Refreshing Gazpacho is a Perfect Recipe for Hot Summer Days
Martine Bertin-Peterson · Provencal Recipes · Soup · TasteThis is the perfect time to make cool, refreshing gazpacho. Now that it is ripe, local tomatoes are abundant at the markets and in the “potagers” (kitchen gardens). There are as many variations to this soup as there are cooks. You can make gazpacho with tomatoes, watermelon, green heirloom tomatoes and even a white gazpacho with almonds. Other than popping the tomatoes into boiling water to peel the skins, this recipe doesn’t get you anywhere near the stove. Add a baguette, a platter of charcuterie, and a chilled rose, and lunch will be served.
Gazpacho
Summer is the time to make gazpacho, the ingredients (tomatoes, cumbers, peppers) are in season and you don't need to turn on the stove. This soup is super easy to make. Its a terrific option when you don't feel like cooking and it's hot outside.
Equipment
Ingredients
- 4 large ripe tomatoes peeled and seeds removed, quartered
- 1 small red onion quartered
- 1 medium green pepper seeds and pith removed, quartered
- 1 medium red pepper seeds and pith removed, quartered
- 1 medium cucumber peeled, seeds removed and quartered lengthwise
- 2 -2 1/2 cups tomato juice regular, low-sodium or spicy
- 2 tbsp red wine vinegar
- olive oil for drizzling
For Garnish (optional):
- cucumber diced
- fresh basil chopped
- croûtons rubbed with garlic
Instructions
- In the bowl of a food processor, pulse the onion, peppers and cucumbers until roughly chopped.
- Add the tomatoes and pulse until combined but still chunky. (You want to keep some texture, but avoid large chunks of vegetables.)
- Pour into a large, non-reactive bowl.
- Add tomato juice to desired consistency.
- Stir in red wine vinegar, and taste for seasonings, you may want to add some freshly ground pepper and/or a few drops of hot sauce.
- Chill 2-3 hours to combine flavors.
- Drizzle with olive oil and garnish with chopped cucumber, basil leaves and/or croutons for extra crunch.
- Best served chilled but not icy cold.
Notes
This soup is perfect as a starter course. It will serve 8 as a starter, 4-6 as a main. Best served cool and with some delicious fresh baguette.
Tried this recipe?Let us know how it was!
Easy Recipes: Cold Soups for Summer
Strawberry Soup - Soup de Fraises
A tasty seasonal dessert best served with a glass of wine!
Check out this recipe
Strawberry Basil Soup for Dessert
This dessert is easy to make and a light, sweet finish to your meal.
Check out this recipe
Cucumber Grape Gazpacho Soup
A perfect no-cooking required recipe for hot weather. This cold cucumber soup is easy to make, delicious, and gilded with edible gold leaf!
Check out this recipe
Blueberry-Lavender Soup
This recipe was adapted from Cooking in the Shaker Spirit, by James Haller.
Check out this recipeChâteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Make Chickpea and Fennel Salad for a Perfect Summer Side
July 14, 2023
For me, cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do, and I have been coming up with ways to use up all the extra harvest. My latest creation is a Chickpea and Fennel Salad simple summer creation that goes great …
Couscous takes over French Favourites a Recipe
January 21, 2016
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as 1630 (Toulon) and 1699 (Brittany). …
Green Melon Gazpacho Chilled Soup
August 10, 2020
Paula Sachs recipe turns traditional gazpacho on its head with this green melon version. The soup is easy to make, best served well chilled and suitable for vegan diets. No cooking required, which is terrific on hot summer days.…
Swordfish with Tomato Caper Butter Sauce
February 24, 2016
Contributor blog post by Michel: I am going off topic this evening and share a fabulous recipe with you. As some of you know, it has been exactly one year since we closed our beloved Bistro des Copains in West Sonoma County, California. It was a labor of love for almost 9 years, not much …
No Comment