Quick Facts
Time: 15 min prep • 0 min cook (plus optional 1–2 hr chill)
Yield: 4 servings
Skill: Beginner-friendly
Method: Blender only
Diet: Vegan, GF
Introduction
Tomato soup usually means stovetop simmering, but this heirloom gazpacho flips the script with a cool, spoonable blend that’s ready in minutes. Peak-season tomatoes, crisp cucumber, and sweet pepper whirl into a smooth base that feels luxurious thanks to olive oil and a splash of vinegar. The flavor is clean and layered—sweet, tangy, lightly peppery—with a juicy finish that tastes like the garden. It’s perfect for meal-prep lunches, no-sweat weeknights, and anyone who wants a veggie-forward bowl that’s light yet satisfying.
For more bright, blender-ready bowls and stovetop classics, skim our Tomato Soups.
Why You’ll Love It
- Weeknight-easy: straightforward steps with predictable timing
- Flexible: ingredients welcome easy swaps
- Balanced flavor: bright acid, gentle heat, proper salting
- Great leftovers: improves after chilling
Easy Tomato Soup Gazpacho (Heirloom, No-Cook, 15 Minutes)
Ingredients
Equipment
Method
- Combine tomatoes, cucumber, bell pepper, onion, garlic, salt, and 2 Tbsp vinegar in a large bowl. Toss well to begin extracting juices and let sit for a few minutes.
- Transfer mixture to a blender and blend on medium-high. While blending, slowly stream in the olive oil until the mixture becomes smooth and glossy.
- Taste and adjust seasoning. Add more salt for clarity, vinegar for brightness, or pepper for warmth, as desired.
- Pour soup into a pitcher or container. Chill for 1–2 hours if time allows to deepen flavors and enhance texture.
- Serve in chilled bowls and garnish with cherry tomatoes, scallions, basil, red pepper flakes, flaky salt, and a swirl of olive oil.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 lb heirloom tomatoes, roughly chopped
- 1 cup peeled, chopped cucumber
- 1 cup chopped red bell pepper
- ¼ cup chopped red onion or 2 Tbsp minced shallot
- 1 small garlic clove, smashed
- 3 Tbsp sherry vinegar (plus more to taste)
- ½ tsp fine sea salt, more as needed
- ¼ tsp black pepper
- ⅓–½ cup extra-virgin olive oil
- Toppings: diced cherry tomatoes, thinly sliced scallions, chopped basil, pinch red pepper flakes, flaky salt
What each ingredient does — Tomatoes: body and umami; Cucumber: chill and water content; Pepper: sweetness; Onion/Shallot: aromatic backbone; Garlic: savory anchor; Vinegar: brightness and balance; Salt: clarity; Pepper: warmth; Olive oil: emulsified silkiness; Toppings: texture and freshness.
Pro tip: Chill the bowls; cold bowls keep the soup vivid from first spoonful to last.
Substitutions & Swaps
- Aromatics: Swap in green onion for milder heat.
- Acid: Try red wine vinegar or a mix of sherry vinegar and lemon.
- Heat: Add a pinch of cayenne or chili flakes.
- Creaminess (dairy-free): Blend ¼ cup soaked almonds or 1 Tbsp tahini.
- Veg: Add a stick of celery or a small wedge of fennel for herbal notes.
- Budget: Use field tomatoes and boost sweetness with a handful of cherry tomatoes.
Equipment Notes
Blender > food processor for smoothness. A fine-mesh sieve is optional for a velvety finish. A large cutting board and sharp knife make prep faster; a silicone spatula helps transfer every drop.
Step-by-Step
- Season base: Combine tomatoes, cucumber, pepper, onion, garlic, salt, and 2 Tbsp vinegar in a bowl; toss to start extracting juices.
- Blend: Transfer to blender; blend on medium-high, streaming in olive oil until glossy and smooth.
- Adjust: Taste; add salt for focus, vinegar for sparkle, pepper for warmth.
- Chill: Transfer to a pitcher; chill 1 hour if time allows.
- Finish: Serve in cold bowls with cherry tomatoes, basil, scallions, a pinch of flakes, and a swirl of oil.
Cues: Color turns coral-orange; soup lightly coats the back of a spoon; flavors bloom after 30–60 minutes of chilling.
Make-Ahead, Storage & Reheating
Make 1–2 days ahead for peak flavor. Store covered up to 4 days in the fridge. For longer storage, freeze in single portions up to 3 months; thaw in the fridge and re-blend briefly to restore emulsion. Serve cold; if too thick after chilling, loosen with 1–2 Tbsp cold water.
Batch-cooking more bowls this week? Explore time-saving soups.
How to Lighten / Make It Creamy
Lighten by using 2 Tbsp oil and extra cucumber. To go creamy, blend longer or add ¼ cup soaked nuts; or purée ¾ of the soup very smooth, then pulse the rest for a textured finish. If adding any yogurt alternatives, whisk in off-blender to prevent splitting.
Toppings, Garnishes & Finishes
Crunch: seeded croutons, toasted almonds or pepitas
Fresh: basil, mint, parsley
Tang/Heat: lemon zest, more vinegar, chili oil or flakes
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with grilled bread, couscous salad, or roasted eggplant. Try with simple brown rice bowls, or keep it light with a crisp cucumber salad. Sip sparkling water with lime or a light, chilled beverage of your choice.
Scaling the Recipe
Double easily in two blending rounds; keep salt modest until final tasting. Spread in shallow pans to chill fast. For half batches, use a smaller blender jar to maintain vortex for proper emulsification.
Nutrition & Dietary Notes
Veggie-forward and naturally free of gluten and dairy. Tomatoes and peppers provide vitamin C; olive oil adds heart-healthy fats; fiber comes from raw vegetables.
Troubleshooting
- Too pale or thin? Tomatoes may be underripe; add cherry tomatoes and blend longer.
- Too sharp? Drizzle in more oil and a pinch of salt.
- Missing pop? Add a small splash of vinegar and a pinch of salt; finish with fresh herbs.
- Texture grainy? Blend longer or strain through a sieve.
FAQs
Can I use canned tomatoes? Fresh is best for raw soup; if you must, use high-quality canned plus extra cherry tomatoes and strain well.
What veg can I swap? Any sweet pepper, cucumber type, or a bit of celery; keep total volume similar.
Is it okay to skip chilling? Yes—serve right away, but flavor improves with 1 hour in the fridge.
Is this gluten-free and vegan? Yes, as written.
How long does it last? Up to 4 days chilled; freeze up to 3 months.
Variations
- Lemony Herb: Finish with lemon zest/juice and chopped dill and parsley.
- Spicy Chipotle: Add minced chipotle and a squeeze of lime; top with cilantro.
- Creamy Parmesan-Style: Stir in a spoon of plant-based parmesan and more olive oil.
Chef Notes / Test Kitchen Tips
The biggest improvement came from salting the chopped vegetables before blending—those juices intensify flavor and help the emulsion. Aim for a 18–22 minute start-to-serve window when you include quick chilling in cold bowls.
Conclusion
Fast, fresh, and no stove required—this chilled tomato soup brings heirloom tomato season to the table with minimal effort. Make it once, and you’ll keep a pitcher in the fridge for easy lunches all week. If you enjoyed it, leave a rating or share your favorite garnish combo.
