This chunky gazpacho, chilled, no-cook tomato soup is a light and fresh meal idea for hot summer months. 

It may be cooling off significantly where you are, but here in the Los Angeles area, it’s still hovering around 100ºF (almost 40ºC).

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I’m simply not turning on my oven or cooking long, hot meals over the cooktop. Instead, I decided to try a recipe for gazpacho, which my friend, Joyce, recently sent me.

What is Gazpacho?

A couple of weeks ago, Joyce and my friend, Gail, were both astonished when they found out I’d never tasted gazpacho. Gazpacho originates from southern Spain and Portugal, where they have similarly hot weather to our California summers. Sometimes, bread is added to the fresh vegetables and tomatoes to thicken it when the soup is blended.

It’s extremely simple, and so healthy, that it will definitely be on the rotation of summer meals while this weather continues.

Light and Tasty Pea Soup 

I slightly altered Joyce’s recipe because I had fresh, homegrown tomatoes on hand, and didn’t want to buy canned tomato juice, and I also added salt. Please feel free to add or delete the ingredients you don’t like, or want to have more of, as once again, this is not a recipe which needs to be followed strictly.

Chunky Gazpacho (Chilled Tomato Soup)

slightly adapted from Joyce Hughes’ recipe

serves 4 to 6

Ingredients

• 1 quart of chilled tomato juice (I blended tomatoes and added some water)
• 2 medium, or 1 large tomato
• 1 green pepper
• 3 or 4 small Persian cucumbers or 1 large cucumber
• 1 white onion (I used a sweet Vidalia)
• 3 large cloves of fresh garlic, minced
• 1 tbsp red wine vinegar (I love vinegar, so I added more)
• 3 tbsp extra virgin olive oil
• 2 tsp Kosher salt
• Tabasco sauce to taste
• black pepper to taste
• Optional to serve: avocado, sour cream, garlic croutons or cooked shrimp-as desired

Chop the tomato, cucumber, green pepper, and onion by hand or in a food processor.

Place the chopped veggies in a bowl, with the minced garlic, then add the tomato juice, vinegar, olive oil, salt, tabasco, and black pepper to taste.

Stir well, cover and refrigerate for about an hour to chill.

Serve with any of the desired suggested toppings, or simply a slice or two of green pepper.

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Yield: 4 servings

Chunky Gazpacho (Chilled Tomato Soup)

Print

A super refreshing cold soup for hot days of summer.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 quart of chilled tomato juice (I blended tomatoes and added some water)
• 2 medium or 1 large tomato
• 1 large cucumber, or 3 or 4 small Persian cucumbers
• 3/4 green pepper
• 1 white onion (I used a sweet Vidalia)
• 3 large cloves of fresh garlic, minced
• 1 tbsp red wine vinegar (I love vinegar, so I added more)
• 3 tbsp extra virgin olive oil
• 2 tsp Kosher salt
• Tabasco sauce to taste
• black pepper to taste
• Optional to serve: avocado, sour cream, garlic croutons or cooked shrimp-as desired

Instructions

1. Chop the tomato, cucumber, green pepper, and onion by hand or in a food processor.
2. Place the chopped veggies in a bowl, with the minced garlic, then add the vinegar, olive oil, salt, tabasco, and black pepper to taste.
3. Stir well, cover and refrigerate for about an hour to chill.
4. Serve with any of the desired suggested toppings, or simply a slice or two of green pepper.

Nutrition Information:

Yield:

4

Serving Size:

1 bowl
Amount Per Serving:Calories: 221 Total Fat: 10g Carbohydrates: 16g Protein: 3g

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