10-Minute Gazpacho (Cold Tomato Soup) with Fresh Salsa & Croutons
Servings: 4
Calories: 547kcal
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.
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Ingredients
For the Soup
- 2 pounds ripe Tomatoes on the vine (approx. 12 tomatoes) rinsed, seeds removed & roughly chopped
- ½ large English cucumber peeled, seeds removed & roughly chopped
- 1 cup red bell pepper (approx. 1 pepper) rinsed, seeds/stem removed & roughly chopped
- 2 cloves garlic peeled, hard stem trimmed off
- 1 large red or white shallot or 1/4 large onion (red or white), peeled & roughly chopped
- 1 cup seasoned (or unseasoned) croutons or 1 slice of day-old white bread
- 2 Tablespoons Sherry vinegar or red wine vinegar
- 2 teaspoons kosher salt or 1 teaspoon Table salt
- 2 teaspoons white sugar
- ⅛ teaspoon ground black pepper
- ¾ cup extra virgin olive oil
For the Salsa
- 1 large ripe tomato on the vine rinsed, seeds removed & finely diced
- ½ large English cucumber rinsed & finely diced
- ½ cup red bell pepper (approx. 1/2 a pepper) rinsed, seeds/stem removed & finely diced
- 2 Tablespoons flat leaf parsley rinsed & finely chopped
- 1 Tablespoon fresh mint rinsed, leafs finely chopped
- ½ large lemon juiced
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon kosher salt or 1/4 teaspoon Table salt
Instructions
- 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!
Video
Notes
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!
Nutrition
Serving: 1serving | Calories: 547kcal | Carbohydrates: 27g | Protein: 5g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Sodium: 1527mg | Potassium: 951mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4322IU | Vitamin C: 122mg | Calcium: 65mg | Iron: 2mg
