This Gazpacho Soup is served cold and so fresh and rich with flavors of tomato while accompanied by cucumber, pepper, onion, and garlic. The spices of cumin and coriander top it off.
It costs approximately $6.80 to make this soup. The recipe makes six servings for about $1.13 per serving.
I like serving Chicken Skewers and a Panzanella Salad alongside this Gazpacho Soup when I feed a crowd.
Cold Gazpacho Soup is fabulous on a warm summer night when you do not want to heat the oven or the stove. It is a light and refreshing meal well known in Spanish culture.
The soup is hearty and full of veggies. My recipe for Gazpacho Soup has my twist on it for a quick and easy meal.
Ingredients and Estimated Cost
Per Serving Cost: $1.13
Recipe Cost: $6.80
- 2 ½ pounds of fresh ripe tomatoes – $3.45
- ½ large English cucumber – $0.75
- ½ sweet yellow corn – $0.36
- 1 large red bell pepper – $1.38
- 1 clove of garlic – $0.04
- ¼ cup extra virgin olive oil – $0.32
- 2 Tablesoons white wine vinegar – $0.12
- ¾ cup potato flakes – $0.25
- ½ teaspoon oregano – 0.05
- ½ teaspoon ground cumin – 0.01
- ½ teaspoon ground coriander – $0.06
- ⅛ teaspoon cayenne pepper – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Gazpacho Soup
- First, put the tomatoes, cucumber, onion, red pepper, garlic, olive oil, and vinegar in a food processor, blender, or large bowl. Blend, process, or use an immersion blender and blend or process until smooth.
- Next, add the potato flakes, oregano, cumin, coriander, cayenne pepper, and salt. Blend for 30-60 seconds more.
- Then, place in a large bowl to chill in the fridge for sixty minutes.
- Finally, serve and enjoy.
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- Instead of white wine vinegar, you can use sherry wine vinegar.
- The potato flakes make the soup thicker and add a subtle sweet flavor. Instead of potato flakes, you can use potato flour instead.
Storage Tips
SERVE: This soup is best served chilled. Chill the soup for at least an hour before serving. The flavor is even better the next day! Serve with croutons, bread pieces, and additional chopped veggies.
STORE: The Gazpacho will keep in the fridge, covered, up to 3-4 days.
FREEZE: Place the soup in a freezer-safe container or bag. Freeze for 4-5 months.
THAW: Thaw overnight in the refrigerator or at room temperature for about 3 hours. Give the soup a good stir before serving.
Recipe FAQs
Gazpacho soup has a tomato base with additional vegetables in it. The veggies I like to use are cucumbers, corn, and peppers. Along with white wine vinegar and olive oil, it is seasoned with garlic, oregano, cumin, coriander, and cayenne pepper. The soup is then thickened with potato flakes.
Gazpacho first originated in a warm climate and it was served cold as a way to cool you down on a warm day. If you travel to Spain, this soup is served almost everywhere and sometimes even in a glass with a straw.
The major difference is that tomato soup is cooked while Gazpacho is served uncooked and chilled. It also has a tomato base but is full of additional veggies while Tomato Soup is typically made with only tomatoes. Both are delicious!
More Soups
- Copycat Panera Broccoli Cheese Soup
- Slow Cooker Loaded Baked Potato Soup
- Instant Pot Miso Soup Recipe Without Dashi
- Jalapeno Popper Soup
- Leftover Turkey Noodle Soup
Gazpacho Soup
Ingredients
- 2 ½ lbs of fresh ripe tomatoes chopped
- ½ large English cucumber chopped
- ½ sweet yellow onion chopped
- 1 large red bell pepper seeded, stemmed, chopped
- 1 clove of garlic smashed
- ¼ cup extra virgin olive oil
- 2 Tablespoons white wine vinegar
- ¾ cup potato flakes
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- Salt to taste about a ¼-½ teaspoon
Instructions
BLEND:
- First, put the tomatoes, cucumber, onion, red pepper, garlic, olive oil, and vinegar in a food processor, blender, or large bowl.
- Blend, process, or use an immersion blender and blend or process until smooth.
- Add the potato flakes, oregano, cumin, coriander, cayenne pepper, and salt and blend for an additional 30-60 seconds.
CHILL:
- Place in a large bowl and chill in the refrigerator for 60 minutes.
SERVE:
- Serve and enjoy!
Notes
- The potato flakes make the soup thicker and add a subtle sweet flavor. Instead of potato flakes, you can use potato flour instead.
- You can strain the finished soup if you want a soup that is less thick but not straining, giving the soup more texture and substance.
Shadi Hasanzadenemati says
This is such a delicious recipe! Can’t wait to try it!
Katie says
Looks so good! My family would love this.
Alison says
I love a light and refreshing gazpacho recipe! It’s perfect for warm days, and full of so many healthy ingredients! I feel like I’m eating all my veggies in one perfect dish! This recipe is super easy and the hot sauce adds a nice kick!
Angela says
What a simple and delicious recipe for Gazpacho! I always have canned tomatoes on hand so this is a great go-to meal for me! Love the flavors, thanks for sharing!
Shelley says
Gazpacho is such a nutritious and refreshing summer recipe, but you’re soooo right about the little dilemma of spending the time to blanch, peel, and chop the fresh tomatoes – what a good idea to use the sneaky little shortcut of subbing canned diced tomatoes and sauce instead! 😉
Judee says
I cannot wait to try this gazpacho. The potato flakes sounds like an amazing idea. Visiting from Gluten Free A-Z Blog..
Mahy says
The soup that I NEED at this time of the year. I am surprised with how easy it is to make it though.
Tayler says
We had this soup for dinner last night and it was the perfect summer dinner!
Carrie Robinson says
This is such a must-make with all of those fresh summer garden veggies! I just love a good bowl of homemade gazpacho. 🙂
Jen says
The perfect way to use up my tomatoes in my garden! So fresh tasting!
Laressa says
such a refreshing summer dish!