The best tomato gazpacho recipe, a savory chilled soup perfect for scorching hot summer days, loaded with fresh garden flavors from heirloom tomatoes, cucumbers and herbs.
Who says you don’t eat soup in the summertime ? Tell them they are wrong! ha!
You guys, I wanted to pop in today and show you how to make gazpacho!
What Is Gazpacho ?
Technically a vegetable smoothie you guys, a raw, cold soup that originated in the Andalusia region of Southern Spain as peasant food, made out of blended veggies, and herbs. The classic version also calls for a couple of slices of day old bread, i wanted to make a lighter summery version and have the option to serve it with a side of bruschetta instead.
Today’s version is simply my favorite cucumber tomato salad in soup form. It’s absolute perfection on a scorching hot summer day.
Easy
Refreshing
Healthy
Simple
Nutritious
Delicious
Vegan
Simply the Best.
Go for heirloom tomatoes!
The ripest, juiciest berries you can get your hands on. No need to peel them, their color will ultimately determine the color of the gazpacho, so get creative if you like, make a green version, yellow or red.
Tomato Gazpacho
The best tomato gazpacho recipe, a savory chilled soup perfect for scorching hot summer days, loaded with fresh garden flavors from heirloom tomatoes, cucumbers and herbs.
Servings 6 people
Calories 151kcal
Ingredients
- 2.5 lb heirloom tomatoes
- 1 pint mini heirloom tomatoes ( for garnish )
- 1/2 English cucumber -peeled
- 1 red bell pepper
- 1 large shallot
- 3 cloves garlic
- 1 tbsp red wine vinegar
- 2 scallions -thinly sliced
- 4 tbsp extra virgin olive oil (omit on a WFPB oil-free diet)
- 1 red chili pepper (optional or to taste)
- 1/4 cup fresh herbs (chives, basil, parsley) -for garnish
- 1/2 tsp sea salt
- 1 pinch sea salt flakes (for serving)
Instructions
- Dice the 2 1/2 pounds of heirloom tomatoes, the bell pepper, shallots and cucumber into large chunks. Add them to the bowl of a powerful blender or food processor together with the olive oil, vinegar and garlic. Process until smooth and silky.
- Season to taste with sea salt and refrigerate for a couple of hours.Ladle the gazpacho into bowls and garnish with sliced mini heirloom tomatoes, scallions and fresh herbs. Finish with a pinch of sea salt flakes.
Nutrition
Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 768mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3060IU | Vitamin C: 76mg | Calcium: 36mg | Iron: 1.1mg
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This has to be the easiest most beautiful tomato soup I have ever made. It sure does make an impression and the taste is really lovely. So glad to have a healthy summer soup up my sleeve that I don’t mind eating every day. So delicious!
Best Gazpacho I’ve ever eaten in my entire life. I’m sure those heirloom tomatoes are the culprit of the perfect flavors, this recipe is amazing! Thank you for sharing!