Cool down with this traditional gazpacho. It’s made with fresh vegetables and herbed and topped with homemade croutons for a light and refreshing meal. Made in under 10 minutes!
I love traditional gazpacho.
Despite my love for gazpacho, I rarely make it. It’s one of those foods I just kind of forget about. Then summer rolls around, it gets HOT outside, and I never want to cook again.
What do I do?
You got it, I make homemade gazpacho for days!
What is Gazpacho?
Gazpacho is a classic cold raw tomato soup that comes from Spain. It consists of tomatoes, cucumbers, onions, and peppers and it typically served with bread or croutons.
This is the perfect summer soup because it celebrates fresh vegetables that reach their peak in the height of summer.
This soup is creamy, rich, and velvety smooth. And better yet, it’s made with simple ingredients that you likely already have on hand.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Red Bell Pepper
- Roma Tomatoes – If you don’t have access to fresh tomatoes, you can use canned tomatoes instead. Use 32 oz of canned whole tomatoes or petite diced.
- Sherry Vinegar
- Salt and Pepper
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Traditional Gazpacho
Making this soup is incredibly easy to make. It’s kinda like making a savory smoothie bowl for lunch. You simply blend, chill, and serve.
But let’s look at this step-by-step.
Step One – Chop your Veggies
Before we blend the soup, we first want to chop them into blendable pieces. Seed, core, and chop the vegetables so that they are small enough to blend up. Don’t worry about chopping to finely, your blender will do the work.
Step Two – Blend it all together
For this recipe, we will need a large, powerful blender. While most blenders will do, I love using my Vitamix for this recipe. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen.
Pulse the ingredients together until you reach your desired consistency. I like my gazpacho smooth, but some people like to reserve about 1 cup of finely chopped vegetables to stir in after blending it all together to give their soup some texture.
Taste and adjust salt, pepper, and vinegar. Then transfer your soup to an airtight container and refrigerate until chilled all the way through. This usually take about 1-2 hours.
Step Three – Make the Homemade Croutons
You certainly don’t need croutons for this recipe but they do add a lovely flavor and crunch!
These croutons are made with a rustic baguette that is chopped into 1″ pieces. Sauté the croutons in olive oil until golden brown and crispy. Season with salt and set aside.
Pro Tip: This recipe calls for 1 1/2 cup of croutons. However, if you want to make extra croutons, they store well. Let them cool completely and store them in an airtight container. Keep them at room temperature and they will stay crunchy for 4-5 days.
Serving and Storing
Storing – Leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Frequently Asked Questions
Can I Use Canned Tomatoes?
Yes! If you don’t have access to fresh tomatoes, you can use canned tomatoes instead. Use 32 oz of canned whole tomatoes or petite diced.
Can I Freeze this soup?
Yes! This recipe is best when tomatoes are freshest. Tomatoes taste wildly different when in season and when picked too early. I recommend making a big batch of this soup at the height of the tomato season and freezing it to enjoy throughout the late summer and fall.
It is best to freeze this in single-serving containers, like mason jars, leaving a little room at the top for the soup to expand in the freezer. When you are ready to eat, simply transfer the frozen soup to your refrigerator and let it thaw overnight. For best results, transfer it to a blender and blend for 10-15 seconds before eating.
More Vegan Soup Recipes
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
Cool down with this traditional gazpacho. It's made with fresh vegetables and herbed and topped with homemade croutons for a light and refreshing meal. Made in under 10 minutes!
Cuisine: Vegan, Gluten-Free, Raw
Keyword: Traditional Gazpacho
Servings: 6 people
Calories: 279 kcal
Author: Sarah McMinn
- 2 cups rustic baguette, cubed
- 2 tbsp. olive oil
- salt and pepper
Cut, core, and chop the vegetables. Place them in a large blender and blend until smooth. Season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled all the way through.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Stir in the cubed bread and sauté, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
When ready to serve, divide soup among bowls. Top with homemade croutons, fresh parsley, and freshly ground pepper.
Serving and Storing - This soup can be eaten immediately once it’s chilled. Serve it on its own or with a big salad or a hearty sandwich. Leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. It is best to freeze this in single-serving containers, like mason jars, leaving a little room at the top for the soup to expand in the freezer. When you are ready to eat, simply transfer the frozen soup to your refrigerator and let it thaw overnight. For best results, transfer it to a blender and blend for 10-15 seconds before eating.
Variations - If you don't have access to fresh tomatoes, you can use canned tomatoes instead. For this recipe use 32 ounces of canned whole tomatoes or petite diced.