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Cold Gazpacho Soup to Beat the Heat


Gazpacho soup is a creamy, nutrient-dense vegetable soup that originated in Seville, Spain. I was first introduced to gazpacho soup by a customer who would often come to my cafe. We have always shared recipes, and she recommended serving this soup at the cafe for the summers. Initially, I was skeptical, but I am so glad I decided to go for it. It has become one of my favorite cold soups to enjoy on summer days! This cold gazpacho soup is full of summer vegetables, and they all taste amazingly refreshing. Once you have a bowl, you will feel a significant energy boost. 

What Is In Gazpacho Soup?

In this recipe, I skip the bread to make the soup a bit thinner. When making gazpacho, I start with the sweetest tomatoes I can find. I also add a cup of V8 juice and Persian cucumbers. Peppers give the soup its rich color, so I use red, yellow, and orange peppers, but you can use whatever color pepper you have. To make the soup aromatic, I add half of an onion and a couple of garlic cloves. I also add a small jalapeno pepper to give the dish a kick. It is also important to use a bunch of basil and a good amount of olive oil. 

Should You Peel the Tomatoes? 

I like my gazpacho tomato base to be buttery smooth, so I like to drop them in hot water and then blanch them in ice water. This makes it easy to remove the skin. If you like a bit of texture in your soup or don’t have enough time to peel the tomatoes, you can wash them and drop them directly into the food processor. 

Food Processor vs. Blender 

When making a soup like gazpacho, it is best to use a food processor. A food processor allows you to control the consistency of the soup better, while a blender simply turns everything smooth. I like the vegetables to be slightly chunky, which is why I use the food processor. However, if you don’t have a food processor, a blender would also work. 

What Else Can You Add to Gazpacho Soup? 

Summer vegetables are bright, refreshing, and perfect for gazpacho soup. Head to the farmers market and add any vegetables that inspire you. You can also add pieces of dried bread to thicken the soup and make it a more filling meal. If you feel like spicing up your gazpacho, you can even add hot sauce or horseradish. 

Gazpacho Soup Toppings 

Like ice cream, gazpacho soup is better with all sorts of unique toppings. My favorite toppings include an extra drizzle of olive oil and some chopped basil, but you can add whatever you want! You can add toppings such as avocado, corn, red onions, fennel, or even more bell peppers! Get creative and mix different vegetables and flavors. You can also add protein such as shrimp, chicken, hardboiled eggs, or even crab meat. 



Adjust Servings
2 ½ lb ripe tomatoes
10 oz V8 juice
3 Persian cucumbers (chopped)
1 small onion (chopped)
1 red pepper (chopped)
½ yellow pepper
½ orange pepper
1 small jalapeno pepper
1 cup chopped basil
2 limes juiced and zest
½ cup olive oil
1 tablespoon Worchester sauce
3 tablespoons red wine vinegar
2 teaspoons salt
½ teaspoon black pepper


Over high heat, bring a pot of water to boil.
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With a knife, make a cross on the bottom of each tomato. Drop in the boiling water for about 30 seconds, remove and transfer into a bowl of ice water.
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Peel the tomatoes. Remove the seeds when the tomatoes are cold enough to handle the core.
Chop the tomatoes into big chunks.
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Add the tomatoes into the food processor process until smooth, transfer into a big bowl, add the V8 juice, and stir.
Working in batches, add the cucumber and process only until it turns into small chunks. Do not let the vegetables become liquid.
Then add the peppers, onion, garlic, and jalapeno. Process until they become small chunks.
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Add the processed peppers, onion, and garlic jalapeno to the tomato base.
Then add Worcester sauce, red wine vinegar, salt pepper, olive oil, lime zest, and lime juice.
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Stir in the basil, give the blended vegetables a good mix and keep it in the fridge for at least three hours before serving!
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How to Serve Gazpacho Soup?
After the soup has cooled in the refrigerator, serve gazpacho soup by scooping the soup out into a small bowl. Then, drizzle some olive oil on top; this gives the soup a beautiful look and a rich and creamy taste. You can also add some toppings and personalize the soup however you would like. I like to add chopped basil leaves on top for a more herbal flavor. Once your bowl of soup is plated, it is ready to be enjoyed! Dig in, and make sure to share with your friends and family!
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