Simple Summer Gazpacho
This Simple Summer Gazpacho is a refreshing and delicious way to showcase ripe summer produce and help you chill out on a warm summer day.
On a hot and humid summer day, the idea of turning the stove on is less than appealing so a blended gazpacho soup makes the perfect meal. If you’ve never had gazpacho the idea of a cold soup might seem rather odd, I know it was for me, but a well-made gazpacho is incredibly refreshing. Common in Spain and Portugal, traditional versions of gazpacho are made using fresh tomatoes, cucumber, onion, garlic, vinegar and drizzles of olive oil, blended with day-old bread to give the soup extra texture and richness. Although this is the classic version, today you will find gazpachos made thick or thin, with or without bread, and even paired with fruits like melon or watermelon.
Regardless of which option you choose, the best gazpachos are based on the quality of their ingredients, so for the best flavour you want to use the ripest seasonal tomatoes and vegetables you can get your hands on. If you didn’t add any tomatoes to your vegetable patch this year, visit your local farmer’s market or farm stand to see what they might have available.
For my Simple Summer Gazpacho, I opted out of using bread to really focus on the flavours of the vegetables, added a bell pepper for sweetness, and used red tomatoes in my gazpacho, but any colour or mixture of colours of tomatoes would be delicious. Just be sure to use the ripest ones you can buy.
Simple Summer Gazpacho
I used ripe red tomatoes in this recipe, but if any combination of colours and varieties would work very nicely!
Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 2.5lb ripe tomatoes, seeded (8-10 tomatoes)
- 1 red bell pepper, seeded
- 1 small cucumber, peeled and seeded
- 1 shallot, peeled and quartered
- 1 clove garlic, peeled
- 2 tbsp. red wine vinegar
- 3 tbsp. extra virgin olive oil
- 3/4 tsp. sea salt
- Fresh ground black pepper
- To Serve: Olive oil, cherry tomatoes, fresh basil or chives
- Prepare the vegetables. Slice the tomatoes into wedges and remove all of the seeds. Peel and seed the cucumber and slice into wedges. Seed the bell pepper and roughly chop. Peel the shallot and slice into wedges.
- Place tomatoes, cucumber, bell pepper, onion and garlic into a food processor or blender and puree until smooth.
- Add sea salt and red wine vinegar and blend until well combined. Slowly drizzle in the olive oil, or add in batches, to ensure it is well emulsified and the gazpacho is smooth.
- Chill in refrigerator for at least 30 minutes, or up to 8 hours, the longer you leave it the more the flavours will meld together.
- To serve, garnish with a drizzle of olive oil, cherry tomatoes, fresh herbs and sea salt to taste.