This easy tomato gazpacho is a light and refreshing chilled soup made with fresh heirloom tomatoes and Sungold cherry tomatoes, cucumber, bell peppers and olive oil. It’s gluten-free, vegan and made with no bread. The perfect summer soup that gets better as it sits!
This easy gazpacho is a must make on hot summer days, especially during peak tomato season. Gazpacho is a chilled soup made from chopped raw vegetables including tomato, cucumber, onion, pepper, and garlic. It’s served cold as a refreshing starter or main dish.
I love that packs in the veggies and require no cooking. Just a bit of blending a time to chill in the fridge. I adapted this gazpacho from New York Times best gazpacho recipe that comes from Seville, Spain. It’s a no-bread version, meaning it’s naturally gluten-free. The creaminess comes from high-quality olive oil that transforms the soup into a beautiful smooth soup with an orange-pink color and almost fluffy texture. Grab some ripe summer tomatoes and get blending!
Gazpacho Recipe Ingredients
This recipe calls for a few simple ingredients. For the most flavorful gazpacho choose fresh, ripe produce and high quality olive oil. Here’s what you need to make this gluten-free gazpacho.
- Tomatoes – Any variety of tomatoes will work well here. I highly recommend heirloom and sweet Sungold. Feel free to grab any ripe tomatoes grocery store or farmers market!
- Cucumber – I recommend English cucumber since their is no need to peel. If using a regular cucumber, peel before blending into the soup.
- Bell pepper – Red bell peeper adds sweetness and additional color to this vibrant soup.
- Garlic + Shallots– aromatics to add depth of flavor. In place of shallots, substitute 1/2 red onion. If using red onion, rinse it under cold water before you add it to the blender. This mellows the harsh bite of the onion.
- Red wine vinegar – the addition of acid adds a tang and balances out the flavors. Sherry or champagne vinegar will work here!
- Extra-virgin olive oil – You’ll need 1/3 cup plus more for drizzling on top. To make this gazpacho gluten-free without bread, olive oil is used in to create a rich and creamy gazpacho.
- Salt and pepper – don’t skimp here. Salt brings out the flavors of the ripe produce. If your gazpacho tastes a little flat, try adjusting the salt.
- Hot sauce – not a traditional ingredient in gazpacho but if you like spice, I highly recommend. The hot sauce adds a touch of heat for a welcomed kick of flavor.
Best Gazpacho Recipe Tips
- Ripe tomatoes are best. Peak season tomatoes have the best flavor. Since this recipes calls for 2 1/2 pounds of tomatoes, the quality of your tomatoes will affect the taste of the final dish. If possible choose fresh, ripe flavorful tomatoes. Honestly, this recipe is best when made in summer, when the tomato are in season.
- Work in batches if necessary. Depending on your blender size, you may need to work in batches. You want to make sure the gazpacho is complete smooth before chilling. A smaller blender compartment can make it challenging for all the pieces of produce to blend completely. My 64 oz Vitamix Ascent container works great without having to work in batches.
- Chill for at least 2 hours. This soup needs to chill before serving. After time in the fridge the flavors meld the soup becomes more balanced, complex, and flavorful. I recommend chilling for at least 2 hours but find it’s even more flavorful the day after making!
You can serve this easy gazpacho in a bowl like soup or in glasses to sip. I prefer the soup route and loading up the bowl with toppings like diced cucumber, cherry tomatoes, microgreens, and a drizzle of olive oil. Feel free to get creative! Fresh herbs, roasted chickpeas, slices, hard boiled eggs, sourdough croutons, and avocado would be delicious toppings too.
To round out the meal, serve with avocado toast or crusty sourdough bread and a protein of your choice. It pairs well with any grilled protein, especially fresh fish like salmon, halibut, or shrimp. You could even serve it for breakfast with eggs or a frittata.
More Favorite Summer Recipes
If you make this gluten-free gazpacho be sure to leave a comment and rate the recipe below. I’d love to hear from you, and it encourages others to make the recipe too.Print
Heirloom Tomato Gazpacho Recipe
This easy tomato gazpacho is a light and refreshing chilled soup made with fresh heirloom tomatoes and Sungold cherry tomatoes, cucumber and bell peppers. It’s gluten-free, vegan and made with no bread.
- Prep Time: 15 min
- Chill Time: 2 hrs
- Total Time: 15 min + chilling
- Yield: 8 servings 1x
- 2 1/2 lbs ripe red tomatoes (1 1/2 lb red or yellow heirloom tomatoes, cored and roughly cut into chunks + 1 lb Sungold tomatoes)
- 1 red bell pepper, cored, seeded and cut into chunks
- 1 cucumber, about 8 inches long, cut into chunks
- 2 small shallots, peeled and cut into chunks
- 2 small garlic cloves
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon hot sauce, plus more to taste
- 1/3 cup extra-virgin olive oil, plus more for drizzling
Sliced Sungold tomatoes
Salt and pepper
- Add tomatoes, pepper, cucumber, shallot and garlic to a blender. Blend at high speed until very smooth, at least 2 minutes. Pause occasionally to scrape down the sides with a rubber spatula, if necessary.
- Turn the speed down to medium. With the motor running, add the vinegar, hot sauce, and salt. Slowly drizzle in the olive oil. The mixture will turn from red to bright orange/dark pink and become smooth and emulsified. Depending on the water content of your tomatoes, you may need more olive oil for a creamy texture.
- Transfer to a large pitcher or keep in the blender. Place in the fridge for at least 2 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is too thick, stir in a few tablespoons ice water. Pour into a bowl and top with olive oil and any toppings of choice.
Storage: Keep in an airtight container for up to a week. If soup is very thick before serving, stir in a few tablespoons ice water. Freeze the gazpacho in an airtight freezer bag or container for up to three months. Let thaw in the fridge when ready to enjoy.
DID YOU MAKE THIS RECIPE?
I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.