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Glasses of Summer Tomato Gazpacho topped with diced vegetables sit on a wooden surface, next to fresh parsley, whole tomatoes, and a small bowl of vegetable salsa.
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Reed Dunn

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

On the heat level: Only use half of the jalapeño pepper to start, if you’re concerned about the spice level. Removing seeds and the ribs of the pepper also help reduce the spice level.