Easy 15-Minute Gazpacho Recipe (Gluten-Free, Vegan)

Beat the sweltering summer heat with a bowl of cool, refreshing gazpacho. Originating from southern Spain, this chilled and flavorful soup combines the flavors of the season’s freshest tomatoes, cucumbers, as well as aromatic herbs for a delicious appetizer or light meal. Naturally gluten-free and vegan too.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Refreshing Gazpacho for Hot Summer Days

It’s been said that gazpacho is Spain’s gift for the unforgivingly hot days of summer, and I can’t help but agree.

When the heat gets too much to bear, and all you want is somewhere cool to chill with, this cold and tasty soup is just the perfect option.

Whether you enjoy it as a light main or an appetizer, this classic Spanish soup is sure to whet your appetizer and satisfy you with it’s fresh summer flavors. Plus, all you need is just 15 minutes of hands-on time!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for this flavorful gluten-free gazpacho recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: All you need is to chop the vegetables and then blend them until you get the desired consistency, and this summertime dish is done in under 15 minutes!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this tomato-based soup is naturally gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this refreshing gluten-free gazpacho recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Tomatoes: I like using fresh red tomatoes – use any type of tomatoes you have on hand, but make sure they are ripe tomatoes.
• Bell Pepper: For added color and taste, I’ve use a red bell pepper, but you may also use an orange bell pepper or yellow bell pepper if you prefer.
• Cucumber: The addition of cucumber adds water content and it is a fundamental ingredient in gazpacho, so make sure you add it in. I used an English cucumber, but any type of cucumbers are fine.
• Shallots: I used shallots, but feel free to use a red onion instead.
• Basil: For the best flavor, make sure to use fresh basil leaves that will add a beautiful taste to this summer soup.
• Vinegar: I used red wine vinegar, but you may also use apple cider vinegar or white vinegar. The whole point of the vinegar is to add a little extra acidity.
• Olive Oil: I highly recommend using extra virgin olive oil for the best flavor in this soup.
• Dried Oregano: I’ve also added a little dried oregano for extra flavor, but feel free to leave it out if you prefer.

How to Make Gazpacho:

Prepare Vegetables: Peel the cucumber and cut it into small cubes. Remove seeds and core from the bell pepper, then chop it. Peel the shallot and slice it into large chunks. Peel and finely chop the garlic. Also cut the tomatoes into small pieces.

Blend Until Smooth: Place the cucumber, bell peppers, shallot, garlic, and basil leaves into the blender. Blend the mixture on medium speed until smooth and creamy. Scrape down the sides if needed to ensure even blending. Add the chopped tomatoes to the blender, along with the olive oil, wine vinegar, dried oregano, and salt.

Dish by Dish Tips:

• No Blender? If you don’t have a high-speed blender, you may also use a food processor or an immersion blender instead.
• No Time to Chill? If you’re in a rush and don’t have the 1 hour to chill the soup before eating, I recommend using chilled veggies so you can dig into the soup right after blending!
• Storing: To store, place the gazpacho in an airtight container and store for up to 2 days. Serve chilled.

Other Gluten-Free Appetizers You’ll Enjoy:

Gluten-Free Summer Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Easy Gazpacho Recipe (Gluten-Free, Vegan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Felicia Lim
• Total Time: 15 minutes
• Yield: 4 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Beat the summer heat with a bowl of cool, refreshing gazpacho. Originating from Spain, this chilled and flavorful soup combines the flavors of the season’s freshest tomatoes, cucumbers, as well as aromatic herbs for a delicious appetizer or light meal. Naturally gluten-free and vegan too.

---

Ingredients

Units USM Scale 1x2x3x

For the Soup:

• 2 pounds ripe tomatoes
• 1 red bell pepper
• 1 large English cucumber
• 1 small shallot
• 1 garlic clove
• 6 basil leaves
• 1 tablespoon wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt

For Garnishing (optional):

• Gluten-free croutons
• Diced tomatoes
• Diced cucumbers
• Fresh basil
• Olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Vegetables: Peel the cucumber and cut it into small cubes. Remove seeds and core from the bell pepper, then chop it. Peel the shallot and slice it into large chunks. Peel and finely chop the garlic. Also cut the tomatoes into small pieces.
2. Blend Until Smooth: Place the cucumber, bell pepper, shallot, garlic, and basil leaves into the high-speed blender. Blend the mixture on medium speed until smooth and creamy. Scrape down the sides if needed to ensure even blending. Add the chopped tomatoes to the blender, along with the olive oil, wine vinegar, dried oregano, and salt. Blend again for 2–3 minutes until the texture is smooth and the flavors are fully combined.
3. Check for Consistency: If the consistency feels too thick, add a few tablespoons of water and blend again briefly to adjust the consistency.
4. Chill Before Serving: Transfer the gazpacho to an airtight container and refrigerate for at least 1 hour before serving.
5. Garnish and Serve: Serve the gazpacho cold, garnished with gluten-free croutons, diced vegetables, fresh herbs, and a generous a drizzle of olive oil.

Notes

Tomatoes: I like using fresh red tomatoes – use any type of tomatoes you have on hand, but make sure they are ripe.

Bell Pepper: For added color and taste, I’ve use a red bell pepper, but you may also use an orange bell pepper or yellow bell pepper if you prefer.

Cucumber: The addition of cucumber adds water content and it is a fundamental ingredient in gazpacho, so make sure you add it in. I used an English cucumber, but any cucumber is fine.

Shallots: I used shallots, but feel free to use a red onion instead.

Basil: For the best flavor, make sure to use fresh basil leaves that will add a beautiful taste to this summer soup.

Vinegar: I used wine vinegar, but you may also use apple cider vinegar or white vinegar. The whole point of the vinegar is to add a little extra acidity.

Olive Oil: I highly recommend using extra virgin olive oil for the best flavor in this soup.

Dried Oregano: I’ve also added a little dried oregano for extra flavor, but feel free to leave it out if you prefer.

Storing: To store, place the gazpacho in an airtight container and store for up to 2 days. Serve chilled.

• Prep Time: 15 mins
• Category: Soups
• Cuisine: Spanish