Traditional Gazpacho

Gazpacho is the original summer soup! Delicious and totally vegan (or vegetarian), it’s a great way to beat the heat while also getting in your veggies for the day. Enjoy in a bowl as a light lunch or dinner, or serve it into glasses for a fresh summer snack.

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes


  • 6-8 Fresh Tomatoes, cored & seeds removed
  • 1 medium Green Bell Pepper, quartered & seeded
  • 1 medium Red Bell Pepper, quartered & seeded
  • 3 large Garlic Cloves
  • 1/2 Cucumber, peeled/seeded & roughly chopped
  • 1 small Red Onion, cut in half
  • 2 Zucchini, finely diced
  • 3 tbsp. Olive Oil
  • 2 tbsp. Sherry or Red Wine Vinegar
  • 1 thick or 2 thin slices White Bread, soaked briefly in water & rung out
  • 1 tsp. Cumin
  • Salt & Black Pepper, to taste
  • Toasted Pepitas, Sour Cream, Olive Oil, & Croutons (for serving)


  1. Finely dice half of red onion and set aside, then roughly slice remaining half. Mix diced onion, diced red bell pepper, and diced zucchini in a small bowl; cover tightly and chill until needed. Place sliced onion, tomatoes, green bell pepper, quartered red bell pepper, garlic, cucumber, olive oil, vinegar, and soaked bread in a blender or food processor, and process until smooth (about 1 to 2 minutes). Season to taste with salt and black pepper, then transfer to a clean serving pitcher, cover tightly, and chill until cold, about 30 to 45 minutes.

  2. To serve, spoon chopped vegetables in the bottom of soup bowl or dish, the pour in desired amount of gazpacho and drizzle lightly with olive oil. Top with pepitas or croutons for crunch, or stir a spoonful of sour cream for a texture like velvet!

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