This chilled gazpacho soup delivers bright, fresh flavors while being naturally wholesome and satisfying. Packed with vibrant vegetables like ripe plum tomatoes, crisp cucumbers, and sweet bell peppers, it’s the perfect combination of nourishment and taste. This dish is lightly spiced with jalapeño for a gentle kick, and garnished with creamy avocado and juicy watermelon to elevate its summer appeal.

We crafted this recipe with your health and convenience in mind. Not only does it require minimal prep and no cooking at all, but it also fits seamlessly into vegan, vegetarian, gluten-free, and keto diets. Whether you’re looking to cool down on a hot day or get a dose of nutrient-dense vegetables, this gazpacho checks all the boxes!

Why This Chilled Gazpacho Soup Is Good for You

Rich in Antioxidants: Thanks to tomatoes, bell peppers, and cucumbers, this soup provides an abundance of vitamins A and C, which support skin health and immunity.
Hydrating and Low Calorie: With cucumbers and watermelon as key ingredients, it’s naturally hydrating and low in calories, making it a great choice for weight management.
Heart-Healthy Fats: The addition of extra virgin olive oil provides monounsaturated fats, known for their role in supporting cardiovascular health.
Keto and Vegan-Friendly: With no added sugars, grains, or dairy, this soup is perfect for those following keto or plant-based diets.

Wholesome Ingredients for This Quick No-Cook Soup Recipe

Every ingredient in this soup was chosen not only for its flavor but also for its health benefits. Here are a few standouts:

Plum Tomatoes: Naturally sweet and bursting with lycopene, these tomatoes are a nutritional powerhouse, supporting heart health and offering anti-inflammatory properties. If you can’t find fresh, try San Marzano canned tomatoes for bold, rich flavor.
English Cucumbers: These are crisp, watery, and low in calories. They add hydration and balance the acidity of the tomatoes.
Bell Peppers: Use a mix of colors (red, yellow, and orange) to maximize vitamin C content and create visual appeal in every bite.
Extra Virgin Olive Oil: This heart-healthy fat enhances creaminess and boosts the absorption of fat-soluble vitamins found in the vegetables.

For a fun twist, garnish with cubes of watermelon and avocado to add a burst of sweetness and creaminess.

Chilled Gazpacho Soup Recipe at a Glance

Servings: 12 Cups
Prep Time: 5 Minutes

Ingredients for Chilled Gazpacho Soup

12 plum tomatoes, seeded and chopped
2 English cucumbers, chopped
2 bell peppers, seeded and chopped
1 jalapeño pepper, seeded and chopped
3 cloves of garlic, peeled and finely chopped
¼ Bermuda onion, chopped
4 tablespoons of extra virgin olive oil
2 tablespoons of apple cider vinegar
Salt and pepper, to taste
1 750 oz. can of San Marzano tomatoes, puréed
Cubes of watermelon and avocado, for garnish

Step-by-Step Chilled Gazpacho Soup Instructions

Wash all the vegetables thoroughly and dry them.
Chop the tomatoes, cucumbers, bell peppers, jalapeño pepper, garlic, and onion into medium chunks.
Add 2–3 handfuls of vegetables into your food processor and pulse on the lowest setting until finely chopped.
Transfer the chopped vegetables to a mixing bowl. Repeat the process with the rest of the vegetables.
Add the puréed San Marzano tomatoes, extra virgin olive oil, and apple cider vinegar to the bowl.
Mix everything well and season with salt and pepper to taste.
Cover the bowl with plastic wrap or a lid and refrigerate the soup for at least 2 hours to let the flavors meld.
Before serving, give the soup a good stir and adjust the seasoning if necessary.
Ladle the chilled gazpacho into bowls or glasses, garnish with cubes of watermelon and avocado, and serve immediately.

How to Customize This Chilled Gazpacho Soup for Your Diet

Lower Calorie: Skip the avocado garnish to reduce calorie content while retaining flavor.
Higher Protein: Add a dollop of Greek yogurt or a few cubes of firm tofu for added protein.
Vegan: This recipe is naturally vegan, but for a creamy texture, consider blending in cashew cream.
Keto-Friendly: Stick to the recipe as-is! It’s naturally low-carb and perfect for keto.

Our Team’s Tips for the Best Chilled Gazpacho Soup

Use the Ripest Tomatoes: The sweeter and juicier your tomatoes, the better your gazpacho will taste. If you’re in a pinch, high-quality canned tomatoes work wonders.
Chill Properly: For the best flavor, let your soup chill for at least 2 hours. This time allows the ingredients to meld beautifully.
Spice It Up: If you like a little heat, leave the seeds in the jalapeño or add a pinch of red pepper flakes.

Chilled Gazpacho Soup FAQs

How long will chilled gazpacho soup stay fresh in the refrigerator?

Store the soup in an airtight container in the refrigerator for up to 4 days for the best flavor and freshness.

Can I freeze chilled gazpacho soup?

While this soup is best enjoyed fresh, you can freeze it in portions for up to 2 months. Thaw in the refrigerator and blend again for a smoother texture.

Can I make this soup spicier?

Yes! Simply leave the seeds in the jalapeño or add a pinch of cayenne pepper to increase the heat.

This chilled gazpacho soup embodies everything we love about summertime eating: flavorful, refreshing, and incredibly good for you. Pair it with a slice of sourdough or our crispy pita crisps for a delightful meal. What’s your favorite way to enjoy gazpacho? Tell us in the comments below!