An easy Tomato Gazpacho Soup recipe for when you don't feel like cooking. This Spanish chilled soup is best in summer. Dairy-Free & Vegan.
Hello, friends. Hope you have been enjoying these lovely summer days. We know we have, though our actual vacation is still a month away.
The heatwaves are sadly gone, I should think, the weather is changing and I can feel summer is drawing to a close. This makes me sad, as I love summer, and also the heat, as it allows me to wear flip flops and sandals and cute summer dresses with straw hats.
Meanwhile, as I am writing this, wrapped in a hoodie and with socks on, I can still look forward to our vacation in Italy and, a bit further down the line, tropical Thailand!
If the summer ends, I can still travel to where the sun still shines 🙂
Meanwhile, our garden tomatoes have started to ripen. We have plenty of them, but they are a bit late this year, so we just hope that they will all ripen in time before the arrival of autumn sets their fate.
But this year, we also tried a soup variation – an Easy Tomato Gazpacho Soup.
What is gazpacho soup?
Gazpacho is a sort of a Spanish tomato soup that is prepared raw with no cooking and served chilled. The ingredients we used are tomato, bell pepper, red onion, garlic, olive oil, balsamic vinegar, salt, pepper, and stale bread. Usually, you would throw some cucumber in there, too, but Mitja does not eat cucumbers, so we just made it without.
If the taste of raw onions is too strong for you, try replacing red onion with spring onion!
This Easy Tomato Gazpacho Soup recipe comes together in 15 minutes, and as the title says, it’s really easy to make! Just throw a bunch of vegetables in a blender, blend away, add some stale bread, and refrigerate to chill for a couple of hours.
This Tomato Gazpacho Soup is best served chilled on a hot summer day while the tomatoes are in season. So make the most of it!
- 2 pounds ripe tomatoes
- 1 red bell pepper
- 1/2 red onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- pinch of salt
- dash of ground black pepper
- 2 slices stale bread
- Cut tomatoes, remove seeds and place into a blender.
- Add red bell pepper, red onion, garlic, olive oil, balsamic vinegar, salt and pepper. Blend until smooth.
- Remove crust from 1 slice of stale bread. Dip the bread slice into the blended tomatoes and let soak for 10 minutes.
- Blend again until smooth.
- Place the gazpacho soup into the refrigerator to chill for 2-4 hours.
- Cut the other slice of bread into cubes and pan fry until golden brown to make croutons.
- Serve the gazpacho soup chilled, topped with bread croutons.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 163mgCarbohydrates: 27gFiber: 5gSugar: 12gProtein: 5g
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