I love Gazpacho in the summertime. It’s cold and refreshing and the flavors are amazing.  Not only that, but it’s also an easy way to get in some fresh, raw veggies! I recently made gazpacho in my Nourish Every Day cooking session. It was so fun to have gazpacho on hand all week. It’s perfect for a grab-and-go meal.

While I was deciding what recipes I wanted to make, I found a ton of fun gazpacho recipes! I was surprised to learn that in Spain, gazpacho is often poured into a glass bottle to pack for a refreshing lunch out. Which is exactly how I stored mine. Love it!

What is Gazpacho?

Traditional gazpacho is a cold tomato-based soup that originates in the southern region of the Iberian peninsula in Spain. Nowadays it’s eaten throughout Spain and Portugal, mostly in the summer months. A typical gazpacho recipe has tomatoes, cucumber, green peppers, onion, garlic, crusty bread, olive oil, sherry vinegar, cumin, salt, and pepper. However, there are many variations across Spain and Portugal.  In Portugal, Gazpacho Alentejano is more chunky instead of creamy and blended as it is in Spain. And it might be topped with grilled and shredded cod. Often bread is served alongside for dipping.  😋

How to Serve Gazpacho

Gazpacho should always be served cold. For this reason, you will want to prep the soup ahead of time so it has plenty of time to chill and for the flavors to meld before serving. You can serve gazpacho in a mug or a bowl. Sometimes in Spain, it’s served over ice in a glass with a straw or packed in a bottle for lunch on the go.

You can totally have fun with garnishes, too! For instance, use some of the same veggies that you used in the gazpacho, just diced on top or top it with a little drizzle of olive oil or pesto. This makes for a beautiful presentation!

Looking for a little inspiration? Try some of these topping ideas:

• Chopped fresh herbs (basil, cilantro, parsley, oregano, rosemary, chives, green onions)
• Coarsely chopped olives
• Pesto
• drizzle of olive oil
• drizzle of cream or sour cream
• croutons
• chopped fresh vegetables found in the soup
• fresh ground black pepper
• diced ham and egg
• cold lump crab or shrimp

My Favorite Gazpacho Recipe

My favorite gazpacho recipe is one that I made a few years ago and shared in my blog. It’s so tasty and I look forward to making it every summer.  It’s a Watermelon Gazpacho. It’s seasoned with cilantro and basil which are AMAZING with the watermelon! If you love watermelon and have to choose only one of these gazpacho recipes to make, I definitely recommend THIS ONE!

Traditional Gazpacho Recipes

Below are another couple of gazpacho recipes that are more traditional. To give you plenty of options, I’ve also included recipes for Portuguese Gazpacho or Alentejano Gazpacho and Salmorejo. Salmorejo is usually made with just tomatoes. If you don’t love cucumber and bell peppers, this is the soup for you. It’s also dairy-free, but creamy because the olive oil is added as the soup is blended, which gives it a creamy texture.

This authentic recipe from Gimme Some Oven has several tips for customizing your gazpacho and a lot of information about Gazpacho. I made this recipe and the Watermelon Gazpacho that I mentioned earlier for my Nourish Every Day cooking class. They turned out AMAZING!

In a hurry for Gazpacho? Try this easy recipe from Family Food on the Table. It uses tomato juice in place of 2 pounds of cored and seeded Roma tomatoes.

If you prefer your Gazpacho a little heartier, try this Portuguese version called Alentejano. The vegetables are coarsely chopped instead of pureed. Place the bread at the bottom of the bowl and spoon the gazpacho over the top.

This creamy Salmorejo recipe is made only of tomato (no cucumber or peppers.) The olive oil is emulsified in the blender (instead of stirred in after it’s been blended.) It makes the soup appear creamy (as if there is cream in it, however, it is dairy-free.)

Vegetable Based Gazpacho Recipes

While white and green gazpacho is more common, you can use other vegetables in your gazpacho recipes. Some of the recipes below also use different varieties of hot peppers to add heat.

I love the vibrant purple color and the addition of cilantro in this beet cilantro recipe from The Kitchen Paper.  It uses boiled beets in place of the tomatoes.

This white Cauliflower Gazpacho from The Washington Post uses steamed cauliflower and also has a beautiful spinach oil for drizzling on top.

This fantastic green gazpacho from Budget Byte$ gets its green color and creaminess from avocadoes as well as parsley and cilantro.

Roasting the red peppers gives this Roasted Red Pepper and Tomato Gazpacho from Kitchen Stories a grilled flavor. You could also char the peppers on your grill for a similar effect.

If you grow Zucchini, you could probably use another way to use up the zucchini from your garden. This Zucchini Gazpacho recipe from Bijouxs will be a perfect addition to your Zucchini recipe collection.

Fruit Based Gazpacho Recipes

You aren’t limited to just vegetables in Gazpacho. Fruit makes an awesome base as well. Some of them include vegetables, some don’t. All of them are full of flavor and tons of antioxidants!

First up is this fun Spicy Tomato and Watermelon Gazpacho with Crab from Food & Wine.

Looking for something a little sweeter? Try this vibrant yellow Golden Summer Peach Gazpacho from Taste of Home. It’s the perfect way to use peaches that are in season in the Summertime.

White Gazpacho is a traditional variation on gazpacho. It’s made with cucumbers, honeydew melon, grapes, and blanched almonds. Give this white gazpacho recipe a try from Eating Well.

This layered fruit gazpacho from Wholefully is so pretty and fun that I had to add it to this round-up. It would be a fun dessert or appetizer.

I hope you have as much fun trying these Gazpacho recipes as I did finding them. There are so many variations that I’m sure you’ll find a few new favorites (and some tricks to make your old favorites seem new again!). Gazpacho is a great way to nourish yourself and stay cool this summer!

If you want more fabulous recipes like this and a community of women to support you on your wellness journey, join my Nourish Every Day monthly membership. It’s THE place to strengthen your conscious eating mindset, get support and love from an amazing community of like-minded women, and uncover what truly matters to you on your quest for healthy living.