Gazpacho Soup
The best gazpacho soup – a delicious raw, cold soup that is packed with vegetables and flavor. Perfect for a quick lunch or starter. 9 Fresh Ingredients. 10 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
This is just about the perfect lazy lunch in existence. All it takes is a few minutes of chopping, a turn in the blender and it’s done! When all a recipe requires is throwing a bunch of raw veggies into a blender, it can’t really be considered cooking, right?. So, that’s exactly what our Zesty Gazpacho is – a recipe so quick and easy that it can’t even be considered cooking!
Ingredients to Make Gazpacho Soup:
- cucumber
- red onion
- roma tomatoes
- garlic cloves
- celery stalksÂ
- lime juice
- tomato juice
- olive oil
- red wine vinegar
- peperoncini
How to Make Gazpacho Soup:
- Add all the ingredients to a large blender or food processor and blitz until smooth.
- Garnish with fresh parsley and serve chilled!
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Gazpacho Soup
Ingredients
- 1 large cucumber (seeded and roughly chopped)
- 1 small red onion (roughly chopped – approximately 2/3 cup)
- 4 large roma tomatoes (roughly chopped)
- 3 garlic cloves
- 2 celery sticks (roughly chopped)
- 1 lime (only the juice)
- 3 cups tomato juice (canned, or pureed tomato)
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- to taste salt
- to taste hot sauce (brand of choice)
- garnish fresh parsley
- optional peperoncini (we like to add a couple of these to eat bowl when serving)
Instructions
- Add all the ingredients to a large blender or food processor and blitz until smooth.
- Garnish with fresh parsley and serve chilled!
Notes
- You can save a cup or two of the chopped vegetables to add in after blending for a chunky, rustic soup.
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This was so delicious and refreshing!