Tomato-Red Pepper Gazpacho with Fresh Vegetable Medley

As the weather gets warmer, tomato-red pepper gazpacho with a mix of fresh vegetables is a great way to cool off and eat well.

With a variety of fresh veggies and ripe tomatoes and bright red bell peppers, this classic Spanish cold soup is light, flavorful, and full of vitamins and antioxidants.

Gazpacho is a great choice for a quick lunch, a starter, or a side dish. This gazpacho will be a hit at your next party because it looks so pretty and tastes so good.

Because it’s so simple to make, it’s great for busy weeknights or times when you want to eat something homemade without spending a lot of time in the kitchen.


  • Gazpacho:
    • 4 ripe tomatoes, roughly chopped
    • 2 red bell peppers, cored and roughly chopped
    • 1 cucumber, peeled and roughly chopped
    • 1 small red onion, roughly chopped
    • 2 cloves garlic, minced
    • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold water (or more, as needed for desired consistency)
  • Fresh Vegetable Medley:
    • 1 cucumber, diced
    • 1/2 red bell pepper, diced
    • 1/2 green bell pepper, diced
    • 1/2 small red onion, finely chopped
    • 1 small handful fresh basil leaves, roughly chopped
    • Salt and pepper, to taste


Start by putting ripe tomatoes, red bell peppers, cucumber, small red onion, and minced garlic in a blender and blending them until smooth. This will make tomato-red pepper gazpacho with a fresh veggie combination.

To the mix, add extra-virgin olive oil, red wine vinegar, salt, and black pepper. Blend it again.

Gradually add cold water until the right consistency is reached. Test the flavor and make any necessary changes.

Put the gazpacho in a bowl or pitcher and chill it in the fridge for at least an hour.

Put diced cucumber, red and green bell peppers, and finely chopped red onion in a small bowl. This is the fresh veggie mix.

Add salt and pepper, then about a handful of chopped fresh basil leaves and mix everything together.

When you’re ready to serve, put some chilled gazpacho in each bowl and add some fresh veggie mix on top of each one.

If you want, add a splash of extra-virgin olive oil and more fresh basil leaves or black pepper to serve.

Gazpacho is a cool starter or small meal that you can enjoy.


Tomato-red pepper gazpacho with a medley of fresh vegetables is a tasty and healthy meal that is easy to make and can be eaten in many places. Feeling energized after eating this bright, cold soup with a smooth, delicious taste.

It’s a treat for the senses because it has ripe tomatoes, sweet red peppers, and fresh veggies. You can eat gazpacho as a starter, a light meal, or even with your favorite main dish. It will make your table taste great.

You should try this easy recipe and enjoy the delicious flavors of this standard food.

Can I make gazpacho ahead of time?

Yes, gazpacho can be made ahead of time and stored in the refrigerator for up to 2 days. In fact, the flavors may deepen and become even more delicious after sitting for a few hours.

What can I serve with tomato-red pepper gazpacho?

Gazpacho pairs well with crusty bread, grilled shrimp, or a light salad. You can also serve it as a refreshing side dish to complement grilled meats or seafood.

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