Summer Tomato Gazpacho
This Tomato Gazpacho is a chilled, no-cook soup packed with garden-fresh tomatoes, cucumber, bell pepper, and a touch of heat from jalapeño. Whole30 friendly and ready with just a blender.
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People say, “If you can’t stand the heat, get out of the kitchen.” This Tomato Gazpacho breaks that rule. It’s a seasonal, chilled soup, and you won’t need to heat up a single pot, pan, or oven.
This soup is one of my favorite ways to bring together the best of summer produce. It’s Whole30 and Plant-Based Whole30 compatible, too. Tomato Gazpacho makes a great appetizer. Serve it in shot glasses, like my Cucumber Gazpacho, for a fun addition to dinner parties.
This soup shares many ingredients with my Shirazi Salad, so I often make them together. I add a spoonful of the salad on top of each bowl as a garnish.
Summer Tomato Gazpacho
Ingredients
- 1½ pounds ripe tomatoes, about 4 large tomatoes
- ½ English cucumber
- 1 red bell pepper
- ¼ red onion
- 1 jalapeño pepper
- 1 clove garlic
- 10 to 12 fresh basil leaves
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- Shirazi salad, to garnish, optional
Instructions
- Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.
- Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.
- Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional).
Notes
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