Gazpacho Recipe

Dinner Is Ready in Minutes With This Summery Gazpacho Made in a Blender

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This quick gazpacho lets you take tomatoes, cucumber, bell peppers, and onion from garden to bowl in just minutes for a delicious chilled summer soup.

By Mardee Haidin Regan

Updated on August 2, 2023

Blender Gazpacho — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

The blender makes instant work of this chilled Spanish soup. Since gazpacho improves with age, make it ahead of time whenever possible. Go easy on the amount of garlic used here; it's raw, and the flavor will become more intense as the gazpacho sits in the refrigerator.

Frequently asked questions

How to make a quick gazpacho

This recipe uses a blender to eliminate much of the chopping required in other recipes. You just need to coarsely chop tomatoes, cucumber, scallions, onions, and bell peppers before buzzing them in the blender until they are finely chopped but not pureed.

Can I make gazpacho in advance?

This gazpacho will only improve in flavor if you refrigerate the soup until very cold, at least a couple of hours and up to two days. This time lets the flavors of the fresh vegetables meld with the tomato juice, vinegar, spices, and olive oil.

Notes from the Food & Wine Test Kitchen

The olive oil is one of the most important ingredients in this recipe, it adds real dimension to the flavor and texture of the soup. Even if you leave it out of the gazpacho, drizzle a tad on top at serving time, and then add a few extras, like croutons, herbs, scallions, and diced avocado, for a beautiful presentation and extra textural moments of crunch.

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Ingredients

2 pounds ripe tomatoes—peeled, seeded and coarsely chopped, or one 28-ounce can best-quality plum tomatoes, chopped
1 medium onion, preferably a sweet variety such as Vidalia or Walla Walla, coarsely chopped
1 large cucumber, peeled
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
2 scallions, coarsely chopped
2 to 3 garlic cloves
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar or balsamic vinegar
1 to 2 teaspoons hot pepper sauce
1 teaspoon ground cumin
1/2 to 1 cup chilled tomato juice
Salt and freshly ground black pepper
Croutons, chopped fresh herbs, sliced scallions or diced avocado, for garnish

Directions

In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or for up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions or diced avocado.

Originally appeared: June 1996