This simple summer gazpacho is made entirely in your blender (!!), packed with tons of flavor, and perfect for a hot summer day! Pair it alongside the protein of your choice for dinner this week!
I could quite literally swan dive into this bowl of gazpacho! Dramatic, I know. But this summer gazpacho is everything…
- made in your blender (PTL! If you missed what PTL means… that’s my mom’s acronym for ‘praise the lord’)
- Whole30 approved
- Perfect as an appetizer or a side to some delicious grilled chicken or fish!
SIMPLE SUMMER GAZPACHO
What I love most about this recipe is the quantity of fresh, summer vegetables! It is the perfect way to use up your farmers market or CSA tomatoes and other fresh produce.
This easy gazpacho recipe requires a few key ingredients:
Tomatoes – Tomatoes are the base of this recipe and the star of the show! Feel free to use your favorite – on-the-vine, roma, heirloom, beefsteak. Any will do!
Garlic and shallots – I add garlic to pretty much everything and this gazpacho is the same! You want this little punch of flavor – so don’t leave it out!
Pesto – HELLO. Fresh pesto in the summer is one of my favorite things – great, fresh flavor. And it adds a little bit more fat to help offset the acid of all those tomatoes.
Salt and pepper – If Samin taught be anything, it’s that you need to season liberally with salt!
In addition to the bounty of fresh veggies in this gazpacho soup, I adore that is it made in a blender in just TWO steps:
- Make the soup. Add all of the gazpacho ingredients to a blender. Blend until smooth and creamy. Season to taste with extra salt if needed.
- Serve. Pour into bowls and top with fresh chives, tomatoes, and a drizzle of pesto.
As Ina says, ‘How easy is that?!’
Make your summer gazpacho just a little bit fancy and top it with a drizzle of olive oil, a dollop of pesto, and a few sliced cherry tomatoes!
This soup is the perfect side to many of my favorite summer recipes:
- whole30 chipotle burgers
- everything bagel ranch chopped salad
- smoked Hawaiian chicken kebabs
- garlicky kale galette
- grilled Greek salmon kebabs
I know you are going to love this Simple Summer Gazpacho! When you make this recipe, remember to tag @imhungrybynature on Instagram so that I can see!Print
For the gazpacho:
1/2 seedless cucumber, roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 pound ripe tomatoes, roma or on the vine, quartered
1/2 cup diced roasted red peppers
1 stalk of celery, roughly chopped
1 medium shallot, roughly chopped
1 clove garlic, roughly chopped
juice of 1 lemon
2 Tablespoons white wine vinegar
1/4 cup extra virgin olive oil, plus extra for drizzling
6 large basil leaves, plus extra for serving
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh chives for serving
Mini heirloom or cherry tomatoes, halved
Make the soup. Add all of the gazpacho ingredients to a blender. Blend until smooth and creamy. Season to taste with extra salt if needed.
Serve. Pour into bowls and top with fresh chives, tomatoes, and a drizzle of pesto.
Keywords: summer, soup, gazpacho, easy dinner, 10 minutes
Save this recipe for your next hot night or Whole30!
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