Just because it’s hot outside doesn’t mean it’s not soup season. Cold soup like this Perfect Summer Gazpacho can be delicious, filling, easy to make, and takes advantage of the abundance of fresh, seasonal vegetables! No cans necessary!
Yield: 2 Servings
Total Time: 15 Minutes
Prep Time: 15 Minutes
Cook Time: 0 Minutes!
1 lb plum tomatoes, chopped
2 carrots, chopped
4 green onions, chopped
½ large cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
2-4 cloves garlic, minced
3/4 cup water
2 tablespoons vinegar
2 tablespoons olive oil
Hot sauce, optional and to taste
Salt and pepper to taste
Combine all the vegetables, garlic, and water in a blender. Blend until smooth or desired consistency – if you like your gazpacho a little chunky.
Add in vinegar, olive oil, hot sauce and blend to mix.
Add salt and pepper to taste.
Chill for a minimum of 30 minutes before serving.
Want to dress it up? Top bowls with croutons, blue cheese crumbles, a squeeze of lemon, fresh basil, a drizzle of olive oil, or chopped cucumber before serving! You’ll be enjoying this Perfect Summer Gazpacho into the fall!
Pro Tip: Like your soup to be a little more hearty? You can make the it way it was traditionally made in Andalusia, Spain when it was served to laborers working in the vineyards. Simply soak some bread (ideally stale) in water and add to the blender along with the vegetables.
Nutritional Information for Gazpacho Per Serving:
Calories: 200; Total Fat: 2 g; Carbs: 15 g; Dietary Fiber: 5 g; Sugars: 8 g; Protein: 3 g; Sodium: 97 mg