This Spicy Tomato Gazpacho recipe is made in a blender in under 10 minutes with fresh cucumbers, bell pepper, serrano, fresh basil, parsley and more summer produce.

You might not think that summer is soup season, necessarily. But this refreshing one-bowl tomato gazpacho is about to turn everything you thought you knew about summer eating on its head. This soup is light, cool, and full of summer produce.

This healthy vegan and gluten-free gazpacho is one of my favorite summertime lunch or dinner recipes. It's also easy to make ahead of time and always a crowd-pleaser if you're entertaining.

What is Gazpacho?

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

Throughout Spain and Portugal, you'll find gazpacho served for lunch, dinner and first courses. It's a cool, no-cook dinner that comes together in one blender.

The Key to the Perfect Tomato Gazpacho

To me, the perfect tomato gazpacho:

• Has a smooth and creamy texture
• A bright and slightly acidic flavor that's well balanced
• Always made with the freshest ingredients (which helps bring more flavor)

How to Make Spicy Tomato Gazpacho

Making this soup is as easy as one of my go-to smoothie recipes. It's a simple matter of chopping your vegetables, adding a few seasonings, and turning on your blender.

You can make this soup as smooth or as chunky as you like. Simply blend it for more or less time to reach your desired consistency.

Ingredient Notes

Not all tomato gazpacho recipes are spicy, but I wanted to kick things up a notch with some heat. Here's what you'll need to make this summertime soup:

• Roma tomatoes. These are hearty tomatoes great for cooking. Of course, you can use any ripe tomato you like.
• Cucumbers. These make your soup extra hydrating and refreshing.
• Bell pepper. For a touch of sweetness. You can use any color you like.
• Red onion. This adds some nice bitey and astringent flavor.
• Serrano pepper. For less spicy, use a jalapeño. For even less spice, remove the seeds.
• Basil and parsley. Feel free to use any of your favorite fresh summer herbs.
• Canned tomato sauce. Use an unseasoned sauce that you like to let the fresh flavors shine.
• Olive oil. Use a nice high-quality oil for the best flavor.
• White wine and balsamic vinegar. These add a nice balance of acidic and sweet flavors to the spicy tomato gazpacho.
• Fresh lemon for more brightness.
• Garlic for savoriness. Feel free to omit the garlic if you're not a fan of it raw.

More Spanish-Inspired Recipes You'll Love

• 5-Ingredient Spanish Quinoa
• Jackfruit Enchiladas Verdes
• Cilantro Lime Black Bean Quinoa Tacos
• Tortilla Soup with Quinoa
• 5-Ingredient Quinoa Tortillas

If you make this Spicy Tomato Gazpacho, let me know what you think with a comment below!

Spicy Tomato Gazpacho

This super simple spicy tomato gazpacho recipe takes about 10 minutes to make and is packed with flavor from fresh cucumber, onion, bell pepper, basil, parsley and more.

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 196kcal

Print Pin

4.58 from 7 votes

Ingredients

• 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

Instructions

• 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!

Video

Notes

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!

Nutrition

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