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Gazpacho Soup

by Ania Jakutajc-Wojtalik
on 31st July 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A twist on a Spanish classic which is a perfect, refreshing midday meal for the hot summer weather!

Gazpacho Soup

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  • 4 large tomatoes, peeled
  • 1 can peeled tomatoes
  • 1 large cucumber, peeled and halved
  • 1 onion, peeled and halved
  • 1 red and 1 green bell pepper, seeded and quartered
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 tsp kosher salt
  • 1.4 tsp black pepper
  • 2 clove garlic
  • 1 cup radish
Prep Time


  1. Place all the ingredients in to the cup of your blender, and blend until smooth

  2. Cover and chill for 2 or more hours in the refrigerator

  3. Dice some red bell pepper and radish on top of the soup

  4. Serve cold, sprinkled with chopped veggies of your choice (optional)

  5. Leftovers can be kept in the refrigerator for up to 3-4 days

Ania Jakutajc-Wojtalik

Hi, I’m Ania. I’m the blogger behind Ania’s Vibrant Kitchen where I share easy-to- follow and delicious recipes. I started this blog as my personal cookbook, I wanted a place where I could save and organise my recipes, while still being able to share them with people. Cooking is my biggest passion.
Read more posts by Ania Jakutajc-Wojtalik