Italian Gazpacho Recipe

Italian gazpacho in a bowl topped with fresh basil and a spoon on the side.

5 from 1 vote

Discover the flavors of Italian Gazpacho. This vegan, gluten-free recipe is a refreshing twist on a classic summer soup. It takes 10 minutes to make and a few hours to chill.

Prep Time10

Cook Time0

Chill Time2

Total Time2 10

Course: Soup

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 148kcal

Author: Gigi & Sersie

Ingredients

6 ripe tomatoes about 2 pounds, roughly chopped
6- to 7- inch piece English Cucumber chopped
1 medium green bell pepper chopped
1 small shallot chopped (or ¼ red onion, chopped)
2 –3 cloves of garlic
3 Tablespoons olive oil optional
2 Tablespoons balsamic vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin

Instructions

Blend the Ingredients

In a high-powered blender or food processor, add all ingredients—tomatoes, 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're free to enjoy the soup immediately.
If you prefer a chilled soup, 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 to serve it cold.

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)

Notes

Equipment: blender or food processor
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.
You can serve this cold soup in bowls, cups, or shot glasses.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition