Description
Gazpacho Soup is a refreshing, cold Spanish-style soup made with fresh raw vegetables like tomatoes, cucumber, and bell pepper. Perfect for hot summer days, this chilled soup is light, flavorful, and easy to prepare without any cooking.
Ingredients
4 ripe tomatoes (or 2 cups cherry tomatoes)
1 red bell pepper, roasted (jarred or homemade)
½ English cucumber, chopped
½ small red onion
1 clove garlic
2–3 tbsp extra virgin olive oil
2 tbsp sherry vinegar (or red wine vinegar)
Juice of ½ lime (about 1 tbsp)
½ tsp smoked paprika
½ tsp sea salt (more to taste)
¼ tsp black pepper
½ cucumber, grated (to stir in after blending)
1 tbsp finely chopped fresh herbs (parsley, cilantro, or basil)
Optional: ¼ cup finely chopped cherry tomatoes or red bell pepper
Instructions
- Add tomatoes, roasted red pepper, chopped cucumber, onion, garlic, olive oil, vinegar, lime juice, paprika, salt, and pepper to a high-speed blender.
- Blend until smooth, about 30–60 seconds. For a chunkier soup, pulse a few times instead of fully blending.
- Taste and adjust seasoning with more salt, vinegar, or lime juice if needed.
- Pour the blended soup into a bowl or container.
- Stir in grated cucumber, chopped herbs, and optional chopped cherry tomatoes or bell pepper.
- Chill for at least 1 hour to deepen the flavors.
- Serve cold with optional garnishes such as olive oil drizzle, diced avocado, croutons, lime wedge, or microgreens.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, add a pinch of cayenne or jalapeño before blending.
- For a creamy twist, blend in ½ an avocado.
- To thicken the soup, reduce liquid ingredients or add more tomatoes.
- Use mint, dill, or chives for a different herb profile.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 120
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
