This traditional tomato gazpacho is loaded with fresh veggies making it an easy summer meal!

This traditional tomato gazpacho is a lovely chilled soup for a warm summer day.

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, there are a lot of veggies that 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. 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.

Traditional Tomato Gazpacho topped with avocado and creme fraiche.

Ingredient Note

Roma Tomatoes: If you grow tomatoes, this is a great way to use them up at the end of the season. Since they don't get cooked, I recommend using the freshest tomatoes you can find.

Making Tomato Gazpacho

Making this soup is really easy - it's essentially a two step process:

Top-down view of a blender containing chopped tomatoes, cucumbers, red onions and tomato juice for tomato gazpacho, ready to be blended, on a white marble surface.

Start by chopping all of the veggies and tossing them into the blender as you go. The pour the tomato juice in with the chopped veggies.

Top-down view of a blender filled with blended tomato gazpacho

Then start blending. I'm not a huge fan of really chunky soup....it's just a thing of mine so I blend this until it's pretty smooth. If you like a little more chunkiness just cut down on the blending time.

Once you've got the desired consistency, chill the soup for at least two hours then top with some diced avocado, creme fraiche and maybe a bit of crab meat!

This Traditional tomato gazpacho can be served as individual shots

Notes from the Kitchen

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.
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.
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!

Traditional tomato gazpacho shots - ideal for entertaining.

If you are looking for a few other good summer recipes check out this Grilled Sea Bass or this Watermelon, Feta & Mint Salad.

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