An easy gazpacho recipe, this cold Spanish soup goes gourmet with canned crab spooned over top.
Gazpacho is a soup for summer. A traditional recipe from southern Spain where the nights are hot and the days are hotter. This is the recipe you want when you don’t want to turn on a stove or oven.
Gazpacho is a raw vegetable blended soup made from tomatoes, cucumber, bell peppers, onion, olive oil, vinegar, and bread crumbs. But you can also add zucchini, yellow squash, celery, fennel, and fresh herbs.
Cook’s note: This version doesn’t include bread crumbs, though you could add them if you choose. 1/2 cup or a couple slices of bread.
Gourmet Gazpacho recipe
To take the gazpacho up a notch, spoon chilled crab or shrimp over the top before serving to make it extra special and more filling. I use canned lump crab.
Gazpacho is easy with the blender and canned tomatoes
No heat required with this easy recipe. Pull out your blender to make this quick soup.
I’ve made it more convenient by using canned tomatoes and canned crab. This is typically made with the ripest summery tomatoes, but that season is so short, I use canned tomatoes.
I love the convenience of canned tomatoes because they are picked at their peak and deliver consistent flavor. No need to wait until tomato season! Plus tomatoes are rich in lycopene, a plant compound that helps reduce inflammation. Cooking tomatoes makes the lycopene better absorbed, and those canned tomatoes were cooked as they were canned.
Canned crab is a more economical option over fresh crab. It’s so easy to use because it’s cleaned and ready to eat.
Cook’s Note: Pop your bowls in the fridge so you can serve the cold soup in cold bowls. It’s a nice touch!
Gazpacho is usually served cold which makes it perfect for summer meals. To save time, chill the ingredients before blending so you can serve it cold. Also put your servings bowls in the fridge so you can serve the cold soup in chilled bowls. It’s a nice touch plus helps keep the gazpacho cold longer. However, gazpacho can be served at room temperature if you prefer.
filled with vegetables that nourish and hydrate!
- Vegetables: cucumber, onion, bell peppers, zucchini, canned tomatoes
- Seasonings: garlic, olive oil, fresh parsley or oregano, vinegar, cumin
- Liquid: Tomato juice or V8. Choose low-sodium if you’d like.
- Topping: canned lump crab meat
- Optional additions: jalapeno, yellow squash, fennel, radishes, cabbage
Is gazpacho healthy?
Yep. Vegetables are the star in gazpacho. They deliver beneficial fiber, antioxidants, vitamins and minerals. They also contain water so are helpful in keeping us hydrated. Many vegetables are rich in potassium which helps with blood pressure. Yet most Americans fall short on eating enough vegetables. This soup is a delicious way to get more on the plate, er, bowl. 🥣
Gazpacho recipe without bread
Traditionally, bread crumbs or cubes are added to thicken the soup. I’ve made it without bread so it’s gluten-free.
What to serve with gazpacho?
A refreshing meal on a hot summer evening. I cut up focaccia bread to serve along side. Garlic bread or olive tapenade with toasted bread slices are also be good. Refreshing, flavorful, and satisfying, it’s an easy menu and one to repeat!
Is gazpacho better the next day?
I think so. Store it in the fridge for a few hours or overnight to let the flavors develop. Another good thing about gazpacho is that it’s a make ahead recipe. It can be made a day or two ahead before you plan to serve it. Or dip into it throughout the week for quick lunches.
How to store
Gazpacho will keep up to 5 days in the refrigerator. Keep it covered to keep the moisture and strong aromas in the pot.
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More LiveBest zucchini recipes
- Whole-grain zucchini basil bread
- Zucchini and canned salmon pasta
- Peruvian Quinoa Soup
- Panzanella Salad
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Registered dietitian nutritionist Judy Barbe is a cooking teacher, recipe developer, and author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food and Well-Being with a passion for delicious food.Print
This cold Spanish soup is a refreshing, quick meal solution.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 cups 1x
- Category: Soup
- Method: Blender
- Cuisine: Spanish
- 1 English cucumber or 2 regular
- 1 garlic clove, optional
- ½ red onion
- 1 bell pepper, green, red or orange
- 1 small zucchini
- ½ cup parsley or fresh oregano
- 3–4 cups tomato juice or V8 (choose low-sodium if you’re watching sodium)
- 1 14.5-ounce can diced tomatoes
- 3 tablespoons olive oil
- 2 tablespoons sherry, apple cider, or red vinegar
- 1/2 teaspoon cumin or Old Bay seasoning
- 1 6-ounce can lump crab meat, drained
- Yellow squash
Chop vegetables into large chunks. Save a couple pieces to finely chop to use as garnish.
Blend. Add vegetables to blender. Pour in tomato juice, tomatoes, olive oil, vinegar, and cumin (or Old Bay), and optional ingredients if using. Add enough juice to cover half the vegetables. Cover blender and blend until desired consistency. Some like it smooth, some like it chunky. You may add more tomato juice if you want a thinner soup.
Spoon into bowl, top with 2-3 tablespoons of crab meat and reserved chopped peppers, cucumber, and herbs.
Taste to adjust seasonings…more vinegar? Salt? Old Bay?
1 can of crab is good for four servings.
Keywords: cold soup, cold Spanish soup, vegetarian soup, gazpacho with canned tomatoes