Tomato Soup Recipe (Gazpacho)
This chilled Gazpacho tomato soup is made with fresh tomatoes, cucumbers, bell peppers, garlic, and olive oil—no cooking required! It’s the perfect summer tomato soup recipe: healthy, flavorful, and ready in minutes. Serve cold with your favorite toppings for a vibrant and satisfying meal.
Servings: 4 servings
Calories: 231kcal
Equipment
Ingredients
- 2 ½ lb tomatoes ripe, best homegrown or from farmer's market
- 1 medium red bell pepper coarsely chopped
- ¾ English cucumber peeled and coarsely chopped
- 2 cloves garlic peeled
- 2 slices baguette coarsely chopped
- ¼ cup extra virgin olive oil more for garnish
- 1-3 tablespoons sherry vinegar good quality, adjust to taste
- sea salt to taste
For Garnish
- bell pepper finely diced
- chives finely chopped
- baguette toasted
- black pepper to taste
Instructions
- Blend the Fresh Ingredients: In a blender, combine chopped bell pepper, ripe tomatoes, toasted bread, cucumber, extra virgin olive oil, sherry vinegar, garlic, and a pinch of salt. Blend everything until completely smooth and creamy.
- Strain for a Silky Texture: Pour the blended mixture through a fine mesh strainer into a large bowl. Use a spoon or spatula to gently press the soup, separating the smooth liquid from any tomato skins and seeds for the perfect silky texture.
- Adjust Seasoning: Taste your gazpacho and adjust the seasoning with more salt or vinegar as needed, balancing the flavors to your preference.
- Serve Chilled: Chill the soup in the refrigerator for at least an hour before serving. Garnish with finely diced bell pepper, and fresh chives for added crunch and flavor. Serve cold with Grilled Cheese Chicken Sandwich or Bacon Grilled Cheese Sandwich.
Notes
- Choose the Best Ripe Tomatoes: For the richest flavor, always use fresh, ripe tomatoes. Avoid watery or underripe tomatoes, as they can dilute the soup and make it less flavorful.
- Bell Pepper Choices: I love using red bell peppers for their natural sweetness, but green bell peppers work well too if you prefer a more savory note.
- Vinegar Substitutes: If you don’t have sherry vinegar on hand, red wine vinegar is a great alternative that provides a nice tangy kick.
- Texture Preferences: Prefer a chunkier gazpacho? You can skip straining the soup and enjoy it with a heartier texture full of fresh vegetable bits.
- Chill Thoroughly: Gazpacho is best served well-chilled. Let it rest in the fridge for at least 1-2 hours before serving to let the flavors meld and the soup refreshingly cool.
Nutrition
Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 116mg | Potassium: 845mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3352IU | Vitamin C: 79mg | Calcium: 59mg | Iron: 2mg