Cool Summer Gazpacho Recipe

When it comes to satisfying your hunger on a hot summer night, nothing beats a cool bowl of homemade gazpacho.  Originally from the regions of Spain and Portugal, gazpacho is a cold soup made from a fresh and refreshing mixture of raw tomatoes and vegetables blended with vinegar, garlic, olive oil and spices to give it a little kick. 

For an added boost of creaminess and a hint of rich, nutty flavor, I love to garnish mine with a slice of avocado.  Served with fresh crusty bread and a bowl of extra virgin olive oil for dipping, gazpacho is a  quick and delicious meal or side dish for any occasion.  

Cool Summer Gazpacho Ingredients

  • 3 ripe Roma tomatoes, peeled and chopped
  • 2 golden, red or orange Heirloom tomatoes, chopped and peeled
  • 1 Sweet Maui onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 5 small sweet red and orange peppers (or green) seeded and chopped
  • 1 stalk Fennel Finely chopped
  • 1-2 Tbsp. chopped fresh Italian parsley
  • 1 Tbsp. chopped cilantro
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce or cayenne powder to taste
  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)
  • 2 cups chilled water
  • 2 cups tomato juice

Garnish soup with:

  • 1 Avocado cubed
  • 1 cucumber finely chopped
  • Olive oil drizzle
  • Cilantro (optional)

Step By Step Instructions To Make The Cool Summer Gazpacho

Follow these step by step instructions to create the perfect gazpacho.

Step 1: Blending The Ingredients

Blend all of the veggies together, adding water and tomato juice slowly, as you want the consistency to be slightly chunky. 

Add vinegar, sugar, Tabasco, olive oil and lemon juice, then blend lightly.

This light and seductive chilled soup is perfect for a sizzling day.

Step 2: Serving It Up Just Right!

Serve in a bowl with a beautiful sliced loaf of French bread and EVOO dipping bowl. 

For parties, I love to put the soup in cups, or shot glasses as an appetizer!!

Enjoy!

Cool Summer Gazpacho

When it comes to satisfying your hunger on a hot summer night, nothing beats a cool bowl of homemade gazpacho. 
Prep Time15 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: chilled soup, cold soup, gazpacho, summer gazpacho, tomato gazpacho
Servings: 4 people
Author: Wendy Lane
Cost: $10

Ingredients

  • 3 whole Ripe Roma tomatoes peeled and chopped
  • 2 whole Golden, red or orange Heirloom tomatoes chopped and peeled
  • 1 whole Sweet Maui onion finely chopped
  • 1 whole Cucumber peeled, seeded and chopped
  • 5 whole Small sweet red and orange peppers (or green) seeded and chopped
  • 1 stalk Fennel finely chopped
  • 1-2 Tbsp. Fresh Italian parsley chopped
  • 1 Tbsp. Cilantro chopped
  • 1 clove Garlic minced
  • 1/4 cup Red wine vinegar
  • 1/4 cup Olive oil
  • 2 Tbsp. Lemon juice freshly squeezed
  • 2 tsp. Sugar
  • Salt and fresh ground pepper to taste
  • 6 drops or more Tabasco sauce or cayenne powder to taste
  • 1 tsp. Worcestershire sauce (omit for vegetarian option)
  • 2 cups Chilled water
  • 2 cups Tomato juice

Optional garnishes

  • 1 Avocado cubed or sliced
  • 1 Cucumber finely chopped
  • 1 drizzle Olive oil
  • Cilantro (optional)

Instructions

  • Blend all of the veggies together, adding water and tomato juice slowly, as you want the consistency to be slightly chunky. 
  • Add vinegar, sugar, Tabasco, olive oil and lemon juice, then blend lightly.
  • Serve in a bowl with a beautiful sliced loaf of French bread and EVOO dipping bowl. 

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