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Overhead shot of a bowl of orange gazpacho topped with tomatoes, corn, basil, chives, and olive oil, with another bowl of gazpacho peeking out in the top left

The Best Summer Gazpacho

The Best Summer Gazpacho is so easy to make (in the blender!), incredibly fresh, flavorful, and super refreshing for a hot summer day. It's great for using up late summer produce and tomatoes from the garden, and makes a super light meal or appetizer!

Course Appetizer, Main, Side
Cuisine Soup
Prep Time 15 minutes
Servings 4
Author Molly | Spices in My DNA


  • 1 1/2 cups diced seedless cucumber
  • 1 red bell pepper, seeded and roughly chopped
  • 2 large beefsteak or heirloom tomatoes, quartered
  • 1/2 cup diced roasted red peppers
  • 2 tablespoons diced shallot
  • 1 clove garlic, roughly chopped
  • juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 5-6 large basil leaves, plus extra for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • chopped fresh chives for serving
  • fresh corn, cut off the cob, for topping
  • mini heirloom or cherry tomatoes, halved, for topping


  1. Add the cucumber, red bell pepper, tomatoes, roasted red peppers, shallot, garlic, lemon juice, red wine vinegar, olive oil, basil, salt, and pepper to a blender. Blend until smooth and creamy. Season to taste with extra salt. (You might need up to 1/2 teaspoon.)

  2. Pour into bowls and top with fresh basil, chives, corn, tomatoes, and a drizzle of olive oil. Enjoy!