Print Recipe
Summer Gazpacho
A traditional cold tomato soup made with fresh vegetables.
YepRecipes is reader-supported, which means if you click on some of our affiliate links we may earn a commission.
servings: 6
total time: 45 minutes
recipe by: Rae
Ingredients
- 2 ounces hearty white bread, crusts removed and torn into pieces
- 2 pounds fresh tomatoes, roughly chopped
- 2 green onions, roughly chopped
- 1 garlic clove, peeled
- 1 medium cucumber, peeled, seeded, and roughly chopped
- 1 orange bell pepper, seeded and roughly chopped
- 4 large fresh basil basil leaves, torn
- 1 TBSP Italian parsley, roughly chopped
- 1 TBSP olive oil
- 1 TBSP white balsamic vinegar
- 1 tsp red wine vinegar
- salt & freshly ground black pepper
- OPTIONAL GARNISHES:
- sliced or diced cucumber
- sliced or diced tomatoes
- sliced green onion
- chopped parsley
affiliate links from our sponsors
Save 10% On Your First Purchase At Cuisinart.com!
Shop top-rated appliances, bakeware, kitchen tools, gadgets, and more. Hurry Before This Deal Ends!
Shop Now>
Shop top-rated appliances, bakeware, kitchen tools, gadgets, and more. Hurry Before This Deal Ends!
Shop Now>
Directions
- Place all the ingredients in a large bowl and season with 1 tsp salt and 1/4 tsp black pepper.
- Working in batches, add the bowl of ingredients to a blender or food processor and blend until smooth. Transfer the blended soup to a clean container.
- Taste the soup and season with additional salt & pepper if needed.
- Cover the soup and chill in the refrigerator for at least 30 minutes.
- Serve soup topped with your choice of garnishes.
26 people Yepped this recipeDid you try this recipe?
Similar Recipes by Keyword:
easydairyfreeveganvegetarianspanishsoupsgazpachomeatless
Amazon affiliate links to products we use & recommend
Lodge Enameled Dutch Oven
HYQO Wooden Soup Ladle
OXO Good Grips Fat Separator
Royal Bamboo Cutting Board Set
DecoBros 3-Tier Wall Mounted Spice Rack
Crock-Pot 6 Quart Manual Slow Cooker
See All Our Recommended Cookbooks & Kitchenware
