A super refreshing and delicious cold soup.
Gazpacho is definitely up there in my top 5 favorite dishes. This recipe is inspired my Spanish grandma’s recipe that I grew up eating.
Although traditional gazpacho is already vegan, my grandma’s contains dairy which gives the soup a creamier texture. Ever since I cut that out of my diet I’ve sadly had to pass on this dish whenever it’s served at our family dinners.
This motivated me to try and create my own. Using her method and ingredients as a reference, I was able to come up with this easy and yummy recipe!
Key Ingredients
Tomatoes – the base of the soup. I typically use vine ripe.
Cucumber – because this soup is raw, the cucumber helps tame the onion and garlic. It also adds a nice freshness.
Red bell pepper – adds a crisp sweetness compared to yellow, orange, or green which tend to be slightly bitter.
French bread – thickens and binds the soup.
This gazpacho is both flavorful and satisfying, especially on those hot summer days. Enjoy!
Gazpacho
Ingredients
- 4 large tomatoes quartered
- 1 small yellow onion quartered
- 1 medium cucumber peeled, seeded*, and roughly chopped
- 1 red bell pepper cored and roughly chopped
- 1 garlic clove
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp olive oil
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 1 inch thick slice of french bread
Instructions
- Put all of the ingredients, except for the bread, into a blender or food processor and blend until smooth. Drop in the bread and push it down into the soup so that it's fully immersed. Let it sit for 5 minutes so the bread can soften. Blend until smooth. Taste test for seasoning adjustments.
- Transfer the soup to a large bowl and chill for at least 2 hours before serving. You can also make this recipe a day ahead and let it chill overnight. Serve with a variety of garnish options like sliced olives, croutons (get my my recipe for easy homemade croutons here!), diced bell pepper, diced cucumber, and fresh herbs like chives, cilantro, or basil.