Heirloom Tomato Gazpacho Soup (Without Bread)

This refreshing Heirloom Tomato Gazpacho is a lighter take on the classic Spanish cold soup as it’s made without any bread.

Instead of relying on stale bread for thickness, this version lets the ripe summer tomatoes shine on their own, blended smooth with olive oil, herbs, and a touch of vinegar.

It’s like summer in a bowl!

Why We Love This Gazpacho Recipe

While studying olive oil production in Jaén in southern Andalusia, I learned that the secret to Spanish food is simple: use what’s fresh, don’t overthink it, and always start lunch with gazpacho.

This recipe? Straight from those sun-soaked Andalusian afternoons. No bread, just bold, seasonal flavour.

It’s ideal for celebrating the warm days of summer, as it reflects a culture where cold soups are a way of life.

• 🥣 No Bread, No Bloat – This gazpacho skips the bread, making it naturally gluten-free and lighter without sacrificing texture or flavor.
• 🌱 Vegan & Dairy-Free – With no animal products, it’s a wholesome, plant-based option perfect for everyone at the table.
• 🍅 Seasonal Simplicity – Made with ripe heirloom tomatoes and minimal ingredients, it celebrates peak summer produce.
• 🌞 Perfect for Hot Days – Served chilled, it’s refreshing, hydrating and satisfying. Ideal for cooling down during warm weather.
• 🇪🇸 Inspired by Andalusia – Unlike northern Spain where soups such as Caldo Gallego and Bacalao a la Vizcaina are hearty meals in a bowl, in Andalusia, they’re often a light first-course.

I like to serve gazpacho with Spanish appetizers such as chilled cod salad and salpicón de mariscos (seafood tapas) and sardine spread. They all pair perfectly with my fave summer cocktail a Spanish Gin & Tonic.

Ingredients for Classic Heirloom Tomato Gazpacho Without Bread

This version of gazpacho is made without bread crumbs so it’s suitable for a gluten-free, low-carb diet. The sweetness of heirloom tomatoes creates a lovely balance with the tangy vinegar and intensity of fresh herbs. It doesn’t need the addition of bread crumbs as a thickening agent.

The key to a successful gazpacho is fresh tomatoes – ideally heirloom tomatoes – paired with fresh vegetables, herbs and quality olive oil.

Store-bought vegetables don’t really cut it for a gazpacho! For the best results, shop for produce at a farmer’s market or use veggies grown in your own garden.  It’s very easy to grow your own tomatoes and not only do they taste better but you’ll save money too!

When shopping for produce, look for the freshest  sweet peppers, cucumbers and ripe tomatoes you can find. Don’t worry about the appearance of the vegetables as they’re going to be blended into the soup.

Another important ingredient in classic gazpacho is quality extra-virgin olive oil.  Spanish olive oil has a grassy, slightly peppery flavour that makes it ideally suited to gazpacho.

For this recipe I used the slightly sweet Limited Production Variedad Hojiblanca produced by Segura & Mancha in Seville but you can use any fine quality olive oil.

The Difference Between Heirloom Tomatoes and Store-bought Tomatoes

Technically tomatoes are a fruit and this Heirloom Tomato Gazpacho recipe counts on the best fresh tomatoes you can find. This means field tomatoes rather than those grown in a greenhouse or one of the genetically engineered varieties made for uniformity, appearance and durability rather than flavour.

One of the first things you’ll notice about heirloom tomatoes is that they come in different sizes, shapes and colours. There will be often be variations among the fruit even on the same plant!

While this can be challenging if you’re trying to make a structured dish where a uniform size is important, in a gazpacho recipe it’s all about the flavour. Heirloom tomatoes have a depth and complexity to their sweetness you just can’t find in hybrid tomatoes so size and shape don’t matter!

Heirloom tomatoes also have thinner skins and softer flesh which makes them less durable for commercial transportation but much better for no-cook recipes such as gazpacho.

In farmer’s markets throughout Canada and the United States, there’s a wide diversity of heirloom tomato varieties to choose from.

Step by Step Instructions

(Please scroll down to the recipe card for the full recipe and quantities.)

While the list of ingredients for this Heirloom Tomato Gazpacho might look daunting, don’t be dismayed. It’s basically just fresh produce and herbs!

It will take you less than 15 minutes to put together. And, best of all, requires NO COOKING!

1. Wash, peel and remove seeds from cucumber. Chop the peeled cucumber, bell pepper, tomato, and shallot into large chunks. Peel and crush the garlic. Thinly slice basil and oregano, reserving some basil for garnish if desired.

2. In a food processor or Vitamix blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano (not the tomatoes!). Process on medium speed for 1-2 minutes until a coarse paste forms.

3. Next, add the diced tomatoes (no need to remove the peel), red wine vinegar and  fresh-squeezed lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches.

4. If the peels on the tomatoes were very thick you may need to crush the mixture through a coarse strainer or food mill to remove the solids. Once completed, return it to the food processor or blender.

5. While running the food processor or blender on medium to low speed, slowly add the olive oil. Process for an additional minute to completely emulsify the oil.

6. Pour into a bowl or large container, cover and refrigerate for at least 1 hour to let flavours merge. Adjust salt.

7. When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses.

8. Drizzle each serving with olive oil.

9. Garnish with chiffonade of basil (stack the leaves of basil, roll them tightly, then slice perpendicular into ribbons) and course ground pepper, if desired.

Other options for garnishes include flavour-packed toppers such as:

• Flaked sea salt
• Flavour-infused olive oil
• Cherry tomatoes cut in half
• Chilled cooked shrimp
• Toasted pinenuts
• Rings of sliced hot pepper
• Homemade garlicky croutons

Tips on Making Chilled Tomato Soup

• To help preserve the vibrant red colour of the gazpacho, chill it rapidly.
• Chill the soup for at least one hour to allow the flavours to merge.
• Store in a covered container in the refrigerator for up to four days.

How to Serve Tomato Gazpacho

• Garnish with a spoonful of topping such as basil chiffonade, chilled cooked shrimp, large croutons, toasted pinenuts or rings of sliced hot pepper.
• Another option is to provide a choice of garnishes so each person can add a topping to their soup according to personal preference.
• Top with a grating of fresh black pepper, if desired.
• Pair this slightly sweet but acidic tomato soup with a dry sparkling Spanish wine such as DO Condado de Huelva from south-western Andalusia.

If You Liked This Gazpacho, Check Out These Recipes Featuring Fresh Tomatoes!

• Chirmol – Guatemalan Charred Fresh Tomato Salsa 
• Seafood Ceviche 
• Poisson Cru a la Tahitienne

Print

4.95 from 19 votes

Heirloom Tomato Gazpacho (Without Bread)

Light and refreshing heirloom tomato gazpacho made without bread. A smooth, no-cook summer soup perfect for lunch, starters, or appetizers. It's like summer in a bowl!

Prep Time15 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: First Course, Soup

Cuisine: Spanish

Diet: Vegan

Servings: 6

Calories: 124kcal

Author: Michele Peterson

Cost: $10

Equipment

• ▢
  Knife
• ▢
  food processor

Ingredients

• ▢ 2 lb ripe tomatoes
• ▢ ½ large red bell pepper or other sweet pepper
• ▢ 1 medium cucumber
• ▢ 1 medium shallot
• ▢ 1 clove garlic
• ▢ ¼ cup basil leaves
• ▢ 1 tbsp fresh oregano
• ▢ 2 tbsp red wine vinegar
• ▢ 2 tbsp lemon juice
• ▢ ¼ cup olive oil
• ▢ ½ tsp salt
• ▢ ½ tsp ground pepper

Cook ModePrevent your screen from going dark

Instructions

• Wash, peel and remove seeds from cucumber. Chop the peeled cucumber, bell pepper, tomato, and shallot into large chunks.
• Peel and crush the garlic. Thinly slice basil and oregano, reserving some basil for garnish if desired.
• In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano ( not the tomatoes!). Process on medium speed for 1-2 minutes until a coarse paste forms.
• Next, add the diced tomatoes (no need to remove the peel), red wine vinegar and  fresh-squeezed lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches. 
• If the peels on the tomatoes were very thick you may need to crush the mixture through a coarse strainer or food mill to remove the solids. Once completed, return it to the food processor or blender. 
• While running the food processor or blender on medium to low speed, slowly add the olive oil. Process for an additional minute to completely emulsify the oil.
• Pour into a bowl or large container, cover and refrigerate for at least 1 hour to let flavours merge. Adjust salt.  
• When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses. Drizzle each serving with olive oil.
• Garnish with chiffonade of basil (stack the leaves of basil, roll them tightly, then slice perpendicular into ribbons) and add course-ground pepper, if desired. 

Notes

• To help preserve the vibrant red colour of gazpacho, chill it rapidly.
• Chill the soup for at least one hour to allow the flavours to merge. 
• Store in a covered container in the refrigerator for up to four days. 
• When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses.
• Drizzle each serving with olive oil.
• Garnish with a spoonful of topping such as basil chiffonade, chilled cooked shrimp, large croutons, toasted pinenuts or rings of sliced hot pepper. Another option is to provide a choice of garnishes so each person can add to their soup according to preference.  

Nutritional information is only an estimate. 

Nutrition

Calories: 124kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 457mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1778IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg

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