This Gazpacho is a summer MUST! It’s loaded with fresh crunchy veggies from the garden and it’s the perfect soup to enjoy when temps are super hot!
I love Gazpacho!
If you’re a regular follower here at the BHK you know I try most everything. There are certain foods I don’t like, for instance, runny eggs and sushi, but I usually give everything a try and then make a decision.
So when my sister-in-law Alexa, asked if I liked gazpacho, I had to be honest. I’d never tried it.
But I was game.
Holy Moly! It’s SUPER DELICIOUS!
It’s the time of year here in the Garden State to take advantage of all the gorgeous fruits and veggies from all the local stands. We’re so lucky. We’ve got the BEST Jersey tomatoes, juicy sweet corn, plump blueberries and succulent strawberries!
- red onion
- English cucumber
- green bell pepper
- orange bell pepper
- jalapeño pepper
- kosher salt and pepper
- tomato juice
- olive oil
- balsamic vinegar
- granulated sugar
- hot sauce
- fresh basil leaves
This recipe is Alexa’s with just a few tweaks of my own and it’s like your summer garden in a bowl. What I love about this version is that not all the veggies are puréed until smooth. You’ll get a nice amount of crunch from the finely chopped veggies that are added later in the recipe.
It takes a little time because you’ve got lots of veggies to chop, but once that’s done you’ll just add half of the veggies to a food processor with some of the tomato juice and pulse a few times until blended well.
Then you’ll pour the mixture into a large pot with a lid and add the remaining chopped veggies and juice. You can add as much hot sauce as you prefer and you can serve in bowls or shooter glasses like I did. (I found my shooter glasses at HomeGoods)
You’ll want to make sure the soup is chilled in the fridge for a while before serving. You can opt to top your with a dollop of sour cream, a homemade crouton or two, some chopped fresh basil or even a grilled shrimp.
This is one refreshing summer chilled soup. Hope you have a chance to give the recipe a go.
Please let me know if you give it a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Gazpacho
I used Roma tomatoes for my gazpacho.
You can make your gazpacho as spicy as you prefer. I added 3 teaspoons of our favorite hot sauce.
You’ll want to pulse half of your veggies and half of your tomatoes in a food processor until it resembles the photo above before adding the remaining chopped veggies and juice.
I used my large food processor for this recipe. If you don’t have a large one, you can use a blender and just process the soup in batches.
If you use shooter glasses you will have more than eight servings.
More Delicious Summer Recipes to Enjoy
- 4 cloves garlic, minced
- 1 cup red onion, finely chopped
- 7 whole Roma tomatoes, chopped
- 1 English cucumber, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium orange bell pepper, finely chopped
- 1 medium zucchini, finely chopped
- 1 whole jalapeno, finely chopped
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 4 cups tomato juice
- 1/4 cup balsamic vinegar
- 2 Tbsp. granulated sugar
- 1-3 tsp. hot sauce, add what you prefer
- 2 Tbsp. fresh basil leaves, sliced thin (chiffonade)
- Add garlic and half of all the vegetables from the red onion through to the jalapeno, as well as the salt and pepper, olive oil, half the tomato juice, the balsamic vinegar, sugar and hot sauce to a large food processor. Pulse until everything is well blended. (see photo above)
- Pour this mixture into a large pot with a lid and add the remaining chopped veggies and tomato juice. Stir and add more salt and pepper, if desired. Chill for a few hours until nice and cold.
- Remove from fridge and stir in the basil leaves. Ladle into bowls. Garnish with extra chopped basil leaves, sour cream, a homemade crouton or two or a grilled shrimp.