Cold versus Hot Soup - which will win? The cold soup takes the GOLD! 🏅 If you’ve never had gazpacho, then you’re missing out! This chilled soup, which originated in Spain, is made using a variety of raw vegetables (and fruits), traditionally fresh tomatoes. The vegetables are blended until smooth, chilled and served cold in a bowl or mug. So, if you’re looking for a recipe that will help you beat the summer heat, then you’ll have to give my Tomato Gazpacho recipe a go! It’s light, flavourful and refreshing and might just become your go-to summer treat!
My Tomato Gazpacho recipe combines vibrant tomatoes, a crisp red bell pepper and cucumber, marinated artichoke hearts, aromatic red onion, rich olive oil and sharp red wine vinegar to create a flavourful, fragrant and fresh soup! This chilled soup couldn’t be easier to make, uses a handful of simple and everyday ingredients and comes together in just 10 minutes! Isn’t that great?! But, wait, it gets better! Give your oven and stove the day off as this recipe doesn’t require any cooking! Just grab your trusty blender and watch the magic unfold!
Tomatoes are plentiful this time of year, so I couldn’t think of a better way to put them to good use! This chilled soup is the perfect meal for a busy week, yet special enough to serve at your next dinner party or summer BBQ. Enjoy it for brunch, lunch, dinner or as a snack. You really can’t go wrong! So, what are you waiting for? Grab a spoon and come and cook with me!
For more fun and exciting soup recipes, try my Cucumber Gazpacho, Watermelon Gazpacho, Homemade Tomato Soup and White Bean and Kale Soup recipes!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour and 10 minutes (includes 1 hour of inactive chilling time)
Serves: 4 - 6
Ingredients:
Tomato Gazpacho
2 lbs vine tomatoes, cored and quartered (approx. 5 large tomatoes)
1 red bell pepper, cored, seeded and quartered
1/2 English cucumber, peeled and cut into 1 inch pieces
1/3 cup jarred marinated artichoke hearts
1/2 small red onion, peeled
3 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
Garnish
1 cup cherry tomatoes, halved
1/2 cup jarred marinated artichoke hearts
2 Tbsp fresh flat leaf parsley, finely chopped
An additional drizzle of extra virgin olive oil
Instructions:
To a blender, add the tomatoes, bell pepper, cucumber, marinated artichoke hearts, onion, olive oil, red wine vinegar, salt and pepper and blend on high for 30 seconds or until smooth.
Chill the Tomato Gazpacho in the refrigerator for at least one hour.
Stir and pour the chilled Tomato Gazpacho into small soup bowls or mugs and garnish each with a heaping spoonful of cherry tomatoes, a marinated artichoke heart, parsley and a drizzle of olive oil. Serve and enjoy!
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