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Last Updated on June 22, 2025 by Megan Jones

Having lived in Spain for 6 years, I have had my fair share of Gazpacho and Spanish Tapas. Where we lived on the South easterly coast, the Gazpacho we had in bars and restaurants was always served simply in a glass, sometimes over ice and with a drizzle of good quality olive oil.

It's an ideal summer recipe because you don’t need to turn the oven or the hob/stove on, and as a result, you’ll get a refreshing Spanish chilled tomato soup and your kitchen will stay cool.

3 glasses of Spanish gazpacho soup on a beige background, bowl of tomatoes in rear of photo

Whether you serve it as a starter, a light lunch, or even a refreshing snack. This Gazpacho / Spanish chilled tomato soup is sure to transport you to the sun-drenched shores of Spain. So, embrace the summer heat, grab your blender, and treat yourself to this chilled culinary delight. ¡Buen provecho!

Ingredients:

Top Tips!

Dont miss out the Flakey Sea Salt - This is used to draw out the liquids from all the chopped vegetables, this starts to 'break them down' and makes for a more flavoursome gazpacho with more depth of flavour.

Vinegar - Sherry vinegar is the most traditional and commonly used type of vinegar in gazpacho. However, other types of vinegar such as red wine vinegar or apple cider vinegar can also be used.

How to make:

Slicing cucumber on a wooden board surrounded by chopped tomatoes, oil, vinegar, and salt

Start by preparing your garnishes: these can then sit to one side in a bowl whilst you are preparing the main soup ingredients.

Chopped cucumbers, red pepper, and shallot in a bowl with salt, olive oil, and vinegar on the side

Cut up the rest of the soup vegetables: add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.

Chopped tomatoes, red pepper, cucumber, and shallot in a blender ready to blend

Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium - high speed until smooth.

Smooth blended gazpacho in a blender jug, ready to chill

Chill for at least an hour before serving.

Chilled glasses of gazpacho garnished with diced cucumber and red pepper, served alongside a bottle of soup, cherry tomatoes, salt, and crusty bread

Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!

Love this tomato soup? Try my cozy spicy sweet potato soup—a warm, hearty sister soup perfect for chillier nights. Or, for more all‑things‑tomato, don’t miss my tomato tart—a savory, flaky twist on tomato‑forward flavors.

If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! I love it when you share pictures of my recipes on social media, be sure to tag @basilandbay when you make something!

Easy Blender Gazpacho

Megan Jones

This chilled Spanish gazpacho is the perfect no-cook summer soup. Just blend ripe tomatoes, red pepper, garlic, and olive oil. Vegan, fresh, and ridiculously easy.

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Prep Time 15

Cook Time 30

Course Soups

Cuisine Spanish

Servings

Calories 147 kcal

Equipment

Ingredients

900 grams tomatoes
2 mini cucumbers* or Persian cucumbers
1 medium red pepper ¼ for garnish rest for soup
½ large shallot 2 teaspoon reserved for garnish if desired
2 cloves garlic minced
2 Tablespoon Sherry vinegar **
3 Tablespoon Olive oil + extra for garnish
3 Teaspoon sea salt Flakey

Instructions

Start by preparing your garnishes; Thinly slice a ¼ of a red pepper and finely diced it, as well as cutting 1 of the cucumbers in half lengthwise and then slicing from top to bottom to create thin slices, then spin the cucumber and then cut it horizontally to create little cubes. Alternatively you can use one of the viral instagram vegetable chopper to make this process super quick!!
Cut up the rest of the soup vegetables, add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.
Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium - high speed until smooth. ***
Chill for at least an hour before serving.
Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!

Notes

Tomatoes - Ripe, good quality tomatoes are the most recommended for gazpacho. Try to choose varieties that are grown for flavour not size. If you can get hold of heritage tomatoes great! If not, plump ripe plum or san Marzano tomatoes will work well, as well as juicy cherry tomatoes.

Substitutions:

½ large cucumber can be subbed if you can't find mini cucumbers
Apple cider vinegar or white wine vinegar can be used if you don't have sherry vinegar

Gazpacho tastes even better the next day as the flavours blend together, so consider making it ahead of time.

Storage: Homemade gazpacho usually lasts 2-3 days in the fridge, as long as it is stored in an airtight container and kept cold.

Nutrition

Serving: 200mlCalories: 147kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1758mgPotassium: 617mgFiber: 3gSugar: 7gVitamin A: 2806IUVitamin C: 70mgCalcium: 30mgIron: 1mg

Keyword cold soup, gazpacho soup, spanish chilled soup, spanish gazpacho, tomato recipe

Tried this recipe?Let us know how it was!

10-Minute No Cook - Tomato Gazpacho