Chill Out with the Ultimate Summer Gazpacho Soup!

Beat the Heat with a Cool, Colorful Twist

You know those perfect sunny afternoons when just thinking about dinner makes you want to kick back in a hammock? That’s where this vibrant summer gazpacho comes in—ready in minutes, and bursting with punchy, farm-fresh flavors. It’s like a cold hug for your taste buds, with its crisp cucumbers, sweet ripe tomatoes, and fragrant herbs dancing in every sip.

Why buy canned or bottled when you can blend up a fresh batch using trusty pantry staples? Plus, this soup’s light yet satisfyingly textured—think velvety smooth with a bit of crunch—making it a hit for any warm-weather feast. And hey, if you’re feeling adventurous, try swapping in a splash of your favorite vinegar or toss in some extra chili, and make it yours!

Feeling inspired? While you’re at it, whip up a quick, zesty salsa or a fragrant herb pesto. Each recipe is a breeze and perfect for brightening any summer table. Ready to get blending? Your coolest, tastiest summer bowl awaits.

Summer Gazpacho

This chilled soup is made by blending fresh cucumbers, ripe tomatoes, bell peppers, and herbs into a smooth, sipable consistency with a slightly chunky texture. Served cold, it presents a vibrant, colorful appearance and a refreshing flavor profile perfect for warm weather. The preparation involves raw ingredient prep, blending, and chilling, resulting in a velvety yet textured dish.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 2 large ripe tomatoes preferably heirloom or vine-ripened
• 1 medium cucumber peeled and chopped
• 1/4 cup fresh basil leaves roughly chopped
• 2 cloves garlic peeled
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• to taste salt preferably kosher
• to taste black pepper freshly ground

Equipment

• Chef's Knife
• Cutting Board
• Blender
• Mixing Bowl
• Chef's spoon

Method

 

1. Begin by preparing the vegetables: chop the tomatoes, peel and chop the cucumber, seed and chop the bell pepper, and peel the garlic cloves. Arrange all chopped ingredients in a large mixing bowl.
   2 large ripe tomatoes, 1 medium cucumber, 2 cloves garlic
   
2. Add the chopped basil, olive oil, red wine vinegar, salt, and black pepper to the bowl with the vegetables. Use a chef's spoon to gently toss and combine all ingredients evenly.
   1/4 cup fresh basil leaves, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, to taste salt, to taste black pepper
   
3. Transfer the mixture to a blender. Blend on high speed until the soup reaches a smooth and slightly chunky consistency, about 30-45 seconds. Pause occasionally to scrape down the sides if needed.
   2 large ripe tomatoes, 1 medium cucumber, 1/4 cup fresh basil leaves, 2 cloves garlic
   
4. Pour the blended soup back into the bowl or a storage container. Cover with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to cool thoroughly.
   
5. Before serving, give the gazpacho a gentle stir. Pour into bowls and garnish with a few fresh basil leaves or finely diced cucumber for presentation. Serve immediately while cold.
   

This refreshing gazpacho is basically summer in a bowl—light, lively, and totally addictive! Serve it chilled with crusty bread or a handful of fresh herbs on top for that extra touch. Want to keep your kitchen cool? Drop a comment below with your favorite summer twist, and let’s swap ideas. Happy blending!

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.