Lunch · Spanish

Quick Gazpacho

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 27, 2026

This chilled Spanish soup comes together in about five minutes with just a blender and a handful of ingredients. It's bright, tangy, and refreshing, perfect for a hot afternoon when you don't want to turn on the stove. Serve it icy cold in a glass or bowl.

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Quick Gazpacho

Why you'll love this

  • Ready in about 5 minutes with no cooking required.
  • Just a handful of fresh, simple ingredients.
  • Bright, tangy, and genuinely refreshing on a hot day.
  • Naturally vegan and gluten-free.

EveryDayMeal recipe

Quick Gazpacho

Prep
5m
Total
5m
Serves
2
Level
Easy

Ingredients

  • 1 cup passata (strained tomato puree)
  • 1 red bell pepper, chopped
  • 1 red chili, chopped
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon sherry vinegar
  • 1/2 lime, juiced
  • to taste salt and pepper
  • ice cubes, for serving

Equipment

  • Blender or stick blender
  • Cutting board
  • Knife

Instructions

  1. Add the passata, chopped red bell pepper, red chili, crushed garlic, sherry vinegar, and lime juice to a blender (a stick blender works too if you use a tall container).
  2. Blend on high until completely smooth and pourable, about 1 minute, stopping to scrape down the sides so no chunks of pepper are left behind.
  3. Taste and season with salt and pepper, adding a little more lime or vinegar if you want it brighter. The flavor should be tangy and lively, not flat.
  4. Pour into glasses or bowls and drop in a few ice cubes to serve it well chilled, which is exactly how gazpacho is meant to be enjoyed.

Tips from the kitchen

  • Chill your serving glasses in the freezer for a few minutes so the soup stays cold longer.
  • For a milder soup, scrape out the chili seeds before blending.
  • If you have time, refrigerate the blended soup for an hour to let the flavors meld and deepen.

Estimated nutrition per serving: 70 cal · 3g protein · 14g carbs · 1g fat

Make it your own

  • Blend in half a peeled cucumber for extra freshness and body.
  • Swap sherry vinegar for red wine vinegar if that's what you have.
  • Add a splash of olive oil while blending for a richer, silkier texture.

Storing & make-ahead

Store in a covered container in the fridge for up to 3 days. Stir well before serving since it may separate. This soup is best served cold and does not need reheating.

Good to know

What is passata?
Passata is smooth, strained tomato puree with no seeds or skins. If you can't find it, blend canned whole tomatoes and strain out the solids.
Can I make this ahead?
Yes, it actually tastes better after chilling for an hour or more, which lets the flavors come together.
Is it very spicy?
That depends on your chili. Remove the seeds for a milder version, or use just half the chili.
Do I have to use ice cubes?
No, but they keep the soup cold. You can also just chill it thoroughly in the fridge instead.

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