Easy Gazpacho Soup Recipe – The Healthy Maven

A super simple recipe for a delicious cold summer Gazpacho soup All you need is one piece of equipment: a blender! This easy-to-mix gazpacho makes a healthy appetizer all summer long.

The BEST gazpacho soup

There are no excuses not to make this Gazpacho Soup! It’s insanely easy to make…even on those nights when you least want to cook. It’s light and refreshing and just right for balmy summer nights.

If you’ve never eaten or made gazpacho before, fear not! Think of it as a summer soup full of fresh produce. You could even think of it as a hearty smoothie bowl! If you have a garden full of cucumbers and tomatoes (like me!) then this is your recipe. It’s super easy to make and would be the perfect dish for your next dinner party or just an everyday lunch.

I like to keep a few chunks of tomato and veggies in my gazpacho recipe for a little consistency – this is my secret gazpacho trick!

What is gazpacho?

Gazpacho is a cold soup made from raw mixed vegetables. It originated in Spain and has since become very popular in Portugal. In Spanish cookbooks gazpacho is referred to as a salad, but in my opinion it is described more as a cold soup. It can be made from a variety of ingredients and blended smooth or left gritty (whichever I like). If you’ve never tried it, it’s the perfect way to fuel up on your veggies during the warm summer months.

Simple gazpacho soup ingredients

• English cucumber – These cucumbers have a thinner skin and smaller seeds than other cucumbers.
• Red and green peppers – one each for added fiber and flavor.
• Onion – adds tons of flavor to this gazpacho! Some people also like to use garlic, but I personally find it a little overpowering in gazpacho soup.
• vine tomatoes – the fresher the better. It will weigh 2 pounds, but you can use any variety. This year I’m growing Purple Cherokee and Valencia so I used those, but you can use cherry tomatoes too!
• red wine vinegar – some acidity so that the flavors come out better! Sherry vinegar is used in traditional gazpacho. So if you have that on hand, feel free to substitute sherry vinegar for it.
• olive oil – Ideally, use extra virgin olive oil. It helps balance the acids of the tomatoes and vinegar.
• sea ​​salt and pepper – to unite all flavors.

How to make gazpacho soup at home

STEP 1: legumes + vegetables

Place half of the cucumber, half of each bell pepper, and half of the onion in a blender (or food processor) and chop until the veggies break up into small pieces. Try not to blend too smooth, but it’s okay if it foams a bit. Remove from blender and set aside in a large bowl.

STEP 2: COMBINE REMAINING INGREDIENTS

Add remaining cucumber, peppers, onion and all tomatoes to blender and blend until smooth. Add water, olive oil, red wine vinegar, sea salt and ground pepper and stir to combine.

STEP 3: COMBINE EVERYTHING

Add the mixed vegetables to the large bowl with the pulsed vegetables and stir well until you have a thick, slightly chunky soup. Taste and add additional salt, pepper, vinegar or a drizzle of olive oil until desired flavor is achieved. Place in an airtight container or bowl with a lid and refrigerate for at least 4 hours to allow the flavors to blend.

How to serve Blender Gazpacho

Add some toppings to this gazpacho for a complete meal, or serve as a side dish! Here are some topping ideas:

• Homemade croutons – Cut slightly stale bread into pieces and season with olive oil, salt and any dried spices you like. Place on a baking sheet and bake at 350 degrees F until crispy to your taste!
• Fresh herbs – Add fresh basil or chives or whatever fresh herbs you prefer.
• olive oil or cream – Add some healthy fats and creaminess by topping olive oil or cream on top.
• Make it sharp – Add a few jalapeno slices or a pinch of cayenne pepper for that little extra kick!

Serve your gazpacho soup recipe in a soup bowl, or switch and serve in a glass with a straw. You can’t go wrong with this summer dish!

How to store gazpacho

This soup stores really well! I love making it at the beginning of the week as a vegetarian meal or as a side dish throughout the week. Store in an airtight container in the refrigerator for up to a week. Honestly, the longer it sits, the better it tastes! Ideally, let it sit in the fridge for 4 hours before serving.

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