Easy Gazpacho Recipe

This post may contain affiliate links.

When the summer heats up, cool off with this refreshingly Easy Gazpacho recipe! So simple to make with fresh ingredients, you can have this one ready to go in a flash. A great make ahead dinner for busy weeknights, this actually tastes better the next day.

three white Bowls of Gazpacho garnished with cilantro, tomato and lime

We finally have summer weather here on the east coast, but I think we just totally skipped over spring. We went from one chilly day in the 50’s to a scorcher of a day in the 90’s within 48 hours.

It’s actually kind of baffling but it did get me to start eating a little healthier because who wants to slave over a steaming pot of braised short ribs when the air outside actually feels like you climbed into a steaming pot of braised short ribs? It’s time to turn off the stove and whip up things like this Easy Gazpacho Recipe. It’s fast, it’s fresh, and it’s totally flavorful.

I’ve been making tomato gazpacho for years now. It’s always my solution to a no cook dinner on busy weeknights. And it’s the perfect recipe to make when you don’t want to turn on the oven in the middle of summer.

Overhead shot of three Bowls of freshly made Gazpacho garnished with tomato, cilantro and lime. spoons in view too.

What is Gazpacho?

Gazpacho is simply a chilled tomato soup. I’ve had both chunky varieties like this one and smooth….like a restaurant style salsa.

What I love the most about every gazpacho recipe I’ve ever tried is that you can literally throw in just about any chopped vegetable you love. I try to find whatever is in season at the moment for maximum flavor. For this Easy Gazpacho recipe I used bell pepper, cucumbers, plum tomatoes, garlic and jalapeño- for a little kick.

white Bowl of Gazpacho garnished with tomato, cilantro and lime. Spoon in the background.

If you stick with in-season produce, you’ll end up with the best gazpacho recipe you’ve ever made.  The summer fresh flavors will be at their peak.

I have a little secret to pump up the flavor a bit more. I add a splash of Worcestershire sauce to add a little more oomph to the soup. It just adds a good bang of flavor to this vegetable- based soup.

Gazpacho in a white bowl garnished with tomato and cucumber and a spoon

How do you make Gazpacho?

This Gazpacho recipe is so simple to make.  Chop up all the vegetables into a fine dice and toss them into a bowl. Squeeze fresh lime juice over the vegetables and add a splash of apple cider vinegar. Toss everything together and stir in tomato juice.

To keep sodium levels in check (because who wants to be bloated on a hot and humid day? Not THIS girl), I like to use a low sodium tomato juice. If you can’t find it, then regular tomato juice is just fine but add a little less Worcestershire sauce or skip the salt. Even better, if you want to be a total overachiever: make your own tomato juice!

Gazpacho in a white bowl garnished with tomato and cilantro and lime

Easy Gazpacho is great for weeknight dinners, but it’s also AMAZING for summer parties! I serve it to my guests in little shot glasses so they can each just serve themselves. It’s such a refreshing first course or appetizer for your next gathering.

If you’re looking for a few more no cook summer recipes, you might enjoy Mediterranean Chickpea Salad or Watermelon GazpachoWatermelon, Feta and Arugula Salad and Cauliflower Rice Tabbouleh Salad are also great choices.

gazpacho in a white bowl garnished with tomato and cilantro. lime wedge in background and peek at two more bowls of gazpacho
Print Pin
Save Recipe
5 from 1 vote

Easy Gazpacho Recipe

A no cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.
2 2 2
Prep Time 15 minutes
30 minutes
Servings 6 servings
Calories 60kcal
Course Soup
Cuisine Mexican
Keyword gazpacho


  • 1 cup finely chopped English cucumber
  • 1 cup finely chopped orange bell pepper
  • 6 whole Roma tomatoes, seeded and finely chopped
  • 1/4 cup minced red onion
  • 1 tablespoon minced jalapeno
  • 1 large garlic clove, minced
  • 1/4 cup chopped fresh cilantro
  • 1 whole lime, zest and juice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 4 cups tomato juice
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper


  • In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
  • Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
  • Season with salt and pepper. 
  • Cover and chill for at least 30 minutes.
  • Serve chilled or at room temperature.


Serving: 1serving | Calories: 60kcal | Carbohydrates: 13g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 437mg | Potassium: 673mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2225IU | Vitamin C: 76.2mg | Calcium: 31mg | Iron: 1.2mg | Blue WW Smartpoints: 2 | Green WW Smartpoints: 2 | Purple WW Smartpoints: 2
More Easy Recipes...
Kellie Hemmerly

Meet The Author: Kellie Hemmerly

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Steve More wrote:

    I modified the recipe to provide an even quicker Mexican version of gazpacho. Being in Mexico the fresh produce can be underwhelming but there are fine alternatives available. 1. Put two 1 litre cartons of good quality tomato juice in the freezer for 45 minutes or so. 2. Buy a large container of pico de gallo. 3. Divide into two equal parts. Pulse tomato juice and pico de gallo with lemon juice, Worcestershire sauce, a few good splashes of your favourite hot sauce, a handful of chopped cilantro and red wine vinegar. 4. Chill in a large container with the reserved pico de gallo until the guests arrive. I served this with shrimp rolls but ou could skip the rolls and just serve with the cooked shrimp added to the soup for “keto” sake.

  • Jen wrote:

    Made this Gazpacho for the 2nd time – I LOVE this recipe, the flavor is AWESOME!! My only comment would be that it took me A LOT longer than 15 mins to seed & chop the tomatoes and chop the rest of the veggies, but it was still very easy. Also, just as a suggestion, I used 2 cups V-8 juice and 2 cups Clamato juice for added flavor – YUM! And when I served it, I offered some diced avocado to top it off. When I serve it tomorrow I am going to add grilled shrimp AND diced avocado – the perfect hot summer night dinner, as far as I’m concerned! Thank a You

    • Lori Lange wrote:

      Sounds good!

  • Josep Pla wrote:

    No offense, but that is far from gazpacho! I’m a Spaniard, so I know the deal 😛