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Garlic & Zest

Gourmet Cooking at Home!

Chunky Garden Gazpacho

Chunky Garden Gazpacho
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In South Florida, there are two seasons.  Hot and swelter.  Starting right around Memorial Day and usually lasting through November it’s swelter.  That’s not an exaggeration.  Hot is 85° and lower than 50% humidity.  Swelter is 88° and humidity of 60-70% (that’s a feels like temp of mid-upper 90s).  The kind of suffocating experience that immediately draws beads of sweat across your upper lip and a constant dribble of perspiration running down your back.  Cold soups are made for this weather – and this refreshing Chunky Garden Gazpacho is sweat’s nemesis.

 

chopping vegetables

This simple soup is little more than chopping and blending.  It starts with fresh garden vegetables, cut into a very small dice.

 

chopped vegetables and garlic

You can use whatever vegetables you have on hand for this gazpacho. On this day in my refrigerator there were hothouse cucumbers, a lone zucchini, several sweet bell peppers, corn and roma tomatoes — although — no —  my tomatoes reside in the veggie bin on the counter.  Do not EVER place a tomato in the refrigerator, unless mealy, flavorless produce is “your thing”.

 

adding vinegar and lime juice

Season up the vegetables with lots of fresh garlic, a little vinegar, olive oil and the juice of a whole lime.

 

adding tomato juice to vegetables

Then add the tomato juice.  I like to use low-sodium tomato juice or V-8 because too much sodium is a bad thing for blood pressure.

 

transferring half the mixture to a food processor

If you like really chunky gazpacho you can skip this next step, but I like to blend about half of the soup in the food processor.  Eight or nine pulses will chop the vegetables a little finer and give the soup body.

 

pulsing gazpacho

Refrigerate the soup for several hours until it’s icy cold and the flavors have a chance to marry.  You can even leave it in the fridge overnight for greater depth.

 

adding cilantro to Chunky Garden Gazpacho

Just before serving, stir in some chopped cilantro.

 

toasting sourdough bread crumbs

And toast some sourdough bread crumbs for a crunchy topping to the chilled soup.

 

overhead shot of Chunky Garden Gazpacho

This is like summer in a bowl!  It’s fresh and light with great texture.  Serve it with some crusty bread and a chilled sauvignon blanc.  It’s perfect for the oppressive heat, no sweat!

 

closeup of Chunky Garden Gazpacho with toasted sourdough Chunky Garden Gazpacho on wooden tray

 

Chunky Garden Gazpacho
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4.28 from 11 votes

Chunky Garden Gazpacho

A light refreshing summer soup loaded with garden fresh vegetables!
Course Appetizer, Soup
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings 6
Calories 174kcal

Ingredients

  • 1/2 yellow bell pepper 1/4" dice
  • 1/2 orange bell pepper 1/4" dice
  • 1 large plum tomato 1/4" dice
  • 1 medium zucchini 1/4" dice
  • 1/2 hothouse cucumber 1/4" dice
  • 1 large ear corn
  • 1/2 cup white onion very finely diced
  • 2 large cloves garlic minced
  • 1 tablespoon red or white wine vinegar
  • 3 tablespoons fresh lime juice
  • 1/4 cup good quality olive oil
  • 3 cups low-sodium tomato juice
  • 1/4 cup cilantro chopped +more for garnish
  • 1 slice rustic sourdough bread for garnish (optional)
  • favorite hot sauce for garnish

Instructions

  • In a large bowl, combine the bell peppers, zucchini, cucumbers and tomato.  Cut the kernels off the corn cob and add to the vegetable mixture.  Stir in the white onion and garlic and add the vinegar, lime juice, olive oil and tomato juice.  Stir to combine, cover and chill at least 4 hours or overnight.
  • Preheat the oven to 325°.  Tear the bread into chunks and place them in a mini-prep food processor.  Pulse several times until ragged, chunky bread crumbs form.  Toss with olive oil and spread in an even layer on a baking sheet.  Bake for 10-15 minutes or until crispy and lightly toasted.
  • Just before serving, add cilantro and stir to combine.  Spoon soup into bowls.  Sprinkle with bread crumbs and cilantro.  Serve with hot sauce on the side.

Nutrition

Calories: 174kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 548mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1060IU | Vitamin C: 64.7mg | Calcium: 29mg | Iron: 1.4mg

Other Cool Summer Favorites:

Grilled Summer Salad | Garlic & Zest
Grilled Summer Salad
Chilled Vidalia Onion Soup
Mexican Chopped Salad
Mexican Chopped Salad

 

Don’t Forget To Pin It For Later!

Loaded with veggies, this easy gazpacho recipe is cool and refreshing! Perfect for summer!

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Soups, Stews & Braises// Vegan/Vegetarian// Vegetables21 Comments

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Comments

  1. Lisa says

    August 3, 2017 at 7:22 PM

    Any thoughts on if this will still be good two days later or do the tomatoes get funky? I want to make it ahead for a party but won’t have time, unless I make it two days prior.

    Reply
    • Lisa says

      August 4, 2017 at 6:54 AM

      I made a batch this summer and we ate it for two days afterwards. Since it’s not cooked and the vegetables in this gazpacho are pretty hearty, I would think it would be fine after two days.

      Reply
  2. Nola says

    May 27, 2017 at 10:27 AM

    Yummmmmmm

    Reply
  3. sara | belly rumbles says

    May 24, 2017 at 12:16 AM

    Loving this soup, packed with flavour and freshness. Living in Australia I totally embrace cold soups when the weather is hot. Nutritious, full of flavour and they cool you down from the inside. I will be giving your one a go when the weather warms up here again.

    Reply
    • Lisa says

      May 24, 2017 at 7:10 AM

      I imagine you suffer the same heat waves that we do if you live in Australia. Definitely keep this soup in your back pocket for those oppressive temperatures!

      Reply
  4. Rebecca says

    May 24, 2017 at 12:02 AM

    love the sourdough topping! what a fun addition

    Reply
  5. Jenn says

    May 23, 2017 at 10:07 PM

    This sounds perfect! I can’t wait to have fresh veggies straight from my garden.

    Reply
    • Lisa says

      May 24, 2017 at 7:08 AM

      The fresher, the better!

      Reply
  6. Luci's Morsels says

    May 23, 2017 at 9:42 PM

    What a yummy and healthy dish! I love how simple this is to make and how delicious it looks. Thanks for sharing!

    Reply
  7. Erin @ Brownie Bites Blog says

    May 23, 2017 at 6:58 PM

    I love a good hearty, chunky soup. This looks like it has soooo much flavor, and it’s so fresh and colorful!

    Reply
    • Lisa says

      May 24, 2017 at 7:07 AM

      Glad you like it, Erin!

      Reply
  8. Jovita @ Yummy Addiction says

    May 23, 2017 at 6:40 PM

    I literally had gazpacho today but your version looks way better! Love all the chunks!

    Reply
  9. Alicia says

    May 23, 2017 at 10:36 AM

    Gazpacho is one of my favorite summer soups. It’s so healthy and has so much flavor! This one looks delicious.

    Reply
  10. Beth says

    May 23, 2017 at 10:23 AM

    I have never made gazpacho! I will have bushels of tomatoes this summer so I’m saving this for later! Beautiful photos, as always, Lisa!

    Reply
    • Lisa says

      May 23, 2017 at 2:35 PM

      Thanks so much, Beth! Definitely try it this summer!

      Reply
  11. Quinn Caudill says

    May 23, 2017 at 10:15 AM

    Gazpacho is the perfect summer soup taking advantage of the freshest ingrediants.

    Reply
  12. Julia @ Happy Foods Tube says

    May 23, 2017 at 9:57 AM

    I only make the Spanish version of gazpacho but this one also looks delicious! Btw, I cannot stand swelter! Sometimes we have a humidity of 80-90% and it is not pleasant at all!

    Reply
    • Lisa says

      May 23, 2017 at 2:35 PM

      Would love to try you version!

      Reply
  13. Annie @ Annie's Noms says

    May 23, 2017 at 9:41 AM

    Wow, I would not be able to cope in that kind of heat! I moan when it’s like 26C/78F here!! And I’m so pale I burn at the slightest hint of sun haha! I bet this gazpacho really his the spot on those super hot days!

    Reply
    • Lisa says

      May 23, 2017 at 2:34 PM

      It really does hit the spot! I recommend a high SPF and a wide brimmed hat for you!

      Reply
  14. Helen @ Fuss Free Flavours says

    May 23, 2017 at 9:40 AM

    Gazpacho is a delicious and perfect dish to enjoy on warmer (and sweltering) days. Your recipe sounds so tasty, with so many lovely ingredients. I do find that gazpacho is always better the next day, well chilled and as you say the flavours marry. I like that you mention low sodium, because I feel that this kind of gentle soup can be spoilt with too much salt or stock.

    Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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