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Easy Gazpacho Recipe

Make your summer meals a breeze with this Easy Gazpacho Recipe. You don't even have to turn on your stove, just blend a chock-full of garden veggies with seasonings and chill to marinate the fresh flavors. It's creamy, zesty and SO satisfying! 
Course Soup
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 People
Calories 180kcal


  • 2 pounds tomatoes , well-ripened (I used cocktail tomatoes)
  • 1 small cucumber , peeled and rough chopped
  • 1 medium red bell pepper , deseeded, cored and rough chopped (sub green)
  • 1/3 cup raw cashews , soaked in water 1 hour (*see note)
  • 1-2 small cloves garlic
  • 2 tablespoons red wine vinegar , more to taste
  • 1 small bunch fresh basil (*optional)
  • 1/2 teaspoon ground cumin (*optional)
  • 3/4 teaspoon Himalayan salt , more to taste (or preferred salt)
  • 2 tablespoons olive oil , more if preferred (See note)


  • Add veggies to a high-speed blender starting with the tomatoes first. Then add the cashews, vinegar, garlic, and seasoning. Blend on high until very creamy and smooth.
  • Now set the blender on medium speed and slowly add the olive oil until it's well incorporated. Taste for flavor and adjust as needed. If the soup is too thick, you can add a few splashes of water to thin it out, but don't add too much or it will water down the flavors.
  • Cover and place in the fridge for 1-2 hours or more to marinate the flavors. Serve chilled with fresh toppings if desired. See note for topping ideas.


* Prep time doesn't include soaking or chilling time.
* You can omit the oil if you have an oil-free diet. The soup will be a little less creamy, but still fairly creamy with the soaked cashews. 
* The cashews can be soaked the night before and put in the fridge to make things easier. If you don't have the cashews soaked, you can boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes until softened. If you have a high-powered blender you technically don't have to soak them, but I feel it yields a creamier texture with them softened first. 
* If you don't have a high-speed blender, you can use a regular blender, but you may have to chop your veggies better. You'l also need to soak the cashews for 1-2 hours longer. The consistency might not get completely smooth, but the gazpacho will still be delicious. You can also use a food processor, but I personally like the blended version better. 
Topping Ideas: fresh cut basil, parsley, bell pepper, cucumber, tomatoes, cracked pepper, olive oil, crushed red pepper, sweet paprika. 
Gazpacho in best eaten within 2-3 days for optimum freshness. Store in an air-tight container in the fridge. 


Serving: 1Bowl | Calories: 180kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 315mg | Potassium: 725mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2955IU | Vitamin C: 71mg | Calcium: 36mg | Iron: 2mg