Cherry Tomato Gazpacho

This quick & easy Cherry Tomato Gazpacho made in the blender with no cooking required. This vegan, gluten-free chilled soup is light, fresh, and perfect for summer.

If you’re looking for something refreshing, simple, and packed with fresh summer flavor, this Cherry Tomato Gazpacho is it. Made entirely in the blender with no cooking required, this chilled soup is naturally gluten-free, vegan, and perfect for hot days when you want something light but still satisfying.

I had a LOT of cherry tomatoes to use up from my summer garden this year. In past years I’ve made Homemade Sun-Dried Cherry Tomatoes, Roasted Cherry Tomato Hummus, Cherry Tomato Puttanesca Pasta, and a refreshing Chickpea Salad.

Using only cherry tomatoes (as opposed to other varieties of tomato) gives this gazpacho a naturally sweeter, less acidic flavor, and the texture turns out incredibly smooth and silky. It’s one of those recipes that feels fancy but takes just minutes to make. That’s my kinda recipe!

Why You’ll Love This Recipe

• A great way to use cherry tomatoes from your summer garden.
• Made with simple, fresh ingredients.
• No cooking required—just blend and chill.
• Naturally gluten-free and vegan.
• Light, refreshing, and hydrating.
• Perfect for meal prep or entertaining.

Ingredients

Cherry tomatoes. These are the star of the recipe, bringing natural sweetness, vibrant color, and a juicy base that blends into a smooth, flavorful soup.

Cucumber. Adds a refreshing, hydrating element and helps create that classic cool gazpacho texture.

Red bell pepper. Brings subtle sweetness and a mild depth of flavor that balances the tomatoes beautifully.

Red onion. Adds a slight sharpness and bite.

Garlic. Just one clove adds the perfect hint of bold flavor without overpowering the dish.

Strawberries. These enhance the natural sweetness of the tomatoes and balance acidity without making the soup taste fruity.

Fresh basil. Tomatoes and basil pair so well together!

Red wine vinegar. Provides acidity and slight tang that lifts and enhances all the other ingredients.

Extra virgin olive oil. Emulsifies into the soup to create a silky, creamy texture and adds richness without dairy.

Salt. Enhances and brings out the natural flavors of all the ingredients.

Black pepper. Adds flavor.

How to Make Cherry Tomato Gazpacho

Add the cherry tomatoes, cucumber, red bell pepper, red onion, garlic, strawberries, basil, red wine vinegar, salt, and pepper to a high-speed blender. Blend until completely smooth and no chunks remain.

With the blender running, slowly drizzle in the olive oil to emulsify the mixture and create a silky, creamy texture.

Transfer the gazpacho to glasses or a container and refrigerate for at least 2–4 hours, or until fully chilled and the flavors have had time to develop.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as natural separation may occur.

How to Serve

Serve cold and top with:

• Finely diced cucumber
• Halved cherry tomatoes
• Diced red onion
• Fresh basil leaves
• A drizzle of olive oil
• Flaky sea salt and cracked pepper

This gazpacho also pairs beautifully with gluten-free bread, crackers, or as a light starter for a summer meal.

Tips for the Best Gazpacho

• Use ripe, in-season cherry tomatoes for the best flavor. Using those cherry tomatoes from your garden would be perfection!
• Chill thoroughly—this makes a big difference in taste.
• Add a splash of cold water if the soup is too thick.
• Blend longer than you think for the smoothest texture.
• Strain if you want an ultra-refined, restaurant-style finish.

Variations

• Add a small piece of jalapeño for heat.
• Swap basil for cilantro for a different flavor profile.
• Top with diced avocado for added creaminess.

Frequently Asked Questions

Do I have to peel the tomatoes?
No—since everything is blended, the skins break down completely (when blended long enough).

Can I freeze gazpacho?
It’s best enjoyed fresh, but you can freeze it. Just note the texture may slightly change after thawing.

Is gazpacho served hot or cold?
Traditionally, gazpacho is served cold, making it perfect for warm weather.

This Easy Cherry Tomato Gazpacho is one of those effortless recipes you’ll come back to all summer long. It’s fresh, nourishing, and packed with flavor—proof that simple ingredients can create something truly special. Don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make it- I’d love to see yours! 🍅🥒🌿🍓

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