Summer Gazpacho Tomato Soup

By Sally Cameron on July 28, 2016

appetizers & snacks, gluten-free, soups, stews & chilies, the daniel plan, vegan, vegetables, vegetarian,


gazpacho tomato soup |

Cool and refreshing gazpacho tomato soup. Get ready to take the edge off of summer’s heat with this vibrantly chilled soup made with tomatoes, cucumber, and herbs. Serve it alone or garnished with cooked shrimp or hardboiled eggs for a little protein. Try it with avocado slices. A batch keeps in the fridge for 4 days.

Heirloom tomatoes |

Gazpacho Tomato Soup: Cool, Refreshing, Healthy

How could anyone not like gazpacho? It could only be because they have never tried it.  Just yesterday a friend said to me, cold soup? Yes, cold soup! Refreshing and healthy, it’s fantastic for hot weather and the perfect use for fresh peak of the 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.

gazpacho tomato soup |

A Great Way Up Your Vegetable Game

Packed with vegetables (ok so tomatoes are technically afruit), gazpacho is truly summer in a bowl. Tomatoes, cucumber, herbs, it’s filled with nutrition.

Sweet summer tomatoes are a great source of vitamins A, B2, C, and K, important minerals like manganese, copper, chromium, and potassium. They are also an excellent source of phytonutrients betacarotene and lycopene. Lycopene is where tomatoes get their red color.

Lycopene is thought to help prevent heart disease as well as promote bone and eye health. It has been shown to reduce the risk for many cancers. All from pretty, tasty tomatoes. Food truly is medicine. Food from the “farmacy” not the pharmacy.

For more reading on the health benefits of tomatoes, read this great article from LiveScience.

gazpacho tomato soup |

No Cook Gazpacho Ingredients Tips

For the star of the show, use either organic Roma or Heirloom tomatoes. And be sure to wash your produce well. I use Eat Cleaner produce wash. When you core and cut your tomatoes, you can squeeze out some of the seeds. This will give you a thicker soup.

A hard-boiled egg and breadcrumbs give the soup body. You can skip the egg if needed for dietary preference and to keep the soup vegan. I use gluten-free toasted breadcrumbs.  If you are not gluten sensitive, use toasted whole wheat breadcrumbs. Homemade is best and super easy to make. Here is how to make them.

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

A note on broth – If you’ve never made homemade broth, it’s worth the time to make. I make it in big batches and freeze it in small containers. Vegetable broth takes a short time and is really one you should make, as the store boxed and canned brands taste pretty terrible. There are links to my recipes below.

gazpacho |

Gazpacho Shooters make a fun and healthy appetizer

Bell peppers are also a traditional gazpacho ingredient. If you like sweet peppers, add a red or yellow pepper to your vegetable mix. I leave them out because my husband can’t stand them (I love them).

Puree in a Blender

Once the vegetables are mixed, smooth the gazpacho out in a blender or food processor to the texture you prefer. Puree it all for a smoother soup or puree half and mix with the chunkier part for more texture. Chill for a few hours and enjoy.


Other helpful links

Heirloom tomatoes|

Gazpacho-Chilled Tomato Cucumber Soup

Serving Size: 2 ½ quarts (halves easily)

Gazpacho-Chilled Tomato Cucumber Soup

This recipe makes a big batch if soup. It keeps in the fridge for four 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.


  • 1 hardboiled egg, peeled and chopped
  • 2 ½ pounds (1.14 kilos) 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 apple cider vinegar
  • 24 ounces (700 ml) low sodium chicken or vegetable broth (preferably homemade)
  • 1 can (15 ounce/450 ml) 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
  • 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. To prep tomatoes, cut them lengthwise into quarters and slice out the seedy centers, then chop. Do the same with the cucumbers. Core tomatoes, then cut them into long quarters and chop. You can squeeze out some of the seeds if you want to.
  2. Place tomatoes and cucumber in a blender or food processor 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.
  4. Note - For a chunkier soup, pulse, don’t blend, until you reach your preferred consistency, or puree half and leave half chunky to stir together.
  5. Soup will keep 4-5 days in the refrigerator. Make a batch Sunday and enjoy all week.


Note – Shooters take 2 ounces (60 ml) each if using as an appetizer. Bowls are 8-12 ounces each, so servings will vary depending on use.


Leave a Comment
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!!!

    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.

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!

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!

    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.

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.

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!

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.

Denise | July 29, 2016 at 9:33 pm

This is fabulous gazpacho! Amazing recipe! Thank you!

Paul | August 6, 2016 at 11:32 am

Interesting post and recipe. I’ve had gazpacho on the mind as a starter for a rosé tasting party. A nice little add for a really lush gazpacho is to really puree the soup then at end pour in couple Tbsp of good fruity EVO and blend a little longer. Makes for a silky luxurious soup. I also think in Spain they use almonds sometimes as alternate to bread to add some underlying body. I think I will be using your recipe with maybe a tweak or two. Thanks!

    Sally Cameron | August 6, 2016 at 11:59 am

    Hi Paul. Sounds like a fun party. Rose is so refreshing in the hot summer. I use EVOO at the start of the recipe and it does give it a nice richness, but do what works for you. Yes, in Spain they sometimes use almonds. They also do white gazpachos. All good! One of these days I will get to Spain and really taste the real thing. Happy cooking!

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