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Gazpacho is a chilled soup traditionally from Spain, a perfect way to use up end-of-summer vegetables in your garden.

It is traditionally made with tomatoes, cucumbers and peppers but you can get creative and make variations. For a Mexican Gazpacho you can add avocado, cilantro and jalape', for an Italian Gazpacho add fresh basil and Parmigiano Reggianno. Personally... I prefer my soup spicy with jalepe's, cilantro and avocado. How do you like your gazpacho?

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Yield: 2servings
CUISINE: American


  • 2large tomatoes, peeled
  • 1/2medium cucumber, peeled and seeded
  • 1/4red bell pepper
  • 1garlic clove
  • 1tspred wine vinegar
  • 2tspextra virgin olive oil
  • kosher salt and fresh black pepper to taste
  • 2tbspchopped red onion


  • Place tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in the blender until smooth.
  • Chill in refrigerator 1/2 hour.
  • Pour into two large bowls and top with 1 tsp olive oil in each bowl, chopped red onion, salt and pepper plus toppings (shaved parmesan or avocado if using).
  • Serve with good crusty bread.


Serving: 1bowl, Calories: 82.1kcal, Carbohydrates: 9.2g, Protein: 1.7g, Fat: 5.1g, Sodium: 13mg, Fiber: 2.2g, Sugar: 1.5g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2
Keywords: Gluten Free, Keto Recipes, low carb