Blender Gazpacho

A super easy recipe for delicious cold summer gazpacho that requires only one gadget, a blender! This easy blender gazpacho makes a healthy appetizer all summer long.

You have no excuses to not make this gazpacho! It’s crazy simple to make… even on the nights when the last thing you want to do is cook. It’s light and refreshing and hits the spot on warm summer nights. 

If you’ve never had or made gazpacho, don’t be scared! Think of it as a summer soup, packed with fresh produce.You could even think of it as a savory smoothie bowl! If you have a garden overflowing with cucumbers and tomatoes, this is your recipe. It’s super simple to make and would be the perfect dish to serve at your next dinner party or just for an everyday lunch. 

What is gazpacho?

Gazpacho is a cold soup made from raw, blended vegetables. It originated in Spain and has since become popular in Portugal as well. Spanish cookbooks call gazpacho a salad but I think it’s more accurately described as a cold soup! It can be made from a variety of ingredients and blended smooth or left more chunky (how I like it). If you’ve never tried it, it’s the perfect way to get your veggies in during the warm summer months. 

Blender Gazpacho Ingredients

• English cucumber – these cucumbers have a thinner skin and smaller seeds than other cucumbers. 
• Red and green peppers – one of each for added fiber and flavor. 
• Onion – brings a ton of flavor to this gazpacho!
• Vine tomatoes – the fresher the better. It will come out to 2 lbs but you can use any kind. This year I’m growing purple cherokee and valencia so that’s what I used but you can use cherry tomatoes too!
• Red wine vinegar – a little bit of acid to help the flavors pop! Traditional gazpacho uses sherry vinegar so if you have that on hand feel free to replace with sherry vinegar.
• Olive oil – just to balance the acids from the tomatoes and vinegar.
• Sea salt and pepper – to bring all of the flavors together.

How to Make Gazpacho at Home

STEP 1: Add half of cucumber, half of each pepper and half of onion to a blender (or food processor) and pulse until veggies are finely chopped. Try not to blend to smooth but it’s okay if it foams up a bit. Remove from blender and set aside in a large bowl.

STEP 2: Add remainder of cucumber, peppers, and onion and all tomatoes to blender and blend until smooth. Add in water, olive oil, red wine vinegar, sea salt and ground pepper and blend to combine.

STEP 3: Add gazpacho to large bowl with chopped veggies and stir until well combined to form a thick, slightly chunky soup. Taste and add additional salt, pepper, vinegar or olive oil until desired flavors are reached.

STEP 4: Place in an airtight container or cover bowl in the refrigerator for at least 4 hours to let flavours meld.

How to Serve Blender Gazpacho

Add some toppings to this gazpacho for a full meal or serve as a side! Here are some topping ideas:

• Homemade croutons – cut up slightly stale bread and season with olive oil, salt and any dried spices you’d like. Bake until crisped to your liking!
• Fresh herbs – drooling at the thought of adding fresh basil or chives!
• Olive oil or cream – add some healthy fats and creaminess by drizzling on olive oil or cream. 

Serve your gazpacho in a soup bowl or switch it up and serve in a glass with a straw. You can’t go wrong with this summer dish! 

How to Store Gazpacho

This soup stores really well! I love making it at the beginning of the week for a veggie packed meal or side throughout the week. Store in an airtight container in the refrigerator for up to one week. Honestly, it tastes better the longer it sits!

Blender Gazpacho

A super easy recipe for delicious cold summer gazpacho that requires only one gadget, a blender! This easy blender gazpacho makes a healthy appetizer all summer long.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours
• Yield: 6 servings 1x
• Category: Soup
• Method: Blend
• Cuisine: Spanish
• Diet: Vegan

• 1/2 English cucumber
• 1 red pepper
• 1 green pepper
• 1 medium red onion
• 2 lbs of vine tomatoes
• 1/2 cup water
• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp sea salt
• freshly ground pepper

1. Add half of cucumber, half of each pepper and half of onion to a blender (or food processor) and pulse until veggies are finely chopped. Try not to blend to smooth but it’s okay if it foams up a bit.
2. Remove from blender and set aside in a large bowl.
3. Add remainder of cucumber, peppers, and onion and all tomatoes to blender and blend until smooth.
4. Add in water, olive oil, red wine vinegar, sea salt and ground pepper and blend to combine.
5. Add gazpacho to large bowl with chopped veggies and stir until well combined to form a thick, slightly chunky soup. Taste and add additional salt, pepper, vinegar or olive oil until desired flavors are reached.
6. Place in an airtight container in the refrigerator for at least 4 hours to let flavours meld.
7. Will keep for up to 1 week in the refrigerator.

Keywords: blender gazpacho, gazpacho, gazpacho recipe

Like this post? Here are more vegetable soups to try: