15-Minute Gazpacho

Happy National Gazpacho Aficionado Month! To celebrate I’ve got an easy Gazpacho recipe that’s ready in under 15 minutes. Let’s celebrate!

May is National Gazpacho Aficionado Month. Who knew? I did! Which is why this week’s SOUPin15 recipe is for an 15-minute easy Gazpacho.

Back in the day I wasn’t a huge fan of cold soups, but my graduate school advisor had a real obsession with them. She often took me for lunch to an Italian place that she swore had the best Gazpacho anywhere.

A Quick and Easy Gazpacho RecipeThere was tons of garlic and chili pepper in there. It was like having a non-alcoholic Bloody Mary, but with more texture and crunch. I fell in love with Gazpacho back then and have been making it ever since. Today’s version is super-easy to make and is unbelievably quick. The trick is to blend ice cubes in with the other ingredients to get it cold in just a few seconds.

15-Minute Gazpacho Recipe

The SouperTip that makes this soup delicious so quickly is to not water it down too much. The only liquid in the soup comes from canned diced tomatoes and the ice cubes that are used to chill it. There’s no broth or any other water. This keeps all the flavors really strong and clear.

Whenever making soups, cold or hot, add flavorful ingredients only; don’t dilute with water unless you taste the soup and decide the flavors are too strong. Why should you avoid water? With a cold soup, you can’t easily take extra water away. With a hot soup, too much water will take awhile to evaporate which takes up lots of your time. Remember that you can always add more water later if the flavors are too strong. But if you add to much at the beginning, it will be hard to bring that flavor back.

Easy Gazpacho Recipe

 And now, here’s my 15-Minute Gazpacho Recipe



15-Minute Gazpacho

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings


This refreshing recipe calls for canned diced tomatoes. But in summertime, if you have garden-fresh tomatoes, use those instead. Instead of the 2 large cans of diced tomatoes, use 5 cups of diced fresh tomatoes and two cups of liquid (tomato juice or vegetable/chicken broth). To make this soup in under 15 minutes first read through the recipe. As you read gather together all of the ingredients, tools, pots and pans that you’ll need so that everything is within reach. But don’t do any prep. All of the prep is included in the recipe and counts towards the 15 minutes.


  • 2 (28oz.) cans of petite diced tomatoes
  • 2 cups ice cubes
  • 3 inches of cucumber
  • 1/2 red bell pepper
  • 1/2 of a small red onion
  • 1/2 jalapeño or hot red chili
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/2 tsp. ground cumin
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 1 lime
  • fresh basil leaves for garnish


  1. Put a strainer over a medium bowl. Open the cans of tomatoes and dump them into the strainer. To the strained juices add 2 cups of ice cubes. Set aside. Put the strained tomatoes into a separate large bowl.
  2. Chop the cucumber, bell pepper and red onion and add them to the diced tomatoes. Seed and mince the jalapeno. Mince the garlic clove. Add them both to the tomatoes along with the olive oil, cumin, Worcestershire, salt and black pepper. Juice the lime and add it as well.
  3. Transfer 2 cups of the vegetable mixture to a blender along with the drained juices and any unmelted ice cubes. Puree. Mix the puree in with the vegetables. Add another cup of ice and stir well. Ladle into bowls (avoiding transferring any unmelted iced cubes). Garnish with basil leaves.

15-Minute Chilled Gazpacho


An easy Gazpacho recipe perfect for the summer months ahead!



9 responses to “15-Minute Gazpacho”

  1. Renee says:

    Amen to the people that know cooking and variety is a journey and not a rut.  Dishes evolve because of change, and rigidity is stale.  It was nice of Angie to throw out a bone, but I agree with Alex.  Have some fun.  If you’re stuffy and stagnant, you’re boring and unimaginative.  I personally like the variation a lot and will be making it for an upcoming event with a few tweaks of my own.  Thanks for the ideas!

  2. Alex says:

    Hey Angie! Get your head out of your ass and stop with the snobbery. Most recipes are NOT perfectly authentic. Ingredients get changed…added or taken out. It’s called COOKING and it gives us all the opportunity to be creative and most of all HAVE SOME FUN TOO!!!

  3. Georges says:

    Delicious – the perfect entree to our prawns dinner yesterday….. and I have to say to your correspondent Angie that she is, of course, right about the authenticity of this recipe, but recipes are made to be tweaked and improved as we go through our culinary lives – vive la difference !

  4. Angie says:

    I’m sorry, I don’t know what is this, but I’m completely sure this is anything but a traditional gazpacho. Gazpacho is from Spain, Europe, not Mexico, worcestershire sauce is maybe one of the most unusual sauces in Spanish cuisine, and Spaniards never, ever use tabasco, chili or jalapeño in their traditional dishes. (BTW good work using the ñ) I live in Andalucia now and it’s just tomatoe, cucumber, onion, garlic, GREEN bell pepper, salt, white wine vinegar, and bread. About the olive oil, it’s more than a spoon, like 5 or 6 spoons, they even add more oil to balance the taste.

    I think your recipe is good and tasty for sure, but it’s not a gazpacho and of course, it’s not the traditional way… by far.

  5. Marly says:

    This looks so healthy and amazing! I can’t wait to try it!

  6. Ahhhh…perfect for the upcoming tomato season. Lovely soup!

  7. Amy Basso says:

    I am seriously obsessed with soup…but I have never tried gazpacho! I vow to make this with tomatoes from my garden this summer :) Yum!!!

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