Gazpacho Soup

Refreshing gazpacho soup features cucumber, tomato, red onion, bell pepper, and herbs with a drizzle of olive oil for richness. Served cold so it's perfect for hot summer days. Full of flavor and healthy vegetables, you'll love this simple Spanish treat! Serve with fresh, crusty bread or as a side to a sandwich. Make ahead for an easy no-heat, to-go lunch. No cooking required! Ready in just 15 minutes.

Course Lunch, Sides

Cuisine Italian

Diet Gluten Free, Low Fat, Vegetarian

Recipe Type Garden Harvest, Healthy Choices, Meal Prep, No-Cook, Served Cold, Soups, Summer, Summer Snacks, Vegetables

Skill Level Easy

Prep Time 15

Total Time 15

Servings

Calories 224kcal

Author Angela G.

Equipment

blender or
food processor

Ingredients

2 lb Roma tomatoes rough chopped as needed
1 English cucumber reserve some for garnish
1 green bell pepper de-seeded and stem removed
¼ red onion reserve some for garnish
2 garlic cloves peeled
3 tablespoon red wine vinegar
⅓ cup olive oil plus more for garnish
1 teaspoon sea salt more or less to taste
¼ teaspoon pepper more or less to taste

Optional Garnish

reserved slices of cucumber and/or red onion, a drizzle of olive oil, and/or fresh herbs

Instructions

Blend tomato. Place chopped tomato into a blender. Pulse a few times until you get a smooth purée.
Strain away tomato peel. Arrange a colander over a large bowl and pour tomato purée through, separating and disposing of the peel. Press to extract tomato juices before discarding peel remains in colander. Leave colander with tomato purée in the bowl set up, as it will be used once more.
Blend remaining soup ingredients. Add cucumber, bell pepper, onion, garlic cloves, red wine vinegar, olive oil, salt and pepper into the blender and pulse until smooth.
Second strain. Pour blended ingredients through the colander to separate the purée from the peel. Discard the peel.
Combine and chill. Stir content of the bowl to blend the vegetables with the tomato purée.
Refrigerate the gazpacho for at least an hour before serving.
Garnish (optional). Garnish with slices of cucumber, slices of red onion, a drizzle of olive oil, and/or fresh herbs if desired.

Notes

No need to peel the cucumber.

Slice and save 2-3 slices of cucumber per bowl or soup as garnish if desired.

You can use a regular cucumber if you prefer. It will have larger seeds and more moisture creating a slightly different texture but still works.

If soup tastes bitter, stir in spoonful of honey or sugar to taste. You may need to slightly warm honey before adding so it dissolves into the soup.

Nutrition