A chilled gazpacho is the perfect lite soup for a hot summer day. Serve this garden gazpacho for a refreshing meal!
Fresh. Delicately spicy. Ever so easy. A chilled gazpacho is the perfect foil for a hot summer day.
School may be starting in the next couple of weeks here in Alabama, but summer is far from finished! When you need a cool, refreshing lunch or a light supper, blend up this simple soup. Paired with an omelette, quiche, or garlic cheese biscuits, you could serve this at any meal, even breakfast!
You can use any fresh vegetables you have on hand, although the tomatoes are a must to make it a true gazpacho! I used a few items from my refrigerator to supplement the fresh produce gathered from my parents’ garden. This is a good recipe to use up random vegetables that are in too short supply to be their own side dish. It’s also meatless, which makes it very frugal!
Here is what I whipped up the other day, but feel free to customize it however you like! To see what produce is in season in your area, check out this handy guide!
Garden Gazpacho (A Cold Soup for Summer)
- 1/4 cup extra virgin olive oil
- 1/4 cup wine we used Pinot Grigio
- 4-5 medium tomatoes
- 2 medium bell peppers
- 3 cloves garlic peeled
- 1 small zucchini
- 1 small red onion
- a few radishes
- handful of fresh herbs basil, oregano, etc.
- 1/2 tsp salt
- Parmesan cheese
- black pepper
- Pour the olive oil and wine into a blender. Rough-chop the vegetables and add to the blender. Add herbs and salt. Blend all until just combined, but still thick. Chill in the refrigerator until serving time. Garnish with grated Parmesan cheese and fresh-ground black pepper.
The vegetables in this recipe just serve as a guide! Use any garden produce you have on hand!
For another cold soup, try this Chilled Cucumber and Avocado Summer Soup!
P.S. Yes, we are residents of Alabama now! We live in a beautiful little cabin on my parents’ property…and I fully intend to post pictures soon! Stay tuned!