Gazpacho is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year, and there’s no need to heat up your stove or oven! Just prep your ingredients on a cutting board. Then your blender or food processor will take it from there. To make this homemade gazpacho recipe, you will need:

Tomatoes: Roma tomatoes or what we call “branch tomatoes” here in Spain (medium, round, soft-skinned tomatoes on the vine) are standard for traditional gazpacho. But really, any ripe, juicy, fresh tomatoes will do. There is no need to peel your tomatoes for gazpacho, but I do recommend coring them (scoop out the white flesh and seeds).

Cucumber: 6-inch Persian or Kirby cucumbers are most often used in Spain, peeled and seeded. But I usually just toss in half of an English cucumber instead. Whichever works for you!

Green bell pepper: Some of my Spanish friends are firm believers that green bell peppers, specifically, are a must for authentic Spanish gazpacho. But I’d say that any color of bell pepper you have on hand will do.

Red onion: Just half of a small red onion, peeled.

Garlic: I use two small garlic cloves, or one large clove.

Olive oil: Many traditional gazpacho recipes are loaded with lots of olive oil. But nowadays in Spain, they often cut down the amount of oil to make the soup a bit healthier. This recipe just uses 3 tablespoons.

Sherry vinegar: Andalucía is known for its sherry. And of course, it’s sherry vinegar, which is always used to make gazpacho here in Spain. That said, though, if you can’t find sherry vinegar at your grocery store, you can sub in some red wine vinegar.