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Beat the summer heat and nourish your taste buds with this incredibly refreshing 10-Minute Gazpacho (Cold Tomato Soup)!
When the weather gets hot, the last thing anyone wants to do is stand over a boiling pot. This chilled, tomato-based soup is a Spanish-inspired classic that is bursting with vibrant, fresh flavours and requires absolutely zero cooking. By blending together ripe tomatoes, crisp cucumbers, bell peppers, and a splash of tangy sherry vinegar, you get a luscious, creamy soup that acts as the ultimate summer cool-down.
To take it over the top, we are garnishing it with a bright, crunchy fresh vegetable salsa and crispy croutons for the perfect textural contrast. It is not only incredibly healthy but also the ultimate #lessfoodwaste recipe for clearing out your fridge!
Why You’ll Love This Recipe
Zero Cooking Required: Everything comes together quickly right in your blender or food processor!
The Secret Thickener: We use seasoned croutons (or day-old bread) blended directly into the soup to give it a rich, hearty, restaurant-quality texture.
The Perfect Make-Ahead Meal: Gazpacho actually tastes better the longer it sits in the fridge, making it the ultimate stress-free appetizer for your next summer gathering.
Ingredients You Will Need
This would be a fantastic way to utilize fresh, vibrant summer vegetables from your local farmer’s market!
For the Gazpacho Soup Base:
Fresh Tomatoes: 2 pounds of ripe tomatoes on the vine (about 12 tomatoes). You can also use sweet cherry, heirloom, or plum tomatoes!
The Crunch: ½ large English cucumber and 1 cup of red bell pepper.
The Aromatics: 2 cloves of fresh garlic and 1 large shallot (or ¼ of a large red or white onion).
The Secret Thickener: 1 cup of seasoned (or unseasoned) croutons, or 1 slice of day-old white bread.
The Emulsion & Seasoning: ¾ cup extra virgin olive oil, 2 Tablespoons Sherry vinegar (or red wine vinegar), 2 teaspoons kosher salt, 2 teaspoons white sugar, and ⅛ teaspoon black pepper.
For the Fresh Vegetable Salsa:
The Veggies: 1 large ripe tomato, ½ large English cucumber, and ½ cup red bell pepper.
The Fresh Herbs: 2 Tablespoons flat-leaf parsley and 1 Tablespoon fresh mint.
The Dressing: 2 Tablespoons extra virgin olive oil, the juice of ½ a large lemon, and ½ teaspoon kosher salt.
How to Make Gazpacho (Step-by-Step)
Phase 1: Prep the Vegetables
The Tomatoes: Gently detach the tomatoes from the vine and rinse. Halve them, use a spoon to carefully scoop out the seeds and gel, and cut off the stem scar. Cut each half into rough wedges.
The Cucumber & Pepper: Peel the cucumber, halve it lengthwise, and use a spoon to scrape out the seeds. Chop into 2-inch pieces. Rinse the bell pepper, cut around the stem, tap out the seeds, and chop into 2-inch cubes.
Phase 2: Blend and Emulsify
Place the croutons (or day-old bread) into your food processor and give them about 15 quick pulses to break them down. (You can skip the pulsing if using a high-powered blender or very soft stale bread).
Add your prepped tomatoes, cucumber, bell pepper, garlic, shallot, sherry vinegar, salt, sugar, and black pepper. Blend for a few minutes until you achieve a completely smooth mixture.
The Emulsion Step: With the machine running on medium-high speed, slowly drizzle the ¾ cup of olive oil through the top chute. This will bind the liquids and the oil together, creating a luscious, creamy, and beautifully emulsified soup!
Phase 3: Chill the Soup
At this point, you can enjoy the gazpacho right after blending; however, I highly recommend letting it rest and chill in the fridge to improve its flavour.
Transfer the blended soup to an airtight container or a large bowl covered tightly with plastic wrap.
Chill in the refrigerator for at least 2 hours (or up to 24 hours) to allow the flavours to fully meld together.
Phase 4: Make the Fresh Salsa
While the soup is chilling, finely dice the tomato, cucumber, and bell pepper (ensuring the seeds are removed first!).
In a mixing bowl, combine the diced veggies with the finely chopped parsley and mint.
Add the lemon juice, kosher salt, and extra virgin olive oil. Stir thoroughly, cover, and refrigerate until you are ready to eat.
To Serve: Ladle the chilled gazpacho into bowls, top generously with the fresh vegetable salsa, add a few extra crunchy croutons, and finish with a light drizzle of olive oil!
💡Pro Tips for the Perfect Gazpacho
Why Add Bread to Soup? If you have never added bread to a cold soup, you might be skeptical, but do not skip this step! Because there is no heat to reduce and thicken the liquids, the bread acts as a necessary starch. It absorbs the vegetable juices, thickening the gazpacho into a hearty, velvety texture rather than a watery one.
The Slow Oil Drizzle: Taking the time to slowly stream the olive oil into the blender while it is running is crucial. This process (emulsification) suspends the oil within the water of the vegetables, transforming the texture from icy to incredibly creamy!
Pair it with Grilled Cheese! Instead of the classic hot tomato soup and grilled cheese combo, try pairing this cold, refreshing gazpacho with a hot, gooey grilled cheese sandwich for the ultimate summer lunch!
Complete Your Holiday Menu
Serving this Gazpacho as an appetizer? Follow it up with one of these incredible summer mains for the perfect warm-weather feast!
Lemongrass-Garlic Grilled Pork Ribs: Fire up the BBQ and serve these sticky, fall-off-the-bone ribs right after your guests enjoy their chilled soup.
Vegetarian Buddha Bowl: Keep the entire meal light, fresh, and meat-free by pairing the soup with a crunchy, vibrant grain bowl.
Frequently Asked Questions
Is this a make-ahead friendly recipe?
Yes, it absolutely is! In fact, Gazpacho relies on resting time. You can fully blend the soup and mix the salsa 2 to 24 hours before your gathering. The longer it sits in the fridge, the deeper and more developed the flavours will become!
Can I make this soup gluten-free?
Yes! The only gluten in this recipe comes from the croutons/bread used as a thickener. Simply substitute your favourite brand of gluten-free croutons or a slice of day-old gluten-free bread to make this entirely celiac-friendly.
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10-Minute Gazpacho (Cold Tomato Soup) with Fresh Salsa & Croutons
This chilled, tomato-based soup is a Spanish-inspired classic that is bursting with vibrant, fresh flavours and requires absolutely zero cooking. By blending together ripe tomatoes, crisp cucumbers, bell peppers, and a splash of tangy sherry vinegar, you get a luscious, creamy soup that acts as the ultimate summer cool-down.
Servings 4
Course Appetizer, Soup
Cuisine European, Spanish
Ingredients
For the Soup
2poundsripe Tomatoes on the vine (approx. 12 tomatoes)rinsed, seeds removed & roughly chopped
Prep the Soup Vegetables: Gently detach the tomatoes from the vine, rinse, halve them, and scoop out the seeds. Cut the halves into wedges. Peel the cucumber, halve lengthwise, scrape out the seeds, and chop into 2-inch pieces. Halve the bell pepper, remove the stem and seeds, and cut into 2-inch cubes. Peel the garlic and shallot.
Pulse the Croutons: Add the croutons (or day-old bread) to your food processor or blender. Give them about 15 quick pulses to break them down into smaller crumbs. (Skip this pulsing step if using very soft bread or a high-powered blender).
Blend the Soup: Add the prepped tomatoes, cucumber, bell pepper, garlic, shallot, sherry vinegar, salt, sugar, and black pepper to the processor. Blend for a few minutes until the mixture is completely smooth.
Emulsify with Oil: With the blender or food processor running continuously on medium-high speed, slowly drizzle the extra virgin olive oil through the top opening. Continue blending until the soup turns creamy and emulsified.
Chill: Transfer the soup to an airtight container or a tightly covered bowl. Refrigerate for at least 2 hours (or up to 24 hours) to chill completely and allow the flavors to meld.
Make the Fresh Salsa: While the soup chills, finely dice the tomato, cucumber, and bell pepper(ensuring the seeds are removed first). In a mixing bowl, combine the diced vegetables with the chopped parsley and mint. Add the lemon juice, extra virgin olive oil, and kosher salt. Stir well, cover, and refrigerate.
Garnish and Serve: When ready to eat, ladle the chilled gazpacho into soup bowls. Top each bowl generously with the fresh vegetable salsa and a few extra croutons. Finish with a light drizzle of extra virgin olive oil and serve cold!
Pair it with Grilled Cheese! Instead of the classic hot tomato soup and grilled cheese combo, try pairing this ice-cold, refreshing gazpacho with a hot, gooey grilled cheese sandwich for the ultimate summer lunch!
Is this a make-ahead friendly recipe?Yes, it absolutely is! In fact, Gazpacho relies on resting time. You can fully blend the soup and mix the salsa 2 to 24 hours before your gathering. The longer it sits in the fridge, the deeper and more developed the flavors will become!Can I make this soup gluten-free?Yes! The only gluten in this recipe comes from the croutons/bread used as a thickener. Simply substitute your favorite brand of gluten-free croutons or a slice of day-old gluten-free bread to make this entirely celiac-friendly.
Is this a make-ahead friendly recipe?
Yes, it absolutely is! In fact, Gazpacho relies on resting time. You can fully blend the soup and mix the salsa 2 to 24 hours before your gathering. The longer it sits in the fridge, the deeper and more developed the flavors will become!
Can I make this soup gluten-free?
Yes! The only gluten in this recipe comes from the croutons/bread used as a thickener. Simply substitute your favorite brand of gluten-free croutons or a slice of day-old gluten-free bread to make this entirely celiac-friendly.
