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gazpacho in bowl with basil on top
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Fresh Gazpacho Summer Soup

A deliciously simple gazpacho soup recipe.
Course brunch, dinner, lunch, Side Dish, Soup
Cuisine spanish
Keyword cold soup, soup recipe, tomato soup, vegetable soup
Prep Time 30 minutes
Cook Time 0 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 86kcal
Author Jen

Equipment

  • Blender

Ingredients

  • 3 large ripe tomatoes (approx. 3 cups) peeled and seeded
  • 1 english cucumber peeled and seeded
  • 1 sweet pepper chopped
  • 1 shallot chopped
  • 2 cloves garlic minced
  • 1 1/2 cups tomato juice unsalted
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh basil
  • 2-3 dashes hot sauce your favourite kind

Instructions

  • Begin with peeling and seeding the tomatoes and cucumber. Peeling tomatoes is easier than you might think. Use a sharp knife to cut a shallow “x” in the bottom of the tomato.
  • Place tomatoes in a bowl and cover the tomatoes with boiling water. The skin will start to curl at the “x”.
  • Remove the tomatoes from boiling water and peel off the skin with your fingers. It should simply slide right off. If it isn’t peeling easily, pop it in another round of boiling water.
  • Seed the tomatoes. Slice the tomatoes in half. Use your fingers to scoop out the seeds. This is a great job for the kids to tackle.
  • Set the tomatoes aside in a large bowl and move onto the cucumbers. Slice the cucumber in half, lengthwise. Use a small spoon to scoop out any seeds. Finely chop the seeded cucumber and add it to the bowl of tomatoes.
  • Chop the pepper, onion and mince the garlic and add them to the bowl with the tomatoes and cucumber
  • Now, transfer 3/4 of the veggie mixture to a blender. Add the tomato juice, hot sauce, basil leaves and olive oil to the blender. And the salt and pepper too.
  • Blend the gazpacho until it is smooth. Transfer to a serving bowl.
  • Stir in the remaining 1/4 portion of chopped veggies to the gazpacho. So there are still some pieces of vegetables. If you prefer, you can blend all the veggies and the soup will be totally smooth. Finally, it’s time to pour the soup into a serving bowl.
  • The flavour of this gazpacho only gets better as it sits. Cover it and then set it in the fridge to totally chill (at least an hour) and let all the flavours mingle. Taste the gazpacho to see if you would like to add more salt or pepper or more hot sauce. 
  • When you are ready to serve the gazpacho it can be served with croutons on top, a few leaves of basil.

Notes

Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition

Serving: 235g | Calories: 86kcal | Carbohydrates: 9.89g | Protein: 2.06g | Fat: 5g | Saturated Fat: 0.68g | Polyunsaturated Fat: 0.567g | Monounsaturated Fat: 3.32g | Sodium: 206mg | Potassium: 484mg | Fiber: 2.1g | Sugar: 4.93g | Vitamin A: 1171IU | Vitamin C: 114.4mg | Calcium: 30mg | Iron: 0.81mg