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Gazpacho is a chilled tomato soup that came from Spain, and I use red and yellow tomatoes in this favorite Gazpacho recipe! And this kicked up tomato soup is the perfect cold food for a hot summer day when it’s tomato season.
PIN my favorite Gazpacho recipe to try it later!
For today’s Friday Favorites post I’m reminding you about this amazing Gazpacho Recipe that I learned to make in the early days of the blog from my food blogging friends! It started when my friend Elise made Gazpacho and posted about it on Simply Recipes. Then my friends Alanna and Nic made some Gazpacho and another friend Genie shared Yellow Gazpacho, which inspired me to use a combination of red and yellow tomatoes, since that’s what was ripe in the garden.
Just how good is this cold summer soup? Well, after Kara and I made this Gazpacho for a much-needed photo update, I shared some of it with her to take home. And then I ate my own share of the leftovers four days in a row for breakfast! If you have fresh tomatoes in your garden or can get them at the farmer’s market, this is a must-make summer treat!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What is Gazpacho?
Wikipedia on Gazpacho describes it as “a cold soup made of raw, blended vegetables.” That’s a pretty good description but it doesn’t capture how this chilled tomato soup has an amazing fresh flavor that you get when you combine perfect ripe summer tomatoes with other fresh raw foods like peppers, cucumbers, onion, celery, parsley, and basil. And don’t skip the relatively generous amount of olive oil and the Green Tabasco Sauce (affiliate link), lemon juice, Gluten-Free Worcestershire Sauce (affiliate link), and tomato juice, all of which add to the great flavor!
Can you make this Gazpacho recipe without yellow tomatoes?
Of course you can make this recipe with all red tomatoes if that’s what you have in the garden or find at the Farmers Market! But if you happen to have some yellow tomatoes, the Gazpacho will be especially good with the flavor combination of red and yellow tomatoes.
How low in carbs is my favorite Gazpacho recipe?
This amazing recipe for red and yellow tomato Gazpacho has only 8 net carbs per serving!
How did I make the Gazpacho Recipe low-carb and gluten-free?
This chilled tomato soup often has bread for thickening, but I left out the bread to make this a low-carb and gluten-free recipe. And I didn’t miss the bread at all in my version of Gazpacho.
How to Make this Gazpacho Recipe:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Chop up yellow tomatoes, red tomatoes, red onion, cucumber, celery, red bell pepper, and yellow bell pepper.
- You’ll also need some chopped fresh basil and fresh parsley, plus a little more chopped basil for garnish if desired.
- Get a large plastic or glass bowl big enough to hold all the ingredients. Put red wine vinegar into the bowl.
- In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add salt mixture to food processor bowl.)
- Add tomatoes to food processor and pulse until desired texture. Put tomatoes into plastic bowl with vinegar.
- Put cucumber and red onion into food processor, pulse to desired texture, and remove to bowl.
- Repeat with celery, red pepper, and yellow pepper, pulsing together.
- Stir parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into vegetables in bowl.
- Add more tomato juice if it seems too thick. we thought 2 1/2 cups was just right.
- Taste and season with fresh ground black pepper and more salt if needed.
- Chill overnight for flavors to develop, although you will probably have to have a bowl or two before putting the rest in the refrigerator!
More Gazpacho Recipes to try:
Ingredients
- 1/4 cup red wine vinegar
- 2 tsp. minced garlic
- 2 tsp. sea salt
- 3 ripe yellow tomatoes, diced
- 3 ripe red tomatoes, diced (see notes)
- 1 cucumber, peeled and diced
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 large stalks celery, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil (see notes)
- 1/4 cup extra virgin olive oil
- 3 T fresh lemon juice
- 1/2 tsp. Green Tabasco, or your favorite hot sauce (see notes)
- 1 tsp. Worcestershire sauce (see notes)
- 2 1/2 cups tomato juice (or more if you prefer)
- fresh ground pepper and additional salt to taste
Instructions
- Chop up yellow tomatoes, red tomatoes, red onion, cucumber, celery, red bell pepper, and yellow bell pepper.
- You’ll also need some chopped fresh basil and fresh parsley, plus a little more chopped basil for garnish if desired. I used my Herb Scissors (affiliate link) to get the nice even strips of basil for the garnish.
- Get a large plastic or glass bowl big enough to hold all the ingredients. Put red wine vinegar into the bowl.
- In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add salt mixture to food processor bowl.)
- Add tomatoes to food processor and pulse until desired texture. (I left mine rather chunky with pieces that varied from 1/4-1/2 inch.)
- Put tomatoes into plastic bowl with vinegar.
- Put cucumber and red onion into food processor, pulse to desired texture, and remove to bowl.
- Repeat with celery, red pepper, and yellow pepper, pulsing together. (I made all the vegetables about the same size, but you may want to make some bigger and some smaller.)
- Stir parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into vegetables in bowl. (Add more tomato juice if it seems too thick. we thought 2 1/2 cups was just right.)
- Taste and season with fresh ground black pepper and more salt if needed.
- Chill overnight for flavors to develop, although you will probably have to have a bowl or two before putting the rest in the refrigerator just to reassure yourself how good it is.
Notes
Use all red tomatoes or all yellow tomatoes if that’s what you have! Use extra chopped basil or parsley for garnish if you like. Use hot sauce to taste. Use gluten-free Worcestershire sauce if needed, and for vegetarians, look for a brand without anchovies.
This recipe adapted by Kalyn with inspiration from Elise’s Gazpacho recipe and Genie’s Gazpacho recipe.
Nutrition Information
Yield
10
Serving Size
1
Amount Per Serving
Calories 91Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 715mgCarbohydrates 10gFiber 2gSugar 5gProtein 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Gazpacho Recipe with Red and Yellow Tomatoes is a great dish for carb-conscious diet plans, and for any phase of the South Beach Diet. My version of Gazpacho omits the traditional bread and uses plenty of olive oil. Gazpacho is usually eaten as a small bowl for an appetizer, so nutritional information is calculated on 10 servings, but even if you eat more than that this is pretty low in carbs.
Find More Recipes Like This One:
Use Tomato Recipes or Soup Recipes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for This Recipe:
I first made Gazpacho with my food blogging friends in August 2006, yikes! The Gazpacho recipe was updated with greatly-improved photos in August 2020 and updated again with more information in 2024.
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