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simple summer gazpacho drizzled with pesto in a white bowl

Simple Summer Gazpacho

  • Author: Ellie
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Blender



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

To serve:

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