Gazpacho is the perfect summertime dish to prepare when you don’t want to cook when the sun’s heat is on full force. Gazpacho is cold and refreshing. It only takes a couple of minutes to prepare, and there’s no need to turn on the heat. The leftovers taste *chef-kiss* good, so you can enjoy them for a few more days without any extra effort! Grab some fresh produce at the summer farmers’ market and make some gazpacho.


Gazpacho is a tomato-based cold soup made from pureed vegetables, bread, herbs, and fruit. Gazpacho is similar to salsa but has an entirely different flavor profile. If you have ever wanted to eat salsa alone, then Gazpacho may be right. The recipe was originally from the Iberian Peninsula, specifically Portugal and Spain. It has now spread all over the world. This classic summer soup has been around for centuries, with many different versions.

My version of Gazpacho is unique. Instead of fresh tomatoes, I substituted canned crushed tomatoes with vegetable juices (like V8). This may make some people clutch at their pearls, but I love the rich flavor the crushed tomatoes add. In addition, I do not use bread, which is often used in traditional Gazpacho. The soup will taste creamy if you blend a soft piece of bread. This is also an excellent way to add body and ensure the soup doesn’t become too watery.

How do you serve GAZPACHO?

CHILLED. This soup is delicious at room temperature but even more refreshing when chilled. It can help to cool down the intense heat of summer. I serve it with crusty bread for dipping because every meal is better with a bit of crusty bread. You can also do it with garlic toast or a grilled-cheese sandwich. Or even a cold salad of pasta. If you’d like to add some protein, a few cooked shrimp that have been cooled would be excellent in this soup.

What else can I add?

Gazpacho has many different interpretations because it is so flexible. You can also add these ingredients if you happen to have them:

Fresh herbs (basil, oregano, parsley, cilantro, tarragon, chives)

As mentioned above, soft bread gives the soup a creamy texture and body.

Use red wine vinegar or sherry instead of lemon juice

Red bell pepper


Try blending them into your soup to get a creamy texture instead of adding it as a top.



You can also have fun with the toppings. Here are some suggestions for topping your Gazpacho.

Shrimp (cooled)


Pesto drizzle

Olive oil drizzle

Use a spray of chile oils

Balsamic glaze drizzle

Corn salsa in a spoonful

Fresh chopped herbs

Flaky sea salt

The crumbled feta


1 15oz. Can crushed tomatoes (0.69)

1 cup vegetable juice (like V8) ($0.35)

Half sweet onion (approximately 1 cup chopped) $0.40

Half a cucumber (about two cups chopped) ($0.50).

Fresh parsley, 1/2 cup ($0.35)

1/2 cup fresh cilantro ($0.20)

One clove of minced garlic ($0.08)

1 Tbsp Olive Oil ($0.16)

1 tsp. Salt ($0.05).

1/8 tsp Black pepper freshly cracked ($0.02)

2 tsp of lemon juice (0.04)

One avocado ($0.99)


Add the tomato juice and crushed tomatoes to a food mixer or processor.

If desired, peel the cucumber. Slice the cucumber and onion into small pieces. Parsley and cilantro should be thoroughly washed. Garlic, mince. Add the garlic, cucumber, onion, parsley, cilantro, and olive oil to the food processor.

If you prefer, puree the ingredients or leave them slightly chunky. You can adjust the lemon, salt, or pepper to taste. The soup should be chilled for 30 minutes before serving. After cooling the soup, give it one final taste to see if any flavors need to be adjusted.

Just before serving, dice the avocado and place a few pieces on each dish. If desired, add extra olive oil and pepper to each bowl.

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