This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Ina Garten Gazpacho is a light and refreshing cold soup recipe. This recipe is made with fresh ingredients and is the perfect cold-weather comfort meal.

Close up image Ina Garten Gazpacho in a bowl
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Ina Garten Gazpacho Recipe:

This Barefoot Contessa copycat recipe is the summer dinner. We love to enjoy on a hot summer day, but it can be made in the winter too. It is a delicious light dinner served with a slice of French bread.

You can easily use fresh from your garden vegetables or from the produce section of your local grocery store. Fill this soup with fresh herbs and spices for a delicious springtime favorite soup.

English Cucumber, bell pepper, tomatoes, red onion, garlic, tomato juice, vinegar, olive oil, salt, pepper

Ingredients: 

Serves: 8 

  • English Cucumber (cut in half, seeded but not peeled, roughly chopped) 
  • Red Bell Pepper (roughly chopped) 
  • Plum Tomatoes 
  • Red Onion (diced) 
  • Minced Garlic 
  • Tomato Juice 
  • White Wine Vinegar
  • Olive Oil 
  • Kosher Salt 
  • Freshly Ground Black Pepper 
Close up image Ina Garten Gazpacho in a bowl

How to Make Ina Garten Gazpacho: 

  • Step 1 – Place the chopped English cucumber into a food processor with steel blade and pulse. Gently pulse until the veggies are coarsely chopped.  Add to a large bowl. 
  • Step 2 – Continue this process with the red bell pepper, plum tomatoes and red onions. 
  • Step 3 – Add each of coarsely chopped vegetables to the large bowl.
  • Step 4 – Add the garlic, tomato juice, vinegar, olive oil, salt and pepper
  • Step 5 – Stir until all the ingredients until vegetable is processed combine.
  • Step 6 – Cover and refrigerate for 30-60 minutes for the flavors to combine. 
  • Step 7 – Mix Well and chill before serving.
Close up image Ina Garten Gazpacho in a bowl

Recipe Tips:

  • Chopping Vegetables – When chopping vegetables, put each vegetable separately in food processor fitted with a steel blade. Pulse until it is coarsely chopped all the vegetables. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
  • Chill Mixture – Allow the combination of the ingredients to chill before serving. You can even make the night before so it is ready to serve the next day.
  • Fresh Ingredients – We recommend making this recipe with fresh ripe vegetables.
  • Adjust Seasoning – When seasoning the soup, make sure to taste as your are seasoning then adjust.
Close up image Ina Garten Gazpacho in a bowl with french bread

Ina Garten Recipe for Gazpacho Variation Ideas:

  • Variety of Fresh Toppings – You can easily serve this cold soup with diced avocado, fresh basil, or croutons.
  • Serving – Serve with French bread or any crusty bread. We love to serve in chilled bowls. Place bowls in fridge for about 30 minutes prior to serving the soup.
Close up image Ina Garten Gazpacho in a bowl with a side of french bread

How to Store Leftovers:

Refrigerate the leftovers for up to 2-3 days. You can also freeze this soup for great results. We recommend placing in individual freezer containers.

When ready to serve this soup, thaw in the fridge overnight and then serve.

Close up image Ina Garten Gazpacho in a bowl

Print Recipe for Ina Garten Gazpacho:

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Ina Garten Gazpacho

5 from 2 votes
Ina Garten Gazpacho is a light and refreshing cold soup recipe. This recipe is made with fresh ingredients and is the perfect comfort meal.
Prep Time 15 minutes
Refrigerate 1 hour
Total Time 1 hour 15 minutes
Servings 8
Cuisine Spanish
Course Main Course
Calories 103

Ingredients

  • 1 English Cucumber cut in half, seeded but not peeled, roughly chopped
  • 2 Red Bell Pepper roughly chopped
  • 4 Plum Tomatoes
  • 1 Red Onion diced
  • 1 tablespoon Minced Garlic
  • 3 cups Tomato Juice
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Olive Oil
  • 2 teaspoon Salt
  • 1 teaspoon Black Pepper

Instructions

  • Place the chopped English cucumber into a food processor and gently pulse until the veggies are coarsely chopped.  Add to a large bowl.
  • Continue this process with the red bell pepper, plum tomatoes and red onions.  Add each of coarsely chopped vegetables to the large bowl.
  • Stir in the minced garlic, tomato juice, white wine vinegar, olive oil, salt and pepper.
  • Stir until all the ingredients are well combined.
  • Cover and refrigerate for 30-60 minutes for the flavors to combine.
  • Serve cold and enjoy!

Recipe Notes

Refrigerate the leftovers for up to 2-3 days.

Nutrition Facts

Calories 103kcal, Carbohydrates 10g, Protein 2g, Fat 7g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Sodium 595mg, Potassium 431mg, Fiber 2g, Sugar 7g, Vitamin A 1641IU, Vitamin C 61mg, Calcium 27mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

More Easy Vegetable Soup Recipe:

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating