This healthy gazpacho is packed with all the goodness of fresh summer produce like tomatoes, peppers, and cucumber. It’s healthy, simple to make (blender recipe!), and a real show-stopper. Made without bread for a delicious whole30, gluten free, paleo, and vegan version of a classic!
- 3 pounds very ripe heirloom or regular tomatoes, roughly chopped
- 1 red bell pepper, roughly chopped
- 1/2 green bell pepper, roughly chopped
- 1/2 cup roughly chopped red onion
- 2 cloves of garlic
- 1 cup sliced cucumber
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/2 cup good tasting olive oil
- 2 1/2 teaspoons kosher salt (or to taste)
- A few grinds of black pepper
Tomato salad (optional)
To make the gazpacho
- Wash and chop all the vegetables for the gazpacho – tomatoes, bell pepper, green pepper, red onion, garlic, and cucumber. Since you’re blending everything together they don’t have to be in super small pieces.
- Because of the volume of veggies you’ll probably have to add them to your blender in two batches. I like to add half, or a little more than half to the blender initially, and blend until completely smooth. Use your blender tamper if you have one to get everything moving smoothly through the blades.
- Now there should be more room in the blender. Add the rest of the vegetables (as long as they fit) along with the sherry vinegar, olive oil, salt, and black pepper. Blend again until completely smooth and emulsified. At this point the soup should turn a paler shade of reddish orange and take on a nice creamy consistency.
- Transfer to the refrigerator to chill until ready to serve.
- Before serving season the gazpacho with more salt and vinegar if desired. Serve topped with a generous spoon of the cherry tomato salad (if using) and enjoy!
For the tomato salad
- If making the tomato salad garnish wait until just before serving to prep it.
- Add the halved cherry tomatoes, red onion, fresh herbs, olive oil, sherry vinegar, salt, and pepper to a small bowl. Fold together and season to taste with more salt if needed.
This recipe makes quite a bit of gazpacho, but can easily be cut in half for a smaller amount!
Gazpacho will keep in a sealed container in the refrigerator for up to 4 or 5 days.
You can also freeze it in an airtight container for several months. It would be the perfect midwinter treat to defrost when you’re missing the fresh flavors of summer! I love these Souper Cubes for freezing perfectly sized portions of soup leftovers!
- Prep Time: 20 minutes
- Category: Soup
- Method: Blender
- Cuisine: Spanish
Keywords: soup, summer, tomatoes, gazpacho, blender, vitamix