Easy Summer Gazpacho
June 3, 2014

Easy Summer Gazpacho | The Full Helping

This is easy summer gazpacho is exactly what it sounds like. It’s not the first gazpacho I’ve ever made, and I’m sure it won’t be my last. Gazpacho is one of those recipes you can continue to tweak in small ways–an extra dash of salt here, a pinch of red pepper flakes there, different herbs–indefinitely. But this is the recipe that I’m hooked on this summer, and I suspect it’ll be a favorite for a while. It’s forgiving, it’s simple, and it’s so good for hot weather.

Such days are now well underway in DC, so I count myself lucky to have gotten quite a few tomatoes in my last two From the Farmer (if you’re behind on posts and want to see what I’ve been eating lately, read my review of From the Farmer here!). I’ve been planning on gazpacho for a week or so, and today was the day. The last gazpacho recipe I shared on this blog was deemed, by me, to be “perfect,” and while that’s most definitely an exaggeration, it’s a solid recipe. This gazpacho is a bit simpler (hence the “easy” bit), and it’s also a little less sour (I tend to be heavy-handed with acid in my recipes; when I look back over early CR posts I’m amazed at how much lemon and vinegar I was using). Like its predecessor, it is delicious, quick to prepare, and super refreshing.

If you’d like to use different vegetables in this soup–zucchini, whatever–go for it. It’s gazpacho, which means that it lends itself to creative interpretation!

Easy Summer Gazpacho | The Full Helping

Easy Summer Gazpacho

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4 servings

Ingredients

  • 4 cups roughly chopped plum or beefsteak tomatoes
  • 2 cups cucumber peeled and chopped
  • 1 cup bell pepper chopped
  • 1/4 avocado about 30 grams
  • 1/3 cup water
  • 3/4 tsp sea salt or to taste
  • 2 teaspoons lemon juice
  • 1 teaspoon sherry vinegar substitute apple cider vinegar
  • 2 tablespoons olive oil
  • Optional: 1 clove garlic roughly chopped
  • Toppings:
  • Fresh chopped herbs basil, dill, parsley, cilantro
  • Radish slices
  • Raw corn
  • Chopped avocado
  • Chopped cucumber
  • Olive oil
  • Red pepper flakes

Instructions

  • Place all of the ingredients except the oil in a blender and begin blending. Drizzle in the two tablespoons of olive oil. Try to blend for just long enough that you've got some texture left, but the soup is basically quite smooth.
  • Divide soup into four bowls. Top with whatever toppings you like, and serve.

Easy Summer Gazpacho | The Full Helping

 The gazpacho is a perfect appetizer or starter to a summer gathering. Or, if you’d like to turn it into a satisfying lunch, you can do as I did, and serve it with some quinoa and chickpeas. Tasty and filling.

Other gazpachos I have my eye on this summer:

Stay tuned. And have a lovely evening.

xo

Images courtesy of Lighter.

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    17 Comments
  1. I love gazpacho! The version i had in spain thickened with bread made it more hearty (along with their heavy hand with the oil!), but i love that you suggested a side to make this a meal.
    White gazpacho (ajo blanco) is perfect for when tomatoes aren’t yet ripe, and with the almonds its much more filling too.
    I can’t wait until i can find some good tomatoes to make yours!

  2. My parents are big on gazpacho but for some reason every time I have it at their house, my stomach gets really upset. Something about the acid in the tomato juice they are using. I love that your recipe uses fresh tomatoes, because I tend to be just fine with those so I’m excited at the possibility of being able to enjoy some gazpacho this summer! It’s so refreshing!

  3. I literally just said to my other half, who’s got a horrible sore throat right now, “You know what would be a good food for you right now? Gazpacho.” And there you were! This looks amazing, especially because it’s getting all kinds of hot an humid where we live. I might make this today and I might have mine with a vegan grilled cheese… 🙂

  4. I love gazpacho, but since we can get a great Spanish brand (el Alvalle) over here, I’ve never tried making it.
    I know in a month or so we’ll be struggling to keep up with the tomatoes growing in the garden so it looks like the thing to make really!
    Saving your recipe for then 🙂

  5. This looks so delicious; I love all the colorful, contrasting toppings you used. I got a new magazine yesterday that had a recipe for white gazpacho that sounded quite intriguing. It was made of blanced almonds, bread, olive oil, vinegar, and water and topped with sliced green grapes. I’m definitely looking forward to trying your recipe and the white one soon!

  6. Hi!
    I think it´s important to keep the original recipes. In European cultures, in this case in Spain, gastronomy it´s ancestral and its a very important part of the culture and identity.
    This recipe looks amazing, but I must say it has nothing to do with gazpacho at all. I think this should be called differently as it may confuse people.
    (sorry for my english)
    Greetings from Madrid 🙂

    • Carolina,

      Thanks for your comment–and thanks for reading!

      To me, chilled tomato and cucumber soup with some vinegar has always signified gazpacho (or at least the idea of it), but you’re right–I’m certainly taking quite a few liberties with the traditional dish. This is good feedback, and I’ll definitely think about it!

      Gena

  7. “Easy,” “summer,” and “gazpacho” — three magic words. I’m afraid if I wait for the right humid day here in the PNW, I’ll never get my gazpacho! I just need to wait long enough for some decent tomatoes. I had to laugh about your recipe measurements because I don’t think I’ve ever measured ingredients for gazpacho, but your soup looks worthy of changing my ways.