Summer Gazpacho Soup

Gazpacho Soup

Serving  size  6

Prep   10  mins
Cook   20  mins

Total Time:   30 mins

GutenFree Gluten Free     EggFree  Egg Free

LactoseFree Lactose Free   Vegetarian Vegetarian

Summer Gazpacho Soup is a cool refreshing meal during warm weather.  A great way to use large harvests of home grown tomatoes.”



  • 3 cups water
  • 3 tomatoes, skinned
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2/3 cup homemade salsa (click here for salsa recipe)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cucumber finely, diced
  • ½ red bell pepper finely, diced
  • 1 cup tomato finely, diced
  • avocado, diced
  • cilantro, chopped


  1. Add water to a sauce pan with skinned tomatoes and boil for 20 minutes.  Blend with an immersion blender or in a blender.  Pour into a large bowl.
  2. Add salt, pepper, salsa, olive oil, garlic, cucumber, bell pepper, and tomato to the bowl.  Mix well, cover, and refrigerate for at least 4 hours.  Soup is best when cold.
  3. Add avocado and cilantro when serving.



Chef Notes:

*This recipe is Paleo-friendly.

*Hint: To skin a tomato steam it in bowling water for a minute or two until the skin starts to pull away.  Remove tomato and cool it off by running it under cold water.  Pull the skin off.  Or if you have a peeler like a Titan you can peel the tomato raw.

*Similar to salsa, this soup is a great way to enjoy salsa if you have cut corn chips out of your diet.

*You can add everything in direction #2 to a blender and pulse just a few times instead of chopping everything.


GutenFree Gluten Free     EggFree  Egg Free     LactoseFree Lactose Free   Vegetarian Vegetarian          *Dairy Free


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