When summer rolls around, the first thing I want to make is gazpacho. I love it with sweet corn, tomatillos, watermelon, and carrots, but sometimes, I crave a more traditional version of this chilled tomato soup. This easy gazpacho recipe comes from my friend Anna‘s cookbook The Yellow Table, and it’s absolutely delicious. Even better, it has just 10 ingredients, and it comes together in seconds in the blender. If you’re looking for a good go-to gazpacho recipe, this one is for you.
Easy Gazpacho Recipe Ingredients
This chilled summer soup requires only 10 ingredients!
- Cucumbers and tomatoes create the sweet & tangy juicy base of the soup.
- Red onion and garlic add a little sharpness and depth of flavor.
- Cilantro makes it taste fresh & light!
- Red wine vinegar adds brightness and tang.
- Olive oil gives this soup essential richness and contributes to its final creamy texture. Good olive oil is the key to good gazpacho, so be sure to use high-quality 100% extra-virgin olive oil if you can.
- Salt and pepper balance the flavors and tie it all together.
- Mango, diced cucumber & cherry tomatoes top if off! They add a little texture and sweetness.
As with all simple recipes, the quality of your final gazpacho depends on the quality of your ingredients. Be sure to make this soup in the height of tomato season, when you can find juicy, sweet tomatoes and fresh cucumbers. I love making it after a trip to the farmers market.
Gazpacho Serving Suggestions
I love serving my gazpacho with a side of avocado toast for an easy lunch. It would also be excellent with a simple green salad or sandwich, maybe this one with egg salad or this vegetarian pan bagnat.
Alternatively, serve it as an appetizer for a summer cookout. You can make it up to a day in advance, so blend it ahead of time and pull it out of the fridge when you’re ready to serve. Try it with a dinner of veggie burgers, black bean burgers, or pasta salad!
- 2 large English cucumbers, seeded
- 5 lbs. ripe red tomatoes, cored and cut into chunks
- ½ small red onion (¼ cup + 2 tablespoons)
- 3 garlic cloves, minced
- ¾ cup cilantro leaves, divided
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil, plus more for drizzling
- Salt and pepper
- ½ cup finely diced mango
- ½ cup yellow cherry tomatoes, halved
- ½ cup red cherry tomatoes, halved
- Finely chop ¼ of a cucumber and reserve for garnish. Peel the remaining cucumber and cut into chunks; place in a large bowl. Add in the tomatoes (and juices), ¼ cup red onion, garlic, ½ cup of cilantro leaves, red wine vinegar, and olive oil, stirring to combine. Season generously with salt and pepper.
- Place half of the mixture in a blender or Vitamix and blend until as smooth as possible. Strain the mixture through a fine-mesh strainer, and repeat with the remaining tomato mixture.
- Taste and adjust seasoning as necessary (I usually find it needs more salt).
- Place the mixture in the refrigerator and let chill, covered, for at least 2 hours or overnight.
- Serve in bowls, garnished with the remaining cucumber, red onion, cilantro, mango, red and yellow cherry tomatoes, and a drizzle of olive oil.