This traditional tomato gazpacho is loaded with fresh veggies making it an easy summer meal!
I know I often post about soup on a cold winter day, however, this is definitely not a winter soup! This chilled Tomato Gazpacho is great on a warm summer day. It’s loaded with summer veggies to make it a healthy, light summer meal.
I have to confess, I have an issue with veggies – there are many of them I don’t like all that much, so this soup is one of my solutions for getting my daily veggie servings (ok, technically fruit, however you get the idea!)
Gazpacho is a chilled tomato-based soup that originates in Spain. It’s generally not cooked and is an excellent way to incorporate seasonal vegetables. This version combines the fresh summer flavors of tomatoes, cucumber and red peppers. Starting this recipe with really fresh, seasonal veggies is key. The fresher the better! Since this soup is uncooked it really is important to use the best ingredients, especially when it comes to the tomatoes. Garden fresh tomatoes are ideal or if you have a trip to the farmer’s market planned this is the perfect thing to put on your weekly list of recipes to make for the week. On warm summer days gazpacho is such a simple, make-ahead summertime recipe.
In terms of wine, I’d pair this with either with a light Pinot Noir or a crisp Chardonnay. While I’m a huge fan, I’d skip my favorite oakey, buttery version with this soup.
If you grow tomatoes, this also is a great way to use them up at the end of the season. Because it’s cold and has no dairy, this soup freezes really well for a nice cool treat on a warm Indian summer day on September hits!
notes from the kitchen
- I’m not a huge fan of really chunky soup….it’s just a thing of mine so I blend this up until it’s pretty smooth. If you like a little more chunkiness just cut down on the blending time or add a few additional chopped veggies right before serving.
- You can make this extra healthy by adding a little fresh spinach or some micro greens on top to make it a bit salad-like.
- If you are going to be entertaining, turning this into small individual servings in the form of “shots” makes it easy to serve. It’s also fun and easy for your guests to eat when served this way.
- If you are looking for a few other good summer recipes check out this Grilled Sea Bass or this Watermelon, Feta & Mint Salad.
things you may want for this recipe
Avocado Keeper – While this kitchen gadget doesn’t 100% prevent a cut avocado from turning brown, it really helps slow the process. I eat avocado nearly every day, so find that I can get at least two servings out of an avocado by using this nifty tool. It definitely works better than just wrapping it in plastic.
High Power Blender – I still use an older blender but have supplemented it with a small individual serving blender which is great for smoothies and smoothie bowls. For this soup, you need a full capacity blender, so if you are in the market for a new one, I’d definitely go with one like this that does double-duty!
Tomato Gazpacho: A Chilled Summer Soup
- ½ cup red pepper, chopped
- ⅔ cup cucumber, chopped
- 1 garlic clove
- ⅓ cup red onion, chopped
- 4 Roma or plum tomatoes, chopped
- 2 cups tomato juice
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp ground pepper
- 2 tsp Worcestershire sauce
- 1 tsp white wine vinegar
- 1 tsp sherry
- 4 tbsp creme fraiche
- ½ an avocado, diced
- 2 ounces lump crab meat, optional
- Place red pepper, cucumber, garlic, onion, tomato, tomato juice and olive oil in a blender. Blend at low speed until just slightly chunky. Add salt, pepper, Worcestershire, vineagr and sherry; blend again on low for one minute or until desired consistency. Place in a large bowl and refrigerate for at least 2 hours.
- To serve, top with 1 tbsp creme fraiche, diced avocado and crab meat.
Originally published in August 2015. Updated June 2017