Easy Tomato Gazpacho Recipe

5 from 5 votes

This soup is a great way to celebrate tomato season during the summer. This is a beautiful and delicious appetizer or light entrée on a warm summer day.

Prep Time20

Total Time20

Course: Appetizer, Soup

Cuisine: Spanish

Keyword: good for summer dinner parties, cold soup recipes

Servings:

Calories: 331kcal

Author: Valentina K. Wein

Equipment

blender (or food processor)

Ingredients

The Gazpacho

6 cups tomatoes, seeded, roughly chopped
2 tablespoons garlic cloves, cut in half lengthwise, and inner stems removed
¾ cup red onion roughly chopped
6 tablespoons extra virgin olive oil
¼ cup sherry vinegar
2 tablespoons fresh lime juice
½ teaspoon sea salt
freshly ground black pepper

The Mix-ins

½ cup avocado, cut into small dice (click for How to Cut an Avocado)
¼ cup tomatoes, seeded, cut into small dice
¼ cup red onion, cut into small dice
3 tablespoons extra virgin olive oil

Instructions

The Gazpacho

Add the tomatoes, garlic cloves, red onion, olive oil, vinegar, lime juice, salt and pepper to a powerful blender or a food processor fitted with the blade attachment. Purée until it's as smooth as possible.
Season to taste with more salt and pepper if necessary. (How to Season to Taste.)

The Mix-ins

Mix in the diced avocado, tomatoes, red onion and extra virgin olive oil. Alternately, you can drizzle the oil on top and "decorate" the soup with the mix-ins.
Serve chilled.

Notes

Nutritional information is only an estimate.

Nutrition