Summer Soup Recipe ~ Gazpacho!

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Gazpacho Main


Gazpacho – It’s What’s for Dinner!  (and lunch, and snacks…)

Soup is not what you expect to have in the summer, but a cool, delicious soup is a fantastic treat that will satisfy not only your hunger, but also your need for something refreshing.  Fresh summer veggies blend together to make this beautiful Gazpacho that looks beautiful in the simplest of wine glasses, with an easy drizzle of balsamic vinegar.  I started making Gazpacho after having some at a popular chain restaurant several years ago.  I fell completely in love and had to make it at home to feed my craving.  Now, I keep it on hand throughout the summer, as a quick snack or even as a meal.  It’s easy to make, keeps well in the refrigerator, and it’s pretty darn healthy for you too!

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What’s Gazpacho, Anyway?

Gazpacho is a cold tomato based soup that has all kinds of summer veggies.  It’s best when made from fresh, vine ripened tomatoes like you’d find in your garden or from a farmers market.  The flavors become more intense with a garden tomato, which of course makes this soup even better.  I love using English or hot house cucumbers in Gazpacho, as they taste milder and have more flesh and less seeds.  A jalapeno and garlic clove give Gazpacho a bit of a bite, which is a fantastic layer of flavor amongst the sweet and tart of the tomatoes and crisp clean of the cucumbers.

Summer Soup Recipe ~ Gazpacho!

Summer Soup Recipe ~ Gazpacho!


  • 6 tomatoes, red ripe
  • 1/2 English cucumber, peeled, seeded, and chopped
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1/2 red onion, diced
  • 1 garlic clove, peeled and diced
  • 3 t balsamic vinegar
  • juice of 1 lime
  • 1 t sea salt
  • 1/2 t black pepper
  • 2 t Worcestershire sauce
  • 1/3 C olive oil
  • tomato juice
  • basil leaves


  1. Fill a stockpot 3/4 with water. Bring to a rolling boil. Peirce each tomato at least twice. Gently lower into the boiling water. When the skins start to peel back, remove the tomatoes to a bowl of ice cold water. When they are cool enough to handle, peel and remove the seeds. %
  2. Place the cucumber, peppers, red onion, and garlic in a food processor and pulse until nearly smooth. Pour into a bowl.
  3. Pulse the tomatoes until nearly smooth, or leave a little chunky if you wish. Add to the bowl of veggies.
  4. Add the vinegar, Worcestershire sauce, olive oil, lime juice, salt and pepper. Add enough tomato juice to get it the consistency you prefer.
  5. Chill and serve with slivered basil in bowls or wine glasses.

Keeping Gazpacho Around

I usually make my Gazpacho and keep it in a pitcher in the fridge.  I’d say how long it will stay good, but honestly, a gallon of it rarely makes it past three or four days!  I would think it would last about a week, if people aren’t always eating it.  It’s a wonderful go-to snack that even my kids love.  They call it “chewy tomato juice” which is a perfect description!

Take advantage of the wonderful veggies of the summer and make up some Gazpacho!


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