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Classic Gazpacho

Get ready for the best cucumber-y, tomato-y, pepper-y cup of awesomeness you've ever had with our gazpacho recipe!
Guests will be wowed by something that took you all of 15 minutes to throw together.
There are all kinds of Gazpacho recipes and we will have different ones here on Meal Wars in the near future, but this is a classic gazpacho, made with fresh tomatoes, cucumbers, peppers, onion, garlic. Olive oil gives this beautiful soup a sumptious mouth feel. Two types of vinegar work together to bring it all together with an amazingly bright flavor that will make you smile from ear to ear.
Looking for a way to get your kid to eat vegetables? Well, look no further. This Spanish chilled soup with vibrant, fresh seasonal vegetables, is an incredibly refreshing addition to any meal.
Prep Time 10 mins
Cook Time 1 min
Course Soup


  • 3 large beefsteak tomatoes cored roughly chopped
  • 1 red bell pepper cored, seeded, and roughly chopped
  • 1 cucumber peeled seeded, roughly chopped
  • ½ Vidalia onion chopped
  • 1 shallot minced
  • 1 garlic clove minced or pressed
  • 2 tbsp sherry vinegar
  • 2 tbsp red wine vinegar
  • 1 tbsp lime juice
  • 2 ½ cups of tomato juice
  • ¼ cup olive oil
  • 1 tsp hot sauce optional


  • Combine tomatoes, pepper, and cucumber in a blender of your choice and process until combined. Add the remaining ingredients and process until you reach the desired consistency. It's best to let it hang out in the fridge for a couple hours (up to a few days) after blending so the flavors can get to know each other better.


  • 1 Chef's knife You definitely need one of these in the kitchen and if you don't have it, try our recommended knife. It is excellent and won't break the bank.


Keyword tomato cucumber pepper soup
Tried this recipe?Let us know how it was!