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5 from 5 votes

Spanish Gazpacho

Lovely cold tomato soup. Perfect for summer. Gluten free and Vegan
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Mediterranean, spanish
Keyword: gazpacho, spanish gazpacho
Servings: 6 people
Calories: 104kcal


  • 1 kg plum tomatoes
  • 1 green pepper
  • ¼ red bell pepper
  • 1 garlic clove
  • ¼ large cucumber
  • ½ red onion
  • 2 tablespoons vinegar
  • 3 tablespoons olive oil
  • ¾ cold cup water
  • Pinch of salt


  • Rinse the vegetables with cold water.
  • Roughly chop the tomatoes, green pepper, bell pepper, garlic, cucumber and onion and add them into the food processor or blender.
  • Blend until you have a perfectly smooth consistency. This can take a couple of minutes.
  • Add the vinegar and olive oil and blend for another minute until all the ingredients are perfectly incorporated.
  • While the blender is on, slowly add the cold water until you have the desired consistency.
  • Add a pinch of salt before you stop the blender and your gazpacho will be ready to go.
  • Refrigerate you a couple of hours before serving, as gazpacho needs to be eaten cold.


Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1626IU | Vitamin C: 46mg | Calcium: 24mg | Iron: 1mg