Easy Tomato Gazpacho Soup
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!
Yield: 6 -8 servings
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
- ¼ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- a few dashes of hot sauce
- 1 clove garlic, minced
- ¼ cup chives, finely chopped
Instructions
- Blend 1 tomato, ½ of the cucumber, ½ of the onion, ¼ of the bell pepper and ½ cup of the tomato juice in a blender until smooth.
- Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
- Cover and chill for 2 or more hours in the refrigerator.
- Dice the remaining veggies and refrigerate separate from the soup.
- Stir in garlic and chopped veggies before serving. Sprinkle with chives and serve cold.
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Notes
Chopping: 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. I like a smaller chop so I can get more of everything on my spoon in each bite.
Toppings: Fresh chipped chives and some cracked black pepper are my favorites. Hot sauce would be good too. You could also do a dollop of marscapone cheese or creme fraiche on top for a creamy, elegant finish.
Serving: You can serve this gazpacho with 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. Stir well before serving.
Video
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 845mg | Fiber: 2g | Sugar: 7g
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