Gazpacho is the classic chilled summer soup. This soup is made with raw ingredients — skipping the bread that’s used in the authentic Spanish gazpacho. All you need to do is prep your ingredients and blend it up in a high speed blender or food processor. That’s it. Just perfect for hot summer weather!
Make ahead and chill: gazpacho needs a few hours in the fridge for all the flavors to settle in.
This recipe is based on the classic gazpacho recipe, but you can also make other types of gazpacho — watermelon, strawberry, melon, avocado, cucumber, corn, etc. — once you get a hang of it.
You can serve gazpacho soup over ice in a glass as they do in Spain, or you can serve it in a small bowl. Chances are you’ll want to drink it or spoon it to cool yourself, so serve it as chilled as possible. You can put your glasses or bowls in the freezer for a little while before adding in the gazpacho to serve.
I used ripe cherry tomatoes, cucumbers, and greenhouse tomatoes on the vine grown and hand-picked locally by Houweling’s tomatoes.
3 pounds cherry tomatoes
3 spring onions
2 lemons, juiced
2 tbl olive oil
1 bunch fresh basil
2 tbl sherry or red wine vinegar
3 cloves garlic
1 tbl ground cumin
1 tbl smoked paprika
sea salt & pepper, to taste
cherry tomatoes, halved
Add all gazpacho ingredients to your blender.
Make sure the lid is on tight (please don’t forget this step as I had kept the lid off for a video shot and let’s just say it was a total fail) and blend. Pulse at first starting on low and increase to higher speed until you get the right consistency.
Add a pinch of sea salt more or a squeeze of lemon juice, or maybe add more jalapeño, to taste. Blend a little bit more and chill the soup for at least 2 hours, but I promise you it tastes better the next day.
To serve, pour the soup into tall glasses (or small bowls) and top with garnishes: halved cherry tomatoes, cucumber slivers, cilantro, basil oil.
This gazpacho recipe is naturally raw vegan, plant-based, gluten-free, nut-free and incredibly delicious! It’s a refreshing chilled summer “soup” that’s perfect for using up tomatoes and cucumber when you have a lot on hand. Be sure to make it ahead so the soup can chill for at least one day.
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This recipe was made in partnership with Houweling’s Tomatoes.