Gazpacho Is a No-Cook Soup That Preps Quick in the Blender: 3 Refreshing Recipes for the Summer

Soup is likely the last food you’d eat to beat the heat, however, you shouldn’t rule out gazpacho. This cold soup features vegetables, oil and other ingredients, which are blended until a thick yet slightly chunky mixture forms. It breaks all of the rules of soup as you know it because it doesn’t require any cooking. However, this makes it easy to prepare in as little as 10 minutes. Read on as we share three ways to make gazpacho so you can pick the recipe that suits your savory soup cravings!

The ingredients in a classic gazpacho soup recipe

While there are several varieties of gazpacho, the traditional version contains a mixture of veggies such as cucumbers, bell peppers, onions and crushed tomatoes. These veggies are puréed with bread, oil and vinegar so a hearty soup mixture forms. This chilled soup originated from Spain and is popular thanks to its tangy and refreshing flavors.

Is gazpacho healthy for you?

This veggie-filled soup is a nourishing option that's perfect for your next lunch or dinner. One cup of gazpacho contains 50 calories and 3 grams of fiber . Plus, the medley of veggies provides additional key nutrients like bone strengthening calcium and vitamin A for eye health . Making this soup from scratch is an even healthier choice as you can control the amount of salt and other ingredients that go into it.

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The secret to extra flavorful gazpacho

To ensure a mouthwatering batch of gazpacho, let the soup sit in the fridge once it's blended. The exact fridge time will vary for each recipe, but doing this step deepens the flavors before serving the soup with toasted bread or other sides.

3 options for a delicious gazpacho soup recipe

Below, our test kitchen shares three gazpacho recipes that range in flavor, total prep time and color. What they all share is that they're equally tasty and will keep you cool all summer long!

Smoky Tomato Gazpacho

Ingredients:

• 1 clove garlic, peeled and halved
• 2 medium tomatoes, seeded
• 1 (16 oz.) package fresh mild salsa
• 1 cucumber, peeled and chopped
• 1 stalk celery, chopped
• ½ cup drained jarred roasted red peppers
• ¼ cup fresh cilantro leaves
• 1 Tbs. red wine vinegar

Directions:

• Active: 10 mins
• Total time: 10 mins
• Yield: 4 servings

1. With processor running, drop garlic through feed tube and mince. Add next six ingredients; pulse until roughly pureed. Stir in vinegar; season to taste with salt and pepper.
2. Transfer to pitcher; chill until ready to serve. Divide among glasses or bowls; garnish as desired.

Green Gazpacho

Ingredients:

• ½ cup whole almonds
• 1 English cucumber
• 1 green pepper
• 1 avocado
• 1  sweet onion
• 2 slices sourdough sandwich bread
• 8 cups baby spinach
• 2 cups cilantro leaves
• ¼ cup red wine vinegar
• 2 cloves garlic
• 1 Tbs. green Tabasco
• 1 tsp. salt
• Diced avocado, sliced radishes and chopped red onion (optional)

Directions:

• Active: 30 mins
• Total time: 2 hrs, 30 mins
• Yield: 6 servings

1. In dry skillet over medium heat, cook almonds, stirring, until toasted, five minutes. Let cool. Peel cucumber; dice. Dice green pepper. Peel, pit and dice avocado. Chop onion. Tear bread into small pieces.
2. In blender, in batches, process baby spinach, cilantro, vinegar, garlic, Tabasco, salt, almonds, cucumber, green pepper, avocado, onion, bread and 1 cup water until smooth. Transfer to bowl; chill two hours. Divide among serving bowls. If desired, garnish with avocado, radishes and red onion.

Blended Gazpacho Shooters

Ingredients:

• 1½ lbs. tomatoes
• 1 mini cucumber
• ¾ cup V8 vegetable juice
• ½ cup chopped red pepper
• ½ cup chopped red onion
• 1 Tbs. chopped seeded jalapeño
• ⅓ cup crumbled goat cheese
• Chopped fresh chives

Directions:

• Active: 30 mins
• Total time: 1 hr., 30 mins
• Yield: 4 servings

1. Quarter and seed tomatoes. Peel and coarsely chop cucumber. In food processor, in batches, combine vegetable juice, red pepper, onion, jalapeño, tomatoes, cucumber, ¼ tsp. salt and ¼ tsp. pepper; process until smooth. Transfer to large container with lid. Cover and chill at least one hour.
2. When ready to serve, evenly divide gazpacho among glasses. Dividing evenly, sprinkle goat cheese on top. Garnish with chopped chives.

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