This Quick Gazpacho recipe is easy to make and only takes 15 minutes! Use fresh tomatoes or canned tomatoes for this cold soup.
I love bringing you my quick soup recipes that can all be made in about 15 minutes, thanks to time-saving methods and ingredients. This gazpacho soup recipe is so simple to make but still has all that great flavor you love from tomatoes, cucumber, and red onion.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Gazpacho?
Gazpacho is a cold Spanish soup made with raw vegetables that get blended up. It’s a little like having a non-alcoholic Bloody Mary, but with more texture and crunch.
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.
Can I Make Gazpacho With Canned Tomatoes?
You absolutely can use canned tomatoes for this easy gazpacho recipe. I use the canned diced tomatoes with their juices most of the time.
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).
Quick Soup Tip
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 too much at the beginning, it will be hard to bring that flavor back.
Serving Gazpacho Soup
Serve the gazpacho cold topped with fresh herbs. You can also add a drizzle of olive oil and croutons on top if you’d like.
Since this is a light soup, it’s best served alongside another dish or two. Fresh bread, or even garlic bread is always a great choice. A hearty salad or some seafood, such as shrimp, is another nice option.
More Light Soup Recipes
Try some more of my easy soup recipes, all ready in about 15 minutes!
Podcast Episode On Making Gazpacho
Listen to me briefly explain how this soup is made, with great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print15-Minute Gazpacho Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Blended
- Cuisine: Spanish
DESCRIPTION
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.
Ingredients
- 2 (28 oz.) 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
Instructions
- 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.
- 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.
- Transfer 2 cups of the vegetable mixture to a blender along with the drained juices and any un-melted ice cubes. Puree. Mix the puree in with the vegetables. Add another cup of ice and stir well.
- Ladle into bowls (avoiding transferring any un-melted iced cubes). Garnish with basil leaves.
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This post originally appeared in May 2015 and was revised and republished in August 2023.