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The Gazpacho is a traditional Spanish tomato soup and always a tasty and easy meal to serve. Because of the tomatoes and fresh basil it tastes like summer in a bowl.  
Course Lunch, Soup
Cuisine Mediterranean
Keyword guests, lunch, soup, summer
Servings 4 people


  • 8 large Tomatoes very ripe
  • 1 large Cucumber - peeled and roughly chopped
  • 3 Bell Peppers deseeded and chopped
  • 2 cloves Garlic diced
  • 2 tbsp Fresh Basil Leaves chopped
  • 3 tbsp Olive Oil
  • 3 tbsp Balsamic Vinegar


  • Wash and quarter the unpeeled tomatoes and remove the stem bases. Cut the bell peppers and cucumber into large chunks, and roughly chop the red onion and garlic.
    Put the tomatoes, bell peppers, cucumber, red onion and garlic into a food processor and blend well.
    Let the soup sit for 20 minutes in order to give the bread time to absorb the liquid and soften.
    Add the balsamic vinegar, lemon juice and olive oil to the soup and process the mixture until all the gazpacho ingredients are liquified. If you like your soup thinner, you can also blend in a little cold water.
    Season your super healthy cold gazpacho soup with salt and pepper.
    Pour the gazpacho soup into a large glass bowl and cover with a plastic wrap or lid. Refrigerate until the flavors blend, preferably overnight.
    Serve your gazpacho soup chilled, garnished with your favorite herbs or microgreens. Broccoli microgreens, which are easy to grow indoors any time of the year, make an excellent healthy garnish to cold gazpacho.
    gazpacho, tomato soup, cold soup