Yes, this homemade gazpacho soup can certainly be frozen for later! Normally, we do not recommend freezing recipes with fresh ingredients as the cell walls will burst and break apart after thawing. However, that works in our favor here. Just make sure the soup is completely chilled first, then store it in a freezer-safe container for no more than 6 months. Be careful to thaw it slowly in the fridge (ideally overnight), and blend or shake it really well to incorporate any liquid that may separate out.