Print

Gazpacho Soup

Overhead shot of a glass of tomato gazpacho.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A super easy recipe for delicious cold summer gazpacho soup that requires only one gadget, a blender! This easy blender gazpacho makes a healthy appetizer all summer long.

Ingredients

Scale
  • 1/2 English cucumber
  • 1 red pepper
  • 1 green pepper
  • 1 medium red onion
  • 2 lbs of vine tomatoes
  • 1/2 cup water
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • freshly ground pepper

Instructions

  1. Add half of cucumber, half of each pepper and half of onion to a blender (or food processor) and pulse until veggies are finely chopped. Try not to blend to smooth but it’s okay if it foams up a bit.
  2. Remove from blender and set aside in a large bowl.
  3. Add remainder of cucumber, peppers, and onion and all tomatoes to blender and blend until smooth.
  4. Add in water, olive oil, red wine vinegar, sea salt and ground pepper and blend to combine.
  5. Add gazpacho to large bowl with chopped veggies and stir until well combined to form a thick, slightly chunky soup. Taste and add additional salt, pepper, vinegar or olive oil until desired flavors are reached.
  6. Place in an airtight container in the refrigerator for at least 4 hours to let flavours meld.
  7. Will keep for up to 1 week in the refrigerator.