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There's nothing better than a cold, fresh easy gazpacho soup on a hot summer day that is super easy to make and doesn't require any stove time to keep the kitchen cool.
Traditional gazpacho came from Andalusia, Spain where it was a white chilled peasant's soup made with stale bread, olive oil and vinegar. Over time, it has evolved and tomatoes and other veggies were introduced, although the idea of a chilled soup always remained.
For this gazpacho, I omit the bread and make it a gluten-free version. Although the base is cold, smooth and creamy, I like adding diced veggies as a generous garnish to give it crunch!
Tips for making Easy Gazpacho soup
Tomatoes
Use large home-grown tomatoes or tomatoes purchsed from a farm stand or farmers market. The taste of tomatoes that are picked when ripe vs. tomatoes picked green and allowed to ripen in the store is night and day. Trust me! Tomatoes are so much more flavorful when allowed to naturally ripen on the vine.
Other vegetables
Other vegetables like cucumbers, sweet peppers, sweet onion, carrots and celery can be added. Traditionally, garlic is added for a bite!
Flavoring
Olive oil is used to provide the creaminess to the soup. The way you add the oil into this easy gazpacho is important. Otherwise, it won't blend well together because oil and water don't mix! In addition, my secret weapon is the combination of Sammy Wong's all-purpose seasoning and Worcestershire sauce.
Nantucket all-purpose seasoning
Worcestershire sauce
Blend the roughly chopped vegetables with a vitamix until a very smooth puree.
Roughly chopped veggies in a blender
When adding the olive oil, slowly add it in a steady stream while the blender is on, to allow the soup to emulsify and thicken, creating a smooth texture.
Blended gazpacho
Refrigerate the gazpacho for at least 2 hours before serving to allow the garlic and onion to mellow and the flavors to meld together. Add the garnish to each bowl and a drizzle of extra virgin olive oil just before serving.
My favorite is to serve this as a light summer meal with cheese toasted on a slice of sourdough bread. It's the perfect combination. YUM!
Gazpacho with cheese toast
EASY GAZPACHO RECIPE
This simple gazpacho recipe is amazingly delicious on a hot summer's day when no one wants to turn on the stove and a cold, delicious fresh tomato based soup is just the thing that will hit the spot!
Equipment
- Vitamix or blender
Ingredients
- 907 grams fresh and ripe tomatoes
- 150 grams fresh cucumbers For regular cucumbers, cut off the end and rub to remove bitterness. Peel. Not necessary to peel Persian or English cucumbers.
- 100 grams sweet onion
- 100 grams assorted peppers
- 200 grams carrots
- 2 cloves fresh garlic
- 2 tsp Sammy Wong's all-purpose seasoning
- 1 Tbsp worcestershire sauce
- 3 Tbsps olive oil
Garnish
- 50 grams finely diced carrots
- 50 grams finely diced cucumber
- 50 grams finely diced sweet onion
- 50 grams finely diced red pepper
Instructions
- Dice the carrot, cucumber, peppers and onion for garnish.50 grams finely diced carrots, 50 grams finely diced cucumber, 50 grams finely diced sweet onion, 50 grams finely diced red pepper
- Roughly chop all the remaining vegetables for the blender.907 grams fresh and ripe tomatoes, 150 grams fresh cucumbers, 100 grams sweet onion, 100 grams assorted peppers, 200 grams carrots
- Mince the garlic.2 cloves fresh garlic
- Place the roughly chopped vegetables, garlic, Sammy Wong's all-purpose seasoning, worcestershire sauce into the blender.2 tsp Sammy Wong's all-purpose seasoning, 1 Tbsp worcestershire sauce
- Blend until a puree.
- Slowly add the olive oil in a steady stream while the blender is ON to emulsify the mixture.3 Tbsps olive oil
- Place mixture into the refrigerator for at least 2 hours to cool down and for the flavors to mix and mellow!
- Before serving, garnish with diced vegetables and drizzle with olive oil.
Video
Nutrition
Serving: 2.75cupsCalories: 144kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 417mgPotassium: 719mgFiber: 5gSugar: 10gVitamin A: 10025IUVitamin C: 64mgCalcium: 55mgIron: 1mgNet Carbohydrates: 12g
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
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