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Prep Time10 mins
Course: Side Dish, Soup
Cuisine: portuguese
Keyword: gazpacho, chilled soup, gazpacho recipe
Servings: 4 servings


  • blender or food processor


  • 1 1/2 pounds tomatoes
  • 3/4 long English cucumber peeled
  • 1/2 red bell pepper cored and cubed
  • 1/2 red onion cubed
  • 2 cloves garlic sliced
  • 2 celery stalks sliced
  • 1/2 cup extra virgin olive oil
  • 2 tbsps red wine vinegar
  • salt to taste
  • freshly cracked black pepper
  • Heavy cream optional


  • Place all the ingredients into a blender or food processor. Blend until it is smooth enough for your liking. I tend to not like any chunks in my gazpacho.
  • Drizzle with a bit more olive oil and some more black pepper.
  • Eat with croutons or by itself for a light and refreshing side or meal.
  • If the acidity is a bit much for you, feel free to add a drizzle of cream along with the olive oil to your bowl.


A refreshing and simple Portuguese soup served chilled.