Gazpacho Chilled Soup

Gazpacho Chilled Soup Celebrates Summer’s Amazing Vegetables

Gazpacho Family PortraitCool, Refreshing, Flavorful Gazpacho Combats Summer’s HeatNo Cooking Required

Make chilled Gazpacho now during the height of late summer ripe tomatoes, crisp cucumbers and peppers, fresh herbs and sweet purple onions. Enjoy them all in one delicious, exceptionally flavorful, mildly spicy bowl of soup. Gazpacho is an incredibly fast and easy soup to prepare. Gazpacho Chilled Soup When you refrigerate vegetable juice for at least an hour before you prepare the soup, Gazpacho can be on the table in 15 minutes. Though, if you can let the Gazpacho sit an hour or two, the flavors will be more developed and your Gazpacho even more delicious.

Couldn’t be Easier

Cut raw vegetables into pieces and blend until thick and smooth. Then chill. No cooking required.

Waste Not Those Cucumber Seeds

Peel and slice the cucumbers in half lengthwise. Use a melon baller or Preparing the Cucumberteaspoon measuring spoon to remove the seed core in one long strip. Dice the seed core into scant ¼-inch pieces. Combine them with diced bell pepper and sliced cherry tomatoes to garnish your Gazpacho.

2 Other Chilled Soups for Summer

Beet Borscht
Country-Style Leek and Potato Soup

Gazpacho Chilled Soup

Gazpacho Chilled Soup

          • Couldn’t be easier . . . no cooking required.
          • Chill the Vegetable Juice at least an hour before making Gazpacho.
          • Prepare in a high-speed blender for the smoothest texture.
          • Serve Gazpacho as an appetizer, the soup course or as the meal itself.
          • Vegan, gluten and dairy-free.

Makes 7+ cups plus garnish                       Printer-Friendly Recipe
Total Time  30 minutes plus time for chilling

Ingredients
Soup

  • 1 ¼ pounds ripe tomatoes, cut into 1-2 inch pieces (about 4 ½ cups)Gazpacho Family Portrait
  • 1-pound cucumbers, peeled, seed core removed, cut into 1-inch pieces (about 2 cups)
  • ⅓-pound red or green bell pepper, cored, seeded, cut into 1-inch pieces (about 1 cup)
  • 1 medium purple onion, cut into 1-inch pieces (about 1 ¼ cups)
  • ¼ cup packed parsley (flat leaf and/or curly)Just Picked Garden Herbs
  • ¼ cup packed fresh basil leaves
  • 1 tablespoon fresh oregano leaves
  • ½ tablespoon fresh thyme leaves
  • 2 cloves garlic, peeled, cut into ½-inch pieces
  • ½-1 very small Serrano pepper, seeded, cut into ½-inch pieces
  • 1 cup cold Knudsen Very Veggie Juice or similar
  • ¼ cup sherry vinegar
  • 1 teaspoon sea salt
  • 12 twists freshly ground pepper

Garnish

  • Garnish Vegetables½ cup scant ¼ inch diced cucumber seed core
  • 2 tablespoons scant ¼ inch diced bell pepper
  • 6 cherry tomatoes, thinly sliced
  • Optional, extra-virgin olive oil for drizzling
  • Fresh basil and parsley leaves

Instructions

  1. Prepped Vegetables Ready to BlendIf available, use a high-speed blender to purée the soup ingredients until thick and smooth. Adjust the salt and pepper to taste. Without a high-speed blender, you may want to strain your Gazpacho.
  2. Cover and thoroughly chill the Gazpacho 1-2 Gazpacho Chilled Souphours for a more developed flavor. Once chilled, adjust the salt and pepper to taste. Adjust the consistency, if desired, with additional Veggie Juice.
  3. While the soup is chilling, prepare the garnish vegetables.
  4. Stir the Gazpacho before serving it in shallow bowls garnished with a spoonful or two of the diced cucumber-bell pepper mixture, sliced tomatoes, basil and parsley leaves, and an optional drizzle of your best extra-virgin olive oil.

Printer-Friendly Recipe.