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gazpacho - a chilled tomato soup

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

What a wonderful use for fresh tomatoes during the tomato season! I usually freeze fresh tomatoes in the Autumn when they are plentiful. Frozen tomatoes work very well in this recipe. Depending on how powerful your blender is, you may wish to defrost them a bit. Gazpacho is also very low in calories and very high in nutrition.

yield 6 -8
prep time 20 Min
method Blend

Ingredients For gazpacho - a chilled tomato soup

  • 28 oz. can
    whole tomatoes or 3 1/2 c. chunked fresh tomatoes
  • 1/4 c
    white vinegar
  • 3 clove
    garlic
  • 5 Tbsp
    olive oil
  • 1 slice
    stale rustic or french bread
  • 1
    red bell pepper, cored and seeded or 1/2 green plus 1/2 red
  • 1 sm
    jalapeno peppers, seeded and chunked, optional
  • 1/2
    red onion
  • 1 lg
    cucumber (approx. 1 1/2 c. peeled and chunked
  • 1 sm
    cucumber, diced for garnish (optional)
  • 1 stalk
    celery (chunked)
  • 3
    shakes of hot pepper sauce (optional)

How To Make gazpacho - a chilled tomato soup

  • 1
    Place all ingredients into a blender and blend until pureed. Salt to taste.
  • 2
    Chill for several hours and serve with diced cucumber garnish. Will keep for a couple of days refrigerated.
  • 3
    Elaine's notes: I have used frozen tomatoes with success. I have also left out the bread with good result.
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