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Fresh Tomato Gazpacho with Cucumber

5 from 4 votes
This tomato gazpacho recipe is simple to make, smooth and flavourful. Made with fresh tomatoes, cucumber, garlic and basil. It's a refreshing and easy summer chilled soup.
Prep Time: 20 minutes
Chill time: 2 hours
Total Time: 2 hours 20 minutes
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Aug 17, 2020 (Last updated May 15, 2026) by Hannah Sunderani

If your summer garden is abundant with plump, luscious red tomatoes, transport yourself to Southern Spain with this easy gazpacho recipe! It’s easily one of my favourite, refreshing, chilled summer soups because it’s simple to make, smooth, and bursting with flavour. All you need is a few simple ingredients and a blender!

I particularly love it in the summer months as a starter served with my Easy No-Knead Focaccia Bread for a filling meal! Now let me tell you all about this go-to gazpacho recipe so that you can enjoy it with your family at home pronto! 

What is Gazpacho?

In case you didn’t know, gazpacho is a cold Spanish soup that originated in the Southernmost region of Spain known as Andalusia. It’s well loved for its refreshing and vibrant flavours and is most commonly served as a light appetizer or side dish during the hot summer months when tomatoes are in peak season and many are avoiding using their stovetops, due to the heat! 

Authentic gazpacho is traditionally made from a combination of fresh vegetables and other flavour-rich spices and herbs, all of which are blended together to create a chilled and flavourful soup!

close up of tomato gazpacho that has been trasnfered to a white bowl and decorated with fresh tomatoes, chopped basil, freshly ground pepper and olive oil to drizzle
the ingredients required for making easy tomato gazpacho all separated in individual bowls

Ingredient Notes

The ingredients needed for this easy gazpacho recipe are fresh, simple, and seasonal. During the peak summer months, you’ll be able to easily find them at your local grocery store or farmer’s market. Or, if you have an abundant summer garden in your backyard, it’s a great recipe to use up that summer produce!

  • Tomatoes: In a classic gazpacho, tomatoes are the base. It’s best to use ripe and flavourful tomatoes that contribute to the soup’s vibrancy and rich flavour. I typically like to use vine-ripened tomatoes, but I’ve also recipe tested with Roma tomatoes, heirloom tomatoes, and Campari tomatoes. They all work great.
  • Cucumber: Adds a refreshing crispness and hydrating element to this cold soup. If you love the flavour of cucumber, I highly recommend giving my Cucumber Gazpacho a try and topping with extra diced cucumber! 
  • Bell pepper: In order to keep the soup vibrantly red, I recommend using a red bell pepper. It’s sweet, tangy, and adds another layer of refreshing crispness. 
  • Garlic + shallot: Infuse the soup with depth and aromatics that enrich the flavour as a whole. 
  • Olive oil: A high-quality, rich olive oil adds a smooth, luxurious texture to the gazpacho that I absolutely love!
  • Lemon juice: Adds a zesty, acidic flavour that brightens the soup and balances the fats in the olive oil and balances the sweetness in the vine-ripened tomatoes. 
  • Fresh herbs: I recommend using freshly chopped basil as I find it compliments the fresh tomatoes best, but some also like to garnish their summer gazpacho with freshly chopped parsley or even cilantro.
easy gazpacho recipe

Make this Gazpacho with me!

Join me on my YouTube Channel, where I teach you just how easy it is to make this gazpacho recipe!

How to Make Gazpacho

Making a great gazpacho at home is so much easier than you think! All you need is 20 minutes to prep, plus a few hours for chilling and you’ll have a delightfully refreshing soup for lunch or dinner. All the flavour, without any extra effort!

To start, peel the skins from the tomatoes: Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small“X”into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins. Chop the tomatoes into chunks.

tomatoes that have been placed in a pot of boiling water for 30 seconds to remove the peel
Slice a small“X”into the bottom of each tomato and drop them into the boiling water for 30 seconds.
boiled tomatoes that have been submerged in a white bowl of ice water to help make the skins easy to peel.
Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes.
tomatoes that have been scooped out of the bowl of ice water and placed on a plate
The skins should now easily peel away.
tomatoes that have been peeled to remove the skins and placed back on the white plate
Discard the skins. Chop the tomatoes into chunks.
the ingredients for making gazpacho chopped and put into a large mixing bowl
Combine all of the gazpacho ingredients in a large mixing bowl. Let sit for at least 20 minutes to help the flavours meld together.
the ingredients for the gazpacho all chopped and mixed together in a mixing bowl and marinated for 20 minutes
Stir occasionally to ensure all of the flavours are well combined. 
all of the ingredients for the tomato gazpacho transfered into a blender ready to be mixed
Transfer the mixture to a blender.
tomato gazpacho that has been blended until smooth
Blend on high until smooth and velvety.
close up of tomato gazpacho that has been trasnfered to a white bowl and decorated with fresh tomatoes, chopped basil, freshly ground pepper and olive oil to drizzle
Pour into bowls, top with fresh chopped tomatoes, basil, and a drizzle of olive oil!

I hope you love this gazpacho soup recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons Cookbook for more European-inspired vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

image of tomato gazpacho with a spoon lifting out some of the soup to show the creamy and smooth texture.
GFNFSGF

Fresh Tomato Gazpacho with Cucumber

5 from 4 votes
By Hannah Sunderani
This tomato gazpacho recipe is simple to make, smooth and flavourful. Made with fresh tomatoes, cucumber, garlic and basil. It's a refreshing and easy summer chilled soup.
Print Recipe Pin Recipe
close up of tomato gazpacho that has been trasnfered to a white bowl and decorated with fresh tomatoes, chopped basil, freshly ground pepper and olive oil to drizzle
Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Serves 6 people

Ingredients

  • 2 lb vine tomatoes chopped (about 6 tomatoes)
  • 1/2 cucumber chopped
  • 1 red pepper chopped
  • 1 shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1/4 cup olive oil 60 ml
  • 2 tbsp lemon juice 30 ml
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 cup fresh basil chopped, to sprinkle

Instructions

  • Peel the Skins From the Tomatoes: Fill a large bowl with ice water.Bring a large pot of water to a boil.Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins. Chop the tomatoes into chunks.
  • In a large mixing bowl combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt and pepper. Mix and let sit for at least 20 minutes for the flavours to meld. (The longer you wait the better). Stir occasionally.
  • Transfer ingredients to a blender, and blend on high until smooth. Chill for at least 2 hours.
  • Serve in bowls, sprinkled with fresh basil.

Watch The Video

Notes

Gazpacho can be made in advance and will keep in the fridge for up to 5 days. Stir well before serving.
Nutritional information is a rough estimate. 

Approvals

Nutrition

Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 448mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1951IU | Vitamin C: 50mg | Calcium: 22mg | Iron: 1mg
DID YOU

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See more step-by-step instructions by visiting the recipe story here!

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5 from 4 votes

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  1. Delicious ! I’ve been to Spain several times and this recipe is as close to the real Spanish gazpacho as it get’s! I also added 2 tbsp of balsamic vinegar and 1 cup of water – I add small pieces of cucumber and toasted croutons with the basil when serving! Um Um good!

    Reply

    • Hi Katharine, Roma tomatoes will work great with this recipe, but absolutely you can use whatever variety is fresh and in season as that always yeilds the most flavour. 🙂

      Reply

  3. I love this recipe. Great way to use up veggies. I did add 1-2 tbls of balsamic glaze to my second batch and liked the flavor a little better with it.

    Reply

  4. As it is early in our season for local fresh tomatoes do you think if I added some roasted tomatoes it would help boost the flavour?

    Reply

  6. This is on our weekly menu rotation for summer. Such good flavor and potatoes well with garlic bread for a more filling meal.

    Reply

  7. Thi soup is delicious. I love to make gazpacho in the summer. The added chopped vegetables were a great touch!

    Reply