It’s almost summer, so it’s gazpacho time! Gazpacho is one of my all time favorite Spanish recipes, it’s a soup made of raw vegetables and served cold. We eat it especially during the hot summers because is so refreshing.
There are other Spanish cold soup recipes like salmorejo, porra or ajo blanco (we’ll share the recipes soon!), but gazpacho is my favorite because is gluten-free and also lighter than the other soups.
I usually eat gazpacho as a starter for lunch (which is our main meal of the day) or for dinner with some raw veggies on top and I also add some extra virgin olive oil and black pepper on top, it tastes like heaven!
Tips:
- If you can’t digest garlic properly, use garlic powder or cooked garlic.
- Some people also add red bell pepper, onion or even carrots, so feel free to add your favorite veggies.
- Some people add bread, but I prefer to make a gluten-free recipe.
- I use apple cider vinegar because is super healthy, but you can use your favorite vinegar.
- Avoid refined oils. Here in Spain we use extra virgin olive oil, but if you don’t like it or if it’s really expansive in your country, don’t worry, use any other unrefined oil.
- Add less oil for a lighter version of this recipe.
Product used to make this recipe:
Spanish Gazpacho
- Prep: 10 mins
- Total: 10 mins
- 6-8 1x
- Appetizer
- Spanish
Servings 6-8 1x
Gazpacho is a soup made of raw vegetables and served cold. We eat it especially during the hot summers because is so refreshing.
Ingredients
- 2.2 lbs very ripe tomatoes (1 kg)
- 1 cucumber (180 g)
- 2 Italian green peppers (230 g)
- 1 clove of garlic (remove the germ to improve your digestion)
- 2 tbsp apple cider vinegar
- 1/3 cup extra virgin olive oil (75 g)
- 2 tsp sea salt
Instructions
- Chop the veggies and place them with the rest of the ingredients in a blender. Blend until smooth.
- Chill gazpacho in the fridge for at least 1 or 2 hours, or until it’s really cold.
- Serve in individual bowls with some raw veggies (I added chopped tomato, green pepper and cucumber), extra virgin olive oil and black pepper on top (optional).
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 110
- Sugar: 4.6g
- Sodium: 476mg
- Fat: 9.1g
- Saturated Fat: 1.3g
- Carbohydrates: 7.7g
- Fiber: 2.2g
- Protein: 1.6g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network)!
Love the simplicity of this gazpacho. I’ll make it over and over.
★★★★★
Hi Ellen! So glad you found it easy to make 🙂 Have a nice day!
I know a lot of people add bread (soaked) to their gazpacho. If I wanted to do that, what would you recommend? I like how simple this recipe is compared to a lot of others so I want to try, but I also love the idea of adding bread!
Hi Christine! I think gazpacho is better with no bread, but you could add 1 or 2 slices (stale bread is ideal) to your blender. Add more or less bread, depending on how thick you want your gazpacho 🙂
I love this recipe. It’s so simple, so quick and so flexible. I’m addicted to this soup. Thank you so much, it’s exactly the kind of Gazpacho recipe I’ve been searching for a long time to get. So tasty.
★★★★★
Hi Paula! Thanks a lot 🙂 I’m so glad you liked it so much!
Amazing and so so easy! The whole family gobbled it up!
★★★★★
Hi Lisa! So glad you guys enjoyed it 🙂
I had trouble with this recipe. I had to add probably a cup of water before it came even close to blending. It tasted good though and would make it again!
★★★★
Hi Alanna! Maybe it was because of the type of tomatoes you used. Some people add some water, it’s okay. Have a nice day!
This was SO good with the tweaks I made. Added more like 6-7 cloves of garlic, some garlic powder, extra salt and pepper, and a bunch of cayenne pepper. Seriously. SO GOOD.
Hi Suzanne! Wow, it sounds amazing! 😀