The Easiest Tomato Gazpacho

Gazpacho-1 I’m so excited that tomato season has begun. Our CSA has been delivering some honkin’ size heirloom tomatoes. Even some pretty cool cherry tomatoes. And I’m content to just have them sit out on the counter because I love looking at their weird red/purple/yellow hues.

Gazpacho-2 But, alas, they must be eaten. (Is there anything better than a tomato sandwich with lots of mayo?)

Mark would say yes, gazpacho is better!

He and I differ here because cold soup generally turns me off. But I loved this strawberry soup. And I’m an even bigger fan of foods that require nothing more than hitting the puree button. This is where this easy tomato gazpacho comes in. Not only is it delicious—the lycopene in tomatoes can help your skin delay aging and wrinkles. (You can also use tomatoes with salt as an easy acne scrub.)


5.0 from 1 reviews
Simple Heirloom Tomato Gazpacho
A perfect way to use up CSA tomatoes!
  • 2 pounds tomatoes (heirlooms if you can get them), roughly chopped
  • 1 red bell peper, roughly chopped
  • ½ small red onion, roughly chopped
  • 1 clove garlic
  • 1 cucumber, ½ roughly chopped, ½ finely chopped
  • ¼ cup olive oil
  • 2 teaspoons red wine vinegar or sherry vinegar
  • Kosher salt and black pepper
  • 2 tablespoons cilantro
  • Bread, for dipping
  1. Dump tomato, pepper, onion, cucumber and garlic in the food processor, and puree away. Work in batches if your blender or processor is small.
  2. Transfer to large bowl and add in oil, vinegar, 1½ teaspoons salt, and ½ teaspoon black pepper.
  3. Refrigerate for at least ½ hour and up to 1 day.
  4. Top gazpacho with chopped cilantro and cucumber. Drizzle with a bit more oil if you want (I did not). Serve with bread.
Based on a recipe from Real Simple

How do you use up your tomatoes?



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  1. says

    Hi! Firts congratulations for your blog, it’s amazing! Your pictures are soberb and the content it is so interesting! Im from Spain and reading the gazpacho recipe I though about writing you the salmorejo one, is almost the same as gazpacho but with bread from the say before. Here we use 2kg red tomatos, 1 green pepper, cuarter of a red one, half an onion, fi e fingers of cucumber and a garlic without the steam inside. You add the bread without the skin, and thats it! Maybe you like it more, I do! This recipe is from Andalucía, from Córdoba and is ancient.

  2. says

    That looks so good Stephanie. Only another couple more weeks and I'll be able to enjoy it. We've had rain all weekend (and today) so a lot of comfort food. I'm nearly sick of the sight of soups and stews to tell you the truth! LOL

    Hope you're having a nice weekend.

    Anne xx

  3. says

    Hi! Gazpacho is one of my favourite snacks, thanks for this recipe! Here in Spain, we usually add many things as a “topping”, besides “picatostes” (bread in cubes), you can add almonds, hazelnuts, or iberico ham. Delicious, healthy and doesn’t make you fat, what’s not to love? :)

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