Easy Gazpacho Recipe (No Bread)
Recipe Key
I find gazpacho to be one of the most refreshing dishes to enjoy on a hot summer day. This recipe, inspired by the traditional gazpacho of Seville, Spain, is a rich, tangy soup that blends ripe summer tomatoes with cucumber, sweet pepper and fruity olive oil until silky smooth. My version is gluten-free, made without bread.
What Is Spanish Gazpacho?
Gazpacho is a chilled tomato-based soup made from raw, blended vegetables. It comes from the Andalusia region in southern Spain. Unlike some American-style gazpachos that are chunky and filled with chopped vegetables, Andalusian gazpacho is blended until exceptionally smooth.
The generous amount of extra-virgin olive oil is important. When it’s slowly blended into the vegetables, it emulsifies with the tomato juices, transforming the soup from bright red to a beautiful creamy reddish-orange with an almost velvety texture.
Traditional versions are often thickened with bread. I leave it out for a lighter, naturally gluten-free gazpacho that still has a wonderfully rich, silky texture.
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Why You’ll Love This Gazpacho
What makes this gazpacho special is it’s light and refreshing with a smooth fluffy texture, naturally thickened (without bread), ideal for warm summer days.
- Fresh summer flavor – Ripe tomatoes, cucumber and pepper make it bright and refreshing.
- Silky and creamy without dairy – Slowly blending in the olive oil creates a beautiful, luxurious texture.
- Naturally gluten-free – Traditional gazpacho often includes bread, but you don’t need it to get a wonderfully creamy soup.
- Easy to make in a blender – Just blend, chill and serve.
- Perfect for hot summer days – It’s cool, light and incredibly refreshing.
- Even better the next day – A few hours in the refrigerator allows all those fresh flavors to come together. I recommend chilling it overnight.
Ingredients
- Ripe red tomatoes, choose the ripest, most flavorful ones you can find. Vine-ripened, Roma (plum) tomatoes give it a thicker texture. Juicy vine-ripened or heirloom tomatoes will make a slightly thinner gazpacho.
- Cubanelle or Anaheim pepper or any long, light green frying pepper. These peppers have a mild, slightly sweet flavor, which won’t overpower the tomato base.
- Cucumber provides a cool, crisp freshness that balances the heavy acidity of raw tomatoes, adds hydration, and contributes a smooth, velvety body when blended.I’m using an English cucumber which has a bit more water than regular ones.
- Red or white onion, adds body to the soup. A white onion gives the soup lighter color.
- Garlic clove, don’t add to much.
- Sherry vinegar, adds the characteristic bright, slightly tangy flavor of Spanish gazpacho. You only need a little to balance the sweetness of the ripe tomatoes. Apple cider vinegar is a good substitute.
- Sea salt, to balance the flavors.
- Extra-virgin olive oil emulsifies the tomatoes and vegetables to create that naturally creamy and silky texture. Since it’s a major component of the soup choose a good quality one.
The Tomatoes Make All the Difference
Since tomatoes are the star of gazpacho, use the ripest, juiciest tomatoes you can find. This is a recipe I especially love making in late summer when local tomatoes are at their peak—sweet, fragrant and full of flavor. Buy what looks best in the market
How to Make Gazpacho in a Blender
Making gazpacho is very easy but you have to give it enough time to blend and chill.
Blend the vegetables. Add the tomatoes, pepper, cucumber, onion and garlic to a blender. Blend on high until very smooth, about 2 minutes,
Slowly add the olive oil. With the blender running, slowly drizzle in the olive oil. As it emulsifies, you’ll see the gazpacho become creamier and change from red to a beautiful reddish-orange color.
Season. Add the sea salt and sherry vinegar and blend again until completely smooth. Taste and adjust the salt or vinegar if necessary.
Chill. Transfer to a glass bowl or pitcher, cover and refrigerate for at least 4 hours. If you have the time, let it chill overnight. The flavors become even better as they mingle.
Chefs Tips
For an incredibly smooth, silky gazpacho, blend it longer than you think you need to. A high-speed blender works beautifully.
Be sure to add the olive oil slowly while the blender is running. This is what creates that luscious emulsified texture.
And don’t skip the chilling time, 4 hours at least, but overnight is best. Resting in the refrigerator gives the vegetables, vinegar and olive oil time to develop into one harmonious flavor.
Serving Suggestions
Serve your gazpacho cold, straight from the refrigerator with an extra drizzle of fruity olive oil. I like to add a few finely chopped tomatoes and cucumbers on top for a little color and texture.
It’s wonderful served in bowls as a light lunch or first course. You can also pour it into small glasses for a refreshing appetizer on a warm summer evening.
Storing Gazpacho
Store the gazpacho covered in the refrigerator for up to 3–4 days. Give it a good stir before serving since it may separate slightly as it sits.
Freezing is not recommended as it changes the texture.
Frequently Asked Questions
Yes, but fresh tomatoes are best. Off season you can use good-quality canned whole tomatoes. Drain off some of the liquid before blending to keep the gazpacho from getting too thin.
If you use a Vitamix or other high speed blender you don’t have to strain it. If using a hand held blender or regular household blender you may have to strain it to get a smooth texture.
Don’t be surprised if your gazpacho is sometimes vibrant red and other times reddish-orange. The color depends on the tomatoes and how thoroughly the olive oil emulsifies with the tomato juices. More emulsification creates a lighter, creamier orange color, while deep-red tomatoes may keep it redder. Both are delicious and exactly as they should be!
More Delicious Soup Recipes
PrintEasy Gazpacho Recipe (No Bread)
This rich, tangy soup blends ripe summer tomatoes with cucumber, sweet pepper and fruity olive oil until silky smooth. It needs at least 4 hours to chill, preferably overnight so plan ahead.Â
- Prep Time: 15 minutes
- Cook Time: 4 hours to chill
- Total Time: 0 hours
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Blend
- Cuisine: Spanish
- Diet: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Ingredients
- 2 pounds ripe red tomatoes, cut into chunks
- 1 Cubanelle or Anaheim pepper or other long light green frying pepper, stemmed, seeded, and cut into chunks
- 1 cucumber, about 8 inches long, peeled and cut into chunks
- 1/2 small red or white onion, peeled and cut into chunks
- 1Â small garlic clove
- 1 Tablespoon sherry vinegar
- 1 teaspoon sea salt
- 1/3 cup extra-virgin olive oil, plus more for garnishing
- cherry tomatoes, chopped cucumber and fresh basil for garnishing
Instructions
- Add tomatoes, pepper, cucumber, onion and garlic to a blender. Blend at high speed until very smooth, about 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the blender running, slowly drizzle in the olive oil to create a silky emulsion. It will change color as it blends to a reddish-orange color.
- Add the salt and sherry vinegar and continue blending until smooth.
- Transfer to a large glass bowl or pitcher. Chill the gazpacho for at least 4 hours preferably overnight.
- Serve cold with an extra drizzle of olive oil on top and a few chopped tomatoes, cucumber and basil if desired.
Equipment
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