Fresh Tomato Gazpacho

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
90 Calories
4g Fat
13g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 90
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Protein 2g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gazpacho is a great warm weather soup! It combines all of the summer's best produce in one perfect bowl. This gazpacho recipe is fairly traditional and really shows off the vine-ripened goodness of tomatoes. You can make this gazpacho as mild or spicy as you like by adjusting the number of hot peppers. Feel free to use large, red, ripe tomatoes that might be a little ugly or have a few bumps and bruises. Since all the ingredients are just getting blended together, this is a perfect way to use up those veggies that aren't picture perfect. If you are buying produce at your local farmer's market, always ask if there are any reject tomatoes. They are still super tasty and work perfectly for gazpacho or tomato sauce.

The nice thing about this recipe is that it doesn't include any bread, so it's gluten and dairy-free. While it may be tempting to eat it right away, the flavor of the gazpacho will be even better if you let it chill in the refrigerator for an hour before eating. The flavors will meld together and taste so good. Make it early in the morning and it will be ready for lunchtime!


  • 6 large ripe red tomatoes (cored)
  • 1 cup tomato juice
  • 2 tablespoons extra virgin olive oil
  • 1 small sweet onion (diced)
  • 2 garlic cloves (finely minced)
  • 1 large bell pepper (seeded, diced; red, orange or yellow)
  • 1 jalapeno pepper (seeded and finely minced)
  • 1 English cucumber (diced)
  • 1/2 lemon, juiced
  • 2 tablespoons rice vinegar
  • Dash salt (or to taste)
  • Dash freshly ground black pepper (or to taste)
  • 1/4 bunch cilantro (chopped)

Steps to Make It

  1. Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife and add the tomatoes to the boiling water for just 20 seconds. Carefully remove the tomatoes with a strainer or slotted spoon and put them in a bowl of ice-cold water. When cool, peel off the skin, cut in half, and squeeze out the seeds.

  2. Add the tomato halves to a blender, with the tomato juice, and olive oil. Pulse on and off, until the tomatoes are pureed. Add a little water if needed to thin. Pour into a large glass bowl or other glass serving container. Add the rest of the ingredients, stir well, cover, and let sit in the fridge for 1 hour to develop flavors.

  3. Ladle into chilled bowls and serve with cilantro. Top with extra pieces of the vegetables to garnish, if desired.

Tip: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving