It’s also wonderfully refreshing, and one of my favorite ways to cool down on a hot summer day. Chilled soups like cold tomato soup and avocado soup are a lifesaver in the summer. When you crave something cool, refreshing, and easy to make, a bowl of chilled soup (or a glass of iced tea) is perfect. This gazpacho recipe is especially easy because it requires no cooking. You simply blend the ingredients in the food processor, chill, and serve.
Ingredients
Recipe Card
Vegetables and herbs: Celery, red onion, cilantro, garlic, and canned tomato sauce. Olive oil: I highly recommend using high-quality extra-virgin olive oil in this recipe. It really does make a difference. Fresh lemon juice: Freshly squeezed is best. I don’t recommend using bottled lemon juice. Red wine vinegar: White wine vinegar also works, as does champagne vinegar. Just don’t use distilled white vinegar - it’s too acidic. To season: I use kosher salt, black pepper, paprika, cumin, and cayenne pepper. You can use smoked paprika if you’d like and maybe add a pinch of dried thyme or oregano.
Process the celery, onion, and cilantro in your food processor. Gradually add the remaining ingredients and pulse after each addition to combine. Chill the soup for about two hours before serving. So I make myself a bowl, and it’s a lovely summer lunch, tasty and filling. Sometimes, I serve it with jalapeno cheese crisps, almond flour crackers, soft pretzels, or garlic bread. Another way to make it more substantial and filling is to add protein in the form of grated hard-boiled eggs, grilled chicken breast, or even fish such as grilled halibut. You can keep it for up to four days, covered, in the fridge, and on the second day, it actually tastes better than when freshly prepared! Just remember to give it a good stir before serving.
