Gazpacho Soup


This soup is served COLD and there is no need to turn on the stove or oven and it is summer heat APPROVED! The best thing is that you can also put it in some mason jars and have it for an easy on-the-go summer lunch at work

Gazpacho Soup

Addie Roberts | August 7th, 2018

  • Prep time: 20 minutes
  • Cook time: 0 minutes
  • Total time: 20 minutes

Servings: 4-5 servings


  • 6-7 tomatoes on the vine
  • 2 bell peppers
  • 1 cucumber
  • 1/2 red onion
  • 1 can tomato sauce
  • 1/2 tsp garlic cloves
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp balsalmic vinegar


  1. Remove tomatoes from the vine and dice into small pieces and place in a large bowl
  2. Dice cucumber, bell peppers, and 1/2 red onion and place in the large bowl
  3. Add the can of tomato sauce and spices and mix well
  4. Place the mixture in a blender or food processor and slowly blend until some of the chunks are smooth, but some chunks remain
  5. Chill and serve cold