Beat the summer heat with Quick & Easy Classic Gazpacho, or Chilled Tomato Soup, a refreshing summer soup from Spain that’s light, flavorful, and ready in minutes. This vibrant cold soup blends ripe tomatoes, crisp vegetables, and a touch of olive oil for a healthy, no-cook dish perfect for hot days or casual gatherings. Create this fresh tomato gazpacho and enjoy a burst of summer in every spoonful!
Why You’ll Love Quick & Easy Classic Gazpacho
- No-Cook Prep: Blend and chill for a fast refreshing summer soup.
- Fresh Flavors: Ripe veggies make a vibrant cold soup full of taste.
- Healthy Choice: Packed with antioxidants for a fresh tomato gazpacho.
- Customizable: Adjust spices or add fruit for your vibrant cold soup.
- Meal Prep: Flavors deepen in the fridge for an easy refreshing summer soup.
Ingredients for Quick & Easy Classic Gazpacho
Here’s what you need for this vibrant cold soup (serves 4–6):
Base:
- 6 ripe tomatoes (Roma or vine-ripened), chopped (~1.5 lbs, 680g)
- 1 red bell pepper, seeded and chopped (~150g)
- 1 cucumber, peeled and chopped (~200g)
- 1 small red onion, chopped (~100g)
- 2 cloves garlic, minced
- 3 tbsp (45ml) olive oil (extra virgin preferred)
- 2 tbsp (30ml) red wine vinegar
- 1 cup (240ml) tomato juice (or water for lighter texture)
- 1 tsp salt
- ½ tsp black pepper
- 1 slice stale bread (optional, for thicker texture)
Garnishes:
- ½ cup cherry tomatoes, diced
- ¼ cup cucumber, diced
- 2 tbsp fresh basil or parsley, chopped
Optional Add-Ins:
- ¼ tsp cayenne pepper or hot sauce
- ½ cup watermelon, chopped
Equipment
- Blender or food processor
- Mixing bowl or pitcher
- Knife and cutting board
Ingredient Tips
- Tomatoes: Use ripe, juicy Roma or vine-ripened for flavorful fresh tomato gazpacho.
- Olive Oil: Extra virgin adds richness to this refreshing summer soup.
- Bread: Soak stale bread for a thicker vibrant cold soup; omit for lighter texture.
- Vinegar: Red wine vinegar adds tang to this fresh tomato gazpacho.
- Garnishes: Fresh herbs and diced veggies enhance this vibrant cold soup’s look.
Directions for Quick & Easy Classic Gazpacho
Let’s make this refreshing summer soup—a cool, vibrant treat!
Prep Ingredients
I wash and chop 6 tomatoes, 1 red bell pepper, 1 cucumber, and 1 small red onion. If using bread, I soak 1 slice in water for 1 minute, then squeeze out excess moisture for this fresh tomato gazpacho.
Blend Soup
In a blender, I combine chopped vegetables, 2 minced garlic cloves, 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 cup tomato juice, 1 tsp salt, ½ tsp black pepper, and soaked bread (if using). I blend until smooth or pulse for a chunkier vibrant cold soup.
Adjust Seasoning
I taste the soup and adjust with more salt, vinegar, or a pinch of cayenne for a spicy kick in this refreshing summer soup.
Chill Soup
I transfer the soup to a bowl or pitcher and refrigerate for 1–2 hours to meld flavors. For quick serving, I add a few ice cubes to this fresh tomato gazpacho.
Serve with Garnishes
I pour the soup into bowls, top with diced cherry tomatoes, cucumber, and fresh basil or parsley, and drizzle with olive oil for a vibrant cold soup.
Nutrition
- Prep Time: 15 minutes
- Chill Time: 1 hours
- Total Time: ~1 hour 15 minutes
- Servings: 4–6
- Calories: ~120–150 kcal per serving
- Macros per Serving: 15g carbs, 3g protein, 7g fat, 3g fiber
Variations for Quick & Easy Classic Gazpacho
Try these spins on this refreshing summer soup:
- Watermelon Twist: Swap half the tomatoes for watermelon for a sweet fresh tomato gazpacho.
- Green Gazpacho: Use green tomatoes and extra herbs for a vibrant cold soup.
- Spicy Kick: Add jalapeño or red chili flakes for a fiery refreshing summer soup.
- Creamy Avocado: Blend in avocado for a rich fresh tomato gazpacho, inspired by LaylaCooks’ Taco Pizza Appetizer.
- Citrus Boost: Add a splash of lemon juice for a zesty vibrant cold soup.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh meal.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store this vibrant cold soup in an airtight container in the fridge for up to 3 days. For freezing, I use a sealed container for up to 2 months, thawing in the fridge and blending before serving to restore this fresh tomato gazpacho’s texture.
Serving Tips
- Presentation: Serve this refreshing summer soup in chilled bowls or glasses.
- Garnish: Top with extra herbs or a drizzle of olive oil for a vibrant cold soup.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or crusty bread.
- Portion Size: 1 cup per person as a starter or 1.5 cups as a light meal.
- Occasions: Perfect for summer lunches, picnics, or party appetizers.
FAQs About Quick & Easy Classic Gazpacho
Here are answers to common questions about this dish:
How long does it last?
This fresh tomato gazpacho stays fresh in the fridge for up to 3 days in an airtight container.
Can I freeze it?
Yes, freeze for up to 2 months; thaw and blend for a smooth vibrant cold soup.
Is it a starter or main dish?
It’s traditionally a starter, but serves as a light main for a refreshing summer soup.
Can I make it without a blender?
Yes, finely chop ingredients for a chunky fresh tomato gazpacho.
Can I add other flavors?
Yes, try watermelon or jalapeño for a unique vibrant cold soup twist.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Quick & Easy Classic Gazpacho is a refreshing, no-cook summer dish that’s bursting with fresh flavors. This vibrant cold soup, made with ripe vegetables, is perfect for hot days or lively gatherings. Create this fresh tomato gazpacho and savor the cool, delicious taste of a refreshing summer soup!
Quick & Easy Classic Gazpacho
Ingredients
Base:
- 6 ripe tomatoes Roma or vine-ripened, chopped (~1.5 lbs, 680g)
- 1 red bell pepper seeded and chopped (~150g)
- 1 cucumber peeled and chopped (~200g)
- 1 small red onion chopped (~100g)
- 2 cloves garlic minced
- 3 tbsp 45ml olive oil (extra virgin preferred)
- 2 tbsp 30ml red wine vinegar
- 1 cup 240ml tomato juice (or water for lighter texture)
- 1 tsp salt
- ½ tsp black pepper
- 1 slice stale bread optional, for thicker texture
Garnishes:
- ½ cup cherry tomatoes diced
- ¼ cup cucumber diced
- 2 tbsp fresh basil or parsley chopped
Optional Add-Ins:
- ¼ tsp cayenne pepper or hot sauce
- ½ cup watermelon chopped
Instructions
Prep Ingredients
- I wash and chop 6 tomatoes, 1 red bell pepper, 1 cucumber, and 1 small red onion. If using bread, I soak 1 slice in water for 1 minute, then squeeze out excess moisture for this fresh tomato gazpacho.
Blend Soup
- In a blender, I combine chopped vegetables, 2 minced garlic cloves, 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 cup tomato juice, 1 tsp salt, ½ tsp black pepper, and soaked bread (if using). I blend until smooth or pulse for a chunkier vibrant cold soup.
Adjust Seasoning
- I taste the soup and adjust with more salt, vinegar, or a pinch of cayenne for a spicy kick in this refreshing summer soup.
Chill Soup
- I transfer the soup to a bowl or pitcher and refrigerate for 1–2 hours to meld flavors. For quick serving, I add a few ice cubes to this fresh tomato gazpacho.
Serve with Garnishes
- I pour the soup into bowls, top with diced cherry tomatoes, cucumber, and fresh basil or parsley, and drizzle with olive oil for a vibrant cold soup.
Notes
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