Cold soups are so refreshing in the summer heat. This one is delicious and easy. I also call it liquid salad because it is chock full of veggies.
Revised Sept. 5, 2020, Original Date August 3, 2020 by Deborah Esplin
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It takes less than 10 minutes to make a big batch. Prep time = 7 minutes + 1 hour chilling time.
What You Need To Make Easy Gazpacho
- 1 large English or 2 – 3 smaller ones, diced
- 1 – 1/2 Bell pepper, diced
- Leek, onions or chives, all diced
- 1 avocado, diced
- 1 or 2 celery stalks, diced, if desired
- 1 Can, 960 ml-diced tomatoes without salt
- Water, 800 – 1000 ml
- 1 can olives without pits, whole or sliced
- 100 – 125 ml, 1/3 to ½ cup Lime juice
- 5 ml-1 tsp Salt
- 10 ml-2 tsp-Pepper
- 10 ml-2 tsp-Cumin powder
- 3 ml-½ -tsp-chilli pepper powder
- Cilantro, chives-diced
- Onion & garlic powder, if desired
- 15 – 30 ml, 1 – 2 tbsp olive oil
Steps To Make Easy Gazpacho Soup
- Remove items needed from the fridge.
- Chop vegetables and herbs and add to the bowl.
- Add the canned tomatoes, olives, and water. I like to rinse the olives.
- Add the seasoning.
- Taste and adjust the seasoning. Add the olive oil and stir.
- Chill for 1 hour in the fridge. Store in the fridge.
Taste and adjust the seasoning. You may want more or less cumin, chili powder, lemon juice, onion, and garlic powder.
It goes really well with oatcakes and hummus.
TIP: You can add almost any vegetable to this soup. This version has zucchini and green peppers.
The presentation below is with oatcakes, goat cheese, and fruit salad. You can buy the oatcakes here from Amazon. They are made in Scotland and are delicious with a topping instead of bread and made from oats, a whole grain.
Check out these refreshing summer recipes:
Check out my video on how to make this soup:
Check out these other recipe ideas: Recipes from The Daily Basil Blog.
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Comments are welcome. I would love to know what you think.