Get ready to take the edge off of summer’s heat with a refreshing bowl of chilled gazpacho soup. The base is tomatoes, cucumbers and vegetables, with herbs and spices. Serve it garnished with cooked shrimp, avocado slices and a sprinkle of Tajin, an amazing chili-lime seasoning blend. A batch of soup keeps in the fridge for 4-5 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 Chilled Gazpacho Soup
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.
Ways to Enjoy Chilled Gazpacho Soup
Serve chilled gazpacho soup 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 VitaMix blender, because of the large capacity and power. Chill for about 4 hours or overnight and enjoy.
Other helpful links
For power and capacity, I use a VitaMix blender. They are the best. And while they are an investment, mine is more than 12 years old and going strong. Order one here, get 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.