Italian Gazpacho

This Italian Gazpacho is a refreshing twist on a summer classic. When the heat of a hot summer day rolls in, nothing satisfies quite like a bowl of chilled soup made from juicy summer tomatoes and other fresh vegetables. This Italian gazpacho offers a Mediterranean take on the authentic gazpacho recipe, combining bold, tangy flavors with smooth texture and refreshing herbs. This healthy vegan recipe is gluten-free, soy-free, and nut-free. It takes only 10 minutes to make and a few hours to chill.

Jump to:

• Why You’ll Love This Italian Gazpacho
• Italian Gazpacho Ingredients (and Why They Work)
• Tips for Making the Best Italian Gazpacho
• How to Make This Cold Soup
• What to Serve with Italian Gazpacho
• Frequently Asked Questions
• Final Thoughts
• Other Summer Recipes to Check Out
• Italian Gazpacho Recipe

I've always been a hot soup gal—there’s just something comforting about a warm bowl of soup. But everything changed the first time I tried gazpacho. On a hot summer day, it was light, refreshing, and full of flavor. It felt like a salad in a bowl with the satisfaction of soup. Now, it’s my go-to way to enjoy soup all summer long—cool, clean, and delicious.

While we're calling this a gazpacho, it could also be referred to as zuppa fredda, which means cold soup in Italian. Whatever you want to call it, we think you'll love this chilled soup.

Why You’ll Love This Italian Gazpacho

This homemade gazpacho soup is:

• Bursting with fresh ingredients inspired by the Italian countryside
• Naturally vegan and optionally Daniel Fast–friendly by omitting the oil
• The best way to enjoy vegetable soup on a warm day
• Ideal for meal prep – store in an airtight container and enjoy for days

Italian Gazpacho Ingredients (and Why They Work)

Here’s a breakdown of the gazpacho ingredients that make this dish a vibrant summer vegetable masterpiece:

🍅 Ripe Tomatoes

Use juicy tomatoes or heirloom tomatoes at room temperature for a rich base that defines the flavor of this tomato soup. This is the soul of any great gazpacho.

🥒 English Cucumber

Adds a cooling contrast to the acidity of the tomatoes, making this a truly refreshing soup. I used an English cucumber with the peel on. I wanted a more delicate, milder skin than the garden cucumber offers.

🟢 Green Bell Pepper

Classic to gazpacho, the green bell pepper (or substitute with red bell pepper) adds a subtle sweetness and complexity.

🧅 Shallot

Adds sharpness and aroma. For variation, you can also try red onion, Vidalia onion, or green onions.

🧄 Garlic

Raw garlic cloves deliver bold, aromatic notes and layers of depth to this cold vegetable soup.

💛 Olive Oil (optional)

Traditional in Italian cooking, extra-virgin olive oil adds silkiness and depth. Omit for a Daniel Fast–friendly version, to lower the calorie-density, or if generally following a no-oil dietary pattern.

🍇 Balsamic Vinegar

Balsamic, a staple in Italian kitchens, adds sweetness and acidity that elevates this Italian gazpacho far beyond the ordinary.

🧂 Salt and Pepper

Brings all the flavors together, with twists of black pepper adding a subtle bite.

🌿 Ground Cumin

Though not typically Italian, cumin blends beautifully with the other ingredients, creating a nuanced smoky flavor profile.

📋 Optional Additions

Garnish with diced bell pepper, cucumber, or chopped fresh herbs like basil, parsley, or mint. A dollop of vegan almond pesto, or a sprinkle of sliced almonds, would add a nutty taste.

Tips for Making the Best Italian Gazpacho

• Use good tomatoes—the better the tomato, the better the soup.
• Let the flavors meld by chilling overnight.
• If the soup is too thick, add a splash of fresh tomato juice or vegetable juice.
• Avoid that watered-down salsa taste by using ripe, in-season produce.

How to Make This Cold Soup

Blend the Ingredients

In a high-powered blender or food processor, add all ingredients—tomatoes, English cucumber, green pepper, onion or shallot, garlic, olive oil, balsamic vinegar, salt, pepper, and cumin. For a silky soup, blend until completely smooth. For a more rustic, chunky gazpacho, pulse a few times. Taste and adjust seasoning.

Chill to Perfection

You can leave it in the blender pitcher with the lid securely fitted, transfer to a large bowl, or pour it into another airtight container, like an extra-large mason jar. Refrigerate the gazpacho for a few hours before serving.

Serve and Garnish

Pour into bowls or shot glasses. Garnish with:

• Chopped fresh herbs like basil or parsley
• Diced tomato, bell pepper, cucumber, or avocado
• A drizzle of olive oil (optional)

Meal Prep or Leftovers

If you're meal prepping or have leftovers, keep this soup in an airtight container in the fridge for up to 4 days. The flavor of this cold soup only deepens and improves over time.