Easy No-Fuss Gazpacho – The Perfect Summer Soup

Gazpacho is the perfect summer soup, using fresh seasonal ingredients with no cooking required. Some recipes blanch the peel off the tomato and others puree each vegetable individually. Neither step is necessary, in my opinion.

Traditionally it is served with croutons or toast points (cut bread into triangles, butter, and toast).

No-Fuss Gazpacho Ingredients


  1. Remove blossom end of tomato and zucchini.
  2. Peel and seed the cucumber.
  3. Seed the bell pepper.
  4. Finely chop about 1/4 of each of the vegetables and set aside.
  5. In a blender or food processor, combine remaining vegetables with 1 cup tomato juice and red peppers. Pulse until vegetables are mostly chopped. Leave it a little chunky.
  6. In a large bowl, combine pureed vegetables, reserved chopped vegetables, remaining tomato juice, vinegar, oil, and paprika.
  7. Chill for at least one hour. Add pepper sauce, salt and, pepper to taste.
  8. Serve with croutons and chopped herbs.

Always use organic fruits and vegetables in your recipes.

Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester.  If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.

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About Audrey Humaciu

Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.

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