This super quick, easy, no-cook recipe for fresh homemade gazpacho tastes like summer sunshine in a bowl!

I was all set to make her homemade gazpacho when I realized my basil and cilantro were sadly shriveled and the shallots I thought I had were nowhere to be found.

Not to be discouraged, I scrounged through my fridge and came up with this last minute soup, perfect for a light lunch right before I headed to the beach with my kids.

Want to make your own quick and easy fresh gazpacho? Here’s how…

How to Make Homemade Gazpacho in 5 Minutes or Less…

  1. Raid your fridge, veggie garden, or summer CSA box for any fresh or gently wilted veggies and fruit.
  2. Chop up {peel if necessary} said veggies and fruit {no need to dice, chop ’em into medium size chunks}.
  3. Toss ’em all into a high-speed blender or food processor, and gently pulse until you have gazpacho!
  4. Pour it into a bowl, glass, or jar, and slurp away.
  5. Head to the beach {or park or another fun summer spot} and thank me because now you can enjoy the rest of your day with a big smile on your face because you just consumed {almost} an entire day worth of veggies and fruit!!!
  6. P.S. Don’t forget your sunscreen!

If you’re visiting Del Mar, visiting Dog Beach is always fun!

 Nutrition Notes…

Fresh Homemade Gazpacho in 5 Minutes or Less

Homemade Gazpacho in 5 Minutes or Less

5 ingredients, plus slat and pepper pair together deliciously in this super easy homemade gazpacho that tastes like summer in a bowl!
5 from 2 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

  • 3/4 cup cherry tomatoes
  • 1/4 cup sweet raw onion, cut up
  • 1/2 cup cucumber, peeled and cut up
  • 1/2 cup yellow bell pepper, cut up
  • 1 tablespoon golden balsamic vinegar
  • Sea salt and fresh ground black pepper to taste

Instructions

  • Place all ingredients in high speed blender or food processor, and blend/process on pulse mode until veggies are very finely chopped and have a “soup like” consistency. Serve right away, or chill in the refrigerator, until ready to serve.

Notes

Ingredient amounts are approximate, based on leftovers in my fridge. Use your own amounts, and feel free to substitute/add whatever veggies or fruits you have on hand.

Nutrition

Serving: 2cups | Calories: 78kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 550mg | Fiber: 3g | Sugar: 8g | Vitamin A: 695IU | Vitamin C: 167mg | Calcium: 12mg | Iron: 1mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Appetizer, Side Dish, Soup
Cuisine Gluten Free, Low FODMAP, spain, Vegan
Keyword Gazpacho
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6 Comments

  1. Kiran @ KiranTarun.com says:

    I love chilled soup this time of the year! Thanks for linking up 🙂 xo

  2. Danielle Omar says:

    Thanks for the shout out, EA! I love gazpacho and it’s so easy to make! It’s definitely a summer staple in our house. Thanks the easy step by step instructions, too!

  3. Sylvie | Gourmande in the Kitchen says:

    I’ve been enjoying chilled soups recently too, especially ones like this that are whizzed up so quickly in the blender!

  4. Andrea@WellnessNotes says:

    The perfect summer dish!

  5. Katie | Healthy Seasonal Recipes says:

    Oh my, my mouth is watering reading this EA. I love gazpacho so much at this time of year, especially with really good olive oil drizzled into the blender. I love that you shot this on your copy of Eating Well. I just got my tomato issue last week, and have started to drool over it.

    1. The Spicy RD says:

      Thanks so much Katie~I have a feeling I will be eating a LOT of gazpacho this summer 🙂 That copy of Eating Well with the tomatoes on top got me drooling as well!!!