Gazpacho is such a surprising delicacy. It may not look like much, but this chilled blended vegetable soup that you can make in your food processor is ultra flavorful, wonderfully refreshing, and one of my favorite ways to cool down on a hot summer day.

Chilled soups are a lifesaver in the summer. Who wants to cook when it’s hot and humid outside! When you crave something cool, refreshing, and easy to make, a bowl of chilled soup is perfect.

My husband and I started making gazpacho many years ago. Back then, in a tiny apartment in Tel Aviv, we did not own a food processor, so we grated the vegetables by hand. Thankfully, I do own a food processor now, and it makes a world of difference.

Ingredients

You’ll only need a few simple ingredients to make this refreshing soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Vegetables and herbs: Celery, red onion, cilantro, garlic, and canned tomato sauce.

Olive oil: I highly recommend using a high-quality extra-virgin olive oil in this recipe. It really does make a difference.

Fresh lemon juice: Freshly squeezed is best. I don’t recommend using bottled lemon juice.

Red wine vinegar: White wine vinegar also works, as does champagne vinegar. Just don’t use distilled white vinegar – it’s too acidic.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.

Spices: I use paprika, cumin, and cayenne pepper. You can use smoked paprika if you’d like and maybe add a pinch of dried thyme or oregano.

Instructions

This is such an easy food processor recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making gazpacho:

1. Process the celery, onion, and cilantro in your food processor.

2. Gradually add the remaining ingredients and pulse after each addition to combine.

3. Chill the soup for about two hours before serving.

Expert tip: use good olive oil

The olive oil is prominent in this recipe, so it’s important to use good olive oil that you really enjoy. It’s kind of like cooking with wine. You don’t want to use a cheap wine that you would not enjoy drinking.

Whether you use bold-tasting olive oil or a lighter one is up to you (I’m partial to a bold one). But just make sure it’s extra virgin and of high quality.

Frequently asked questions

Serving suggestions

I usually serve this tasty chilled soup as a first course, and when I do, I find that it doesn’t require any additions. But I do like to eat the leftovers for my lunch the next day and make a meal out of it.

So I make myself a bowl, and it’s a lovely summer lunch, tasty and filling. Sometimes I serve it with jalapeno cheese crisps or with almond flour crackers. Another way to make it more substantial and filling is to add protein in the form of grated hard-boiled eggs or even shredded cooked chicken.

Storing leftovers

This is one of those dishes that not only keeps well in the fridge, it actually gets better.

You can keep it for up to four days, covered, in the fridge. And on the second day, it actually tastes better than when freshly prepared! Just remember to give it another stir before serving.

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

Recipe card

❤️ Let’s connect! Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter.