gazpacho soup

Keeping with our summer theme, another wonderful summer dish is Gazpacho Soup. If you have not tried this, it’s delicious and easy to make. Prepare it for lunch or dinner on a hot summer day or any time of year! It can be the initial course to a meal or a light meal in itself. There are several varieties of the soup. A smoother variety almost like salad dressing, or chunky variety not blended. Ingredients may vary depending on the original location of the particular recipes. Most are primarily tomato based, but I did explore and find a few that were fruit-based with watermelon. I will make that recipe and let you know how it tastes!

Where does Gazpacho come from?

Gazpacho soup origins are from the Andalusian area of Spain. It is mostly known now for being served cold and has many different influences from Greece and Rome, but also from the Moor’s and Arab culture. In some parts of Spain, it is served hot.

Add this delicious, healthy, and easy-to-make low-cal soup to your menu!

To healthy eating,


Gazpacho Soup

An easy to make cold soup that also may be served hot!
Prep Time 20 minutes
Total Time 50 minutes
Course Hors d'oeuvres/Appetizers, Lunch, Main Dish
Cuisine Spanish
Servings 8 people


  • 2 lbs Ripe red tomatoes Cored and roughly cut into chunks
  • 1 med Cubanelle pepper or another long light green pepper Cored, seeded and roughly cut into chunks
  • 1 med Cucumber Peeled and roughly cut into chunks
  • 1 small Onion (white or red) Peeled and roughly cut into chunks
  • 1 clove Garlic
  • 2 tsp Sherry vinegar More to taste
  • to taste Salt
  • 1/2 cup Extra-virgin olive oil More to taste, plus more for drizzling
  • 6 or more drops Tabasco sauce To taste
  • 1 tsp Worcestershire sauce Omit for vegan or vegetarian option


  • Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth (~2min).
  • With blender running, add vinegar, salt, tabasco, and Worcestershire sauce. Slowly drizzle in the olive oil. The mixture will turn dark pink or bright orange as it becomes smooth.
  • Strain the mixture through a strainer pushing the liquid through with a spatula or back of a ladle. Discard the solids.
  • Transfer to a large glass pitcher and chill until very cold. At least six hours or overnight.
  • Before serving, add additional seasoning if desired. If soup is very thick, add a little bit of ice water.


Melissa's Modifications:
Very low-cal and filled with vitamins and antioxidants, this is a summer favorite. I often like to keep my gazpacho chunky, omitting putting it through the blender. If you prefer this texture, chop all the vegetable in small pieces.
Nutritional Value: 1 serving (8oz) 61 Calories; 3.4g Fat; 0 Cholesterol; 209.3mg Sodium; 7.1g Carbs - 1.4g Fiber, 5.9g Sugar; 1.5g Protein.
Tried this recipe?Let us know how it was!

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