Easy Gazpacho

This simple gazpacho recipe uses just 10 ingredients to make a luscious, richly flavored soup. Garnish it with mango for a surprising sweet twist!

When summer rolls around, the first thing I want to make is gazpacho. While I love to make versions of gazpacho with sweet corn, tomatillos, watermelon, and even carrots, I often crave the 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.

Gazpacho recipe

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 Recipe

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!

5.0 from 3 reviews

Easy Gazpacho

Prep time
Total time
This tangy, cool gazpacho is perfect topped with a surprising sweet garnish: mango! Recipe by: Anna Watson Carl, from The Yellow Table Cookbook
Recipe type: Soup, side dish
Serves: 6-8
  • 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
for garnish:
  • ½ cup finely diced mango
  • ½ cup yellow cherry tomatoes, halved
  • ½ cup red cherry tomatoes, halved
  1. 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.
  2. 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.
  3. Taste and adjust seasoning as necessary (I usually find it needs more salt).
  4. Place the mixture in the refrigerator and let chill, covered, for at least 2 hours or overnight.
  5. Serve in bowls, garnished with the remaining cucumber, red onion, cilantro, mango, red and yellow cherry tomatoes, and a drizzle of olive oil.


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Rate this recipe (after making it):  

  1. Gorgeous soup for the summertime! I think I’ll make some this week!

  2. What a delightfully refreshing soup – perfect for our just now ripening garden tomatoes. Heading over the to Kickstarter now… 🙂

  3. Oh my goodness what a gorgeous soup! I love the mango in the garnish as well. Perfect.

  4. OMG this is just gorgeous!!! That color is to die for! I will for sure be trying this one.

  5. YUM! Looks insanely delicious. By the way, I’m the reader who commented on your pickled chard stems post and said I bought rainbow chard specifically for your recipe. I made it, and it was awesome. Thanks!

    • jeanine

      oh I’m so glad you liked them! So nice of you to report back 🙂

  6. I was really hoping you’d share her gazpacho recipe but I wasn’t expecting it either, since it came from her cookbook. So what a pleasant surprise! Love the mango in it and I can’t wait to make this once I’m home!

    • jeanine

      it’s SO good – I just loved the mango addition!

      • I made this yesterday, and it’s probably the best gazpacho I’ve had. I love the topping too – the crunchy texture and the added sweetness of the mango is a perfect contrast and compliment to the soup.

        • jeanine

          Hi Katie, so glad to hear!

  7. Wow..this looks yum… very inspiring place this one, gotta visit often.


  8. This looks delicious. I’m such a soup person, but I’ve never actually had gazpacho. Definitely want to try it!

  9. Cate from catesthill.com

    I will have to try this! I never thought of putting mango in a gazpacho but I guess it would bring out the sweetness of the tomatoes. I’m surprised there was no green or red peppers.

  10. Pang from circahappy.com

    Because of your post, I went over to pledge for this project, and will be receive my own The Yellow Table Cookbook soon enough. I can’t be happier to be able to support someone’s dream. Thank you so much for letting all of us be aware of this project, Jeanine. You (& Jack) are truly a wonderful person. 🙂

  11. Laura

    Wonderful pictures and recipes. Thank you!

  12. i’m in love with your kitchen. can i come live in the cupboard?! 🙂

  13. Brian

    I made this using my Vitamix for a potluck dinner this weekend and it was the STAR of the party. It was like amazing velvety vegetable deliciousness. So fantastic. I added an additional step of reblending in the Vitamix after getting all the soup through the mesh sieve which made it just a touch more smooth and creamy. And don’t leave out the mango! It’s a fruity surprise flavor as a topping.

  14. Sasha

    Summer on a spoon! I off-roaded and threw in a preserved lemon and since my cilantro collapsed into a gooey heap overnight, I substituted fresh mint. As a lemon lover, thought you might find this riff interesting.

  15. Sally

    Delicious and easy – the perfect recipe! I left it slightly chunky and garnished with mango & avocado. Will definitely be a staple.

  16. sera from brokensaucer.blogspot.com

    I’m not sure that I’ve actually made this recipe because I adjusted it ever so slightly. Instead of the onion and garlic, I subbed 1 shallot. I wanted it to be a little milder so my 4.5-year-old daughter would eat it. Not only did she eat it, she asked me to make it again! I’m also eating it for lunch the next day and not overwhelmed by the garlic.
    I served it with hard-boiled eggs and good bread to make it a meal.
    This one is a keeper! Thanks again!

  17. Tisleen

    Would it be terrible to use canned tomatoes for this?

    • Jeanine Donofrio

      I wouldn’t use canned tomatoes for this one – I only like to use them in tomato soups that are cooked.

  18. Summerchef

    How many roma tomatoes would I use for this? It says 5 lbs but I felt like that would be around 15 roma tomatoes and that seems like a lot. Thank you!

    • Jeanine Donofrio

      I’m not sure, it’s easiest to just weigh them as you buy them. As you can see in the photos, we used a variety of types of red tomatoes. It’s pretty big recipe, it serves 6 to 8, you could always halve it.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.