By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
145 cal · 45 min
Gazpacho
Recipe GLPR067b0c0239df4f
A refreshing and vibrant Spanish cold soup bursting with fresh vegetables. This easy-to-make gazpacho features a smooth tomato base blended with finely chopped cucumber, bell pepper, and onion, seasoned with garlic, cumin, and red wine vinegar. Serve chilled with a variety of toppings like croutons, fresh cucumber, tomato, and peppers to create a customizable meal or party centerpiece.
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Ingredients
1 medium Medium cucumber, peeled and seeded
2 cloves Garlic cloves, peeled
1 Bell pepper, seeds removed
½ teaspoon Ground cumin
¼ cup Fruity olive oil
1 small Small red onion, peeled
¼ cup Red wine vinegar
2 teaspoons Kosher salt
to taste Freshly ground black pepper
½ teaspoon Sugar
2½ pounds Vine-ripened tomatoes
Directions
Roughly chop the cucumber, bell pepper, red onion, and garlic cloves into chunks.
Add the chopped vegetables to a food processor, placing the garlic on top so it doesn't get stuck under the blade. Pulse until the vegetables are finely chopped with visible texture; do not puree. Scrape down the sides once or twice as needed.
Transfer the finely chopped vegetable mixture to a large bowl.
Roughly chop the vine-ripened tomatoes and place them in the food processor (no need to rinse the bowl). Puree until smooth, maintaining a slightly chunky consistency if desired.
Add the pureed tomato mixture to the bowl with the chopped vegetables.
Stir in the fruity olive oil, red wine vinegar, kosher salt, ground cumin, and sugar until well combined. Taste and adjust seasonings with additional salt and pepper as needed.
Cover the bowl and refrigerate for several hours or overnight to allow flavors to meld and the soup to chill thoroughly.
Serve the chilled gazpacho in bowls with desired toppings such as croutons, fresh diced cucumber, diced bell pepper, diced tomato, and diced red onion on the side or stirred in.
Comments
Gazpacho hits all the marks for a Charlotte summer: tomatoes and cucumbers are abundant and cheap at every major chain from June through August, the ingredient list is entirely standard pantry items with no specialty stops needed, and cost per serving lands around $1.50-$2.00 depending on tomato season. The stated 45 minutes is honest—mostly blending and chilling time, minimal active prep—and it's a genuine crowd-pleaser that reheats beautifully or serves straight from the fridge for easy weeknight dinners. The only reason this isn't a 5.0 is that outside peak tomato season it becomes less of a local win and more of an ordinary soup.
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