I don’t usually think of soup when I think of my ideal summer meal, but gazpacho is the one very important exception. If you haven’t had a good gazpacho yet, GET READY FOR THIS!
The first time I ever had real gazpacho, I was in Sevilla, Spain, visiting a friend who was studying abroad. Most days I would explore the city while she was in class, but I decided to join her for just one class… cooking.
Guess what we made that day? Gazpacho! I was shocked at how few ingredients it took to make such a delicious gazpacho, and how much better it tasted than any gazpacho I had tried in the U.S. Gotta love real ingredients!
That experience definitely turned me into a gazpacho fan, especially because I discovered that it was so easy to make. If you haven’t had gazpacho before, it’s a cold soup made from tomatoes and other blended vegetables. It’s a Spanish staple for good reason!
It really is that simple – tomatoes, some other vegetables, spices, olive oil… and blend it all up! This is a great soup to whip up if you’re short on time or just want something simple, and it’s perfect if you want a liquid meal on a hot summer day!
This is definitely not your average boring tomato soup. It will turn you into a soup lover! This cool, refreshing soup with light summer flavors is the perfect addition to anyone’s meal rotation. You can serve it as a main or a side! It’s paleo, vegan, vegetarian, packed with veggies, easy to make, and a dish everyone will love!
Paleo / Vegan Gazpacho
Yield: 2-3 large bowls
Time: 10 minutes
- 2 cloves of garlic
- 1 can of diced tomatoes (16 oz)
- 1 green bell pepper
- 1/2 cucumber, peeled
- 1/4 tsp ground cumin
- 1/2 tsp sea salt
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- juice of one lime
- 1 small green bell pepper, diced
- 1/3 cup red onion, diced
- 1 small tomato, diced
- Chiffonade of basil
- Blend all of the gazpacho ingredients together.
- If you want the texture to be thinner, add some filtered water. Stir in up to 1 cup of cold water to your liking, if needed.
- Stir in the garnish ingredients, saving some to be placed on top.
- Serve in 2-3 bowls with olive oil drizzled on top.