Keywords: vegan, vegetarian, gluten-free, nut-free, peanut-free, quick, healthy

Serves: 4

Prep Time: 5 minutes

Total Time: 10 minutes

Equipment: cutting board and knife, blender


  • 2 large heirloom tomatoes
  • 1 large cucumber, peeled
  • 1 large green bell pepper
  • 1 garlic clove
  • 1 tablespoon sherry vinegar
  • 4 tablespoons extra virgin olive oil
  • Salt, to taste


  1. Roughly chop tomatoes, cucumber, and bell pepper. Peel garlic.
  2. Add the vegetables, sherry vinegar, olive oil and salt to the blender and blend until smooth.


  • Can use different types of tomatoes and different colors of tomatoes based on your preference.


  • Keeps for 4-5 days refrigerated or 3-6 months in the freezer.
  • Store in a sealed container.
  • Defrost from freezer by putting in the fridge a night before eating it.

Nutrition Notes:

  • Gazpacho is a refreshing treat filled with fiber, Vitamins C, E and K and healthy monounsaturated fats from extra virgin olive oil.

Savings Tip:

  • It is possible to substitute any vinegar you have at home. Additionally, gazpacho can be made in large batches and frozen.

Nutrition Facts:

Total Servings: 6
Serving Size: 1/6 of vegetable mix

Amount Per Serving % Daily Value
Calories: 154 calories8%
Total Fat: 14 g21%
Saturated Fat: 2 g10%
Cholesterol: 0 mg0%
Sodium: 46 mg2%
Total Carbohydrates: 8 g2%
Dietary Fiber: 2 g9%
Added Sugar: 0 g0%
Protein: 2 g3%
Vitamin D: 0 IU0%
Calcium: 25 mg3%
Iron: 0.6 mg4%
Potassium: 386 mg11%