Summer Gazpacho

A quick blender recipe for summer gazpacho. This simple chilled soup is made in minutes in the blender, no cooking required!

Junior year of college I studied abroad in Malaga, Spain. Almost 9 years later, I can still say it was the best 4 months of my life. Of course, as you age you always look back at things with a different perspective, isn’t that where the saying “hindsight is always 20/20” comes from? Sure, I wish I had enjoyed myself in the moment a bit more in Spain, not worried about grades and papers as much, not focused on how much I missed my family or boyfriend (now husband) at the time and just soaked the experience all in. But the one thing I really wish I had done in Spain?

Summer Gazpacho

Learned how my host family made their gazpacho.

Did you really think it was going to be something mushy? (My mom is shaking her head knowing full well it wasn’t).

My host family had it’s downfalls. Mainly that they didn’t feed me enough! I was always  hungry. I used to sneak into the kitchen at night and “steal” food to hoard in my room for the next day. I got the only “wealthy” family in the program because they just happened to meet my “absolutely no animals in the house” stipulation. This was pre-allergy shot days. They were prominent architects in the city and were never home unlike all the other host moms whose sole mission was to fatten up their host students. In a sick, twisted way I was kind of jealous of my friends as they all gained weight over the 4 months. At least they were eating! Despite this major downfall, the gazpacho made me forgive them. It was that good.

We had gazpacho almost everyday. Most of my friends in the program hated it and complained about how often it appeared at lunch (the main meal of the day). I, however, would be bursting with excitement on days Maria, the “maid” came because I knew gazpacho would be on the menu. Maria was the sole gazpacho maker. Unlike my host family, she didn’t speak a lick of English. 20 year old me, totally unconfident in her Spanish speaking abilities, never worked up the courage to ask her how she made it for fear that I either wouldn’t understand her (she spoke fast with no regard to the fact that Spanish was my second language unlike my host family) or wouldn’t be able to articulate my questions correctly as she explained the recipe.

I regret that every summer when the heat kicks up and I crave that chilled, tomato-y goodness.

I’ve tried gazpacho at almost every restaurant I’ve been to that has it on their menu since Spain, hoping and praying I could find something reminiscent of Maria’s to no avail. In fact, I’ve had some pretty disgusting encounters. Most restaurant gazpachos use way too much onion (an ingredient that shouldn’t even be in there in my opinion) and taste like chilled Campbell’s tomato soup. Gross. So, I embarked on a mission to come up with my own.

I do know her recipe required boiling and peeling the tomatoes. It was an all day event. I don’t have time for all-day events in the kitchen, but I was determined to come up with something that came close to at least replicating the flavor of hers.

Meet the star of the show:


His lovely supporting actors.

gazpacho ingredients

And, the “extras” who add some kick.


No boiling here, just coarse chopping, seeding, and blending.

gazpacho prep

gazpacho blender

Summer gazpacho

I think Maria would be proud.

It needs to be chilled for a couple of hours and after that it’s up to you how you want to accessorize. I chose a drizzle of olive oil and some more diced up peppers as that was exactly what my family did in Spain. They also had these little pretzel shaped bread sticks called “piquitos”. I have never seen anything like them in the states and wouldn’t even dream of being able to replicate them so I improvised with some crumbled up Mary’s crackers. The soup is incredibly versatile. Eat it as-is for a true gazpacho feel, add in beans (chickpeas work nicely) for some added protein, or add any diced up vegetable to top it off. And, if you really want to be true to it’s roots, say it with the heaviest lisp you can muster for the truest Andalucian feel. “Guh-spah-choh”.

Summer Gazpacho

If this doesn’t epitomize summer, I don’t know what does.

Summer Gazpacho

Summer Gazpacho

Yield: 4 servings
Prep Time: 1 hour 5 minutes
Total Time: 1 hour 5 minutes

A quick blender recipe for summer gazpacho. This simple chilled soup is made in minutes in the blender, no cooking required!


  • 6-8 vine ripened tomatoes, heirlooms are even better if you have them
  • 1/2 jalapeno pepper
  • 1/2 green pepper
  • 1/2 red/orange/yellow bell pepper
  • handful of basil
  • handful of parsley
  • handful of cilantro
  • 1 chipotle chili adobo sauce, if you don't like heat, omit
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper, if you don't like heat, omit
  • splash of balsamic vinegar


  1. Coarsely chop tomatoes, removing as many seeds as possible.
  2. Coarsely dice peppers.
  3. Add everything to a blender and blend until desired consistency. I like to keep it somewhat textured.
  4. Season with more salt and pepper if necessary.
  5. Chill for at least 1 hour.
  6. Add any toppings you like and enjoy!


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Are you a gazpacho fan? I feel like people either love it or hate it.


  1. barbara

    I can vouch for you…saying that the gazpacho was tha best ever in Malaga
    is not an exaggeration! The fried fish dish was the best I ever tasted also.
    So glad I visited you there! (for many reasons) :))

    1. Jess

      Clearly the tinto de verano was high on your list of likes too, Barb!

      Fortunately for Gina, Paqui (my host mom) took pity on her occasionally and fed her. I was one of the fortunate friends to gain 10 pounds in 6 weeks!

  2. Running Ricig

    for some reason I can’t get behind cold soup. Gazpacho is delicious, but I can never eat it because the idea of cold soup makes my stomach upset. I’m a weirdo.

  3. Tiff

    I bet Spain was awesome! This post makes me think of my hubby though. Every time he sees that on a menu, he says, “What’s Gazpacho?” I tell him it’s a cold soup. And every time he says, “Oh” with a disgusted look on his face and a decision to not order it.

  4. Sarah

    i’ve never had gazpacho, and never really wanted to. but reading your descriptions here definitely made me want to give it a try!

  5. deb

    I also lived with a host family in Spain and fell in love with their gazpacho. I would follow my “senora” around the kitchen scribbling her recipes in my journal. I have tried to prepare a few but it’s just not the same! I find Tyler Florence’s gazpacho recipe from The Food Network the most authentic. I use less oil and more vinegar and I have tried spicy v8 instead of water. I think the soaked bread makes all the difference!

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