The Ultimate Refreshing No-Cook Gazpacho
When the summer sun is blazing, the last thing you want to do is turn on the stove. Enter your new secret weapon: a brilliantly refreshing, no-cook gazpacho! This vibrant soup is a celebration of summer’s best produce, bursting with the flavors of ripe tomatoes, crisp cucumber, and creamy avocado. It’s not just a delicious way to cool down; it’s also the perfect solution for using up those extra veggies lingering in your crisper. Effortlessly practical and incredibly tasty—what’s not to love?
PREP: 20 minutes | COOK: 0 minutes | YIELD: 6 x 2/3-cup servings
Ingredients
• 1 avocado, pitted and diced
• ¾ lb / 340 g ripe tomatoes (about 3 medium), diced
• 1 green bell pepper, seeded and diced
• ½ English cucumber, diced
• ¼ red onion, finely diced
• 1 clove garlic, pressed or very finely minced
• 5.5 oz / 165 ml low-sodium tomato juice
• 3 Tbsp / 45 ml red wine vinegar
• 1 Tbsp / 15 ml aged sherry vinegar
• 2 Tbsp / 30 ml fresh lemon juice
• ¼ tsp / 1.25 ml sea salt
• ½ tsp / 2.5 ml freshly ground black pepper
• Dash of hot sauce, or to taste
Instructions
1. Place all in a high-powered blender or food processor.
2. Pulse-chop until the are well-blended but still retain a slightly chunky, rustic texture.
3. Taste and adjust the seasoning. Add more vinegar for tang, lemon juice for brightness, or hot sauce for heat as desired.
4. Transfer the soup to an airtight container and refrigerate for at least three hours to allow the flavors to meld and deepen.
5. Serve chilled, garnished with a drizzle of olive oil or fresh herbs if you like.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 69 | Calories from Fat: 34 | Protein: 2 g | Carbs: 8 g | Total Fat: 4 g | Saturated Fat: 0.4 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 105 mg | Cholesterol: 0 mg
Pro Tips
• For the best flavor, use the ripest, most flavorful in-season tomatoes you can find. Heirloom varieties work beautifully.
• For a chunkier texture, reserve about a quarter of the diced tomatoes, cucumber, and bell pepper. Stir them into the blended soup before chilling.
• This soup is even better the next day! The flavors will meld and improve as it sits in the fridge for up to three days.
• Serve with a drizzle of high-quality extra virgin olive oil, a sprinkle of fresh cilantro, and some crunchy croutons on top for a perfect finish.
FAQ
Q: Is this gazpacho recipe vegan and gluten-free
A: Yes, this gazpacho is naturally vegan and gluten-free. All ingredients are plant-based, and it contains no dairy, eggs, or gluten. To keep the entire meal gluten-free, simply serve it with gluten-free croutons or bread.
Q: How can I add more protein to this vegetarian soup
A: To make this a more filling, protein-rich meal, you can serve it alongside a quinoa salad, crusty bread with hummus, or a side of roasted chickpeas. You can also blend in a handful of soaked cashews for extra creaminess and a protein boost.
Q: Can I use different vegetables in this gazpacho
A: Absolutely! This recipe is very flexible. Feel free to substitute with other summer vegetables you have on hand. Yellow or orange bell peppers, zucchini, or even a handful of sweet corn would be delicious additions.
Q: How long does this no-cook gazpacho last in the fridge
A: This gazpacho stores well in an airtight container in the refrigerator for up to 3 days. In fact, the flavor often improves on the second day as the ingredients have more time to meld together, making it perfect for vegetarian meal prep.
