Gazpacho – Chilled Tomato Cucumber Soup

by Sally on July 25, 2011 · 8 comments

in Appetizers & Snacks, Gluten-free, Side Dishes, Soups, Stews and Chiles, The Daniel Plan

Get ready to take the edge off of summer’s heat with a chilled, refreshing bowl of gazpacho – a vibrantly colored and flavored, chilled tomato and cucumber soup. Serve it garnished with cooked shrimp, avocado slices and a sprinkle of Tajin, an amazing chili-lime seasoning blend. A batch keeps in the fridge for days.

I used to keep a big jar of gazpacho in the fridge all summer long and eat it every day. It’s a great snack, lunch, appetizer or side dish. Having forgotten about gazpacho for years, I’m going back to my own tradition.

Cool, Refreshing, Healthy

How could anyone not like gazpacho? Yet many of my clients shake their heads when I ask about chilled soups. It could only be because they have never tried it.  Refreshing and healthy, it’s fantastic for hot weather and the perfect use for fresh peak of the season summer produce.

Serve gazpacho in bowls for lunch or a snack. Pair it with grilled chicken or shrimp for dinner. Team it up with a quesadilla. Pour it into shot glasses and serve gazpacho shooters as an appetizer. Gazpacho can be enjoyed many ways.

Almost No Cooking, Just Prep Work

This recipe has some prep work, but no cooking (ok, one hard-boiled egg, that’s not really cooking). The hard-boiled egg and bread crumbs give the soup body and the chicken broth (or vegetable broth) adds more richness than water.

While the egg and chicken broth may not be traditional, bread or breadcrumbs are used in many authentic recipes I’ve seen. Sweet bell peppers are also a traditional component. If you like sweet peppers, add some red or yellow diced peppers to your vegetable mix. I leave them out because my husband can’t stand them (I love them).  For a gluten-free version, either leave out the breadcrumbs or use gluten-free breadcrumbs. The soup is still absolutely delicious.

If you prefer a vegetarian version, use homemade vegetable broth. Canned or boxed versions don’t usually taste very good. If you’ve never made homemade stock/broth, there are links below to help.

Many gazpacho recipes use canned tomato juice as the liquid base, but most brands are very high in sodium.  I use no salt added organic tomato sauce and homemade, no-salt chicken broth.

Puree in a Blender

Once mixed, smooth the gazpacho out in a blender or food processor to the texture you prefer. I use a Vita-Mix blender, because of the large capacity and power. Chill for about 4 hours or overnight and enjoy.

A note on inspiration. Originally I used a recipe from Elizabeth Shephard called Mom’s Gazpacho on the Epicurious website. I’ve changed the recipe so much over the years that I call it my own now, but it was her recipe that gave me the idea to use the hardboiled egg and breadcrumbs for body.

Gazpacho – Chilled Tomato Cucumber Soup

This recipe makes a good amount of soup. It keeps in the fridge for five days so you can keep enjoying its cool refreshment in hot weather. For a vegetarian version substitute vegetable broth. Make homemade for the best results. Serve chunky or pureed, depending on your preference. If you like the flavors of chili and lime, Tajin is available on Amazon. You will find lots of uses for it. To make this gluten-free, skip the breadcrumbs or use g-free breadcrumbs.

Yield: Full recipe – 2 ½ quarts (2 1/3 liters) This recipe is easily halved.

Note – Shooters take 2 ounces (60 ml) each and bowls about 8-12 ounces (237-355 ml) each, so servings will vary depending on use


  • 1 raw large egg
  • 2 ½ pounds (1.14 kilos) Roma tomatoes
  • 3 small Persian cucumbers or 1 large English seedless cucumber
  • 2 large garlic cloves, chopped or minced fine
  • ¼ cup finely diced red onion
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 lemon, juiced
  • 1 lime, juiced
  • 6 tablespoons (90 ml) sherry, red wine vinegar, or Braggs cider vinegar
  • 24 ounces (700 ml) low sodium chicken or vegetable broth (preferably homemade)
  • 15 ounces (450 ml) organic tomato sauce
  • ¾ cup (50 grams) plain gluten-free breadcrumbs (preferably homemade – optional)
  • ¼ cup finely chopped fresh flat leaf parsley
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoons finely chopped chives
  • 2 tablespoons (30 ml) molasses (optional)
  • ¼ teaspoon ground chipotle powder, to taste (use more if you like heat)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper

Tajin chili-lime spice blend (optional) as garnish and can be used to season the soup

Optional garnishes – cooked shrimp, avocado slices, lime wedges, cucumber slices, chopped cilantro or parsley, Tajin spice blend


  1. Places egg in a small saucepan and cover with an inch of cold water. Bring to barely a boil, cover and remove from the heat. Allow egg to stand for 12 minutes. Run under cold water and add ice. When cool, peel, chop finely and set aside.
  2. To prep tomatoes, cut them lengthwise into quarters and slice out the seedy centers, then chop.  Do the same with the cucumbers. Cut them into long quarters, slice out the seedy centers, then chop. Place tomatoes and cucumber in the Vitamix and add add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs and molasses. Add the hard-boiled egg, and chipotle powder if you like a little heat. Season with salt and pepper, to your taste.
  3. Puree soup in a blender (see notes below) for about 1 minute to smooth it out. You may need to do it in two batches. Chill at least 4 hours or overnight for flavors to blend. For a chunkier soup, pulse, don’t blend, until you reach your preferred consistency.

Soup will keep five days in the refrigerator.

Other helpful links:

For power and capacity, I use a Vita-Mix blender. They are the best. And while they are an investment, mine is more than 12 years old and going strong. Order one hereget free shipping. Check the ad on my home page and look at the reconditioned models. They have been used for demos at shows, then cleaned up and sold for a big savings.

How to make vegetable stock

Homemade chicken broth

Subscribe via RSS or

This post contains links to Affiliate Programs, where I may receive a small commission for any purchases.

{ 8 comments… read them below or add one }

1 Michelle K July 25, 2011 at 6:20 pm

Beautiful! Yes, cold soup does sound good and is something I rarely think to make or have much experience with. Love the shot glasses, cute!

Question on the ingredients being I am a novice at cooking… I love that you are specific with them, but wondering since I am growing fresh vegetables this time of year, would it matter if I use other tomatoes? (beef steak for one, the rest not sure, just know they are not Roma’s and I do wonder if they might be jucier?) For the cucumbers we are growing Japanese cucumbers – could I use those, what will change from not using Persian? THANK YOU!!!


2 Sally July 25, 2011 at 7:33 pm

If you have beautiful home grown tomatoes, absolutely use them! I’m sure the flavors of your home grown will shine. And yes on the cucumbers too! Roma tomatoes tend to be meatier which is why I like them and don’t have room to grow my own. You can play with the recipe Michelle. Taste it as you go and if you need to add more tomatoes or cucumbers, do. Next time I make it I will measure quantities and revise the recipe. That should help everyone.

Cute little shot glasses from Sur La Table.


3 Maggie @ Loaded Kitchen July 25, 2011 at 10:45 pm

As usual, Sally, everything you put out there sounds simply amazing.

I tried gazpacho once, in Spain, during my “picky-eater” days and didn’t like it. This recipe may have just changed my mind. Since it’s supposed to be 100˚ here this weekend, I think I’ve got dinner settled!


4 Lisa Foto July 26, 2011 at 12:35 am

I just finished making the soup and it is amazing. I don’t have the tajin seasoning but I ordered some from like you recommended so I’ll have it for next time. I tossed the shrimp in some lime zest so that will have to do for this go round but it tastes wonderful already. Can’t wait to serve it to my family tonight with our dinner. I used my stick immersion blender too instead of dragging out the food processor and it blended up great. Less dishes to wash is always a plus. I’m so excited to have found your blog and website. This is right up my alley! Thanks to Anne Krumm, I found you!


5 Sally July 26, 2011 at 1:40 am

That’s great lisa! I love to hear what people do and if recipes are a success. You will love the Tajin when it comes. Thanks so much for commenting! The immersion blender is an excellent idea. I often forget about them and will update the directions.


6 Heidi @ Food Doodles July 26, 2011 at 1:02 am

Mmm, that looks delicious! I actually haven’t tried gazpacho yet but I can’t wait to!! I’m waiting for the produce in my garden to be ready.


7 Sally Vargas July 28, 2011 at 8:11 pm

I am right in the middle of making gazpacho as I write this! I will have to try your version, Sally, since it is slightly different and I get tired of my same ol’ recipe after I revisit it once in tomato season. Could eat gazpacho every day!


8 jules August 3, 2011 at 6:04 am

I was caught by your delicious photo on tastespotting and recognized the little skewers (I helped you at SLT in Newport)…what a fabulous post and beautiful site. Can’t wait to browse more and try some of your goods.


Leave a Comment

Previous post:

Next post: