Yield: 6-8 servings

Easy Tomato Gazpacho Soup

Close up of a bowl of gazpacho with a slice of cheesy baguette resting on the side of the bowl.

Easy tomato gazpacho soup is a summer must! This refreshing, cold summer soup recipe is loaded with fresh veggies and there are lots of topping and serving ideas!

Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2 large tomatoes, peeled
  • 1 large cucumber, peeled, halved
  • 1 onion, peeled and halved
  • 1 bell pepper, seeded and quartered (I use green)
  • 24 oz. tomato juice, divided
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • a few dashes of hot sauce
  • 1 clove garlic, minced
  • 1/4 cup chives, finely chopped

Instructions

  1. Blend 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/4 of the bell pepper and 1/2 cup of the tomato juice in a blender until smooth.
  2. Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
  3. Cover and chill for 2 or more hours in the refrigerator.
  4. Dice the remaining veggies and refrigerate separate from the soup.
  5. Stir in garlic and chopped veggies before serving. Sprinkle with chives and serve cold.
  6. Leftovers keep in the refrigerator for up to 5 days.

Notes

Texture: I like the texture and taste of having some of the fresh chopped veggies reserved and mixed into the soup before serving. If you want it completely pureed, feel free to blend everything.

Chopping: Similarly, chop the vegetables to your desired consistency. You can do a rough chop for a more chunky, rustic soup or a fine chop for a more elegant feel.

Peeled tomatoes really help with the texture and consistency of the gazpacho. I just cut the tomatoes in quarters and use a pairing knife to peel back the outer skin from one end to the other.

Tomato type: Local summer heirloom tomatoes of course are wonderful in this soup, but it's delicious with regular vine-ripe red tomatoes as well.

Cucumber: I prefer to take out some of the inner seeds of the cucumber for the half of the cucumber that’s chopped and mixed into the soup.

Spicy: Want it spicy? Add a jalapeño to the blender for some heat.

Creamy: Want it a little creamy? Serve with a dollop of marscapone cheese or creme fraiche.

Other toppings include grilled or steamed shrimp, croutons or toasted bread slices. This soup also pairs great with grilled cheese or a panini sandwich for a complete meal.

Leftovers: Leftovers can be stored in a covered container in the refrigerator. It's best enjoyed within 4-5 days.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 845mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 2g