, like gazpacho, are usually served in warmer weather, I think the whole meal should involve little to no heat. From salads and breads, to sandwiches and veggies, here are 20 amazing things to serve with gazpacho.
What exactly 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. And vegetables that were available were also included.
- Today, this soup is typically made from tomatoes, vinegar, garlic, onion and spices.
- 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.
Enjoy summer. Enjoy tomatoes. And enjoy this delectable Easy Tomato Gazpacho recipe!
Two non-traditional Gazpacho recipes:
Easy Tomato Gazpacho Recipe
- 6 cups tomatoes, seeded, roughly chopped
- 2 tablespoons garlic cloves, cut in half lengthwise, and inner stems removed
- ¾ cup red onion roughly chopped
- ¼ cup plus 1 tablespoon red wine vinegar
- 2 tablespoons fresh lime juice
- ½ teaspoon sea salt
- freshly ground black pepper
- ½ cup avocado, cut into small dice (click for How to Cut an Avocado)
- ¼ cup tomatoes, seeded, cut into small dice
- ¼ cup red onion, cut into small dice
- 3 tablespoons extra virgin olive oil
- Add the tomatoes, garlic cloves, and red onion, in a food processor fitted with the blade attachment. Purée until it's smooth.
- Add the vinegar, lime juice and salt and blend. Season to taste with salt and pepper. (How to Season to Taste.)
- 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.
- Serve chilled.
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Easy and delicious...simply perfect for the summer!
Many thanks, Angie! 🙂 ~Valentina
Dawn - Girl Heart Food
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
Kelly | Foodtasia
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
David @ Spiced
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
John / Kitchen Riffs
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