Gazpacho

A sure sign of summer is all the fresh, local produce you can access easily and turn into delicious tasting meals, like this cold Gazpacho soup!

Gazpacho

Gazpacho is a cold soup made blending and pureeing raw vegetables. It’s a popular soup originating in Spain and Portugal made during hotter months, yet also loved by North Americans.

This soup typically combines garlic, tomatoes, bell peppers, cucumbers, onions, and vinegar plus a few other ingredients to make it sing. Low in calories, big in flavour and completely healthy!

Fresh is Best

Make this soup using the freshest ingredients you can get your hands on.

Locally grown hot house tomatoes, cucumbers and bell peppers, fresh garlic and onion, sea salt, and a good quality olive oil. While we like to offer it as an appetizer served before our meal, however it can also be a palate cleanser, served between meals!

PRO TIPS:

• Change up the vinegar to change the flavour slightly. Try a red wine vinegar, sherry or champagne vinegar for some tang and zing.
• Change yellow peppers to red or orange or try some spicy variations.
• Bread is traditionally used as a thickener but with this soup, no filler is needed.
• Puree the soup in batches.
• Always chill before serving.
• Serve as a meal with avocado or garlic toast or even a big piece of crusty bread. It’s a delicious meal.

More Tomato Recipes to try:

• Turkish Eggs with Dilled Yogurt
• Grilled Bread and Tomato Salad
• Blueberry Caprese Salad
• Simple Bruschetta
• Pico de Gallo

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Gazpacho Soup

Print Recipe Pin Recipe Rate Recipe

Ingredients

• 6 large red ripe tomatoes
• 1 cup peeled, seeded cucumber, chopped
• 1/2 cup red onion, peeled and chopped
• 1 yellow pepper, seeded and chopped
• 1 clove garlic
• 1/3-1/2 cup white wine dry
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1/2 1 tsp sea salt

Garnish

• cucumbers, tomatoes, red onion, sliced basil, pink peppercorns, aleppo pepper

Instructions

• Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice. Dice tomato and put into bowl with juice.
• In bowl add cucumber through salt. Give a quick mix and pour into a blender. Pulse and blend until smooth. You might need to do this in 2 batches. Pour into a covered bowl or plastic container with a lid and refrigerate for a minimum 4 hours so flavours can blend.

Garnish

• Small dice some cucumber, tomato and red onion. Place in a bowl and set aside as a garnish.
• Take soup out, stir and when ready to serve pour into a bowl or clean shot glasses. Sprinkle some of the garnishes on top and serve with a small spoon.