Make This Zesty Summer Gazpacho Recipe With Your Ripe Garden Tomatoes

Gazpacho recipe

Flavorful, refreshing, and filled with zing, this easy gazpacho recipe is a delicious way to hydrate, fill up on your yummy bounty of garden-grown heirloom tomatoes and vegetables–all while staying cool this summer.

With just a handful of seasonal goodies (tomatoes, cucumbers, bell peppers, oh my!) and some pantry staples, this gazpacho can be created in a flash. Because this gazpacho recipe is also gluten-free, vegan, nut-free, and dairy-free, it’s an easy way to please everyone at summer parties.

Buying the Ingredients

A traditional gazpacho recipe hailing from the Andalusia region of Spain contains stale bread, tomato, cucumber, bell pepper, onion, olive oil, garlic, and wine vinegar.

This gazpacho recipe stays true to tradition while adding in hemp seeds in place of the bread. Hemp seeds, which are an excellent source of protein and fatty acids, give this gazpacho a slightly nutty flavor and delicious texture.

Because the majority of these ingredients are readily available at the farmers market throughout the summer, head there first for your shopping!

When choosing organic produce for this recipe, look for organic tomatoes and red bell peppers, both of which fall on the Environmental Working Group’s Dirty Dozen list for 2017. Although the recipe calls for plum tomatoes, switching them out with local and organic heirloom tomatoes is a delightful idea.

Another reason to choose organic tomatoes? They offer more nutrient bang for your buck. A 2013 study published in PLOS ONE found that organic tomatoes, as opposed to conventional ones, contain significantly more phytochemicals such as vitamin C and total phenolic compounds, including lycopene. Lycopene is associated with anti-inflammatory and antioxidant effects in the body – eat up!

Kitchen Prep

The best part about this gazpacho recipe is that there’s no need to turn on a stove or oven to make it. In fact, the only kitchen utensil necessary is a cutting board, large bowl, and food processor. Keeping things simple in minimal in the summer is key.

To make this delicious recipe, roughly chop the cucumber, tomatoes, red onion, jalapeno, garlic, and red bell peppers before adding to a food processor. Process this mixture until it is gently broken down, but not over processed. This ensures that the gazpacho will still have texture and not be too watery.

This vegetable mixture is then mixed with the remainder of the ingredients and left to chill in the refrigerator. It’s as simple as can be.

gazpacho recipe

How to Make Gazpacho

Save Recipe Save to BigOven

Simple Summer Gazpacho

Rate this recipe


  • 1 hothouse cucumber, halved and seeds removed
  • 2 red bell peppers, cored and seeds removed
  • 6 plum or heirloom tomatoes
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno, halved and seeds removed
  • ¼ cup hemp seeds
  • 3 cups tomato juice
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Add cucumber, bell pepper, tomatoes, red onion, garlic cloves, jalapeno, and hemp seeds to a large food processor. Pulse on and off until mixture is broken down, but not over processed. Think coarsely chopped, not soup, in order to have texture in the gazpacho.
  2. Place vegetable mixture into a large bowl and stir in tomato juice, red wine vinegar, olive oil, and salt and pepper. Stir well to combine.
  3. Place gazpacho in the refrigerator to chill for at least two hours before serving. The longer the gazpacho sits, the more developed the flavors will be.
  4. Serve gazpacho chilled garnished with chopped fresh cilantro or basil, cherry tomatoes, red onion, and sriracha. Enjoy!


Recipe adapted from Ina Garten

Nutrition information

Flavor Tips

After the gazpacho has been made, let it sit in the refrigerator for at least two hours, or ideally overnight. The flavors of the gazpacho will get stronger and more vibrant the longer they sit.

To make this gazpacho recipe even more flavorful (and pretty) chop up a variety of different toppings, like avocado, watermelon, red onion, fresh herbs, cherry tomatoes, hemp seeds, hot sauce, and even cooked shrimp.

Serve chilled gazpacho in small glasses or bowls and enjoy!

Related On Organic Authority
Yellow Tomato Gazpacho Recipe: The Perfect Cold Soup for Summer
Green Gazpacho Salad with Tomatillos
Late Summer Heirloom Tomato Gazpacho Recipe

Photos by Kate Gavlick

Kate Gavlick
Kate Gavlick

Kate is a Nutritionist with a Master's of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she's not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer's markets, doing barre classes, hiking, reading, and exploring.