Gazpacho Soup is easier to make than ever. With this simple recipe, you just toss everything in the blender, press a button, and enjoy!
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I shouldn’t like Gazpacho Soup. I’m not a fan of onions or pretty much any green pepper, except jalapenos (give me all of the Double Bacon Jalapeno Poppers!). However, when all blended together with fresh tomatoes, cucumber, and garlic, I absolutely love the flavor that develops!
Most Gazpacho Soup recipes are chunky. You basically dice all of the vegetables and mix them together. Given my strong dislike for some of the main ingredients, I prefer to puree this soup in a blender instead. It’s much, much quicker to make and really tastes amazing! Gazpacho Soup is traditionally served chilled, but I like this one at room temperature as well.
Why This Recipe Works
- Gazpacho Soup is an easy way to get plenty of vegetables into your diet. The recipe is vegetarian and gluten free.
- This blender recipe takes only minutes to make!
- It’s the perfect soup to enjoy during the warmer months.
How to Make Gazpacho Soup in a Blender
Prep!
Wash and dry all of the vegetables. Peel the cucumber, onion and garlic. Cut the tomatoes, cucumber, peppers, and sweet onion into large chunks. No need to pull out the pots and pans or fire up the stove for this one – all you need is a good blender set up and ready to go.
Tip: use the freshest vegetables you can for the best flavor.
Create!
Tip: Use a high-quality extra virgin olive oil for the best flavor.
Optional: strain the soup through a fine mesh strainer, if desired.
Present!
Enjoy at room temperature or refrigerate until chilled.
Tips and Techniques for the Best Gazpacho Soup
- Use the freshest vegetables available for the best flavor. Choose organic, when possible.
- Use a high-quality extra virgin olive oil for the best flavor.
- It is recommended to enjoy this soup at room temperature or chilled rather than heated.
FAQ’s
- Is Gazpacho Soup healthy? Yes! Because this soup is loaded with vegetables in their raw form, you get the full health benefits of all of the ingredients!
- How long should Gazpacho Soup chill? In order for the soup to be fully chilled, you will need to keep it in the refrigerator for at least 4 hours.
Other Recipes to Try
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Blender Gazpacho Soup
Ingredients
- 6-7 large roma tomatoes
- 1 large cucumber * peeled
- 2 cubanelle peppers * or Anaheim
- 1 sweet onion
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon vinegar * I used balsamic
- 1/2 cup extra virgin olive oil
Instructions
- Cut the tomatoes, cucumber, peppers, and sweet onion into large chunks and add to a blender along with the garlic.
- Blend until very smooth, about 2 minutes.
- With the motor still running, add the salt and vinegar then slowly pour in the olive oil until fully blended.
- Strain through a fine mesh strainer if desired (I skip this step) and refrigerate until chilled.
- Taste and adjust the salt and vinegar, as desired.
Notes
Tips and Techniques for the Best Gazpacho Soup
- Use the freshest vegetables available for the best flavor. Choose organic, when possible.
- Use a high-quality extra virgin olive oil for the best flavor.
- It is recommended to enjoy this soup at room temperature or chilled rather than heated.
FAQ’s
- How long should Gazpacho Soup chill? In order for the soup to be fully chilled, you will need to keep it in the refrigerator for at least 4 hours.
Nutrition
This recipe was originally published on October 18, 2016. It was updated in June 2019 with new images, more thorough instructions, tips, techniques, and FAQ’s.
Adrianne says
Great looking soup and I love that you can just throw it all in the blender!!! I think these 2 cubanelle peppers * or Anaheim are green capsicums in Australia, but I could be wrong, I am just guessing that from the pics. Yum looks fab!!
Liz says
For some reason I thought gazpacho was going to be really hard to make! Haha but thank you for this tasty but simple recipe!!
Courtney | Love & Good Stuff says
Gazpacho is such a great summer soup and even though I love all the ingredients I also prefer it blended!
Vicky says
I have never made gazpacho before, mostly because it has been intimidating to me. But this recipe in the blender looks like something I can do. Soup season is upon us!
Tatiana says
I LOVE gazpacho but haven’t made it in so long! Planning a farmers market trip this week so I’ll definitely have to remember this!
Jill says
I like that this is pureed. For some reason that makes it easier for me to eat all those veggies, LOL Great recipe!
Tania | Fit Foodie Nutter says
This soup looks so good! It would be a perfect lunch idea, so must make it soon!
Claudia Lamascolo says
this looks like a very comforting soup and I love pureed soups they seem to fill me up enough not to overeat in a big meal.
Demeter says
This soup sounds heavenly! Love how easy it is to make and good for you too!
Maggie Unzueta says
Yummmm… I love gazpacho. Haven’t had it in a while. Thanks for the reminder. 🙂
Cait Weingartner says
This looks amazing! I love foods that are healthy, simple, AND delicious, so this soup is right up my alley. I can’t wait to try this! Thanks for sharing.
ourlittleeverything says
Awesome! Thanks for stopping by!
Jessica Sheppard says
This Puréed Gazpacho Soup looks pretty easy, love that you can use the blender. Looks so yummy and healthy too! Happy to have this one!
Marlynn @ UrbanBlissLife says
My husband loves gazpacho but I’ve never made it at home, which I can’t believe now that I think about it! This recipe looks so easy AND delicious! Thank you!
ourlittleeverything says
Yes! It is SO easy! I make a batch almost every week because it’s so quick! Don’t you just love when “fancy” food is actually really simple?!?
Lexi Kritzer says
This is brilliant! I love gazpacho and pumpkin so this sounds like heaven.
candy says
Totally making this for dinner tonight to start us off. I have everything already score.