Summer might be winding down, but I finally finished the recipe my husband asked for months ago — introducing this refreshing Summer Gazpacho.
Gazpacho is the classic chilled Spanish soup served cold, and if you haven’t tried a well-made bowl, you’re missing out. My husband and I studied abroad in Sevilla, and during my time there gazpacho was everywhere. It’s ideal on sweltering days when you don’t want to turn on the stove but still crave something light, nutritious, and flavorful. A good gazpacho simply satisfies on a hot afternoon.
When I made this batch, my husband demolished it in under 24 hours — even enjoying it for breakfast. No judgment here; a chilled savory soup for breakfast is an excellent choice.
One of the best things about gazpacho is how effortlessly it helps you reach your daily vegetable intake. It’s an easy, delicious way to get several servings of vegetables in a single meal.
This Summer Gazpacho is also Whole30 compliant. You might wonder what could make a gazpacho non-compliant: traditional versions often include country bread blended into the soup, and some add sugar to balance tomato acidity. I skip the bread and use a touch of balsamic vinegar to lend gentle sweetness and tame the acidity without adding sugar.
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For a different twist, try a cucumber-basil variation of gazpacho for a lighter, herb-forward flavor.
EASY SUMMER GAZPACHO
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Ingredients
- 1.5 lbs. ripe tomatoes on the vine cut into 1/2 inch wedges and seeds removed
- 1/2 hothouse cucumber peeled and seeded (about 1.5 cups diced large)
- 1 stick of celery cut into 1-inch chunks
- 1 small red bell pepper seeds/core removed and cut into 1-inch chunks
- 1 medium shallot diced
- 1 clove garlic
- 1/4 cup extra virgin olive oil plus more for serving
- 1 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- diced cucumber for serving (if desired)
- halved cherry tomatoes for serving (if desired)
Instructions
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In a high-powered blender (I use my Vitamix), combine the tomatoes, cucumber, red bell pepper, celery, shallot, garlic, olive oil, kosher salt, black pepper, and balsamic vinegar. Blend on high until smooth.
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Ladle into bowls and garnish with halved cherry tomatoes, diced cucumber, a drizzle of extra virgin olive oil, a pinch of kosher salt, freshly cracked black pepper, and chopped chives if desired.
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Enjoy chilled.
Nutrition information is automatically calculated and should be used as an approximation.