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Ripe summer tomatoes are everywhere this time of the year. Grab your favorites and make my easy gazpacho recipes in minutes!
It’s fresh, cool, creamy, and simply mouth-watering.
5 Reasons Why You’ll Love This Recipe
- It tastes garden fresh!
- It is served cold…perfect for a hot summer day.
- It’s super simple to make…just put everything in a blender and blend it together.
- It’s low calorie, light, and refreshing.
- You can eat it as a soup or a drink.
Garden Fresh Ingredients
Tomatoes – I used a mixture of vine ripe tomatoes and cherry tomatoes because I like the juiciness of the vine-ripened tomatoes and the sweetness of the cherry tomatoes.
Bread – The bread in the recipe acts as a thickener. I like to use a baguette because it has a soft fluffy inside and crispy crust.
Olive Oil – I use extra virgin olive oil because I find it has a smoother and fruitier flavor over regular olive oil.
This Recipe is Super Simple to Make
- Rough chop all of the ingredients and place them in a blender.
- Blend them until they are smooth and refrigerate for 2 hours. I put the entire blender bowl into the refrigerator and when it’s cold I simply pour it into bowls or cups.
Gazpacho FAQs
It is a tomato-based cold soup that is blended with other raw vegetables. It is very popular in Spain and Spanish cooking and is traditionally served in the summertime.
I think it tastes like the garden! You can taste the freshness of each of the ingredients. It can be made very smooth or left a little bit chunky so you get small bites of the fresh vegetables.
I recommend serving it with grilled shrimp and crusty bread. The shrimp can also be served cold on a bed of lettuce for a bright, fresh, simple summer picnic.
If it lasts long, it will stay fresh for 4-5 days in an airtight container. I like to put my leftovers in single-serve mason jars so they are grab-and-go for a refreshing lunch or snack.
Traditionally it’s served as a soup that you eat with a spoon. I actually serve it both ways depending upon the rest of the menu.
Krazy Kitchen Mom Tips
- If the soup seems too thick once you have blended it, add 1 tablespoon of olive oil. If it needs more continue to add the olive oil one tablespoon at a time.
- This recipe is fun to experiment with. I recommend you make it exactly like this recipe the first time. After that, get creative and add some Italian spice or a dash of paprika or cumin. You can also add more garlic and jalapeños if you want to amp up those flavors.
- I don’t recommend heating this soup. You want to maintain the freshness of all of the flavors. If you are looking for a bowl of fresh hot tomato soup, try my Roasted Tomato Soup.
More Fresh Recipes
- Mango Salsa
- Crescent Roll Veggie Pizza
- Easy Homemade Bruschetta
- Melon Ball Prosciutto Salad
- Greek Chicken Salad
Easy Gazpacho Recipe
Ingredients
Method
- Slice jalapeno in half, remove and discard the seeds and ribs.
- Roughly chop the remaining vegetables.
- Add all ingredients to a blender and blend until desired consistency.
- Chill in the refrigerator for 2 hours.
- Garnish with extra virgin olive oil, diced cherry tomatoes, and fresh chopped parsley.
- Serve cold.
Notes
- If the soup seems too thick once you have blended it, add 1 tablespoon of olive oil. If it needs more continue to add the olive oil one tablespoon at a time.
- This recipe is fun to experiment with. I recommend you make it exactly as this recipe is the first time. After that, get creative and add some Italian spice or a dash of paprika or cumin. You can also add more garlic and jalapeños if you want to amp up those flavors.
- I don’t recommend heating this soup. You want to maintain the freshness of all of the flavors. If you are looking for a bowl of fresh hot tomato soup, try my Roasted Tomato Soup.
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