Chilled Gazpacho – Refreshing Summer Soup in 20 Min
Chilled Gazpacho is a refreshing summer soup made with ripe tomatoes, cucumber, bell pepper, red onion, and garlic, blended and finished with olive oil and red wine vinegar for a bright, cooling meal.
Chilled Gazpacho is a refreshing summer soup that’s not only easy to make but also bursting with fresh flavors. In just 20 minutes, you can whip up this vibrant dish that’s perfect for a hot day, making it an ideal choice for busy weeknights or casual gatherings.
Chilled Gazpacho
- Unique blend of fresh vegetables and herbs.
- Ready in just 20 minutes, making it perfect for busy evenings.
- Rich in nutrients, making it a healthy choice for any meal.
Ingredients
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
How to Make
To prepare the Chilled Gazpacho, start by placing the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic into a blender or food processor. Blend the ingredients until smooth, then gradually add the vegetable broth, olive oil, and red wine vinegar while blending until the mixture reaches your desired consistency. Taste and season with salt and pepper. Transfer the soup to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve in bowls, garnished with fresh basil or parsley.
Tips
- Use ripe, high-quality tomatoes for the best flavor.
- Adjust seasoning as needed, or add a pinch of cayenne for heat.
Make-Ahead
This gazpacho can be made a day in advance, allowing the flavors to deepen overnight. Just be sure to store it in an airtight container in the fridge.
Storing
Store any leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving.
Freezing
While it’s best enjoyed fresh, you can freeze gazpacho in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating
Gazpacho is served chilled, but if you prefer it warm, gently reheat it on the stove over low heat. Do not boil, as it may alter the fresh flavors.
Serving Suggestions
Chilled Gazpacho pairs beautifully with crusty bread or served as a starter before a light summer meal. It also makes a great addition to a picnic spread.
For those looking for a great blender to whip up this dish, check out this high-quality blender.
Related Recipes
- Tomato Basil Bruschetta
- Avocado and Cucumber Salad
- Chilled Melon Soup
- Fresh Corn and Zucchini Fritters
Ingredients
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
Blend vegetables
Blend chopped tomatoes, cucumber, bell pepper, red onion, and garlic until smooth.
Add liquid and emulsify
Gradually add vegetable broth, olive oil, and red wine vinegar while blending until smooth.
Season and chill
Season with salt and pepper, chill in the refrigerator for at least 30 minutes, and serve garnished with fresh herbs.
Notes
- Use ripe, high-quality tomatoes for the best flavor.
- Adjust seasoning as needed, or add a pinch of cayenne for heat.
Nutrition Facts
Frequently asked questions
Can I make this ahead of time?
Yes, gazpacho can be made a day in advance and kept refrigerated to allow flavors to meld.
Is this gazpacho vegan/vegetarian?
Yes. The recipe is vegetarian and can be vegan if you use vegan broth.
What goes well with chilled gazpacho?
Serve with crusty bread, a light salad, or tortilla chips.
Can I adjust the thickness or heat?
Yes. Adjust the amount of broth to change thickness, and add a pinch of cayenne or a chopped jalapeño if you like heat.
Can I freeze gazpacho?
Yes, freeze in portion-sized containers. Thaw in the refrigerator overnight before serving.
