This 1-Point Gazpacho is a traditional Spanish farmer’s soup made with tomatoes, bell peppers, cucumber, onion, garlic, olive oil, and bread. It’s a refreshing and delicious way to enjoy the benefits of soup in a raw, chilled form. Plus it’s SO easy to make!
This no-fuss 10-minute gazpacho recipe is perfect for hot summer days, offering a healthy and flavorful way to enjoy fresh vegetables. Whether you’re serving it as an appetizer or a light meal, this soup is sure to please—plus it’s just 1 Point per serving!
Why should you try Gazpacho?
If you’re looking for a refreshing soup that comes together in less than 10 minutes, you should try gazpacho. This summer soup is exquisite! Every ingredient, from ripe tomatoes to garlic, adds a beautiful depth of flavor. Plus, this soup is quick to prepare and has very few Weight Watchers points, making it a unique and healthy option.
Preparation Time: 15 minutes
Servings: 4 servings
Serving Size: Approximately 1 ½ cups (300 ml) per serving
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 2 peeled cucumbers (approximately 2 cups, 300 g)
- 6 ripe tomatoes (approximately 6 cups, 1 kg)
- 1 red bell pepper (approximately 1 cup, 150 g)
- 1 green bell pepper (approximately 1 cup, 150 g)
- 2 cloves of garlic
- 1 slice of bread (approximately 1/2 cup, 50 g)
- 1 small onion (approximately 1 cup, 150 g)
- 1 ½ tablespoons olive oil (22 ml)
- Salt and pepper to taste
Instructions:
Making gazpacho is a breeze! After a bit of quick prep, we will blend our ingredients and chill the soup before serving. Here are the details on how to make quick and easy gazpacho:
- Prepare the Vegetables: Peel the cucumbers and chop them into large chunks. Wash the tomatoes, remove the cores, and chop them into large pieces. Wash and remove the seeds from the red and green bell peppers, then chop them into large pieces. Peel the garlic cloves. Peel and roughly chop the onion.
- Soak the Bread: If the bread is stale, soak it in a little bit of water for a few minutes until it softens. Squeeze out excess water.
- Blend the Ingredients: Add the chopped cucumbers to the blender. Blend until a liquid forms. Add the tomatoes and blend until smooth. Add the bell peppers, garlic, and onion to the blender. Blend until everything is well combined and smooth. Finally, add the soaked bread and olive oil. Blend until completely smooth and the mixture is well emulsified.
- Season and Adjust Consistency: Taste the gazpacho and add salt and pepper to your preference. If the soup is too thick, you can add a little cold water to achieve the desired consistency. Blend again if needed.
- Strain the Mixture: Pour the blended mixture through a strainer into a large bowl or pitcher. Use a spatula to press the mixture through the strainer, discarding any solids left behind.
- Chill: Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
- Serve: Stir the gazpacho well before serving. Pour into bowls or glasses.
Optionally, garnish with a drizzle of olive oil, a sprinkle of black pepper, and finely chopped vegetables such as cucumber, bell peppers, or onion.
Variations and Substitutions
- Salmorejo: A thicker, richer variation from Andalusia, made with more bread and sometimes topped with hard-boiled eggs and ham.
- Ajo Blanco: Another Andalusian variant, this white gazpacho is made with almonds, garlic, bread, and green grapes.
- Watermelon Gazpacho: A refreshing twist that incorporates watermelon for a sweet and savory flavor combination.
Tips and Tricks for Making Gazpacho
- Use Cold Ingredients: Use cold cucumbers and bell peppers. Avoid refrigerating tomatoes as they lose flavor. Always use fresh vegetables.
- Peel the Cucumber: Always peel the cucumber. There’s no need to peel the tomatoes or bell peppers, as this is a raw soup.
- Blend Thoroughly: Blend everything for at least 5 minutes until completely smooth.
- Garnish: Decorate your gazpacho with a drizzle of olive oil, a sprinkle of pepper, and some chopped vegetables.
Chill Before Serving: If possible, let the gazpacho chill for a couple of hours before serving. Always stir before serving.
Gazpacho
Ingredients
- 2 peeled cucumbers, approximately 2 cups, 300 g
- 6 ripe tomatoes, approximately 6 cups, 1 kg
- 1 red bell pepper, approximately 1 cup, 150 g
- 1 green bell pepper, approximately 1 cup, 150 g
- 2 cloves of garlic
- 1 slice of bread, approximately 1/2 cup, 50 g
- 1 small onion, approximately 1 cup, 150 g
- 1 ½ tablespoons olive oil, 22 ml
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Peel the cucumbers and chop them into large chunks. Wash the tomatoes, remove the cores, and chop them into large pieces. Wash and remove the seeds from the red and green bell peppers, then chop them into large pieces. Peel the garlic cloves. Peel and roughly chop the onion.
- Soak the Bread: If the bread is stale, soak it in a little bit of water for a few minutes until it softens. Squeeze out excess water.
- Blend the Ingredients: Add the chopped cucumbers to the blender. Blend until a liquid forms. Add the tomatoes and blend until smooth. Add the bell peppers, garlic, and onion to the blender. Blend until everything is well combined and smooth. Finally, add the soaked bread and olive oil. Blend until completely smooth and the mixture is well emulsified.
- Season and Adjust Consistency: Taste the gazpacho and add salt and pepper to your preference. If the soup is too thick, you can add a little cold water to achieve the desired consistency. Blend again if needed.
- Strain the Mixture: Pour the blended mixture through a strainer into a large bowl or pitcher. Use a spatula to press the mixture through the strainer, discarding any solids left behind.
- Chill: Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
- Serve: Stir the gazpacho well before serving. Pour into bowls or glasses.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
