Soup/ Summer/ Vegetarian

THE Brennan Gazpacho

small ceramic bowl of gazpacho soup with diced topping

My family has been making this gazpacho recipe as long as I can remember. My mom even uses the same exact giant glass container to store the gazpacho in the fridge, which has somehow survived several decades. Over the years this has become one of those dishes for me that is synonymous with summer!

ingredients to make gazpacho

The Brennan family is representing the smooth gazpacho camp – no chunky soup here. That’s totally a personal preference, if you want to be gross and keep the veggies whole diced, go right ahead.

cuisinart food processor with gazpacho vegetables

This recipe is about as easy as it gets – it literally takes about 10 minutes to rough dice all the veg and toss everything in the blender. I don’t peel the cucumber, I don’t de-seed or core the tomatoes, just throw it all in. Once the veg is blended to your preferred consistency, whisk in the liquid ingredients, season, and you’re good to go.

aerial photo of gazpacho soup

Gazpacho is a total favorite for a quick cold lunch or as a side to a grilled dinner. My favorite way to serve this is by adding a small dice of fruit and veggie topping: jalapeno tossed with diced cucumber and sweet fruit like strawberry, peaches, mango, or watermelon. Add a small drizzle of oil and you’re set!


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Serves: Yields about 8 cups of soup
Prep Time: 12 minutes


  • 4 large ripe tomatoes, cored and cut into chunks or two containers of cherry tomatoes. Use the very best tomatoes you can find, whatever kind they are!
  • 1 English cucumber, roughly diced.
  • 1 onion, roughly diced.
  • 1 green pepper, seeded and cut into sections.
  • 1 clove of crushed garlic
  • 3 cups of tomato juice - get the good stuff.
  • 1/4 cup olive oil
  • 1/4 cup wine vinegar
  • 1.5-2 tsp salt
  • cayenne to taste - I use 1/8 tsp



Mix vegetables in a food processor or blender until smooth.


Whisk in the tomato juice, olive oil, vinegar, salt, and pepper.


Serve chilled - best if it has some time to chill before first serving.


In the photos my topping is diced strawberry, cucumber, and jalapeno. Any summer fruit is amazing - strawberry, mango, watermelon, peaches.

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