Summer Gazpacho – Recipe! Image 1
Live, Soups

Summer Gazpacho – Recipe!

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Summertime for most of us here in Southern California, really begins to heat up in late August and September – and that just so happens to be the case this week.  Cooking on a hot stove, while trying to help kids with their homework, or finish up your days work on a laptop seems nearly impossible, when it’s so hot outside.  However, there are easy no-cook solutions to this problem and summer soups; like Gazpacho are the answer.

Gazpacho is a mixture of tomatoes of any kind, cucumbers, scallions or spring onions and bread.  The bread acts as a thickening agent and make this tomato-based soup creamy as a bowl of ice cream – well almost.  The tomatoes with their sweet acidity balance out the equation and a splash of vinegar really perks up the mix and enhances flavor.

You can leave this soup a little chunky if you prefer, or if you have a high-speed blender like me, puree until smooth.  It doesn’t matter which texture you prefer – the taste of a bowl of Gazpacho is pure summer heaven.

Summer Gazpacho – Recipe! Image 2


1/2 loaf French bread, crusts removed

1/4 cup champagne vinegar, or white wine vinegar

3 scallions, sliced

3 yellow tomatoes, sliced

2 large red tomatoes, any variety – sliced

1 cucumber, peeled and seeded

4 cloves garlic, peeled and minced

1 sprig fresh basil

1/4 cup olive oil

1 tablespoon granulated sugar

(Serves 4-6)

Summer Gazpacho – Recipe! Image 3

Summer Gazpacho – Recipe! Image 4

Summer Gazpacho – Recipe! Image 5

To Prepare:

1. Place chunks of bread in a bowl, along with champagne vinegar and 1/4 cup water.  Let soak for 10 minutes.  Slice and dice scallions, tomatoes, cucumber and garlic.

2. Add all ingredients to a blender or food processor.  If it won’t all fit, process in two batches.  Puree until smooth or leave chunky, and pour into a 1 1/2 quart sized container with fitted lid, and place in refrigerator to chill.  Pour into bowls or cups. Enjoy!






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