Easy Cold Gazpacho Soup Recipe Made with Canned Tomatoes Perfect for Summer
A quick and refreshing cold gazpacho soup made with canned tomatoes and fresh vegetables, perfect for hot summer days. This easy recipe is vibrant, tangy, and fuss-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
Scale
- 2 (14-ounce / 400g) cans whole peeled tomatoes, preferably San Marzano or good-quality brand
- 1 medium cucumber, peeled and chopped
- 1 medium red bell pepper, seeded and chopped
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup (120 ml) cold water
- Salt and pepper to taste
- A handful of fresh basil or parsley, chopped (optional)
Instructions
- Prepare the vegetables: Peel and roughly chop the cucumber and red bell pepper into 1-inch (2.5 cm) chunks. Finely chop the red onion and mince the garlic. This should take about 10 minutes.
- Drain the canned tomatoes: Pour the canned tomatoes into a colander set over a bowl, reserving the juice. Use your hands or a spoon to break up the tomatoes slightly.
- Blend the base: In your blender or food processor, add the drained tomatoes, half of the cucumber, half of the bell pepper, minced garlic, and red onion. Pulse gently a few times to start combining, then blend on medium speed for about 30 seconds until smooth but still slightly chunky.
- Adjust texture: Transfer the blended mixture to a large bowl. Add the reserved tomato juice and cold water a little at a time, stirring to your preferred consistency. The soup should be pourable but not watery.
- Stir in remaining vegetables: Chop the remaining cucumber and bell pepper into small dice (about 1/4 inch / 0.6 cm) and fold them into the soup for texture and crunch.
- Season and chill: Add the olive oil, red wine vinegar, salt, and pepper. Stir well, then taste and adjust seasoning. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight.
- Serve: Before serving, stir the soup again. Ladle into bowls, garnish with chopped fresh basil or parsley, and drizzle a little extra olive oil if desired. Enjoy chilled.
Notes
If you prefer a smoother gazpacho, blend some veggies separately and stir them back in. Soaking the onion in cold water for 10 minutes reduces sharpness. Adjust seasoning after chilling as cold dulls flavors. Use quality canned tomatoes like San Marzano for best flavor. Avoid over-blending to keep some texture. Chill at least 2 hours or overnight for best taste.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 120
- Sugar: 7
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: gazpacho, cold soup, canned tomatoes, summer recipe, easy soup, vegan, gluten-free, refreshing