On a hot summer day there is nothing better than a bowl refreshing gazpacho, the famous Spanish chilled tomato soup. Gather up ripe summer tomatoes, cucumbers, herbs and a few other ingredients, chop and puree. No cooking involved.
Refreshing Gazpacho Soup
Have you tried gazpacho? All I can say is it's fantastic. Refreshing and healthy, it’s perfect for hot weather and an excellent use for ripe summer tomatoes. Leave it chunky or puree it smooth. It's up to you. I like it smoothed out just a little. Garnish California style with sliced avocado if desired.
Most recipes use bread to thicken gazpacho. Use either gluten-free bread or almond meal for a no-grain gazpacho recipe.
Use the best tomatoes you can find. When you cut your tomatoes and core them, squeeze out some of the seeds. This will give you a thicker soup. Many gazpacho recipes use canned tomato juice but it's very high in sodium. To reduce the sodium, I use no-salt-added organic tomato sauce and broth (no salt).
- Ripe summer tomatoes
- Olive oil
- Lemon and lime
- Red wine vinegar or sherry vinegar
- Red onion
- Broth (chicken or vegetable)
- Tomato sauce
- Breadcrumbs (GF or ⅓ cup almond meal)
- Herbs (parsley, oregano, chives)
- Sea salt and pepper
- Options - molasses for sweetness and a little chipotle for kick
How to Make Gazpacho
Chop tomatoes, squeeze out the extra seeds, and chop the cucumbers. While the ingredient list is a bit long, not to worry.
Once all of the ingredients are mixed, puree the gazpacho 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 before serving. Garnish ideas are in the gazpacho recipe at the end.
How to Serve Gazpacho
- By the bowl for lunch, a light meal 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 as gazpacho appetizer shooters
Gazpacho can be enjoyed many ways. Make it once and enjoy several ways. Add 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.
Packed with vegetables (tomatoes are technically a fruit), gazpacho is truly summer in a bowl. Summer tomatoes are a great source of vitamins A, B2, C, and K, important minerals and an excellent source of phytonutrients like 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.
Special Dietary Notes and Swaps
- Skip the breadcrumbs to keep it grain-free
- For GF I use homemade gluten-free toasted breadcrumbs. Here is how to make them
- For vegan - Skip the egg to keep the soup vegan and thicken with either almond meal or GF vegan breadcrumbs (homemade is best), and use vegetable broth.
- For grain-free, use almond meal or skip thickening
- For paleo, skip the breadcrumbs, start with the hard boiled egg, add almond meal if desired.
If the soup shooter idea looks fun (and it is), try these asparagus soup shooters too. They are terrific chilled.
Refreshing Summer Gazpacho
- Blender, food processor or stick blender
Tomato Gazpacho Soup
- 1 hard boiled egg peeled and chopped (skip for vegan)
- 2 ½-3 pounds ripe tomatoes
- 3 small Persian cucumbers or 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 ⅓ cup almond 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 cut out the seedy centers, then chop. Do the same with the cucumbers.
- 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.