4 Vegetable Summer Gazpacho
Soups and summer don’t usually go hand in hand, unless of course that soup is cold like this 4 Vegetable Summer Gazpacho! Made with tomatoes, cucumber, red onion and red pepper it is a summer garden in a bowl!
Wondering what to do with all of your summer produce? Look no further than this 4 Vegetable Summer Gazpacho! An easy, cool lunch, dinner or starter idea for those days when you just can’t bear to turn on the oven or light up the grill.
This 4 Vegetable Summer Gazpacho brings me back to the summer I studied abroad in Sevilla, Spain. It was brutally hot and my host mom (like many) didn’t have air conditioning. The apartments are designed to keep themselves cool, but after walking back and forth to school in the intense heat all I would want when I got back was a refreshing bowl of gazpacho!
Not only is gazpacho a refreshing treat, it packs so many nutrients into 1 bowl! Since the vegetables are fresh they don’t loose any of their nutritional value when you process them into the soup like they do when you cook them.
Equipment wise all you need is a food processor or powerful blender. Throw in all of the ingredients and process on high until smooth and ready to eat!
Dress up your bowl with some more olive oil, cilantro and cherry tomatoes for added flavor!
This 4 Vegetable Summer Gazpacho is great enjoyed on it’s own, as a starter in place of a salad or along side bread or a sandwich! Serve it with a grilled cheese sandwich for a twist on the classic “grilled cheese and tomato soup”!
4 Vegetable Summer Gazpacho
- Total Time: 10 minutes
Description
Soups and summer don’t usually go hand in hand, unless of course that soup is cold like this 4 Vegetable Summer Gazpacho! Made with tomatoes, cucumber, red onion and red pepper it is a summer garden in a bowl!
Ingredients
1 large beef steak tomato
1 large red pepper
1/2 large cucumber
1/4 red onion
2 cloves garlic
3 tbsp cilantro, divided
1/2 cup olive oil, divided
1 tbsp red wine vinegar
1/4 tsp sea salt
12 cherry tomatoes, sliced
Instructions
Slice the tomato, red pepper, cucumber and onions into chunks
Add them to the bowl of a large food processor
Turn the food processor on and process on high until the vegetables start to break down
Add the garlic and 2 tbsp cilantro, turn food processor back on
Slowly add 1/4 cup olive oil and red wine vinegar through the opening in the top of the food processor while it is processing
Once there are no longer any large chunks of vegetables add the salt, pulse to combine
Pour into bowls, garnish with more olive oil, cilantro and sliced cherry tomatoes if desired
Serve and enjoy immediately
Notes
Serve with a side of fresh or toasted bread for dipping
- Prep Time: 10