There is more than meets the eye to this chilled, Spanish soup. Gazpacho is a refreshing and flavorful chance to serve up summer in a bowl!
What’s the big deal with gazpacho anyway?
For years, I have had an aversion to gazpacho.
I had never even tried it. But two things in particular just seemed out of place:
- It’s a cold soup.
- It’s pureed veggies.
Why those things kept me so vehemently away, I can’t tell you. But, gazpacho had just taken up that ‘bad’ corner in my mind.
This summer, I’ve started seeing gazpacho everywhere. Restaurants, online, at work. It’s like it has been following me, taunting me, telling me to give it a try. So, I finally gave in and tried the gazpacho we have at work, which we just so happen to get from The Milwaukee Soup and Stock Market.
Holy moly and hold the phone! This is what I had been missing?!
Gazpacho: more than just “cold soup”
Think salsa, minus the spice. Think the most juicy summer salad you can imagine. Think…
Well, really just give it a try.
After having my taste buds blown away by the Soup Market’s gazpacho, I knew I had to try my hand at making some myself. And while they add their own flair to their soup, I decided to go strictly classic.
Traditional Spanish Gazpacho
A bit of research lead me to the traditional Spanish gazpacho ingredients. The only one that I left out was the stale bread that is used to thicken the soup and give it more body. Even without the bread, this soup was deliciously smooth, with just enough thickness from all of the veggies.
Fresh veggies are key here, since their flavor IS the soup. If you use tasteless veggies, you will have tasteless soup. So choose your veggies wisely!
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 3 Roma tomatoes, quartered
- ½ c cucumber, diced
- 2 cloves garlic
- ¼ green pepper
- ¼ onion
- ¼ tsp salt
- Combine all ingredients in a blender and blend until the mixture moves. The soup should have some texture to it, so don’t overdo the blending.
- Taste the soup and adjust the salt and vinegar to your desired taste.
To the Farmer’s Market with Sunday Supper
Take a look below for all of this week’s #SundaySupper recipes for your farmer’s market finds. Thanks to T.R. from No One Likes Crumbly Cookies.
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Entrees
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Desserts
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement.
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy!
If you liked this recipe, here are some similar dishes you may enjoy!
Chunky Vegetable and Barley Soup
Watermelon Gazpacho
Homemade Red Enchilada Sauce
Chlodnik (Polish Cold Beet Soup)
Manhattan Fish Chowder
Escalivada (Spanish Grilled Vegetables) paired with South Rhône Rosé #WinePW
Tomato and Summer Squash Gratin (and All About Oats)
Beef and Broccoli Kebabs with Horseradish Aioli
Very simple and clean gazpacho!
This looks amazing!
I love the fresh veggies you used in this gazpacho. I also really like that you kept it simple and didn’t go over do it with spices and bread and whatnot. It looks amazing!
You know what, Sarah, I feel the same way about gazpacho! I’ve never had it but I have a strange aversion to it for the same reasons, it’s cold and it’s pureed veggies. But if you loved it, I’m sure I’ve been missing out. Hopefully I’ll push myself to try your recipe!
Yep. I love it in the summer months when it’s hot because it’s dinner without heating up the kitchen. Looks delicious!
I also didn’t love gazpacho for years. But then I had some in Switzerland once. Theirs was so fresh and bright but garlicky and it had a touch of cream I think. I was in love. I haven’t managed to recreate it but have tried. I’m going to attempt yours and see how it goes.
Nothing beats a classic. Looks amazing
I love a classic gazpacho! I admit I’ve never made it at home, but this is probably the time to try it with all the veggies at their peak! Thanks for the inspiration!
I had to laugh at the “pureed veggies” – it was the only way I could get my dad to eat green pepper once!
It was a loooong time before I tried gazpacho too. I don’t know why – but now that I’ve tried it, I love it too!!! It’s a great way to celebrate the summer harvest!
Yummy in my tummy!
My mom discovered gazpacho in the 70’s…and I’ve loved it ever since! I’m so glad you’re now a convert!!!
Besides being my favorite cold soup EVER, gazpacho is the perfect summer farmer´s market recipe. So fresh and tasteful! It´s that mix of the garlic with the vinegar, the cucumbers and the bread… omg, I could eat this every day!
This is my dream in a bowl. SO gorgeous!
I have been in the same no-gazpacho camp, for the exact same reasons! It’s probably time I finally give it a fair shot!
I just bought a bunch of tomatoes at the market this past week. I need to use them before they get over-ripe. This looks like the perfect recipe for them.
Yum! What a great dish to have for a light lunch or before dinner. I love all of the flavors you used!
This looks great! I’ve recently fallen in love with gazpacho as well!
I haven’t tried gazpacho soup either. I have always wanted to but for some reason I have never gotten around to making it, even though it is dead easy. It really sounds like the perfect lunch for hot afternoons.