Easy Homemade Tomato Cucumber Gazpacho: Refreshing No-Cook Recipe for Summer

As a home cook with years of experience perfecting chilled soups, I've relied on this simple tomato and cucumber gazpacho recipe from my expert chef friend. It's my go-to for hot days—refreshing, 100% natural, and ready in minutes.

Anyone can make it: quick, affordable, and delicious. Here's how to create authentic homemade gazpacho.

Contents

• Ingredients
• How to
• Result
• Good to know

Ingredients

• 5 tomatoes
• 1 red bell pepper
• 1/2 cucumber
• 1 small onion
• 2 cloves of garlic
• 1 sprig of mint (or basil)
• 2 or 3 slices of white bread
• 100 ml well-flavored olive oil
• 30 ml sherry vinegar
• 10 g sugar
• Salt and pepper
• 1/2 chili (optional)
• Blender
• Bowl

How to

Preparation: 15 mins - Cooking: 0 min - For 4 people

1. Peel the cucumber and pepper.
2. Remove seeds from the pepper.
3. Wash the other vegetables.
4. Cut all vegetables and onion into large chunks.
5. Finely chop the garlic and mint.
6. In the bowl, crumble the bread.
7. Add oil and vinegar, then mix.
8. Pour this mixture into the blender and add remaining ingredients.
9. Blend until very smooth.
10. Taste and adjust seasoning.
11. Chill in the fridge for at least 30 minutes.
12. Serve on cold plates.

Result

Your vibrant tomato cucumber gazpacho is ready! Easy, quick, and incredibly refreshing for summer.

Perfect for guests—garnish with diced cucumber, peppers, tortilla chips, or parmesan shavings. Serve in verrines for an elegant starter. Even simpler with a food processor like Thermomix.

Good to know

This raw vegetable soup is packed with nutrients since the veggies aren't cooked, preserving vitamins and minerals. Low-calorie, it's ideal for weight-conscious eaters.

Gazpacho variations include green (cucumber-focused, add zucchini), white (almond-based), or colorful versions with yellow peppers or beets.

Historically, gazpacho originated as a hearty soup for Andalusian peasants, using breadcrumbs and available produce.