It’s our last week of summer before school starts back. We’re going to try to live it up these last few days and check off some of our summer bucket list tasks. We may not fit them all in, but we’ve done well! And a side list to our family summer bucket list is my summer food bucket list. Because of course it’s all about the food with me! My healthy blueberry cake is a must-make, as are my cheddar chicken burgers and cheesy fiesta grilled chicken for grilling out. And today’s recipe is also one of my summer must-haves every year. A big bowl of tomato gazpacho soup just screams summertime to me! So fresh and healthy and refreshing and slurp-able, spoonful after spoonful, this cold summer soup is one of my favorites! One of the absolute best versions I’ve ever had is from a restaurant called The Mustard Seed near Charleston, S.C., where we go to the beach. My mom introduced me to their delicious gazpacho years and years ago and I literally cannot go down there now without getting it at least once. I think the record was 4 times in a week. It’s that good. My mom has even brought back a cup of their gazpacho to me in a cooler in the car. She loves me 😉 Luckily, even when I can’t get down to the beacdh, I’ve got a killer recipe for easy gazpacho to make at home. (We also make a homemade version of regular creamy tomato soup, the hot kind. Just not as much in the summertime when it’s already so hot.) My mom’s neighbor passed along this recipe to me years ago and it’s the closest I’ve ever had to my beach restaurant spot. And the best part? I make a big batch of this gazpacho and I have enough to eat on for days and days! No additional orders necessary - it’s all mine and right there in my fridge. Plus, it takes just 15 minutes to make (plus a couple of hours to chill in the fridge so all the flavors marry together). So let’s get “cooking.” Or assembling really. Now, I’ve got some notes, tips and substitutions coming up below on how to make gazpacho. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Texture: I like the texture and taste of having some of the fresh chopped veggies reserved and mixed into the soup before serving. If you want it completely pureed, feel free to blend everything. Chopping: Similarly, chop the vegetables to your desired consistency. You can do a rough chop for a more chunky, rustic soup or a fine chop for a more elegant feel. Peeled tomatoes really help with the texture and consistency of the gazpacho. I just cut the tomatoes in quarters and use a pairing knife to peel back the outer skin from one end to the other. Tomato type: Local summer heirloom tomatoes of course are wonderful in this soup, but it’s delicious with regular vine-ripe red tomatoes as well. Cucumber: I prefer to take out some of the inner seeds of the cucumber for the half of the cucumber that’s chopped and mixed into the soup. Spicy: Want it spicy? Add a jalapeño to the blender for some heat. Creamy: Want it a little creamy? Serve with a dollop of marscapone cheese or creme fraiche for an elegant topping.
Toppings and Serving Ideas:
- Grilled shrimp is a topping option at the Charleston restaurant I love to add onto your gazpacho. It could be fun to serve this for a party in shooter or martini glasses with a grilled or steamed shrimp hanging on the side.
- You can also serve it with croutons or toasted bread slices. Great for dipping!
- And since regular hot tomato soup goes well with grilled cheese, I like to pair cold gazpacho with a grilled cheese or panini sandwich for an easy and complete summer meal. (Or with the recipe I’m bringing you on Wednesday. Update: Check out these homemade hot pockets for some fun snacking or easy meal ideas.) Last thing, what to do with any leftovers. Leftovers can be stored in a covered container in the refrigerator. It’s best enjoyed within 4-5 days. (And be sure to stir well before serving.) Here’s to vacation at home, especially in the waning days of summer. I hope you give this homemade gazpacho recipe a try for a fresh take on summer flavors. I think you’re going to love it. Enjoy! XO, Kathryn Texture: I like the texture and taste of having some of the fresh chopped veggies reserved and mixed into the soup before serving. If you want it completely pureed, feel free to blend everything. Chopping: Similarly, chop the vegetables to your desired consistency. You can do a rough chop for a more chunky, rustic soup or a fine chop for a more elegant feel. Peeled tomatoes really help with the texture and consistency of the gazpacho. I just cut the tomatoes in quarters and use a pairing knife to peel back the outer skin from one end to the other. Tomato type: Local summer heirloom tomatoes of course are wonderful in this soup, but it’s delicious with regular vine-ripe red tomatoes as well. Cucumber: I prefer to take out some of the inner seeds of the cucumber for the half of the cucumber that’s chopped and mixed into the soup. Spicy: Want it spicy? Add a jalapeño to the blender for some heat. Creamy: Want it a little creamy? Serve with a dollop of marscapone cheese or creme fraiche. Other toppings include grilled or steamed shrimp, croutons or toasted bread slices. This soup also pairs great with grilled cheese or a panini sandwich for a complete meal. Leftovers: Leftovers can be stored in a covered container in the refrigerator. It’s best enjoyed within 4-5 days.
