Print

Gazpacho Soup

Gazpacho Soup

Gazpacho Soup is a vibrant and refreshing chilled Spanish classic that highlights the freshness of summer vegetables like ripe tomatoes, cucumbers, and bell peppers. This no-cook, healthy soup offers bright flavors, a cool texture, and a nourishing boost—perfect for hot days or light meals.

Ingredients

Scale

Main Ingredients

  • 4 cups ripe tomatoes, chopped
  • 1 large cucumber, peeled, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh herbs (basil or parsley), optional for garnish

Instructions

  1. Prepare the Vegetables: Wash and roughly chop the tomatoes, cucumbers, red bell peppers, and red onion. Remove seeds from cucumbers and peppers to reduce bitterness.
  2. Blend the Base: Place the chopped vegetables, garlic, olive oil, sherry vinegar, salt, and pepper into a blender. Pulse until the mixture is smooth but still slightly textured to maintain a bit of bite.
  3. Chill Thoroughly: Transfer the soup into a bowl or pitcher and refrigerate for at least 2 hours to enhance flavors and refreshment.
  4. Adjust Seasoning and Serve: Before serving, taste and adjust salt, pepper, or vinegar as needed. Garnish optionally with fresh herbs or diced vegetables for added texture and color.

Notes

  • Choose ripe, juicy tomatoes like Roma or heirloom for the best flavor.
  • Peeling tomatoes is optional if you prefer an ultra-smooth soup.
  • Do not overblend; leaving some texture keeps the soup lively.
  • Letting the soup rest overnight in the fridge intensifies the flavors.
  • Serve ice-cold; adding ice cubes right before serving enhances refreshment.
  • Freezing is not recommended as it can alter the texture of the vegetables.

Nutrition

Keywords: gazpacho, cold soup, Spanish recipe, summer soup, healthy soup, no-cook recipe, vegan, gluten free