Cool, Refreshing, Flavorful Gazpacho Combats Summer’s Heat – No Cooking Required
Make chilled Gazpacho now during the height of late summer ripe tomatoes, crisp cucumbers and peppers, fresh herbs and sweet purple onions. Enjoy them all in one delicious, exceptionally flavorful, mildly spicy bowl of soup. Gazpacho is an incredibly fast and easy soup to prepare. 
When you refrigerate vegetable juice for at least an hour before you prepare the soup, Gazpacho can be on the table in 15 minutes. Though, if you can let the Gazpacho sit an hour or two, the flavors will be more developed and your Gazpacho even more delicious.
Couldn’t be Easier
Cut raw vegetables into pieces and blend until thick and smooth. Then chill. No cooking required.
Waste Not Those Cucumber Seeds
Peel and slice the cucumbers in half lengthwise. Use a melon baller or 
teaspoon measuring spoon to remove the seed core in one long strip. Dice the seed core into scant ¼-inch pieces. Combine them with diced bell pepper and sliced cherry tomatoes to garnish your Gazpacho.
2 Other Chilled Soups for Summer
Beet Borscht
Country-Style Leek and Potato Soup
Gazpacho Chilled Soup
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- Couldn’t be easier . . . no cooking required.
- Chill the Vegetable Juice at least an hour before making Gazpacho.
- Prepare in a high-speed blender for the smoothest texture.
- Serve Gazpacho as an appetizer, the soup course or as the meal itself.
- Vegan, gluten and dairy-free.
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Makes 7+ cups plus garnish Printer-Friendly Recipe
Total Time 30 minutes plus time for chilling
Ingredients
Soup
- 1 ¼ pounds ripe tomatoes, cut into 1-2 inch pieces (about 4 ½ cups)
- 1-pound cucumbers, peeled, seed core removed, cut into 1-inch pieces (about 2 cups)
- ⅓-pound red or green bell pepper, cored, seeded, cut into 1-inch pieces (about 1 cup)
- 1 medium purple onion, cut into 1-inch pieces (about 1 ¼ cups)
- ¼ cup packed parsley (flat leaf and/or curly)
- ¼ cup packed fresh basil leaves
- 1 tablespoon fresh oregano leaves
- ½ tablespoon fresh thyme leaves
- 2 cloves garlic, peeled, cut into ½-inch pieces
- ½-1 very small Serrano pepper, seeded, cut into ½-inch pieces
- 1 cup cold Knudsen Very Veggie Juice or similar
- ¼ cup sherry vinegar
- 1 teaspoon sea salt
- 12 twists freshly ground pepper
Garnish
½ cup scant ¼ inch diced cucumber seed core- 2 tablespoons scant ¼ inch diced bell pepper
- 6 cherry tomatoes, thinly sliced
- Optional, extra-virgin olive oil for drizzling
- Fresh basil and parsley leaves
Instructions
If available, use a high-speed blender to purée the soup ingredients until thick and smooth. Adjust the salt and pepper to taste. Without a high-speed blender, you may want to strain your Gazpacho.- Cover and thoroughly chill the Gazpacho 1-2
hours for a more developed flavor. Once chilled, adjust the salt and pepper to taste. Adjust the consistency, if desired, with additional Veggie Juice. - While the soup is chilling, prepare the garnish vegetables.
- Stir the Gazpacho before serving it in shallow bowls garnished with a spoonful or two of the diced cucumber-bell pepper mixture, sliced tomatoes, basil and parsley leaves, and an optional drizzle of your best extra-virgin olive oil.