Gazpacho Recipe, it is easy and nutritious! Anyone can blend together fresh veggies and herbs to make an amazing cold soup! Yes, cold soup! Gazpacho is a refreshing cold soup packed with vitamins from fresh veggies! This is a low-carb soup that makes an awesome meal or appetizer!
Gazpacho is a wonderful soup packed with nutrition. It’s refreshing and delicious! On a hot, hot summer day, after work, gardening, or taking a long walk on the beach, coming home to a healthy meal is at the top of my list! Considering the abundance of garden and farmers market veggies, this easy cold soup is top of the must make soups!
Why is Gazpacho Soup a cold soup and where did the soup originate?
Gazpacho has origins in Spain and Portugal. The soup is served cold as it is said to have been a nutritious everyday meal to replenish their bodies for local farmers after working on their farms.
Can you eat Gazpacho hot?
I personally love my Gazpacho recipe served as it originated, cold. If I want a warm soup, I would do a tomato soup( I have an Instant Pot recipe coming next week) with sauteed veggies as the base. Gazpacho incorporates veggies and herbs fresh so I prefer it served cold.
How do you serve this Easy Gazpacho Soup?
Easy Gazpacho recipe is a great cold soup to serve in soup bowls. For a special presentation, I hollow out peppers and add the chilled soup. This I do ahead of time and keep in the fridge. Sprinkle extra cucumber, tomatoes, celery on top of the cold soup. Avocado is also a great topping as it pairs well with all the garden veggie ingredients. An awesome topper, a jalapeno slice if you like a little heat. Freshly baked croutons or Parmesan Crisps are great additions too!
Can Gazpacho be frozen?
Please don’t freeze. It is a cold soup is made of fresh veggies, freezing the soup will lose the texture of the fresh veggies. This soup will keep well covered in the fridge for about 3-4 days.
What can I serve with this Easy Gazpacho Soup?
Serve this refreshing cold soup with a brunch is awesome. Pairing with omelets and quiche are great. Parmesan Crisps, grilled cheese sandwich.
Should I peel the tomatoes before adding to Gazpacho Soup Recipe?
A huge question and it is more personal. I love soup and I happen to prefer a soup with more texture when eating this one, so I don’t peel and no one has complained. I don’t like extra work when cooking and the cold vegetable soup is delicious with unpeeled tomatoes.
This Low-Carb Gazpacho is super delicious! You may also enjoy:
Easy Grilled Eggplant Caprese Salad
I need to mention, traditional Gazpacho calls for bread as an addition. I experimented with bread and found leaving it out was best. This Gazpacho Soup is a bit thicker because peeling tomatoes or putting the veggies through a sieve is not required so the soup has texture. Besides making this gluten-free, the fresh flavors of the veggies were perfect. It also is keeping this a low-carb meal and its a perfect for those doing Keto!
The amazing Festive Foodies Group of food bloggers are gathering to share their best Farmers Market recipes this week! A special thank you to Family Around the Table for hostessing this event!
You are in for some real treats by clicking through the recipe links to my amazing colleagues below:
Monday #FarmersMarketWeek Recipes
- Banana Nut Muffins by Family Around the Table
- Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
- Easy Gazpacho Recipe by Everyday Eileen
- Fresh Corn & Tomato Fettuccine by Jolene’s Recipe Journal
- Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor’s Adventures
- Grilled Corn Salad by House of Nash Eats
- Grilled Shrimp and Summer Squash Tacos by Tip Garden
- Hummus Chicken Salad by Hezzi-D’s Books and Cooks
- Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
- Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
- Mexican Street Corn Salad by Simple and Savory
- Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
- Potato and Pea Salad by A Day in the Life on the Farm
- Ribeye Steaks with Corn Salsa by The Redhead Baker
- Roasted Tomato Salsa by Books n’ Cooks
- Slow Cooker Summer Ratatouille Stew by Palatable Pastime
- Sour Cream Peach Pie by Kate’s Recipe Box
- Summer Pudding by Caroline’s Cooking
- Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Watermelon Cucumber Smoothie by Cookaholic Wife
- Zucchini Quiche by Karen’s Kitchen Stories
How to Make Easy Gazpacho:
- Chop the veggies.
- Into a blender add the cut tomatoes, celery, pepper, Vidalia onion, garlic, olive oil, Balsamic vinegar, Worsheshire sauce, fresh basil, oregano, salt, and pepper. ( all the ingredients) Blend well.
- Check the seasonings. Adjust if needed.
- Place the juice in the fridge to cool. At least 2 hours.
- Serve in bowls and garnish with chopped cucumber, celery, and jalapeno.
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Easy Gazpacho Recipe
Equipment Needed:
Ingredients
- 6 medium vine-ripe tomatoes reserve 2 Tablespoons for garnish
- 1 large cucumber, peeled and diced reserve 2 Tablespoon for garnish
- 1 stalk celery, remove top and bottom, dice into small pieces
- 1 medium red bell pepper, diced with seeds removed and discarded reserve 1 Tablespoon for garnish
- 1 medium Vidalia onion, peeled and diced
- 1 small jalapeno, diced and seeds removed
- 2 cloves garlic, peeled and chopped
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons olive oil
- salt and pepper, to taste
Instructions
- Into a blender, add the tomatoes, cucumber, bell pepper, onion, jalapeno, garlic, balsamic vinegar, olive oil, salt, and pepper. Blend well.
- Check the seasonings of the Gazpacho, adjust if needed. Refrigerate soup for at least 30 minutes.
- Serve in bowls and top with diced cucumber, tomatoes, onions, or a jalapeno. An avocado is also awesome as a garnish.
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Nutrition
Pin to make Gazpacho Soup anytime here:
