Cold Tomato Gazpacho Soup
Our Summer Garden & Homemade Cold Tomato Gazpacho Soup
Gazpacho is a light cold soup full of garden fresh veggies picked right from our garden. But do not worry if you do not have a garden. You can get all the ingredients from your local farmers’ market. This cold tomato soup is loaded with the end of summer veggie goodness. It keeps well in the fridge but it will not last long. Top with a dollop of sour cream for a side dish or a filling lunch.
Summer just isn’t complete for me without making our homemade Cold tomato soup or Gazpacho. When we moved into our home when we were first married we planted a garden. Soon that year the garden was filled with an abundance of tomatoes and cucumbers. A cold tomato Gazpacho soup was what I had a taste for.
I remember a delicious cold soup from a summer party my father let me go to as his guest when I was in high school. The event was an end of the year summer party at the university he worked at. The party was at the outdoor space at the university president’s penthouse at Case Western Reserve University. I know our abundance of veggies was perfect to recreate that mouth watering surprise soup I tasted for the first time.
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The Best Veggies for Gazpacho Soup
- Fresh tomatoes
- Peppers (any color)
Equipment Needed for a Cold Soup
- Veggie chopper as you want the veggies to be a uniform size
- Blender or large food processer to make the base of the soup
- Large pitcher to be able to store in the fridge to cool the soup and serve more easily,
Supplies You Will Need:
- Vidalia Chop Wizard (for all your vegetables)
- NutriBullet Rx or Blender
How to make Cold Tomato Soup Gazpacho
I take half of the ingredients and put them in the blender to purée.
In the second half of the ingredients chop to a small to medium chop so that the soup has some chunky vegetable texture.
This soup is a refreshing light lunch or a filling dinner with sandwiches. I always place a good-sized teaspoon of sour cream in the middle of my soup and enjoy it very cold.Print
Cold Tomato Gazpacho Soup
Cool, refreshing, veggie-packed, filling, summer soup that can be the main dish or a side dish.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: side dish
- Cuisine: Italian
- 1 1/2 cups Tomato Juice
- 1 Cucumber (small)
- 3 Tomatoes (small)
- 1 Clove Garlic
- 1 TLB Sugar or Sugar substitute
- 1/3 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- 4 cups Tomato Juice
- 3 Tomatoes chopped
- 2 Cucumbers chopped
- 1 small Onion Chopped
- 3 Stalk Celery diced
- 1 Zucchini chopped
- 2 Peppers, green, red, or yellow
- Salt & Pepper to taste
- Mix in the blender the first 7 ingredients for about one minute until fully liquefied.
- Next, chop into small to medium chunks 9-14 and place in a very large bowl.
- Add to your chopped veggies the Tomato puree from step 1.
- Next, add the remaining 4 cups of Tomato Juice.
- Stir and refrigerate. Serve Cold.
Our family loves this recipe. It is great in the summer when you have your own garden of fresh vegetables, or fresh from your local farmers market. I have made this in the winter from store-bought ingredients and it is still delicious.
Make this recipe your own. You do not have to follow it exactly. If your family is afraid of green peppers, leave them out. If you only have one stalk of celery that will work too. You can mix and match any fresh vegetables that do not have to be cooked. For my next variation, I am going to parboil some corn on the cob, remove it from the cop and add that in.
Let me know how your family likes this recipe and how you change it up.
Keywords: tomato gazpacho soup