Go Back
–+ servings
Print Recipe
5 from 1 vote

Gazpacho

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!
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish, Soup
Cuisine: Spanish
Keyword: chilled soup, summer, tomatoes, vegetarian tart
Servings: 8 servings
Calories: 148kcal
Author: MaryAnn Dwyer

Ingredients

  • 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)

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 422mg | Potassium: 594mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1076IU | Vitamin C: 51mg | Calcium: 71mg | Iron: 2mg