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Ina Garten Gazpacho (Barefoot Contessa Recipe)

If you’re looking for a refreshing summer dish, look no further than Ina Garten gazpacho!

This vibrant and flavorful cold soup is the perfect marriage of refreshing and rich flavors.

It’s tart and subtly sweet with a kick that’ll blow you away.

Gazpacho in a Bowl
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Every mouthful of this soup will transport you straight to the sunny hills of Andalusia.

It’s the perfect dish to fill you up and cool you down on a hot summer day.

With step-by-step instructions from the Barefoot Contessa herself, read on and make a refreshing meal!

Ina Garten Gazpacho

Ina Garten’s gazpacho is a refreshingly chilled soup bursting with freshness and bright flavors.

Its base features coarsely blended ripe tomatoes, bell peppers, cucumber, and red onion.

This vibrant, colorful dish is enhanced with vinegar, tomato juice, and seasonings.

Each spoonful is a symphony of tastes.

From the tart flavors to the sharp bite and crisp freshness, it’s an explosion of deliciousness.

And the best part? Gazpacho is not only a treat for your palate, but it’s also a healthy and nutritious dish.

Served cold, Ina Garten’s gazpacho is the perfect, light meal for warm summer days.

This soup showcases the best of fresh, seasonal produce while keeping you full and refreshed.

Homemade Gazpacho Soup


Ripe tomatoes: It’s the base of any gazpacho. Ripe tomatoes provide a sweet and tangy flavor and contribute to the soup’s vibrant red color.

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Bell peppers: Red bell peppers offer a mild sweetness and crunch to gazpacho. They also contribute to the soup’s colorful appearance.

Cucumber: Adds a refreshing, crisp element to gazpacho. Choose firm, dark green cucumbers without blemishes or soft spots.

Red onion: It provides a mild, slightly sweet flavor to gazpacho and a touch of spiciness. It also adds a bit of crunch, making every bite a delight.

Garlic: Garlic adds depth and a savory element to gazpacho, enhancing the overall flavor profile.

Tomato juice: Tomato juice is used to thin the soup and provide additional tomato flavor.

White wine vinegar: It adds acidity to gazpacho, brightening the flavors for a more complex, tangy flavor.

Olive oil: I use extra-virgin olive oil to add richness, depth, and a fruity note to gazpacho. It also helps create a smooth, velvety texture when the soup is blended.

Salt and pepper: Salt and freshly ground black pepper are essential for seasoning gazpacho. Adjust the seasoning according to your preference.

How to Make Ina Garten Gazpacho

  • Prepare the ingredients. Gather all the necessary ingredients for your gazpacho recipe.
  • Chop the vegetables. Carefully chop the tomatoes, bell peppers, cucumbers, and onions into small, even-sized cubes.
  • Toss each vegetable into the food processor. Pulse the food processor until the vegetables are coarsely chopped.
  • Combine the processed vegetables in a container and season. Stir in the minced garlic, tomato juice, vinegar, olive oil, salt, and pepper.
  • Let the gazpacho mixture rest in the refrigerator. Cover the bowl with plastic wrap and refrigerate the soup for at least 2 hours.
  • Serve and enjoy!
Two Bowls of Gazpacho Soup

Tips for the Best Gazpacho

1. Use ripe, in-season produce

Fresh, ripe vegetables and fruits are the key to a delicious gazpacho. Look for tomatoes that are deep red and firm but not hard. 

Choose peppers that are shiny and firm. And pick cucumbers that are dark green and free from blemishes.

2. Chill before serving

Gazpacho tastes best when served chilled.

Allowing the soup to rest in the refrigerator will help the flavors meld together. 

It creates a more refreshing dish with a fantastic harmony of flavors.

3. Balance flavors and seasoning

Gazpacho is all about achieving a balance between acidity, sweetness, and saltiness. 

Taste the soup as you season it and adjust the seasonings depending on your preference.

4. Customize the texture

Gazpacho can be enjoyed chunky or smooth, depending on your preference.

Control the texture by blending the soup to your desired consistency. 

You can opt for a more rustic, chunky texture or over-process it for a smoother soup.

5. Garnish with flair

Enhance the presentation and flavor of your gazpacho by adding a variety of garnishes. 

Options include diced avocado, crumbled feta cheese, fresh herbs, or chopped hard-boiled eggs.

You can also serve gazpacho with crusty bread or croutons for added texture.

6. Serve in chilled bowls

Chill your serving bowls in the refrigerator for at least 30 minutes before spooning in the soup. 

This step will help keep your gazpacho cold and refreshing as you savor every mouthful.

Flavorful Gazpacho Soup in a Bowl

How to Store Gazpacho

To properly store gazpacho and maintain its freshness and flavor, follow these steps:

After preparing your gazpacho, allow it to cool to room temperature if it hasn’t already.

This step will help prevent condensation from forming in the storage container.

Use a clean, air-tight glass or food-grade plastic container to store your gazpacho.

You can keep it in the fridge for 4 to 5 days to maintain its freshness.

Freezing gazpacho is a good option if you plan to make it ahead and store it longer. 

To freeze, pour individual servings into freezer-safe resealable bags or airtight containers.

Dividing the soup into individual servings makes it easier to defrost and heat.

Label the container with the date you made it to keep track of its freshness.

When you’re ready to eat gazpacho, defrosting gazpacho is a breeze since it’s cold soup.

Allow the frozen gazpacho to thaw overnight in the fridge or leave it on the counter.

Ina Garten Gazpacho (Barefoot Contessa Recipe)



Prep time


Cooking time





This Ina Garten gazpacho will be the hit of summer! Made with just a few fresh ingredients, this chilled soup packs the most perfect punch for summer parties.


  • 1 hothouse cucumber, halved and seeded, not peeled

  • 2 red bell peppers, cored and seeded

  • 4 plum tomatoes

  • 1 red onion

  • 3 garlic, minced

  • 3 cups tomato juice (23 ounces)

  • 1/4 cup white wine vinegar

  • 1/4 cup olive oil

  • 1/2 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper


  • Prepare the vegetables. Chop the cucumbers, red bell peppers, tomatoes, and red onion into 1-inch cubes.
  • Place the sliced vegetables separately into a food processor with a steel blade. Pulse the processor until the veggies are coarsely chopped. Make sure that they are not overprocessed.
  • Combine the processed vegetables in a large bowl. Add the minced garlic, tomato juice, vinegar, olive oil, salt, and pepper.
  • Stir everything together until well combined. Chill before serving to allow the flavors to develop and meld together.
  • Serve it with a slice of warm, crusty bread, and enjoy!
Ina Garten Gazpacho

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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