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July 10, 2019

by Alyssa

Super Easy Spicy Tomato Gazpacho

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This Spicy Tomato Gazpacho recipe is made in a blender, with simple ingredients and ready in 10 minutes. Cool, refreshing and perfect for hot summer days!

Spicy Tomato Gazpacho Recipe

Soup + summer don't really go hand in hand, but today we're shaking things up and making it happen with this spicy tomato gazpacho recipe!

It's my new go-to recipe for lunch and dinner because it's a cinch to make (hello blender meals!), it's super flavorful, it checks all my soup boxes and it keeps well for at least a few days so I can come back to it over and over and over and over again.

Perfect Tomato Gazpacho with Serrano Peppers

What is Gazpacho?

Gazpacho is a traditional Spanish dish that comes from the region called Andalusia in southern Spain. It's simply defined as a chilled soup made from blended vegetables, but most commonly it has a tomato base.

It's a really popular dish in both Spain and Portugal, especially during the summer months because both countries can be very hot and this soup is the perfect meal – it's cool, refreshing and requires no cooking.

Classic Ingredients for a Spicy Tomato Gazpacho Soup

My First Experience with Tomato Gazpacho

I've shared about my semester abroad here and there on the blog, but if you aren't familiar with the story, I'll just give you a quick overview. In the spring semester of my junior year at college, I moved to Alicante, Spain, which is a small(ish) city on the southeastern coast.

I lived with a host family who spoke no English and my “madre” (host mother) cooked all of our meals. That meant, we ate lots of traditional Spanish food!

She actually never made us gazpacho because it never got that hot while I was there, but towards the end of my stay my parents came and visited me and we traveled all across the southern part of the country.

That is when I had my first gazpacho and I was instantly hooked!

How to make Gazpacho in the Blender

What Makes the Perfect Gazpacho

I'm sure there are varying opinions on this, but to me, the perfect gazpacho comes down to a few different things:

  • Texture
  • Flavor
  • Ingredients

I want my gazpacho to have a smooth and creamy texture, I want the flavor to be bright and slightly acidic and I want the ingredients to be super fresh (which helps bring more flavor) and balanced.

Making Tomato Gazpacho in the Blender

How to Make Tomato Gazpacho

With that in mind, let's talk about how to actually make gazpacho!

Luckily, this is probably one of the easiest recipes on my entire website. If you've made a smoothie before, you can make gazpacho because everything is made in the blender!

You basically just cut up your veggies, toss them into a blender with some tomato sauce, vinegar, and herbs and blend it up until it's creamy. So simple and so tasty!

Enjoying a bowl of Spicy Tomato Gazpacho

Our Spicy Twist on Tomato Gazpacho

I'm personally a BIG fan of spice, so I wanted to amp up the flavor with this recipe a bit by adding in some serrano pepper. Serrano peppers are the small, long green peppers and they're definitely hotter than jalapenos.

If you're not a fan of heat, which I know not everyone is, you can either leave out the serrano completely or swap it with a jalapeno or even just a green bell pepper.

Either way, your tomato gazpacho will still be delicious!

Now before I let you go whip this spicy gazpacho up, I gotta quickly tell you about the garnish!

Typically I'm a fan of totally creamy soups, but I felt like I wanted to give you the option to make it not creamy if you're more of a chunky soup person.

SO…here's what we did:

  • Reserve part of your veggies before blending
  • Chop them up into tiny little pieces (like a fresh salsa)
  • Toss them all together with fresh herbs

Classic Tomato Gazpacho with a Spicy Twist

More Spanish Inspired Recipes You'll Love!

Spicy Tomato Gazpacho

This super simple spicy tomato gazpacho recipe takes about 10 minutes to make, is packed with flavor and is the perfect meal on a hot summer day!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 196kcal
Print Pin
Spicy Tomato Gazpacho Recipe
4.58 from 7 votes


  • 3 roma tomatoes
  • 1 medium cucumber
  • 1 red bell pepper
  • 1/2 red onion
  • 1 serrano pepper or jalapeño for less spice
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • 2 cups canned tomato sauce
  • 1/2 cup water
  • 1/4 cup olive oil divided
  • 1/4 cup white wine vinegar
  • 2 tablespoons balsamic vinegar
  • Juice of 1 lemon about 2 tablespoons
  • 2 garlic cloves


  • Quarter the tomatoes, peel and slice the cucumber, de-seed and quarter the pepper and cut the onion in half. Reserve 1 tomato, 2 slices of cucumber and 1/4 of the pepper.
  • Add the veggies that you have not set aside into a blender. Add the remaining ingredients, using just 3 tablespoons of the oil, and blend on high until smooth and creamy. Place in the fridge to chill.
  • Finely chop the rest of the ingredients and add them to a bowl. Toss in a few extra herbs (if you have them), the remaining 1 tablespoon of oil and a pinch of salt. Stir to combine.
  • When ready to serve, pour the soup into bowls. Top with the "chopped" salad, a crack of fresh pepper and enjoy!



Cut the tomatoes into quarters, setting 1 whole tomato aside. Add the rest to a blender. Peel the cucumber and cut into thick slices, setting 1 or two slices aside. Add the rest to the blender with the tomato. Remove the seeds from the pepper and cut into quarters, setting one quarter aside. Again, add the remainder to the blender. Chop the red onion into four pieces, setting one piece aside, and tossing the rest in the blender! Add the rest of the ingredients to the blender, reserving a bit of the fresh herbs and using just 3 tablespoons of olive oil. Blend on high until smooth, adding more water as needed. Place in the fridge while we make the garnish. Dice the reserved vegetables into small pieces and place in a bowl. Add the reserved herbs (or chop a few more if you forgot!) and the remaining olive oil. Stir together. When ready to serve the gazpacho, pour into four bowls. Top with the garnish, a bit of fresh pepper and chili flakes (if you want extra heat) and enjoy!


Calories: 196kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 657mg | Potassium: 759mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2705IU | Vitamin C: 68mg | Calcium: 53mg | Iron: 2.4mg
How to make Healthy Gazpacho Soup

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. I’d say I tried it with the serrano pepper that I happen to share my last name with, but I am not a fan of spicy food… I enjoyed it with no spice!

  2. Hi Alyssa, I just want yo let you know that the authentic and perfect gazpacho doesn’t include either onion or tomato sauce; it is only made with tomatoes, cucumber, green bell pepper, garlic, salt, oil and white wine vinegar. If you want a more creamy version you could add a slice of bread from the day before.

  3. Although it doesn’t really looks so appealing, it does seem like it’d taste amazing. I’m curious to prepare this.

  4. Alyssa!-
    I made this but first i roasted the tomatoes, chiles onion and added garlic and dude it turned out soo good! and since i wanted it cold i made it in the morning put in fridge and had it for dinner after work with some quinoa crackers! OMG it was delicious! And i’ve always wondered what gaspazo was hehehe.

    Thank you! Keep up the great work girly!


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