Classic Gazpacho
Andalusia's chilled summer soup: ripe tomatoes, cucumber, pepper and garlic blended with good olive oil and vinegar until silky — no bread needed.
Nutrition per serving
1 cup- Net carbs
- 6.2g
- Calories
- 159kcal
- Protein
- 1.8g
- Fat
- 14g
- Total carbs
- 8.6 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Green gazpacho: Cucumber, avocado, green pepper and fresh herbs make a bright, creamy green version with fewer carbs than the tomato original.
- Blend the cucumbers, avocado, herbs, pepper, onion, garlic, vinegar and salt with the ice-cold water until smooth, then drizzle in the oil as written.
- Avocado browns, so chill it with plastic wrap pressed onto the surface and serve within a day.
With chilled shrimp: Poached shrimp piled into each bowl turn the starter into a refreshing summer lunch.
- Poach the shrimp in simmering salted water for 2–3 minutes, until pink and opaque, then chill them in ice water, drain and chop.
- Spoon the shrimp into the center of each bowl just before serving. With shrimp added, eat it within 2 days.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $7.89 for 6 servings ($1.32 each) · how we estimate
Instructions
-
Put the tomatoes, cucumber, pepper, onion, garlic, vinegar, salt and cumin (if using) in a blender. Blend on high for 1–2 minutes, until completely smooth.
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With the blender running, pour in the olive oil in a slow, steady stream. It emulsifies into the soup, turning it paler, creamier and thicker — the job bread does in traditional versions.
-
For the silkiest texture, push the soup through a fine-mesh sieve with a ladle. Thin it with ice-cold water to the consistency you like.
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Taste and adjust with salt, pepper and a splash more vinegar — cold food needs bolder seasoning. Chill for at least 2 hours, until very cold.
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Stir before serving, ladle into chilled bowls or glasses and top with a little diced cucumber and a drizzle of olive oil.
Tips for success
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Gazpacho is only as good as its tomatoes. Out of season, use the ripest vine or cherry tomatoes you can find and blend in 1 tablespoon of tomato paste for depth. - Spanish cooks thicken gazpacho with day-old bread; a slow stream of olive oil gives the same creamy body without the carbs.
- Serve it as a starter before souvlaki or carne asada, or sip it from a glass on a hot afternoon.
Nice to have, not needed
- A fine-mesh sieve gives a restaurant-smooth soup — skip it for a more rustic texture.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold — stir or re-blend briefly if it has separated.
Prep tip: Keep a jar in the fridge for a no-cook lunch; it tastes even better on day two, once the flavors meld.
Refrigerate up to 3 days; it separates as it sits, so stir or re-blend before serving. Freezing dulls its fresh flavor and texture.
Variations
2 variations, each with its own ingredients and macrosGreen gazpacho
SwapCucumber, avocado, green pepper and fresh herbs make a bright, creamy green version with fewer carbs than the tomato original.
- very ripe tomatoes → extra English cucumber
- + 1 medium ripe avocado
- + ¼ cup parsley leaves
- + ¼ cup fresh basil leaves
5.3 g net · 186 kcal · 1.6 g protein · 17 g fat · ≈$1.05 per serving (−0.9 g net carbs vs the original)
With chilled shrimp
ProteinPoached shrimp piled into each bowl turn the starter into a refreshing summer lunch.
- + 1 lb large shrimp
6.2 g net · 223 kcal · 17 g protein · 14 g fat · ≈$2.98 per serving (same net carbs as the original)
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