Chilled Summer Vegetable Gazpacho

Chilled soups are wonderful when the weather is hot and you want to stay cool.  Especially when they involve no cooking.  Gazpachos  are perfect for that.  My Mom used to make one with just cucumbers and tomatoes with a little sea salt and it was so simple but so good.  The one I am sharing with you today has a few more veggies than that to give it more nutrients but it is delicious.  All you need to do is buzz it up in your blender, pour into a bowl and enjoy!  It makes a wonderful starter for a summer dinner, or something delicious to dip your bread into.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



In a high speed blender, combine all ingredients (except the garnish) until smooth and well blended. Pour into bowl, drizzle with a little olive oil, and garnish with cucumber slices, tomato slices and basil.

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy