Traditional recipes

Chilled Summer Gazpacho

Chilled Summer Gazpacho

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Get in the mood for a delicious spring or summer treat with this chilled gazpacho.



  • 8 large vine-ripe tomatoes (washed and quartered)
  • 1 large cucumber (washed and seeded- peeling is optional)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 jalapeno pepper (diced)
  • 1/2 red onion (diced)
  • 3 cloves garlic (smashed)
  • 1 bunches basil (leaves only)
  • 1 bunch cilantro (leaves only)
  • Salt and pepper
  • 1 tablespoon ground cumin
  • 1/8 Cup sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 loaf of white bread (crust remove and diced)
  • 5 shakes of Tabasco
  • 2 limes (juiced)

Fresh Harissa

  • 1 cup Piquillos Pepper
  • 2 tablespoon chili sambal
  • 2 jalepeno peppers (skin only)
  • 2 cloves garlic
  • 1 Tablespoon cumin ground
  • 1 tablespoon coriander ground
  • ½ cup grapeseed oil
  • 2 tablespoon lemon juice
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 6 jumbo Wild American White Shrimp


Calories Per Serving391

Folate equivalent (total)85µg21%

Riboflavin (B2)0.2mg10.7%

Gazpacho: Easy Cooking for the Summer

I’ve partnered with Hunt’s and Collective Bias to create this delicious Gazpacho recipe.
It’s easy, refreshing and quite healthy…and one of my favorite summer recipes!

#DinnerDone #CollectiveBias

Once summer arrives, I really begin to appreciate easy recipes. It could be because it’s too hot to stand over the stove. Nah, check that…I still love making homemade bread too much. I’ll just deal with the heat. I think my love of easy recipes is simply because life in the summer is busier. Do you feel the same way? We don’t even have kids, and I feel like my daily to-do list is overflowing. That’s ok, though. I’m not complaining. Shoveling snow is nowhere to be found on that to-do list, and that makes me very happy! Ah, but enough about me…let’s turn our attention to perhaps one of the easiest summer recipes of all time. Gazpacho.

Gazpacho is a quick and easy soup, and it’s served cold. Wait…what? A cold soup usually lands in the microwave, but not this Gazpacho. It’s meant to be served cold, and honestly, it’s one of my favorite summer lunches! Around the Spiced house, we usually like to prepare lunches in advance so they’re ready to go. My wife is off studying steel (or so she says), and I’m usually writing the next Spiced post or recipe testing some new ideas. So we both really appreciate a quick and easy lunch…and that’s where this Gazpacho enters the picture! I picked up a can of Hunt’s Diced Tomatoes at Walmart, and I had a batch of this soup ready in less than 20 minutes. Ok, maybe it was 30 minutes because I had to take these pictures…but you get the point. It’s easy. It’s delicious. It’s perfect for summer!

Gazpacho requires no cooking at all. The only thing you need is a knife, a food processor (or blender), a can of Hunt’s tomatoes and lots of fresh veggies. Add in a couple spices and herbs, and you’ve got a healthy and delicious lunch that’s quite refreshing on a hot summer day! (Note: Like most soups, the flavors in this Gazpacho will meld and taste even better after sitting overnight.)

We love to grow our own herbs and vegetables in our backyard garden, but the growing season in upstate New York is quite a bit shorter than it was back in the South. That’s ok…we still get delicious veggies, but we just have to get a bit more creative. That’s where Hunt’s comes in. Hunt’s uses a unique FlashSteam method to peel their tomatoes, and they use only water (no lye) to make this happen. The tomatoes are canned just 10 hours after being picked…and I find that this makes a big difference on taste! This Gazpacho is one of my personal favorites, but make sure to check out Hunt’s and ReadySetEat for more tasty recipes.

Gazpacho Basics

Use the freshest ingredients

The ingredients in gazpacho recipes are not cooked, so using the freshest and best ingredients possible is a must. Gazpacho is mostly made with seasonal vegetables like tomatoes and peppers and occasionally fresh fruits like watermelon or mango. So when shopping for ingredients for these gazpacho recipes, make sure you purchase seasonal items with the most flavor. Don’t use poor quality or under ripe vegetables because then the quality of the gazpacho will suffer, it’s better to substitute for different ingredients than use low quality ones.

Use good olive oil

Just as you need to use fresh vegetable and herbs, using good olive oil is very important. Usee extra virgin olive oil and taste it before hand to make sure it has a delicious, fruity flavor. The olive oil is the base of the soup so good olive oil will make a great gazpacho.

Choose pureed or chunky

Gazpacho can either be fully smooth and pureed or a little chunky with some texture, the choice is yours. Either way, you should blend half the mixture at a time so the flavors blend well.

Let the soup settle

Because gazpacho is served raw, the flavors need some time to sit and blend so it should be made a few hours or even a day in advance. Gazpacho should sit for at least 3 hours before being served in order to get the best flavors.

Garnish and serve well chilled

The whole point behind gazpacho is to serve it very well chilled so chill the bowl and spoons before serving so it stays cold. Garnishing the soup will also give it extra flavor so top it with a dollop of sour cream, some diced red bell peppers, tomatoes, onions, or cilantro, a drizzle of good olive oil, some homemade croutons, tortilla chips, or hot pepper sauce for a dash of heat.


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3. The Ultimate Summer Gazpacho

Another tomato-based gazpacho, but one that is ‘souped-up’ with tamari, cumin, coriander, and avocado. Kelly Fielding‘s recipe for The Ultimate Summer Gazpacho is light, fresh, and tangy. It looks stunning in the bowl and is perfect for a hot day’s lunch.

This zippy, herbaceous, drinkable soup is like a trip to the farmers market in a glass. Try making it instead of your standard morning smoothie and your day will be off to a great start.

Inspired by bissara, an Egyptian bean-and-herb purée, this soup starts with both lima and green beans, simmered in chicken broth (you can use vegetable broth if you want to go meat-free) and puréed until silky. The herbs—parsley, cilantro, dill, and mint—are blended with olive oil so that you can finish the soup with a verdant drizzle that brings bright flavor to every bite.

40 Refreshingly Cool Chilled Soup Recipes for Hot Summer Days

Prep one and put it in the fridge. Boom: You've got lunch or dinner ready to go.

When summer is at its hottest, the last thing we want to do is spend time over a range or in front of a hot oven, cooking. Some days we don't even want to eat anything hot, much less crank up the oven or the stove to cook it. So what to do when we're craving something filling, but it's simply too hot to do any cooking? Well, we bust out one of these refreshingly cool summer soup recipes, get out our immersion blender, and go to town! These chilled soups are perfect for even the most scorching days of the summer.

Full discloser: Some do call for heating up veggies&mdashjust enough to soften them&mdashbefore blending. But others lean on fruits and veggies you're more likely to eat raw. And all are filled with the season's freshest produce. These healthy soup recipes are easy to make, keep well (some taste even better after they've had time to let the flavors marry), and all of them are sure to keep your family satisfied. You could serve these nutritious dishes as a summer side dish at your backyard barbecue, or make them the main course at any weeknight summer dinner. They're also a great pairing with summer salads. Bonus: Little ones won't even realize these recipes are packed with veggies thanks to their bright colors and sweet and savory flavors. Not only are these soups delicious, but they also come together in mere minutes. It doesn't get much better than that!

How did gazpacho become popular?

The history and evolution of gazpacho is very intriguing. It was first eaten by poor farmers. They used humble ingredients such as: pieces of bread soaked in water, extra virgin olive oil, vinegar, pepper, salt, garlic, and sometimes crushed almonds. These ingredients could be conserved for months without going stale, so it was a popular meal on Spanish exploration ships as well. Unfortunately, it is hard to know for sure if this was the exact recipe. The elite refused to incorporate this dish into their recipe books since it was considered a lower-class meal. Therefore, it was regarded as unworthy to be prepared for dinner parties and social gatherings.

If you noticed, the ingredients mentioned above don’t include tomato. It is unclear which Spanish autonomous region was the first to incorporate tomatoes. But it is clear that tomatoes became popular after the discovery of America in the 17 th century. From then on tomatoes were incorporated. After a couple years, gazpacho emerged as a popular course in society thanks to an American cookbook made for the upper class. As a result, nobles in Madrid became obsessed with gazpacho and it made its way into recipe books and dinner tables. From here on it became an essential meal for many families, especially in Andalucía where it is a sign of identity.

Gazpacho Variations

Spicy Tomato-and-Watermelon Gazpacho with Crab

Brothers Matt and Ted Lee created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first published in 1824 that is still in print. They sweeten the cold tomato soup with watermelon and make it fiery with habanero and poblano chiles.

Watermelon Gazpacho

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on Nantucket.

Cherry Gazpacho

This truly delicious gazpacho is inspired by Andalusian chef Dani Garc໚, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese “snow.”

Anything Can Be Gazpacho With the Right Attitude

W e’ve officially reached Peak Summer Produce, which means we’re all desperate for a new angle on mountains of zucchini and rapidly decaying tomatoes. This is why I think everyone should know how to make a good gazpacho. It’s a delicious, no-heat-required way to obliterate a ton of produce, and you don’t even need a recipe—just a few pantry items, a blender of some sort, and a little faith.

Here's a Cold Soup That Isn't Gazpacho

It’s that magical time of year again, folks: school’s out, the ice cream truck’s back, and…

Most people think of gazpacho as either a super-smooth, almost creamy, cold tomato soup or a bunch of diced vegetables swimming in V8. Today we’re focusing on the first one because it’s almost impossible to fuck up. Besides the vegetables of your choice, all you need to make truly perfect gazpacho is a starch, an acid, and some form of fat. When blended together, these three ingredients create a smooth, stable emulsion, which is the difference between a creamy bowl of gazpacho and a foamy, watery, weirdly fibrous vegetable smoothie.

Traditional Andalusian gazpacho uses crusty white bread, aged sherry vinegar, and olive oil, and while you absolutely can’t go wrong with any of those, they’re just suggestions. Literally any bread-like object will work— leftover hamburger buns , gluten-free sandwich bread, stale biscuits or bagels, old cornbread, English muffins, corn tortillas, Ritz crackers , you name it—as will any acid or fat that complements the flavors of your veg. As for the vegetable, anything you’d eat raw is the best choice for reasons of pure laziness, but you can also use starchier or more fibrous ingredients if you par-cook them first. (Charred eggplant would be exceptional, for example.) Purée everything except the fat together with a splash of water and plenty of salt until totally smooth, then gradually add the fat to create a nice, smooth emulsion. That’s it.

I was in the mood for a nice green gazpacho, so for this batch, I used about four cups of chopped vegetables: one medium zucchini, a large seedless cucumber, two ribs of celery, loads of green onions, a tiny clove of garlic, and a big handful each of cilantro, dill, and mint. My starch, acid, and fat were roughly a cup of cubed focaccia and a quarter cup each of lemon juice and really good olive oil. The ratio I used—four parts veg, one part bread, and a quarter part each fat and acid—made a pleasantly thick, spoonable purée, but you can adjust the proportions depending on what you have. This is a forgiving technique.


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