Cold Tomato Gazpacho Soup
Beat the Heat with Refreshing Cold Tomato Gazpacho Soup!
Summer is here, and what better way to cool down than with a vibrant, flavorful, and incredibly easy-to-make soup? Forget spending hours simmering on the stove – our Cold Tomato Gazpacho Soup is a no-cook wonder that’s bursting with fresh tomato goodness. This isn’t your typical heavy soup; it’s light, refreshing, and perfect as a side dish or a light lunch.
Gazpacho originates from Andalusia, Spain, and has become a beloved summer staple worldwide. Our version offers a delightful twist, leaning into Italian-inspired flavors while maintaining the core essence of this classic chilled soup. It’s packed with vegetables, making it a healthy and satisfying meal. The best part? It requires minimal effort! Just blend, chop, stir, and chill – it’s that simple.
Why You’ll Love This Recipe:
- No-Cook: Perfect for hot days when you don’t want to turn on the stove.
- Fresh & Flavorful: The combination of ripe tomatoes, crisp vegetables, and a touch of seasoning creates a truly delightful taste.
- Healthy & Nutritious: Packed with vitamins and antioxidants from the fresh ingredients.
- Easy to Make: Ready in just 20 minutes!
- Versatile: Serve as a side dish, appetizer, or light lunch.
Tips for the Best Gazpacho:
- Tomato Quality: Use the best quality tomatoes you can find for the most flavorful soup. Ripe, in-season tomatoes are ideal.
- Chill Time: Allowing the soup to chill for at least 2 hours (or even overnight) allows the flavors to meld together beautifully.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking. Don’t be afraid to experiment with other seasonings like a dash of hot sauce or a squeeze of lemon juice.
- Garnish: Get creative with your garnishes! Croutons, a drizzle of olive oil, chopped fresh herbs (like basil or parsley), or a dollop of yogurt are all delicious options.
Frequently Asked Questions
Q: Can I use different vegetables in this gazpacho?
A: Absolutely! Feel free to experiment with other vegetables like cucumber, avocado, or even a little bell pepper.
Q: Can I make this gazpacho ahead of time?
A: Yes! Gazpacho actually tastes better after it’s had a chance to chill and the flavors have melded together. You can make it up to 2 days in advance.
Q: Is gazpacho gluten-free and vegan?
A: Yes, this recipe is naturally gluten-free and vegan.
Q: What is the best way to serve gazpacho?
A: Serve it well-chilled in bowls or glasses. Garnish with your favorite toppings for a beautiful and flavorful presentation.
Q: Can I add bread to the gazpacho?
A: Traditionally, some gazpacho recipes include stale bread to thicken the soup. This recipe doesn’t require it, but you can add a small piece of soaked bread if you prefer a thicker consistency.
Cold Tomato Gazpacho Soup
Ingredients
- 1 cup tomato juice
- 1/2 cup tomato puree
- 1 medium zucchini chopped
- 1 cup peppers green, red, or yellow, chopped
- 3 stalks celery diced
- 4 cups tomato juice
- salt to taste salt
- pepper to taste pepper
Instructions
- Mix in the blender the first 7 ingredients for about one minute until fully liquefied.
- Next, chop into small to medium chunks the zucchini, peppers, and celery and place in a very large bowl.
- Add to your chopped veggies the Tomato puree from step 1.
- Next, add the remaining 4 cups of Tomato Juice.
- Stir and refrigerate. Serve Cold.
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