This Speedy Summer Gazpacho recipe is perfect for those days when you don’t want to fuss around the kitchen. It takes summer’s best vegetables – sweet and juicy tomatoes, cool cucumbers, succulent celery, flavorful bell pepper, and zingy garlic – and blends them up into a classic summer soup.
I especially love adding a generous amount of basil to this recipe. Fresh basil, along with lemon juice, brings bright, tangy notes to this dish and makes this soup sing with summer flavors. There’s nothing like a bowl of savory cold soup on a hot day, so this refreshing gazpacho is sure to hit the spot.
To make the Speedy Summer Gazpacho, you will need the following ingredients:
In a blender or food processor, combine 6 sliced tomatoes, ½ an ounce basil leaves, 1 chopped cucumber, 1 chopped stalk celery, ½ a chopped red bell pepper, 2 sliced cloves garlic, 5 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, 1 tablespoon red wine vinegar.
Blitz until almost smooth.
Add some cold water to thin if needed. Season with salt and freshly ground black pepper to taste.
To serve, divide between bowls, drizzle olive oil on top and garnish with basil and celery leaves if you wish.
If you feel inspired by this Speedy Summer Gazpacho, then we’d love to see your creations on Instagram. Simply tag us in your posts @cookmerecipes to be featured.
Healthy summer soup!
