Summer Gazpacho Recipe is such a refreshing, traditional, cold summer soup! This gazpacho starts with the best tomatoes and summer veggies blended to flavor packed perfection!
Tomato season is the very best season! Gazpacho is simply a cold soup of blended tomatoes and veggies! It makes the most perfect summer lunch or dinner when it’s really just too hot out to cook. Whether you are making Tomato Salad or even a tasty Panzanella this summer, make sure you add this soup to your menu as well. We all have more tomatoes than we know what to do with right now! This soup is really light, and refreshing, and it’s also one of those that takes about ten minutes to make. Everything is whipped up right in your blender, so simple! Traditionally, it is from Spain and it is served cold, although you could warm it up if you prefer. I’ve been lucky enough to try Gazpacho in a few different restaurants, and this is my take on the classic. The ingredient list is really simple, just make sure you keep it fresh and don’t add dried herbs or veggies as it will take away from the taste! In this dish we have the ripest tomatoes you can find, cucumber, green onions (or red) onions, red bell pepper, garlic, olive oil and red wine vinegar.
Gazpacho Recipe Notes:
- You can use any type of tomatoes that you want for this recipe! You will need 2 pounds total, which will be 4-5 large tomatoes. Just make sure that the tomatoes you use are very, very, red and ripe for the best flavor!
- I have tested this recipe with red, yellow, and green onions. Personally, I happen to like green onions the best. When using green, make sure you use ALL of the white parts as that is where the flavor will come from! The green onions add a nice light flavor, so that the onion doesn’t over power the tomato.
- This soup needs vinegar! After testing with lemon juice, lime juice, apple cider vinegar, and red wine vinegar, we had a clear winner. Red wine vinegar produces the best flavor and keeps your soup from actually tasting like salsa!
- Sometimes, bread is actually added into this soup during blending. I personally like to leave the bread out because it takes away from that tomato flavor! Just have a baguette or loaf of French bread to serve on the side for dipping.
- I don’t seed my tomatoes or cucumbers for this recipe. I like to blend everything up, then pour through a fine mesh strainer into a bowl. If you don’t have a strainer, then you will want to seed the tomato and cucumber before blending.
Summer Gazpacho Recipe
- 2 Pounds Tomatoes, Tops removed and cut into quarters
- 1 Medium Cucumber, Peeled and cut into chunks
- 1 Medium Red Bell Pepper, Cored and cut into chunks
- 1/4 Cup Green Onion Green and White Parts
- 1 Clove Garlic
- 1/3 Cup Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1/2 teaspoon Cumin
- Salt & Pepper To Taste
- 1 teaspoon Sugar, Optional
- 1-2 teaspoons Hot Sauce, Optional
- Add the tomatoes to a high powered blender and pulse until liquified. Add in the remaining ingredients and blend on high speed until smooth. Taste the soup and add more vinegar, cumin, salt and pepper if desired.
- Set a fine mesh strainer over a large bowl and pour the gazpacho through, using a spoon to push the soup through the strainer.
- Chill for at least one hour before serving. Store the soup in the refrigerator for up to 4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.