Go Back
–+ servings
Close up of gazpacho soup in an orange wood bowl on a dark blue napkin with a second bowl and 2 spoons in the background
Print Recipe
5 from 5 votes

Blender Gazpacho Soup

Gazpacho Soup is easier to make than ever. With this simple recipe, you just toss everything in the blender, press a button, and enjoy!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizers, Lunch, Main Dish
Cuisine: Gluten Free, Vegetarian
Servings: 4 Servings
Calories: 270kcal
Author: Lauren Harris

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 3g | Sodium: 635mg | Potassium: 203mg | Fiber: 1g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 11.5mg | Calcium: 20mg | Iron: 0.5mg