Easy Spanish Gazpacho Recipe

4.80 from 5 votes

This easy Spanish gazpacho is a fresh, smooth, and refreshing cold soup made with ripe tomatoes, cucumber, green peppers, olive oil, and vinegar.

Prep Time10

Total Time10

Course: Appetizer, Soup

Cuisine: Spanish

Diet: Vegan

Servings:

Calories: 140kcal

2 pounds very ripe tomatoes chopped
2 green Cubanelle or Italian frying peppers or 1 green bell pepper, seeded and chopped
1 small cucumber peeled and chopped
1 garlic clove
⅓ cup extra virgin olive oil
2 tablespoons vinegar such as sherry vinegar, red wine vinegar, or apple cider vinegar
1 teaspoon salt

Add all the ingredients to a blender and blend for 2 to 3 minutes, or until smooth. Taste and adjust the salt, vinegar, or olive oil if needed.
Refrigerate for 1 to 2 hours, or until well chilled. If you’re short on time, you can add a few ice cubes, but chilling it in the fridge gives the best flavor.

Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
Stir or shake well before serving, since some separation is normal.
Freezing isn’t recommended because the texture can become watery or grainy after thawing.