Easy Gazpacho Soup Recipe – The Health Expert

A super easy recipe for a delicious summer chill gazpacho soup that requires only one appliance, a blender! This easy to blend gazpacho is a healthy appetizer all summer long.

The BEST Gazpacho Soup

You no longer have excuses for not making this gazpacho soup! It’s incredibly simple to make… even on nights when the last thing you want to do is cook. It’s light and refreshing and hits the spot on warm summer nights.

If you’ve never tried or made gazpacho, don’t panic! Think of it like a summer soup, packed with fresh produce. You could even think of it as a savory smoothie bowl! If you have a garden overflowing with cucumbers and tomatoes (like me!), this is the recipe for you. It’s super simple to make and would make the perfect dish to serve at your next dinner party or just an everyday lunch.

I like to keep a few bits of tomatoes and vegetables in my gazpacho recipe to give it a bit of texture. That’s my secret gazpacho trick!

What is gazpacho?

Gazpacho is a cold soup made from mixed raw vegetables. It originated in Spain and has since become popular in Portugal as well. Spanish cookbooks call gazpacho a salad, but I think it’s more accurately described as a cold soup. It can be made from a variety of ingredients and blends smoothly or is left lumpier (just the way I like it). If you’ve never tried it, it’s the perfect way to incorporate your greens during the warm summer months.

Easy Gazpacho Soup Ingredients

• english cucumber – these cucumbers have thinner skin and smaller seeds than other cucumbers.
• red and green peppers – one of each to add fiber and flavor.
• Onion – brings a lot of flavor to this gazpacho! Some people like to use garlic as well, but I personally find it a bit overpowering in gazpacho soup.
• vine tomatoes – the fresher, the better. It will come out to 2 pounds, but you can use any kind. This year I’m growing Cherokee purple and Valencia so that’s what I used, but you can use cherry tomatoes too!
• red wine vinegar – a bit of acid to help bring out the flavors! Traditional gazpacho uses sherry vinegar, so if you have it on hand, feel free to replace it with sherry vinegar.
• Olive oil – The ideal is to use extra virgin olive oil. It serves to balance the acids of the tomatoes and the vinegar.
• sea ​​salt and pepper – to unite all the flavors.

How to make gazpacho soup at home

STEP 1: LEGUME TOMATOES + VEGETABLES

Add half the cucumber, half each bell pepper, and half the onion to a blender (or food processor) and puree until vegetables are coarsely chopped. Try not to mix too smoothly, but it’s okay if a little foam forms. Remove from the blender and reserve in a large bowl.

STEP 2: MIX THE REMAINING INGREDIENTS

Add the rest of the cucumber, bell peppers, onion, and all the tomatoes to the blender and blend until smooth. Add water, olive oil, red wine vinegar, sea salt, and ground pepper and mix to combine.

STEP 3: COMBINE ALL

Add the mixed vegetables to the large bowl with the pulsed vegetables and stir until well combined to form a thick, slightly lumpy soup. Taste and add more salt, pepper, vinegar, or a drizzle of olive oil until desired flavors are achieved. Place in an airtight container or cover in the fridge for at least 4 hours to allow the flavors to blend.

How to Serve Gazpacho Blender

Add a few toppings to this gazpacho for a complete meal or serve as a side! Here are some coverage ideas:

• homemade croutons – Cut the slightly hard bread and season with olive oil, salt and the dry spices you want. Place on a baking sheet and bake at 350 degrees F until crisp to your liking!
• fresh herbs – Add fresh basil or chives or fresh herbs of your choice.
• olive oil or cream – add some healthy fats and creaminess by drizzling with olive oil or cream.
• make it spicy Add a few jalapeño slices or a dash of cayenne pepper for an extra kick!

Serve your gazpacho soup recipe in a deep dish or switch it up and serve it in a glass with a straw. You can’t go wrong with this summer dish!

How to store gazpacho

This soup stores very well! I love making it at the beginning of the week for a vegetarian meal or side dish throughout the week. Store in an airtight container in the refrigerator for up to one week. Honestly, it tastes better the longer it sits! Ideally, let it rest for 4 hours in the fridge before serving.

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gazpacho soup

A super easy recipe for a delicious summer chill gazpacho soup that requires only one appliance, a blender! This easy to blend gazpacho is a healthy appetizer all summer long.

• Author: david lederle
• Preparation time: 10 minutes
• Time to cook: 0 minutes
• Total time: 4 hours
• Produce: 6 portions 1x
• Category: Soup
• Method: Mix
• Kitchen: Spanish
• Diet: vegan

• 1/2 english cucumber
• 1 Red pepper
• 1 green pepper
• 1 medium red onion
• 2 pounds of vine tomatoes
• 1/2 cup water
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea ​​salt
• freshly ground pepper

1. Add half the cucumber, half each bell pepper, and half the onion to a blender (or food processor) and pulse until the vegetables are finely chopped. Try not to mix to smooth, but it’s okay if it foams up a bit.
2. Remove from the blender and reserve in a large bowl.
3. Add the rest of the cucumber, bell peppers, onion, and all the tomatoes to the blender and blend until smooth.
4. Add water, olive oil, red wine vinegar, sea salt, and ground pepper and mix to combine.
5. Add the gazpacho to a large bowl with chopped vegetables and stir until well combined to form a thick, slightly lumpy soup. Taste and add more salt, pepper, vinegar, or olive oil until desired flavors are achieved.
6. Place in an airtight container in the fridge for at least 4 hours to allow the flavors to blend.
7. It will keep for up to 1 week in the refrigerator.

Keywords: gazpacho blender, gazpacho, gazpacho recipe