Take the edge off of summer’s heat with this made from scratch refreshing summer Gazpacho. Gather up ripe summer tomatoes, cucumbers and herbs and a few other ingredients, chop and puree. Serve it alone or garnished with cooked shrimp or hard boiled eggs for a little protein. Try it with avocado slices as garnish. A batch keeps in the fridge for 4-5 days. While this may not be a traditional Spanish recipe, it’s delicious on a hot summer day.
From Scratch Refreshing Summer Gazpacho
How could anyone not like Gazpacho? Only because they have never tried it. 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. Make it once and enjoy several ways.
A Great Way Up Your Vegetable Game
Packed with vegetables (ok so tomatoes are technically a fruit), Gazpacho is truly summer in a bowl and it’s filled with nutrition.
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 beta carotene and lycopene which gives tomatoes 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. For more reading on the health benefits of tomatoes, read this great article from LiveScience.
Summer Gazpacho Ingredient Tips
Use the best tomatoes you can find. Be sure to wash your produce well. When you core and cut your tomatoes, squeeze out some of the seeds. This will give you a thicker soup.
There are options to thicken the soup. I made the original recipe with hard boiled egg to give the soup body. You can skip the egg to keep the soup vegan or the breadcrumbs to keep it grain-free. I use homemade gluten-free toasted breadcrumbs. Homemade is best and super easy to make. Here is how to make them. Another option, 1/3 cup of almond meal works great as a replacement for the egg and breadcrumbs.
For the liquids, I use homemade 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 broth.
Puree in a Blender
Once the vegetables are mixed, smooth the gazpacho out in a blender, food processor, or immersion (stick) blender 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 before serving,
From Scratch Refreshing Summer Gazpacho
- Blender, food processor or stick blender
Tomato Gazpacho Soup
- 1 hard boiled egg (see options for vegan below) peeled and chopped
- 2 ½-3 pounds tomatoes
- 3 small Persian cucumbers 1 large English seedless cucumber
- 2 large garlic cloves chopped fine
- ¼ cup finely diced red onion
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- 1 lime juiced
- 6 tablespoons sherry or red wine vinegar
- 24 ounces low sodium chicken or vegetable broth 3 cups, preferably homemade
- 1 15-ounce can tomato sauce
- ¾ cup plain gluten-free breadcrumbs or 1/3 cup almon meal
- ¼ cup finely chopped fresh flat leaf parsley
- 1 tablespoon finely chopped fresh oregano
- 2 tablespoons finely chopped chives
- 2 tablespoons molasses optional
- ¼ teaspoon ground chipotle powder optional
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- Avocado slices
- Lime wedges
- Cucumber slices
- Chopped cilantro
- Cooked shrimp
- 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.
- 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.
- 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.
- 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. Soup will keep 4-5 days in the refrigerator. Make a batch Sunday and enjoy all week.