The BEST healthy gazpacho is packed with all the goodness of fresh summer produce like tomatoes, peppers, and cucumber. It’s healthy, simple to make (blender recipe!), and a real show-stopper. Made without bread for a delicious whole30, gluten free, paleo, and vegan version of a classic!
A quick note on this recipe! The original version of this post was published back in 2018. Since then I’ve re-tested the recipe, updated the photographs, and the content. I’m republishing it for you today to enjoy! I hope you continue to make and love this delicious gazpacho. xo
The best healthy gazpacho
Calling a recipe the BEST is not something I do lightly.
This is one of those special recipes that I found inspiration for while traveling.
Years ago I was in a little restaurant in the streets of Sevilla – and, being in Spain, I felt like I had to try and find the best gazpacho.. it was not one of my favorite foods at the time!
But right then and there I fell in love. Finding out just how GOOD it could be when it was made right.
When I finished the meal with this most epic gazpacho, I had to ask for some clues as to how they made it.
Our server smirked – I’m sure because he’d been asked this question hundreds of times before by tourists.
But even though he didn’t share any direct measurements or instructions, he did tell us what the ingredients were.
I did my best to hold that information in my memory alongside the exact taste so I could try to recreate it at home.
It took a few tries but when I nailed it I was taken right back to that little candle light cobblestone dinner in an instant.
Isn’t food amazing like that?!
That version had bread (before my gluten free days), but this version does not.
Which makes it a little more friendly to special diets.
And it’s easy enough for a weeknight dinner but fancy enough to impress your dinner guests!
Why you’ll love this gazpacho
It is:
- Bright
- Flavorful
- Chilled to perfection
- Bursting with summery flavors
- Complex yet simple to make
- Impressive
- A true classic
- Super healthy!
- Gluten free, Whole30, and Vegan
- Absolutely crave worthy!!
Ingredient notes
This chilled soup is mostly made with VEGGIES!
So pick the absolute best you can find. The fresher and riper the produce the better the flavors will be in your soup.
It really is that simple. This small shift will make the best gazpacho!
Here’s exactly what you need:
- Super ripe tomatoes – I love using heirloom tomatoes for this recipe, but some nice ripe vine tomatoes will also work beautifully!
- Red and green bell pepper – Bell peppers add a distinct summery, almost grassy flavor to the gazpacho. They’re also rich in many vitamins and minerals!
- Red onion and garlic
- Cucumber
- Sherry vinegar or red wine vinegar – Sherry vinegar is traditionally the vinegar of choice for a classic gazpacho recipe. If you don’t have any on hand red wine vinegar is a great substitute.
- Olive oil – Olive oil is what gives a good gazpacho it’s silky texture and creamy body.
- Salt and pepper
- BONUS cherry tomato salad garnish – For a little added texture, flavor, and artistic touch, a simple cherry tomato salad to top the chilled gazpacho is my favorite way to serve this cold soup. All you need to make it is some halved cherry tomatoes, diced red onion, fresh herbs, olive oil, vinegar, salt, and pepper. Exact ingredients and instructions for how to make it are included in the recipe card below!
You can find all of the pantry staples for this recipe on Thrive Market – a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.
How to make gazpacho
Making authentic, delicious gazpacho is truly so simple.
Like deceivingly simple.
All that stands between you and the best bowl of gazpacho you’ve ever dipped your spoon into is a bit of chopping, and a quick whirl in the blender.
I’ve always gotten the best texture for soups and smoothies alike with my Vitamix blender, but any high quality blender will do the trick.
Here’s the step-by-step
- Wash and chop all the vegetables. Since everything is getting blended together anyways, they don’t have to be in super small pieces.
- Now here’s an important mess saving trick: Because of the volume of veggies you’ll probably have to add them to your blender in two batches. I like to add half, or a little more than half to the blender initially, and blend until completely smooth. Now there should be more room in the blender. Add the rest of the vegetables (as long as they fit) along with the sherry vinegar, olive oil, salt, and black pepper. Blend again until completely smooth and emulsified. At this point the soup should turn a paler shade of reddish orange and take on a nice creamy consistency.
- Transfer to the refrigerator to chill until ready to serve. Overnight is best, but even just an hour will do the trick.
- If making the tomato salad garnish wait until just before serving to prep it.
- All you need to do for that is add the halved cherry tomatoes, red onion, fresh herbs, olive oil, sherry vinegar, salt, and pepper to a small bowl and fold together.
- Before serving season the gazpacho with more salt and vinegar if desired. Serve topped with a generous spoon of the cherry tomato salad and ENJOY!
How to serve gazpacho
Gazpacho is perfect served just as you would any other soup, except that it is served cold.
If you’re serving it for a dinner party you can pour it into smaller glasses for sipping, but otherwise I usually just serve it in a bowl topped with a bit of the tomato salad for added texture and visual appeal!
It would be delicious served alongside:
- A hearty salad
- Grilled protein – shrimp, chicken, salmon, or grilled tofu
- A variety of tapas style dishes
How to store or freeze gazpacho leftovers
Gazpacho will keep in a sealed container in the refrigerator for up to 4 or 5 days.
You can also freeze it in an airtight container for several months.
It would be the perfect midwinter treat to defrost when you’re missing the fresh flavors of summer!
I love these Souper Cubes for freezing perfectly sized portions of soup leftovers!
Love this healthy gazpacho? Here’s some other yummy summer recipes to try!
- Summer Veggie and Chickpea Chopped Salad {Vegan + GF}
- Summer Peach Salad with Almonds and Feta {Vegan option + Paleo option + GF}
- Quinoa Tabbouleh Salad {Vegan + GF}
- Ultra Creamy Vegan Corn Chowder {Vegan + GF}
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The BEST Healthy Gazpacho Recipe {Whole30 + GF + Paleo + Vegan}
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This healthy gazpacho is packed with all the goodness of fresh summer produce like tomatoes, peppers, and cucumber. It’s healthy, simple to make (blender recipe!), and a real show-stopper. Made without bread for a delicious whole30, gluten free, paleo, and vegan version of a classic!
Ingredients
Gazpacho
- 3 pounds very ripe heirloom or regular tomatoes, roughly chopped
- 1 red bell pepper, roughly chopped
- 1/2 green bell pepper, roughly chopped
- 1/2 cup roughly chopped red onion
- 2 cloves of garlic
- 1 cup sliced cucumber
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/2 cup good tasting olive oil
- 2 1/2 teaspoons kosher salt (or to taste)
- A few grinds of black pepper
Tomato salad (optional)
- 1 cup cherry tomatoes, halved
- 2 tablespoons diced red onion
- 1 tablespoon chopped parsley, basil, or chives
- 1 teaspoon olive oil
- ½ teaspoon sherry vinegar or red wine vinegar
- Big pinch of kosher salt
- A few grinds of black pepper
Instructions
To make the gazpacho
- Wash and chop all the vegetables for the gazpacho – tomatoes, bell pepper, green pepper, red onion, garlic, and cucumber. Since you’re blending everything together they don’t have to be in super small pieces.
- Because of the volume of veggies you’ll probably have to add them to your blender in two batches. I like to add half, or a little more than half to the blender initially, and blend until completely smooth. Use your blender tamper if you have one to get everything moving smoothly through the blades.
- Now there should be more room in the blender. Add the rest of the vegetables (as long as they fit) along with the sherry vinegar, olive oil, salt, and black pepper. Blend again until completely smooth and emulsified. At this point the soup should turn a paler shade of reddish orange and take on a nice creamy consistency.
- Transfer to the refrigerator to chill until ready to serve.
- Before serving season the gazpacho with more salt and vinegar if desired. Serve topped with a generous spoon of the cherry tomato salad (if using) and enjoy!
For the tomato salad
- If making the tomato salad garnish wait until just before serving to prep it.
- Add the halved cherry tomatoes, red onion, fresh herbs, olive oil, sherry vinegar, salt, and pepper to a small bowl. Fold together and season to taste with more salt if needed.
Notes
This recipe makes quite a bit of gazpacho, but can easily be cut in half for a smaller amount!
Gazpacho will keep in a sealed container in the refrigerator for up to 4 or 5 days.
You can also freeze it in an airtight container for several months. It would be the perfect midwinter treat to defrost when you’re missing the fresh flavors of summer! I love these Souper Cubes for freezing perfectly sized portions of soup leftovers!
- Prep Time: 20 minutes
- Category: Soup
- Method: Blender
- Cuisine: Spanish
Keywords: soup, summer, tomatoes, gazpacho, blender, vitamix
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