Low Sodium Gazpacho Recipe

Name: Low Sodium Gazpacho
Prep time: 5 min
Total time: 5 min
Ingredients: 4 tomatoes; 1 small cucumber; 1 red bell pepper; 2 cloves garlic; 1/4 cup red onion; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon black pepper; 1/4 teaspoon smoked paprika; 1/2 lemon (juiced); 1/2 cup water (or unsalted vegetable broth if desired); 1/4 cup fresh parsley (plus extra for garnish)

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Low sodium gazpacho is a light, refreshing, and tasty recipe to make with fresh summer produce. This chilled soup is loaded with fresh tomatoes, cucumber, bell peppers, herbs, and a few spices for a great summer meal.

This tasty gazpacho doesn’t need salt for an amazing flavor, and it’s ready in just 5 minutes – no cooking required! Add everything into a blender, give it a whirl, and you have a delicious homemade side dish or snack ready in minutes.

Want more great no-cook low sodium recipes? Try our low sodium bruschetta, low sodium Thai crunch salad, and our popular low sodium cowboy caviar dip!

low sodium gazpacho recipe with tomatoes, cucumber, bell peppers, and parsley for a tasty no salt side dish.

Table of Contents

If you’re looking for a fresh, delicious, and super flavorful chilled soup, this low sodium gazpacho recipe has got you covered! We just got through a hot week here in New England, it was over 100 degrees Fahrenheit this week and I wanted to make a delicious dinner without using the oven.

If you have a blender or a food processor, this recipe will take just minutes to make! It’s tangy, fresh, and has a wonderful little kick from the red wine vinegar and smoked paprika. It’s a great dinner starter, or side dish with a low sodium tomato sandwich or low sodium grilled chicken.

Why This Recipe Works

This chilled soup is perfect for the hot days of summer.
It’s loaded with fresh produce.
It has a wonderful taste from herbs, vegetables, and a touch of vinegar and spice.
Ready in 5 minutes, this gazpacho comes together quickly.
Anyone can successfully make this dish – follow our step-by-step photos and instructions below!

Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

The base of this recipe is fresh tomatoes. You can use any variety you prefer, but I find that vine-ripened tomatoes (especially Campari tomatoes) work really well and have a wonderful sweetness.

I also add cucumber, garlic, bell pepper, and a hint of red onion in the gazpacho as well. Each of those vegetables give the soup a nice freshness and unique taste.

The base of the soup is made from adding a little water, the fresh blended vegetables, olive oil, red wine vinegar, black pepper, and a pinch of smoked paprika. I also add just a bit of fresh lemon juice to make the gazpacho pop!

And I like adding in some fresh parsley in the gazpacho, as well as for a little extra colorful garnish. I love fresh herbs, and I found that parsley works very well with the rest of the ingredients.

Substitutions and Variations

If you don’t have smoked paprika (or don’t like the smoky flavor) you can substitute in regular paprika instead.
If you’d prefer other fresh herbs (like basil instead of parsley) you can add in one or more for extra flavor.
And if you wanted extra flavor in the gazpacho, you could use a no-salt-added broth instead of the water.

How to Make Salt-Free Gazpacho

chopped tomatoes, red onion, and fresh lemon on a cutting board ready for the blender

Step 1: Prep your vegetables – slice your tomatoes, cucumber, garlic, lemon and onion. And deseed and chop the bell pepper, and roughly chop the parsley.

tomatoes, cucumbers, and bell pepper in a blender for salt free gazpacho recipe

Step 2: To the blender, add the tomatoes, cucumber, bell pepper, garlic, onion, and parsley.

poured water into a blender to make no salt added gazpacho afresh summer recipe.

Step 3: Add in the olive oil, red wine vinegar, black pepper, and smoked paprika. Top with the water. Blend on low speed for 30 seconds to 1 minute, or until the gazpacho reaches your desired consistency.

blended low sodium gazpacho without salt in a mason jar to chill in the refrigerator.

Step 4: Once blended, chill the gazpacho for at least 1 hour before serving. Garnish with extra black pepper and parsley if desired, enjoy!

Recipe FAQs

How much sodium is in gazpacho?

This salt-free recipe has just 13 mg sodium per serving, as it contains no added salt or preservatives. The sodium is naturally found in the vegetables I used. If you order gazpacho at a restaurant, it may vary based on the ingredients they used, so always check with the server before enjoying.

Can I make this gazpacho ahead of time?

Yes, it works very well as a make-ahead meal! You can make this up to 4 days in advance, just chill in an airtight container (I like mason jars) until you are ready to enjoy.

Can I make it spicy?

Yes! Add a few teaspoons of fresh diced jalapeno peppers, a pinch of cayenne pepper, or some no-salt hot sauce for a kick!

a bowl of low sodium gazpacho tomato soup with cucumber and parsley

More Low Sodium Summer Recipes

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