Quick and Easy Gazpacho Soup
Quick and Easy Gazpacho Soup is one of our favorite summer soups. Filled with fresh vegetables, this soup is served cold. I love this soup for several reasons. First of all, I like making this soup on hot summer days. It’s very refreshing. Secondly, I like that I can make this soup can be made well ahead of time. And, lastly, I love how healthy this soup is. All the veggies really make me feel great.
The Equipment I Used
- A Food Processor- I used my seven cup food processor to make this soup. Still, I like to process my gazpacho in batches.
The Ingredients Needed for Quick and Easy Gazpacho
- Vidalia Onion- I like to use sweet Vidalia onions for my gazpacho. I find yellow or white onions to be too bitter for this soup.
- Tomatoes- Needless to say, this soup calls for the freshest and ripest summer tomatoes.
- Cucumber- I like to use Kirby or English cucumbers for this soup.
- Red and Green Peppers- These add great flavor to the soup.
- Vinegar- I like the flavor that sherry vinegar imparts. But, you can also use red wine vinegar.
- Oil- Please use a high quality extra virgin olive oil for this soup. I like California Olive Ranch brand olive oil.
- French Bread- This adds body to the soup. I like to keep baguettes in the freezer, and pull them out for recipes like this.
- Garlic- I like to buy the peeled garlic cloves, and keep them in the freezer.
- Water- This goes in the soup to thin it out a little. You may need to add extra water to get the consistency you want.
How I Made my Gazpacho
- First, I chopped all the vegetables up.
- Then, I processed them in the food processor. It’s important to not puree your veggies. You want to stop processing somewhere between minced and pureed.
- Next, I put it all in a bowl and checked it for salt and to make sure it was the right consistency.
- Finally, I chilled it for two hours. And, then I served it.
If you love tomatoes, you need to try this light and cool Quick and Easy Gazpacho Soup.
Quick and Easy Gazpacho Soup
A classic cold summer vegetable soup.
Equipment
- Food processor
Ingredients
- 6 cups ripe tomatoes, chopped
- ½ cup Vidalia onion, chopped
- ¼ cup cilantro leaves
- 1 cup red pepper, chopped
- ½ cup green pepper, chopped
- 1 cup peeled cucumber, chopped
- 1 tbsp. chopped garlic
- 1 cup French bread, crusts removed and chopped
- 2 tbsp. extra virgin olive oil
- ½ cup cold water
- 3 tbsp. sherry vinegar
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 avocado, sliced
Instructions
- Put the tomatoes in the food processor and puree them. Put them in a large bowl.
- Next, process the rest of the ingredients, until they're finely chopped but not quite pureed. Add this to the bowl with the tomatoes.
- If the mixture is too thick, add more water.
- Chill, covered, for two hours. Serve, topped with avocado.
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