Chilled Gazpacho Soup

What You’ll Love About This Recipe

This chilled gazpacho soup is perfect for hot summer days, offering a rejuvenating and healthy meal option. You’ll love how quick and easy it is to make, with no cooking required—just blend and chill. The vibrant mix of fresh vegetables creates a burst of flavor in every spoonful, while the cool, smooth texture is incredibly satisfying. Plus, it’s a great way to use up garden veggies, making it both delicious and budget-friendly.

Recipe

Gazpacho is a revitalizing, cold soup perfect for hot summer days. Originating from Spain, this dish is packed with fresh vegetables and requires no cooking, making it both healthy and easy to prepare.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional garnishes: croutons, chopped herbs, or diced vegetables

Instructions:

1. In a blender or food processor, combine tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
2. Add tomato juice, olive oil, red wine vinegar, salt, and black pepper. Blend again until well combined.
3. Taste and adjust seasoning if needed.
4. Pour the soup into a large bowl or container, cover, and refrigerate for at least 2 hours to chill.
5. Serve cold, garnished with croutons, herbs, or diced vegetables if desired.

Notes:

• For a smoother texture, strain the soup through a fine-mesh sieve before chilling.
• Adjust the consistency by adding more tomato juice if needed.

Time:

• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling)
• Serving: 4-6
• Calories: Approximately 120 per serving
• Cuisine: Spanish

Nutrition

Gazpacho is a rejuvenating cold soup made with fresh vegetables, perfect for summer. Here’s the nutritional breakdown per serving:

What To Serve With It

I love pairing chilled gazpacho with crusty bread, like a fresh baguette or garlic ciabatta, for dipping. A simple green salad with tangy vinaigrette or a mix of seasonal veggies complements it perfectly. These choices make the meal feel complete without overshadowing the soup’s vibrant flavors.

Bread Selection

Pairing chilled gazpacho with the right bread can make a big difference, and I’ve found that a crusty baguette or rustic ciabatta works wonders. The crunch of a baguette complements the soup’s smooth texture, while ciabatta’s airy interior soaks up the flavors beautifully. If you’re feeling adventurous, try sourdough options for a tangy twist that balances the gazpacho’s freshness. For a fun touch, I love making ciabatta croutons—just cube the bread, toss it with olive oil, and toast until golden. It’s a simple way to add a bit of crunch and elevate the whole experience.

Salad Pairings

When it comes to serving chilled gazpacho, finding the right salad to go alongside it is key. I love pairing it with salads that highlight fresh herb combinations, like basil and mint, or parsley and dill, to keep things light and energizing. Seasonal vegetable additions are a must—think crisp cucumbers in summer or roasted beets in fall. A simple green salad with a tangy vinaigrette works wonders, or try a quinoa salad with chopped veggies for heartier appetites. The contrast of flavors and textures makes every bite exciting, and it’s a combo that always feels balanced and satisfying.