Go Back
+ servings
Gazpacho Soup
Print Recipe
5 from 1 vote

Gazpacho Soup

Gazpacho soup is super easy to make with fresh summer veggies, tomato juice, vinegar and olive oil. Serve chilled with garlic croutons for a light and delicious meal. This cold and tangy soup is a refreshing way to beat the summer heat.
Prep Time15 mins
Cook Time20 mins
Infusing garlic in olive oil20 mins
Total Time55 mins
Course: Soup
Cuisine: Spanish
Servings: 4 servings
Calories: 81kcal
Author: Chula King

Equipment

  • Food Processor

Ingredients

Garlic Croutons (See Tip 1)

  • 2 cloves garlic, minced
  • 3 Tablespoons olive oil
  • 3 cups bread, cut into 1-inch cubes

Gazpacho Soup

  • 12 ounces fresh tomatoes (about 2), divided
  • ½ English cucumber (8 ounces), divided
  • ½ medium onion (4 ounces), divided
  • ½ red bell pepper, divided
  • 1 clove garlic, minced
  • 1 ½ cups tomato juice
  • 2 Tablespoons minced fresh parsley
  • 2 Tablespoons Sherry vinegar
  • 1 Tablespoon olive oil
  • Dash hot sauce

Instructions

Garlic Croutons

  • Preheat oven to 325°F. Line a baking sheet with non-stick aluminum foil. Set aside.
  • Combine garlic and olive oil in a small bowl. Allow to sit for 20 minutes. After 20 minutes strain olive oil in a wire mesh strainer. Discard the garlic.
  • Add infused olive oil to bread cubes; toss to coat. Spread bread cubes in a single layer on prepared baking sheet. Bake for 20 minutes or until the bread cubes are thoroughly dried and crispy. Cool; store in an air-tight container.

Gazpacho Soup

  • Peel half of the cucumber; leave the other half unpeeled. (See Tip 2)
  • Remove the seeds from the tomatoes, cucumbers, and bell pepper. Cut half of the tomatoes, bell pepper, and onion into 1-inch pieces. Cut the peeled cucumber into 1-inch pieces. Cut the remaining tomatoes, bell pepper, onion, and unpeeled cucumber into ¼-inch pieces. Set aside.
  • Add 1-inch pieces of tomatoes, bell pepper, onions, and cucumber, along with the garlic to food processor fitted with a steel blade. Pulse process 5 times or enough to break the vegetables into small pieces. Add remaining tomatoes, bell pepper, onion, and cucumber, along with parsley, tomato juice, sherry, olive oil, hot sauce, salt and pepper to food processor. Pulse process 2 or 3 times to combine.
  • Transfer gazpacho to a bowl; cover and refrigerate for at least four hours. (See Tip 3)
  • Serve well chilled with garlic croutons.
  • Yield: 4 servings

Notes

  1. You can omit the garlic croutons if you like.
  2. I like to leave the peel on the half of the cucumber that I cut into ¼-inch pieces. The reason is that the peel adds some color to the soup. However, this is totally a personal preference. 
  3. The gazpacho soup should be served well chilled. It will keep in the refrigerator for 4 to 5 days. The flavors of the soup improve over time.

Nutrition

Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 534mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1792IU | Vitamin C: 52mg | Calcium: 32mg | Iron: 1mg