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Easy Gazpacho Soup

by Tansy Boggon

Gazpacho is an easy, flavoursome, cold summer soup based on deliciously ripe tomatoes.

Gazpacho is a cold tomato soup from southern Spain. It is a great recipe to make when ripe tomatoes are in abundance. Plus, it is easy to make as it requires no cooking.

Try it on a warm day with a piece of crusty toast or bruschetta.

A bread-free gazpacho soup recipe

Traditionally, gazpacho is made by blending bread or breadcrumbs into the soup, making for a creamier, thicker soup. I have omitted the bread and feel it is creamy enough.

However, you could add 100 g of bread with an additional half a cup of water. Alternatively, you could add half a cup of chickpeas and blend them into the soup.

Both bread and chickpeas will give a more filling soup. So, it depends on what else you’re having alongside or after your Gazpacho.

Over to you to get creative.

Perfect garnishes for gazpacho soup

Gazpacho can be enjoyed straight up or can be garnished with garlic croutons, croutons made with whole chickpeas or diced fresh vegetables, such as cucumber and cherry tomatoes.

Drizzle with extra virgin olive oil to finish, giving the dish greater depth of flavour and adding health-promoting antioxidants to the dish.

Easy Gazpacho Soup

Prep Time15 minutes
Course: Appetizer, Soup
Cuisine: Spanish
Keyword: gluten-free
Servings: 4
Author: Tansy Boggon


  • blender, stick blender or food processor


Ingredients – Soup

  • 400 g ripe tomatoes (~3 large tomatoes)
  • 100 g cold filtered water
  • 1 capsicum
  • 1 clove garlic peeled
  • ¼ cup olive oil (45 g)
  • ¼ cup apple cider, red wine or sherry vinegar (50 g)
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-salt soy sauce, tamari, coconut aminos or pinch salt
  • 4 dates or two tablespoons honey
  • ½ teaspoon cumin powder (optional)
  • Pinch cayenne pepper (optional)

Ingredients – Garnish (optional)

  • ½ cup diced tomato or halved cherry tomatoes
  • ½ cup diced cucumber, can scoop out seeds and use in soup
  • ½ red onion finely diced
  • ½ avocado diced
  • 2 tablespoons chopped fresh basil, parsley or chives
  • Fresh ground pepper to garnish
  • Drizzle of olive oil to garnish


  • Place all soup ingredients into blender, food processor or large bowl (if using stick blender).
  • Blend until thoroughly combined (about one minute).
  • Mix together the garnish ingredients and place into the centre of individual serving bowls or glasses.
  • Pour the soup around the garnish.
  • Serve as is or with toast, garlic bread or bruschetta. Enjoy!


To serve
Serve straight away or chill in the fridge to allow the flavours to infuse.
You may add an ice cube into the soup on serving or when blending to ensure it doesn’t warm.
Optional garnish/toppings
Try with easy chickpea croutons.
Gazpacho Soup in white bowl

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