Easy Gazpacho

Gazpacho Soup

Nope, nada!

I’m not going to lie…..I really did not think that I’d ever need gazpacho in my life. Cold soup just seemed a bit weird to me……that is until my sister ordered it for lunch at a beautiful spot in Telluride, Colorado.

She’s like “Lauren, you’re the foodie; what’s up with you and gazpacho?”  Me: eye roll. She then asked, ok ….really she made me, take a little taste. I really didn’t know what to expect….but after that first slurp….man o man….I was obsessed! 

It was just so FRESH tasting….that was my first thought, just simply summer in a bowl.  Then, I quickly went to the texture. It was so cool, smooth, and refreshing.  I was in love.   

So, I got to thinking……how in the world am I going to create a gazpacho this awesome?


Gazpacho comes from Seville, Spain. Traditionally, it is a mixture of raw vegetables, olive oil, vinegar, and bread. 

Although my version doesn’t have bread (I’m not a fan of the texture it adds), I do stick to the main ingredients: olive oil (Crevasi of course:), fresh tomatoes, cucumbers, bell peppers, and garlic.  Add a bit of pepper if you like some heat.

Yummy…this combination gives the soup a vibrant, fresh taste and silky texture. Save this no-cook recipe and blend it up on a hot day! Sit back and enjoy all of the deliciousness that this summer has to offer!


Easy Gazpacho

By: Lauren Lane Culinarian | Date

  • prep time:
  • cook time:
  • total time:

Servings: 4


  • 3 pounds tomatoes, peeled, seeded, and chopped
  • 1 large cucumber, peeled, seeded, and chopped (reserve a few for garnish)
  • 1 red bell pepper, chopped (reserve a few for garnish)
  • 1 small onion, chopped
  • 2 tablespoons fresh herbs (such as basil, thyme, or parsley
  • 1/8 cup sherry, or red wine vinegar
  • 2 cloves garlic, peeled and finely chopped
  • Juice of 1/2 a lemon
  • Kosher salt to taste
  • Pinch of Cayenne pepper
  • 1/3 cup olive oil ( Cervasi recommended)
  • Cucumber and red peppers, diced for garnish
  • Olive oil for


  1. Place all ingredients (except the garnish) into a blender. Blend, starting on low and increasing to high speed, until the mixture is completely smooth about 2 minutes.
  2. Chill until cool, about 1 hour.
  3. Before serving, taste, and add additional salt and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and red pepper and a drizzle of extra virgin olive oil. Enjoy!


  • Serving: 1
  • Fat: 17.8g
  • Calories: 243


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