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Chilled Gazpacho Soup

Ingredients

Directions

  1. Wash and chop vegetables. Combine them in a medium-sized mixing bowl.
  2. Add two to three handfuls of vegetables into a food processor fitted with a blade attachment. Turn processor on lowest setting and finely chop the vegetables. Transfer to another medium-sized bowl. Repeat until all of the vegetables are finely chopped.
  3. Add can of puréed San Marzano tomatoes. Add olive oil and apple cider vinegar. Stir soup and taste. Adjust flavour with salt and pepper to taste. Cover and transfer to refrigerator, allowing soup to chill for at least two hours.
  4. To serve, ladle into soup bowls or cups and garnish with cubes of watermelon and avocado. Serve immediately.
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Chilled Gazpacho Soup

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A traditional chilled soup from Spain that’s both refreshing and exceptionally delicious.

  • clock icon
    5 Minutes MIN
  • 12 Cups SERVINGS

Too much heat in your summer kitchen? It’s time to serve Chilled Gazpacho Soup!

Even if you’re not a lover of cold soups, I’m going to recommend you try our CHILLED GAZPACHO SOUP. It’s remarkably delicious and refreshing yet it’s the combination and balance of seasonal fresh ingredients that make it so memorable.

This soup has some pretty impressive provenance, it originated in the southern Spanish region of Andalusia. Although it’s widely eaten in Spain and Portugal it’s now a welcome sight on North American tables too.

Our recipe is another family favourite that comes straight from my mom’s recipe box. I have fond memories of her making it as a take-along for summer picnics.

Here are a few tips on making our CHILLED GAZPACHO SOUP!

A really good GAZPACHO needs to be made with really good tomatoes. My favourites are juicy, vine-ripened plum tomatoes. If I can’t find them or other flavourful ones at the market, I often add a can of high-quality San Marzano tomatoes to boost the flavour profile. It you choose locally grown tomatoes, remember their flavour always improves as the summer progresses.

Bell peppers are another important ingredient in this soup, and I try to add a combination of yellow, orange and green ones to contrast with the red tomatoes. Sometimes I toss a jalapeño pepper in too, to spice up the flavour of the soup.

A bowl of Chilled Gazpacho Soup

A purist often insists that all of the ingredients for a GAZPACHO be chopped by hand. The realist in me says to use a food processor if you have one. It will save a ton of time.

If using a food processor, you can expect to get some air whipped into it. Prepare it a few hours in advance and then transfer it to the fridge. This will give the tiny air bubbles a chance to dissipate while also allowing the soup time to chill.

GAZPACHO is often served with toasted, seasoned chunks of bread and some fine-chopped parsley which gives the soup a rustic appearance. You can also change it each time you make it by garnishing with whatever you have on hand. I’ve been tossing on small cubes of watermelon and ripe avocado lately for a rich sweet first spoonful.

Things that go really well with this soup include our CRISPY PITA CRISPS, these BUTTERMILK CHEESE BISCUITS or toasted slices of SOURDOUGH BREAD.

Enjoy this CHILLED GAZPACHO SOUP, it’s the perfect combination of fresh seasonal goodness!

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Chilled Gazpacho Soup

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Chilled Gazpacho Soup

Ingredients

  • 12 plum tomatoes, seeded and chopped
  • 2 English cucumbers, chopped
  • 2 bell peppers, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 3 cloves of garlic, peeled and finely chopped
  • ¼ Bermuda onion, chopped
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of apple cider vinegar
  • salt and pepper to taste
  • 1 750 oz. can of San Marzano tomatoes, puréed
  • cubes of watermelon and avocado for garnish

Directions

  1. Wash and chop vegetables. Combine them in a medium-sized mixing bowl.
  2. Add two to three handfuls of vegetables into a food processor fitted with a blade attachment. Turn processor on lowest setting and finely chop the vegetables. Transfer to another medium-sized bowl. Repeat until all of the vegetables are finely chopped.
  3. Add can of puréed San Marzano tomatoes. Add olive oil and apple cider vinegar. Stir soup and taste. Adjust flavour with salt and pepper to taste. Cover and transfer to refrigerator, allowing soup to chill for at least two hours.
  4. To serve, ladle into soup bowls or cups and garnish with cubes of watermelon and avocado. Serve immediately.

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