Gazpacho Soup
Cuisine: Spanish
Author: Charmian Christie
Prep time: 15 mins
Total time: 15 mins
Bursting with tomatoes, peppers and herbs, this easy-to-make soup requires no cooking. While authentic gazpacho soup uses dried bread, this gluten-free version foregoes the bread and focuses on the fresh vegetables of summer.
  • 2 cups fresh tomatoes, peeled and cut into ¼-inch cubes
  • 2 cups English cucumber, cut into ¼-inch cubes
  • ½ red pepper, cut into ¼-inch cubes
  • ½ yellow pepper, cut into ¼-inch cubes
  • 1 jalapeno pepper, chopped very finely
  • 2 cloves garlic, crushed
  • ½ red onion, chopped very finely
  • 1 tablespoon olive oil
  • 2 tablespoon red wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sugar or honey
  • 4 cups low-sodium tomato juice
  • ¼ tbsp fresh herbs, finely chopped (cilantro OR basil OR dill - or any combination)
  • salt and pepper to taste
  • sour cream (optional)
For chunky soup
  1. In a large bowl, combine all the ingredients, stirring to distribute evenly.
For semi- chunky soup
  1. Set aside half the tomatoes, half the cucumber and all of the yellow pepper.
  2. In batches, purée the remaining ingredients in a blender. Pour the purée into a large bowl, then stir the remaining tomatoes, cucumbers and yellow peppers.
For smooth soup
  1. In batches, purée all the ingredients in a blender (you can use a whole red pepper and omit the yellow for more intensely red soup) until smooth.
All versions
  1. Once mixed, season with salt and pepper to taste. Cover and chill at least 2 hours before serving. Top with a dollop of sour cream, if desired.
Recipe by The Messy Baker at