Bowl of gazpacho

Simple Silky Smooth Gazpacho

My Gazpacho is loaded with fresh vegetables blended with extra virgin olive oil resulting in a silky emulsion with an explosion of flavor. Just chop, blend, chill, and serve. Serves 4 - 6.
Course Appetizer, Lunch, Soup
Cuisine American, Spanish
Keyword Cold Soup, No Cook Soup, Soup
Prep Time 10 minutes
Refrigeration 4 hours
Author Natalie


  • 2 pounds fresh ripe tomatoes cored and chopped
  • 1 8 - 9 inch cucumber peeled, seeded, and cut into chunks
  • 1 red bell pepper cored, seeded, and chopped
  • 1 small red onion cut into chunks
  • 1 small jalapeño optional, seeded, ribs removed, and chopped
  • 2 stalks celery chopped
  • 1 - 2 cloves garlic depending on your taste
  • 2 teaspoons kosher salt or to taste
  • ½ teaspoon pepper
  • ½ teaspoon ground cumin optional
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil


  • Combine tomatoes, cucumber, pepper, onion, jalapeño, celery, and garlic together in a blender or food processor. Puree until the soup is smooth and emulsified. You may have to do it in batches (See Note). Add the remaining ingredients and blend until smooth. The color will be more orange than red. Taste and season with more salt and pepper, if needed. Adjust to your taste. 
  • Transfer soup to a large pitcher or sealed container. Refrigerate for 4 - 6 hours, or until completely chilled. 
  • When serving, drizzle with a little olive oil and fresh black pepper. You can dice some red bell pepper and cucumber and sprinkle a little on top for garnish. 


If your blender container gets too full after adding the vegetables, pour out half into a bowl and continue recipe by adding half of the spices and liquids. Repeat with other half. You can then combine it in a large bowl or pitcher.