Easy Gazpacho Recipe Made with Fresh Tomatoes

This quick and easy gazpacho recipe made with fresh tomatoes, cucumber and red pepper. It’s absolutely delicious and one of the best things to make with tomatoes when you have an abundance in your garden. You can serve this chilled soup as a side-dish or appetizer, or drink it as a refreshing beverage on a hot summer day. 

As I write this, I have a dozen ripe tomatoes sitting on my windowsill and another dozen sitting in a fruit bowl on my kitchen table. I love garden-fresh tomatoes more anything, but they all seem to ripen at once at this time of year, and I’m always frantically trying to use them all up before they go bad.

I normally make this this homemade tomato soup when I have a lot of extra tomatoes. It’s out of this world! If you haven’t tried it yet, you must! I’ve already made that several times this fall though, so when the number of tomatoes in my kitchen was getting out of hand the other day, I decided to try something new.

Homemade Gazpacho!

I’d never made gazpacho from scratch before, so I didn’t have a tried and true recipe to follow. What I ended up doing was scouring the net, and gleaning bits and pieces from several different gazpacho recipes to come up with this one.

Oh. My. Goodness. It’s amazing!!

I served this gazpacho as an appetizer at family’s Thanksgiving dinnert a couple of weeks ago, and everyone LOVED it. My brother, who works for a high-end caterer in the city, raved about it and proclaimed that it was  “absolutely perfect“. Woot woot! I couldn’t have asked for a better compliment.

I wanted to keep this gazpacho recipe quick and simple. There’s no peeling or seeding the tomatoes, you don’t have to add bread or bread crumbs or tomato juice to thicken this soup.

You’ll love how easy it is. As long as you have a blender, you can make it in just a few minutes.

Gazpacho Ingredients:

• 6 cups chopped, fresh tomatoes
• 1/2 cup chopped red onion
• 2 cloves garlic, chopped
• 1 english cucumber, peeled and chopped
• 1 red pepper, chopped
• 2 tbsp red wine vinegar
• juice from half a fresh lime (1-2 tbsp)
• handful fresh cilantro
• salt and pepper to taste

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To make your homemade gazpacho:

Cut your tomatoes into chunks and add them to a blender along with the garlic.

If you’re looking for a great blender that’s really affordable, you should check out the Ninja Master Prep (affiliate link). I love mine. I use it almost daily for pureeing soups, smoothies and sauces.

Add the red pepper, onion and cucumber to the blender, and give it a few pulses.

Don’t completely purée yet!

Because I wanted my gazpacho to have some texture and crunch to it, I poured off a couple of cups of this chunky mixture and reserved it to add back in at the end.

Now you can continue puréeing the remaining vegetables in the blender until smooth.

Add the red wine vinegar and lime juice and blend once more.

Pour this blended mixture out into a large bowl and stir in your reserved, chunky mixture.

Chop your cilantro and stir it in. Don’t you love my snazzy triple-blade herb scissors? Chopping fresh herbs is so easy with these!make it  There are three blades to slice through the leaves, doing the work in a fraction of the time that it would take with regular scissors.

Season to taste with salt and pepper and give it all a final stir.

Chill your gazpacho before serving into small bowls or glasses, and garnish with a couple of cilantro leaves.

Mmmm. It’s SO GOOD!

I’m so thrilled that this gazpacho recipe is such a winner, and really glad to have found another great way to use fresh tomatoes from the garden.

If you have a favourite recipe to make with fresh tomatoes, I’d love for you to leave it in the comments below. I have a feeling it will be a while yet before my window sill and fruit bowl are empty.

More great recipes with fresh tomatoes: 

• Homemade Tomato Soup
• Tomato and Bocconcini Salad

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