Gazpacho Soup

When the heat turns up and your appetite slows down, few things hit the spot like a cold bowl of Gazpacho. This chilled Spanish soup is hydrating, flavorful, and full of garden-fresh ingredients — but we’re giving it a little twist.

This Smoky Roasted Red Pepper Gazpacho adds a layer of complexity with fire-roasted red pepper, vibrant lime juice, and cooling grated cucumber stirred in at the end for texture. It’s vegan, gluten-free, paleo, and Whole30-friendly, and it requires no cooking if you use jarred roasted peppers. Just blend, chill, and enjoy.

Why You’ll Love This Recipe:

Smoky, tangy, and naturally sweet

1. Ready in under 15 minutes with pantry + fresh ingredients

2. No cooking required — perfect for summer

3. Packed with antioxidants, fiber, and flavor

4. Easy to meal prep and keeps for days

Final Thoughts:

This Roasted Red Pepper Gazpacho is a no-fuss, flavor-packed way to cool down and nourish your body during hot days. With its bright acidity, smoky depth, and cooling finish, it’s proof that simple ingredients — when treated well — can deliver something totally next-level.

Whether you're enjoying it poolside, packing it for lunch, or pairing it with crusty bread and wine, this gazpacho is a seasonal essential.

Yield: 4 servings

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Gazpacho Soup

Prep time: 15 MinChill Time: 1 H & 00 MTotal time: 1 H & 15 M

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Ingredients

For the Soup

• 4 ripe tomatoes (or 2 cups cherry tomatoes)
• 1 red bell pepper, roasted (jarred or homemade)
• ½ English cucumber, chopped
• ½ small red onion
• 1 clove garlic
• 2–3 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar (or red wine vinegar)
• Juice of ½ lime (about 1 tbsp)
• ½ tsp smoked paprika
• ½ tsp sea salt (more to taste)
• ¼ tsp black pepper

To stir in (after blending)

• ½ cucumber, grated
• 1 tbsp finely chopped fresh herbs (parsley, cilantro, or basil)
• Optional: ¼ cup finely chopped cherry tomatoes or red bell pepper for texture

Optional Garnishes

• Extra virgin olive oil drizzle
• Diced avocado
• Croutons or toasted seeds
• Lime wedge
• Microgreens or herbs

Instructions

Instructions

1. Add tomatoes, roasted red pepper, chopped cucumber, onion, garlic, olive oil, vinegar, lime juice, paprika, salt, and pepper to a high-speed blender.
2. Blend until smooth (about 30–60 seconds). For a chunkier texture, pulse only a few times.
3. Taste and adjust seasoning — add more salt, vinegar, or lime juice as desired.
4. Pour soup into a bowl or container and stir in the grated cucumber, chopped herbs, and extra tomato/pepper chunks if using.
5. Chill for at least 1 hour before serving (or serve immediately if everything was cold to start). The flavors deepen the longer it sits.
6. Serve cold, garnished with avocado, herbs, olive oil drizzle, or croutons.

Notes

No fresh tomatoes? Use one 14-oz can of whole peeled tomatoes instead.

Make it spicy: Add a pinch of cayenne or a small piece of jalapeño before blending.

Low FODMAP version: Omit garlic and onion, and add a few chives instead.

Creamy option: Blend in ½ avocado for a thicker, richer gazpacho.

Nutrition Facts

Calories

186

Fat

15 g

Sat. Fat

2 g

Carbs

14 g

Fiber

5 g

Net carbs

9 g

Sugar

7 g

Protein

3 g

Sodium

306 mg

Cholesterol

0 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.