Quick Facts
Time: 15 min prep • 0 min cook (plus optional 1–2 hr chill)
Yield: 4 bowls
Skill: Easy
Method: Blender, no-cook
Diet: Vegan, GF
Introduction
Tomato soup doesn’t have to simmer to be satisfying—this heirloom tomato gazpacho proves it in one chilled, ultra-fresh bowl. When tomatoes are at their peak, a blender and good olive oil turn them into a silky, sun-sweet base with crisp cucumber and pepper for snap. The texture is lively, the flavor is layered—bright acidity, gentle sweetness, and a peppery finish. If you’re juggling hot days or busy weeknights, this no-cook approach solves the “what’s for dinner” puzzle without heating the kitchen. It’s ideal for families who love fresh produce, meal preppers who want make-ahead lunches, and anyone craving a vibrant soup that fits vegan and gluten-free goals.
If you love chilled bowls like this, you’ll find more fresh, no-cook ideas in our Tomato Soup recipes collection.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully (well, rechills!)
Tomato Soup Heirloom Gazpacho (No-Cook, 15 Minutes)
- Total Time: 15 minutes (plus optional 1–2 hours chill)
- Yield: 4 bowls (~1½ cups each)
- Diet: Vegan
Description
A silky, no-cook heirloom tomato gazpacho that blends ripe tomatoes, cucumber, and pepper with sherry vinegar and olive oil for bright, peppery, ultra-fresh flavor—ready in 15 minutes (plus optional chill). Vegan & gluten-free.
Ingredients
2 lb ripe heirloom tomatoes, cored and chopped
1 small Persian cucumber (or ½ English), peeled and chopped
1 small red bell pepper, seeded and chopped
¼ small red onion, roughly chopped
1 small garlic clove
3 Tbsp sherry vinegar (to taste)
½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper
¼–½ cup extra-virgin olive oil (nutrition based on ¼ cup)
Optional toppers: halved cherry tomatoes, sliced scallions, chopped basil, pinch of crushed red pepper, flaky salt
Instructions
Prep & season (5 min): In a large bowl, combine tomatoes, cucumber, pepper, onion, garlic, ½ tsp salt, and 2 Tbsp vinegar. Toss to coat.
Rest (5–10 min): Let sit until vegetables glisten and release juices.
Blend (2–3 min): Transfer to blender. Start low, then increase speed while streaming in olive oil. Blend until silky, orange-pink, and slightly foamy.
Taste & balance (1 min): Adjust with more vinegar, salt, and pepper to taste.
Chill (optional 1–2 hr): Flavor deepens as it chills.
Finish & serve (2 min): Ladle into cold bowls. Add optional toppings and a thread of olive oil.
Notes
Must-haves: ripe tomatoes, acid, salt, olive oil.
Flexible: pepper type, cucumber style, herb choices.
Sub swaps: shallot for red onion; green pepper or a little celery; red wine/rice vinegar or a squeeze of lemon.
Creamier (still vegan): blend ¼ cup blanched almonds or 1 Tbsp tahini; or blend half the batch extra-long.
Make-ahead: base keeps 3–4 days refrigerated; stir before serving. Freeze up to 3 months (texture softens).
Troubleshooting:
Too salty → add tomato/cucumber + splash water; balance with vinegar.
Too bland → more salt/acid and a drizzle of fruity olive oil; pinch red pepper flakes.
Too watery → blend longer; add a few cherry tomatoes or a small piece of soaked bread.
Too sharp → another splash of olive oil + pinch salt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: soup recipes
- Method: Blender, No-Cook
- Cuisine: Spanish-Inspired
Ingredients
- 2 lb ripe heirloom tomatoes, cored and chopped
- 1 small Persian cucumber (or ½ English), peeled and chopped
- 1 small red bell pepper, seeded and chopped
- ¼ small red onion, roughly chopped
- 1 small garlic clove
- 3 Tbsp sherry vinegar (to taste)
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ¼–½ cup extra-virgin olive oil
- Optional toppers: halved cherry tomatoes, sliced scallions, chopped basil, pinch of crushed red pepper, flaky salt
What each ingredient does — Tomatoes: juicy base and natural body; Cucumber: cooling freshness; Red pepper: sweetness and color; Red onion: bite; Garlic: savory depth; Sherry vinegar: bright acid that makes flavors pop; Salt: draws out juices; Pepper: gentle heat; Olive oil: silky texture and fruitiness; Toppers: color, crunch, and contrast.
Must-have vs. flexible — Musts: ripe tomatoes, acid, salt, olive oil. Flexible: pepper type, cucumber style, herb choices.
Pro tip: Use low-sodium seasoning so you can dial in salt perfectly at the end.
Substitutions & Swaps
- Aromatics: Swap red onion for shallot for a milder bite.
- Veg: Green pepper for a classic note; add a small stalk of celery for extra freshness.
- Acid: Red wine vinegar or rice vinegar works; add a squeeze of lemon for lift.
- Olive oil: Any good extra-virgin; for lighter body, start with ¼ cup.
- Diet swaps: Keep it vegan/GF as written. For a creamier vibe without dairy, blend in ½ cup peeled cucumber or a few soaked almonds.
- Budget/time savers: Use field tomatoes plus a handful of cherry tomatoes for sweetness; pre-cut veg is fine.
Equipment Notes
A high-speed blender yields the smoothest body, but any blender works. A food processor can pulse to a rustic texture. Use a large mixing bowl for salting and marinating the chopped veg. If you plan on straining, a fine-mesh sieve creates a restaurant-smooth finish. Chill serving bowls for extra refreshment.
Step-by-Step
- Prep & season (5 min): Add chopped tomatoes, cucumber, pepper, onion, and garlic to a bowl with ½ tsp salt and 2 Tbsp vinegar. Toss well—salt draws out flavorful juices.
- Rest briefly (5–10 min): Let the mixture sit; vegetables will glisten and release liquid. Visual cue: tomatoes look glossy; small puddles form.
- Blend (2–3 min): Transfer to blender. Start on low, then increase speed while streaming in olive oil. Blend until silky and orange-pink; tiny bubbles mean the emulsion is set.
- Taste & balance (1 min): Add more vinegar for brightness, salt for focus, pepper for warmth.
- Chill (optional 1–2 hr): The flavor deepens as it chills; serve immediately if you’re hungry.
- Finish & serve (2 min): Ladle into cold bowls. Top with cherry tomatoes, scallions, basil, a pinch of flaky salt, and a thread of olive oil.
Doneness cues: Smooth, lightly thickened texture; flavors bright but not sharp; soup coats the spoon.
Make-Ahead, Storage & Reheating
Make the base up to 2 days ahead; keep toppings separate. Store gazpacho covered in the fridge 3–4 days—stir before serving as natural separation occurs. Freeze up to 3 months is possible but texture softens; for best results, freeze in portions and re-blend after thawing. “Reheating” means serving cold—if you prefer slightly cooler than fridge temp, pop bowls in the freezer 10 minutes.
How to Lighten / Make It Creamy
To lighten, use 2 Tbsp olive oil and add extra cucumber for body. For a creamier texture, blend ¼ cup blanched almonds or a spoon of tahini; or blend half the soup extra-long to build emulsified creaminess. If adding any yogurt alternatives, stir off heat (no heat here) to avoid separation.
Toppings, Garnishes & Finishes
Crunch: garlic croutons, toasted pepitas, or crispy shallots
Fresh: basil, chives, cilantro, or dill
Tang/Heat: lemon, more sherry vinegar, chili oil, or red pepper flakes
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crusty bread, avocado toast, or a simple grain salad. Pair with a lemony arugula salad or roasted zucchini. Beverage ideas: sparkling water with citrus, iced green tea, or a crisp white.
Scaling the Recipe
Double in a large blender in two batches to avoid overfilling. Keep the oil-to-veg ratio the same. Chill in shallow containers for faster cooling. For half-batches, reduce vinegar cautiously and re-season to taste.
Nutrition & Dietary Notes
Naturally vegan and gluten-free. Tomatoes offer vitamin C and potassium; veg adds fiber. No dairy or nuts required (unless you choose creamy add-ins).
Troubleshooting
- Too salty? Add chopped tomatoes or cucumber and a splash of water; balance with more vinegar.
- Too bland? Add salt, a touch more acid, and a drizzle of fruity olive oil; a pinch of red pepper flakes helps.
- Too watery? Blend longer to emulsify; add a few cherry tomatoes or a small piece of soaked bread to thicken.
- Too sharp? Add a bit more olive oil and a pinch of salt to round it out.
FAQs
Can I use frozen/precut ingredients? Precut veg is fine; avoid frozen tomatoes as they lose texture.
Best protein/veg swaps? Add white beans or diced avocado on top; swap peppers freely.
How do I keep it from “drying out”? Cover tightly; re-blend with 1–2 Tbsp water if it thickens.
Can I make it dairy-free/gluten-free? It already is; keep toppings dairy-free and skip any croutons if needed.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen with slight texture change.
Variations
- Lemony Herb: Add zest and juice of ½ lemon; finish with dill and parsley.
- Spicy Chipotle: Blend in ½–1 tsp finely minced chipotle in adobo; balance with a touch of honey if needed.
- Creamy Parmesan-Style: Finish with a sprinkle of plant-based parmesan and an extra splash of olive oil.
Craving more riffs beyond gazpacho? You’ll find seasonal options throughout our soup recipes hub.
Chef Notes / Test Kitchen Tips
Salting the cut vegetables first is the flavor unlock—it pulls out juices that become the backbone of the soup. The sweet spot for texture lands between 90–120 seconds of blending; longer builds creaminess, shorter leaves rustic charm. Expect it to taste even better after 1 hour of chilling.
Conclusion
This no-cook gazpacho shows how tomato soup can be fast, elegant, and intensely fresh on the hottest nights. It keeps 3–4 days, so make extra for easy lunches. If you enjoy it, leave a rating or share your bowl with a sprinkle, a swirl, and a squeeze on top.
