Name: Easy Tomato Gazpacho Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 2 pounds Campari tomatoes, quartered and cored; 1 cup fresh basil leaves, packed (plus more for serving); 2 tablespoons white wine vinegar; 2 ½ teaspoons kosher salt, or more to taste; ½ cup extra virgin olive oil (plus more for serving); ¼ cup freshly grated Parmesan cheese (divided, optional); 1 tablespoon balsamic glaze (divided); ¼ teaspoon flaky sea salt (for serving)

Jump to Recipe

There is something truly magical about a chilled, flavorful bowl of tomato gazpacho on a warm day, and this Easy Tomato Gazpacho Recipe captures that magic perfectly. With fresh Campari tomatoes, fragrant basil, and a touch of sharpness from the vinegar, this soup is refreshingly light but packed with vibrant taste. It’s effortlessly simple to prepare yet impressive enough to delight guests or satisfy a craving for something cool and nourishing. Whether you are new to gazpacho or a longtime fan, this recipe will quickly become a favorite go-to for a quick summer meal or appetizer.

Easy Tomato Gazpacho Recipe - Recipe Image

Ingredients You’ll Need

Gathering fresh, quality ingredients is the cornerstone of the best Easy Tomato Gazpacho Recipe, and each element plays a starring role in building the vibrant flavors and luscious texture you crave.

2 pounds Campari tomatoes: Sweet and juicy tomatoes with just the right balance of acidity and natural sugar.
1 cup fresh basil leaves: Packed to add a fragrant herbal note that brightens the soup.
2 tablespoons white wine vinegar: Adds a gentle tang that wakes up the palate without overpowering.
2 ½ teaspoons kosher salt: Essential for enhancing all the fresh flavors and seasoning perfectly.
½ cup extra virgin olive oil: Provides richness and a silky smooth texture when slowly blended in.
¼ cup Parmesan cheese (optional): Adds a salty, nutty depth when sprinkled on top before serving.
1 tablespoon balsamic glaze: A touch of sweetness and complexity that harmonizes with the tomatoes.
¼ teaspoon flaky sea salt: For finishing, this adds a delightful crunch and subtle saltiness.

How to Make Easy Tomato Gazpacho Recipe

Step 1: Prepare Your Tomatoes and Basil

Start by quartering your Campari tomatoes, removing the cores to avoid bitterness and excess moisture. Having fresh basil ready to go is key, as it will infuse your gazpacho with that unmistakable herbal brightness. This early prep sets the stage for the soup’s signature fresh flavor.

Step 2: Blend the Ingredients

Place the tomatoes, basil leaves, white wine vinegar, and kosher salt into your blender. Purée for about 30 seconds until everything starts to meld into a smooth, vibrant mixture. This step is where the base of your gazpacho comes together with freshness and acidity perfectly balanced.

Step 3: Incorporate the Olive Oil

While the blender runs on low speed, slowly drizzle in the extra virgin olive oil. This technique emulsifies the oil into the soup, creating a luscious, silky texture that feels luxurious on the palate. Blend for another 30 seconds or until perfectly smooth, then taste and adjust seasoning as needed.

Step 4: Strain (Optional but Recommended)

If you prefer a super smooth gazpacho, pour the blended soup through a fine mesh sieve into a bowl, using a spatula to press the liquid through and leave the tomato pulp behind. This extra effort results in a velvety sip every time and elevates the soup’s refinement.

Step 5: Chill the Soup

Transfer your gazpacho to an airtight container and refrigerate for at least one hour. Gazpacho tastes best when served cold, allowing all the fresh flavors to harmonize and deepen with the chill.

How to Serve Easy Tomato Gazpacho Recipe

Garnishes

The right garnishes lift this Easy Tomato Gazpacho Recipe from simple to stunning. Sprinkle chopped fresh basil on top to reinforce the herbal notes, then add a generous dusting of freshly grated Parmesan cheese for a bit of savory richness. A drizzle of extra virgin olive oil and some balsamic glaze finish the dish with silkiness and a touch of sweet tang. Lastly, a pinch of flaky sea salt adds a contrast in texture and a burst of salty crunch.

Side Dishes

This gazpacho pairs beautifully with crusty artisan bread or warm garlic crostini to sop up every last drop. Light salads or grilled vegetables can complement the fresh vibe, while a crisp white wine or chilled rosé elevates the entire experience for any casual or celebratory occasion.

Creative Ways to Present

Serve your gazpacho in shallow bowls to showcase its vibrant red color and colorful garnishes. For a fun twist, try presenting it in small glasses as an elegant appetizer or shooter at a party. Adding edible flowers or microgreens as decoration also brings a restaurant-quality touch to the table.

Make Ahead and Storage

Storing Leftovers

Easy Tomato Gazpacho Recipe stores wonderfully in the fridge for up to 3 days. Keep it in an airtight container to preserve its freshness and flavor. Give it a stir before serving again since natural separation may occur.

Freezing

Because the gazpacho is best served fresh and cold, freezing is not recommended. The texture and flavor of the fresh ingredients can change once frozen and thawed, so it’s best enjoyed within a few days of preparation.

Reheating

Gazpacho tastes best chilled and is not meant to be heated. If you prefer a warm tomato soup, consider making a traditional cooked tomato soup instead. For this recipe, simply serve it straight from the refrigerator.

FAQs

Can I use regular tomatoes instead of Campari tomatoes?

Absolutely! While Campari tomatoes are ideal for their sweetness and juiciness, any ripe, flavorful tomato will work. Just make sure to taste and adjust seasoning since flavor intensity can vary.

What can I substitute for white wine vinegar?

If you don’t have white wine vinegar on hand, apple cider vinegar or sherry vinegar make excellent alternatives, each adding their unique tang without overpowering the fresh tomato flavor.

Is it necessary to strain the gazpacho?

Straining is optional but recommended if you prefer a silky, smooth texture. If you love a chunkier, rustic soup, you can skip this step and enjoy the texture as is.

Can I make this recipe vegan?

Yes! Simply omit the Parmesan cheese garnish or replace it with a plant-based alternative. The soup itself is naturally vegan and dairy-free.

How long should I chill the gazpacho before serving?

For the best flavor, chill the gazpacho for at least one hour. This allows the flavors to meld and the soup to fully cool, creating a refreshing and vibrant taste experience.

Final Thoughts

This Easy Tomato Gazpacho Recipe is a refreshing celebration of summer’s best produce, crafted with simplicity and a lot of love. It’s perfect for those days when you want something light yet satisfying, elegant yet effortless. I can’t wait for you to try it and discover how a handful of fresh ingredients can transform into a delightful bowl of sunshine. Enjoy every chilled spoonful!

Easy Tomato Gazpacho Recipe

★★★★★

5.3 from 20 reviews

Author: Sophie
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This easy tomato gazpacho recipe is a refreshing cold Spanish soup perfect for warm weather. Made with fresh Campari tomatoes, basil, white wine vinegar, and extra virgin olive oil, it combines bright, vibrant flavors with a smooth texture. Serve chilled with optional Parmesan cheese, extra basil, olive oil, and balsamic glaze for a simple yet elegant appetizer or light meal.

Ingredients

Scale

Soup Base

2 pounds Campari tomatoes, quartered and cored
1 cup fresh basil leaves, packed (plus more for serving)
2 tablespoons white wine vinegar
2 ½ teaspoons kosher salt, or more to taste
½ cup extra virgin olive oil (plus more for serving)

Optional Garnishes

¼ cup freshly grated Parmesan cheese (divided, optional)
1 tablespoon balsamic glaze (divided)
¼ teaspoon flaky sea salt (for serving)

Instructions

Prepare Ingredients: Rinse and core the Campari tomatoes, then cut them into quarters. Measure and gather fresh basil leaves, white wine vinegar, kosher salt, and olive oil.
Blend Soup Base: In a blender, combine the quartered tomatoes, basil leaves, white wine vinegar, and kosher salt. Blend until puréed, about 30 seconds. While blending on low speed, slowly drizzle in the olive oil. Continue blending for another 30 seconds until very smooth. Taste and adjust seasoning if needed.
Alternative Method – Food Processor: If using a food processor, add tomatoes, basil, vinegar, and salt. Blend until puréed, about 30 seconds. With the processor running, slowly add olive oil and blend for another 30 seconds. Note that the texture will be less smooth than in a blender.
Strain Gazpacho: To achieve a silky smooth texture, pour the blended soup through a fine mesh sieve into a bowl. Use a rubber spatula to press the mixture, leaving pulp behind. Discard pulp.
Chill Soup: Transfer the strained gazpacho to an airtight container and refrigerate for at least one hour or until cold. This allows flavors to meld and enhances the refreshing quality.
Assemble and Serve: Ladle the chilled gazpacho into shallow bowls. Garnish each serving with chopped fresh basil, a sprinkle of freshly grated Parmesan cheese (if using), a drizzle of extra virgin olive oil, balsamic glaze, and a pinch of flaky sea salt. Serve immediately.

Notes

Using high-quality extra virgin olive oil enriches the flavor.
For a vegan version, omit the Parmesan cheese garnish.
This gazpacho can be made up to 24 hours ahead and kept refrigerated.
Adjust vinegar and salt to taste depending on acidity and sweetness of tomatoes.
If you prefer a chunkier texture, pulse in the blender instead of pureeing completely.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Soup
Method: Blending and straining
Cuisine: Spanish