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Classic Gazpacho: The Ultimate No-Cook Summer Soup – vegetarian recipe
Stav Kogan

Classic Gazpacho: The Ultimate No-Cook Summer Soup

This chilled vegetable soup is a vibrant explosion of garden-fresh flavors that's as refreshing as it is delicious. A celebration of ripe tomatoes, crisp cucumbers, and zesty peppers, all blended into a beautifully textured soup that's both light and satisfying.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 -6 serving
Calories: 110
Ingredients Method Nutrition

Ingredients
  

  • 3 large ripe tomatoes, coarsely chopped
  • 2 English cucumbers, halved, seeded, and chopped
  • 1 bunch scallions, coarsely chopped
  • 2 cloves garlic, minced
  • 1 red or yellow bell pepper, chopped
  • 2 tablespoons (30 ml / 1 fl oz) minced celery
  • 1 tablespoon (15 ml / 0.5 fl oz) balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon Tabasco, or to taste
  • 4 cups (960 ml) blended vegetable juice, such as V8
  • ¼ cup minced fresh parsley, divided
  • Pro-Tips for Perfect Gazpacho
  • Use the freshest, ripest summer vegetables you can find; their flavor is the star of the show.
  • For a spicier kick, use a spicy vegetable juice or add a finely minced jalapeño (seeds removed) to the food processor.
  • For a chunkier, more rustic texture, reserve more of the vegetables to stir in by hand after pureeing the base.
  • Elevate your garnish game with a drizzle of high-quality olive oil, crunchy croutons, or diced avocado just before serving.

Method
 

  1. Create the base: In a food processor, combine two-thirds of the chopped tomatoes, half of the chopped cucumbers, the scallions, and the garlic. Process until you have a smooth puree. 2.
  2. Combine : Transfer the vegetable puree to a large bowl.
  3. Stir in the remaining chopped tomatoes and cucumbers, along with the chopped bell pepper, minced celery, balsamic vinegar, salt, and Tabasco.
  4. Pour in the vegetable juice and 2 tablespoons (30 ml / 1 fl oz) of the fresh parsley, and stir everything together. 3.
  5. Chill and meld: Cover the bowl and refrigerate for at least 2 hours. This step is crucial for chilling the soup and allowing the flavors to meld together beautifully. 4.
  6. Serve: Before serving, give the gazpacho a final taste and adjust the seasonings if needed.
  7. Serve chilled, garnished with the remaining 2 tablespoons (30 ml / 1 fl oz) of fresh parsley.
  8. Don't skip the chilling time! A minimum of two hours allows the flavors to fully develop and deepen.

Nutrition

Calories: 110kcalCarbohydrates: 22gProtein: 3gFat: 1g

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