Fresh Tomato Gazpacho with chunks of summer’s finest veggies is a delicious and refreshing summer soup recipe that’s loaded with flavor and nutrition. You’ll love how easy this is to make with cucumbers, tomatoes, scallions and peppers plus a touch of tang from lime juice.
Jump to:
Why is it so hard to find a simple gazpacho recipe with clean ingredients? Let me help….I’ve done the research and came up with my own version that’s super tasty, vibrant and beautiful and made with simple wholesome ingredients. It doesn’t have to be so complicated!
This refreshing summer soup is made with a bunch of juicy, ripe seasonal vegetables. Simple ingredients you can find at your local farmer’s market or grocery store. Wholesome and delicious and ready in just a few minutes. Easy peasy.
If you’re looking for a sweeter gazpacho, definitely try my Recipe for Watermelon Gazpacho….another vegan summer soup winner.
Benefits of Eating Seasonal Vegetables
- COST: foods cost more when you factor in shipping or forced unnatural conditions. When you buy locally grown, in season, produce, you save money.
- TASTE: foods lose flavor and moisture when they’re held. Foods taste best when allowed to ripen naturally and eaten soon thereafter.
- HEALTH: Nutrients are lost with time, storage and transport. A wide variety of vegetables ensures you get a wide array of vitamins, minerals and nutrients. Being in tune with nature’s rhythm is also what’s most natural for us. When the weather is warm, we crave more cooling foods. It’s simple and it’s intuitive.
Ingredients and Substitutions
- Tomatoes: Any variety, including heirloom tomatoes, san marzano, beef steak, plum or roma tomatoes. You can also use smaller tomatoes like cherry, grape or pear tomatoes. The most important thing is to use FRESH tomatoes, that haven’t been refrigerated, for the best flavor.
- Cucumbers: pickling cukes, english cucumbers or persian cukes are all good choices for gazpacho.
- Bell Pepper: red, orange, yellow or green peppers will work in this recipe. Keep in mind though, the darker the color of pepper, the darker in color your gazpacho will be.
- Green onion: I think scallions are an excellent topping for cold soups like this. Substitute with shallots.
- Fresh herbs: Oregano, basil, parsley or cilantro will make this vibrant, refreshing and flavorful.
- Jalapeno: fresh jalapenos are best. They’re flavorful without much heat. If you like a spicy gazpacho, then opt for serrano peppers, habaneros or ghost peppers.
- Lime juice: Use fresh limes if you can. Substitute with lemon or a half teaspoon sumac for that same citrus zing.
- Vegan Worcestershire sauce: You only need a little for the perfect umami flavor satisfaction. Substitute with miso paste or a splash of tamari.
Best Tomato Gazpacho Recipe
Well friends, the votes were tabulated….and my daughter was home for a visit so she was included in this round….and everyone agreed—-best gazpacho ever. Hubby loved the taste and the texture, my daughter liked the spices and I loved the simplicity. Simple to make—no fuss, no cooking, no peeling of tomatoes, no weird ingredients! Easy to travel with—we actually packed some in a thermos and took it to the beach! Simple ingredients that are easy to find. Whole, read food—that’s super tasty! Hubby is now eating the leftovers with chips and calling it salsa!
Dice Veggies for Chunky Tomato Gazpacho
You will need a combination of small dice and medium diced vegetables for this easy gazpacho recipe. You will also need some larger chunks of vegetables to throw into the blender.
How to make Chunky Tomato Gazpacho
- Veggies for gazpacho toppings: Set aside about ½ cup small diced vegetables or chunks of tomatoes and fresh corn cut off the cob that you want to use for toppings. Scallions, bell peppers, halved cherry or grape tomatoes, fresh herbs or cucumbers are great choices.
- Veggies for chunks inside of the soup: Set aside 3 cups of medium diced veggies, to add to the pureed soup.
- Puree: Place larger chunks that remain of all the vegetables, plus the garlic, lime juice, vinegar, worcestershire, chili powder, cayenne and sea salt into the blender. Blend on high for 1 minute. Scrape down sides and blend again, until smooth.
- Stir in medium sized diced vegetables. Ladle into bowls or pour into cups and then add a few of the smaller diced vegetables for toppings.
- Store chunky gazpacho in an airtight container in the refrigerator for 5 days. Store toppings separately in an airtight container to be used when serving.
Debra’s Pro Tips
- Using darker vegetables (like green peppers, rather than yellow or orange) in the gazpacho puree will result in a darker red soup. The taste will be rich and delicious, but if you want a lighter colored soup, use tomatoes that are yellow, orange and light pink along with less green vegetables. Save them for the toppings and chunks.
- For a smooth tomato gazpacho, puree ALL but the ¼ cup small diced vegetables.
- Make this at least a couple hours in advance, and store in the fridge for a cold tomato soup.
- Serve in cups for a drinkable, fun appetizer idea.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Chunky Tomato Gazpacho
Equipment
Ingredients
- 6 large tomatoes
- 3 pickling cukes I think they’re crunchier, but you can use regular cucumbers too
- 1 green pepper sub with red or orange or yellow pepper
- 4 scallions
- large handful fresh basil
- 1 Tablespoon fresh oregano
- 1 jalapeno or other hot pepper
- 1 lime zested and juiced
- 2 cloves garlic
- 2 teaspoons red wine or sherry vinegar
- 1 teaspoon vegan worcestershire sauce
- ½ teaspoon sea salt
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Instructions
- Prepare veggies. Set aside ½ cup small diced, for toppings. Set aside 3 cups medium diced veggies to mix into pureed soup. Everything else can be rough chopped.
- Place remaining vegetables (keep ½ cup small dice plus 3 cups regular diced veggies off to the side) into a blender along with fresh herbs, lime juice, vinegar, worcestershire sauce, salt, chili powder and cayenne. Puree until smooth. Scrape down sides, and blend again.
- Pour the "soup" into a large bowl or pitcher. Gently stir in the 3 cups veggie that were set aside. Taste for seasoning, adding additional cayenne pepper or lime, as needed.
- Ladle into serving bowls or cups and sprinkle with toppings, including flakey sea salt if using.
- Gazpacho flavors will enhance as it sits in the fridge. If you make this ahead, store toppings separately in a covered glass dish and add when serving. Refrigerated gazpacho will stay good in the fridge for 5 days.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
sayino
Looks very nice, I want to
Sandy Baker
Loved this gazpacho recipe. Squeezed fresh lime is such a good idea! Thanks, Deb.
Debra Klein
You’re welcome….so glad you enjoyed this gazpacho…we enjoy this recipe all summer long!