This easy summer gazpacho is a cool and refreshing way to start your next dinner. It’s healthy and fresh, with just the right amount of spice.
Ah, summer. Does anyone else feel like it is flying right by? I can already tell I’m going to be sad when it’s over!
But until then, there’s gazpacho. I mean, cold soup on a hot day? It doesn’t get any better. Gazpacho is a smooth and creamy tomato-based soup that’s served cold. The ingredients are similar to those found in salsa, but in soup form. I’m sure if you love a good, fresh salsa as much as I do, you may have wished from time to time that you could just drink it (or is it just me?!?). Well here’s your chance!
I first had gazpacho in Spain when I studied there during college. We won’t talk about how long ago that was, mkay? Every day during lunch we had a yummy spread, and then there was this soup that they poured into pitchers or drink dispensers for us to serve ourselves. I thought it was strange, but I saw others eating it daily so I finally tried it and never looked back. It is so good!
When I got home, my daily lunchtime gazpacho was one of the things I missed the most besides all the wonderful friends I made. So my brother and I, being pretty adventurous in the kitchen, decided to try and re-create it. We tweaked the recipe many times until it tasted just like what I remembered from my trip. And when we finally reached perfection, all was well in the world. I’m not Spanish, but I think this recipe is pretty darn authentic!
Besides tomatoes, gazpacho is filled with more vegetable goodness like cucumber, pepper, red onion, lots of cilantro and olive oil. Summer is a great time to find these vegetables at your local farmers market. Talk about a dose of vitamins! I try to make this with as many organic ingredients as possible and I think it brings out the flavor even more. Speaking of bringing out the flavor, this is one of those soups that tastes even better the next day! Bring on the leftovers! Its crisp flavors also makes for a perfect light lunch.
This recipe for gazpacho is super simple to make and contains just 10 ingredients. You can adjust the level of spice by using a jalapeno (less spicy) instead of a serrano pepper (more spicy). Or, if you’re not into heat, you can leave it out entirely. I recommend that you peel the ingredients as much as possible to get a smooth consistency if your blender is not very powerful, but I found that using a Vitamix blender took care of that problem for me. It emulsifies everything with ease and I wish I could say I have one, but it’s my brother’s. In a regular blender you might also have to blend half at a time because this recipe makes a large amount of soup.
Gazpacho is a perfect starter for a hot summer day and its impressive bright color makes it a beautiful addition for to get-together. I can’t wait to hear what you think of it!
Tag me on social media using #allthekingsmorsels and @allthekingsmorsels. Happy eating!
- 4 pieces white bread, soaked in water for a few minutes to soften
- 2 28 oz cans whole peeled tomatoes, with juice, seeded and chopped
- 1/2 english (seedless) cucumber, peeled and diced
- 1 green pepper, diced
- 1 serrano or jalapeno pepper, seeded and diced
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tbsp kosher salt
- 1/4 tsp black pepper
- 2 cups cilantro leaves, loosely packed
- In a blender, blend together tomatoes (and their juice) and bread.
- Add all vegetables and blend. You may need to blend half and half with the tomato mixture if you're blender is not large enough.
- Add red wine vinegar, olive oil, salt, pepper and blend.
- Add cilantro (you can start with half the amount and do it to taste if you wish) and blend.
- Place soup in the refrigerator until chilled. Keep for up to 3 days.