Name: Simple Tomato Basil Gazpacho
Prep time: 5 min
Total time: 5 min
Ingredients: 4 medium-sized ripe tomatoes (about the size of tennis balls, sliced in quarters with seeds removed); 1/2 large yellow/orange or red bell pepper (seeds removed); 1 clove garlic; 1/2 medium red onion; 1 cup chopped cucumber (peel and seeds removed); 1/2 cup fresh basil; 2-3 cups water; 1/2 Tbsp. olive oil; juice from 1/2 lemon; 1/2 tsp. paprika; salt to taste

Looking for an easy cold soup recipe you can mix up in your high-speed blender? Try this simple tomato basil gazpacho! Jump to recipe →

Soup can be a wonderfully filling, healthy, low-calorie meal. However, a big pot simmering in your kitchen is less than appealing in the summer heat. That’s when cold soup is the best option.

A Great Way To Eat More Veggies

Cold soups like this simple tomato basil gazpacho are also a great way to eat more fruits and veggies. In addition to tomatoes, this recipe provides the health benefits of:

You’ll notice I recommend using a yellow/orange or red bell pepper. Aside from taste, the main difference between green, yellow/orange and red peppers is degree of ripeness. Green peppers are the least ripe. While they are less expensive, they are also less sweet and less nutrient rich compared to their riper counterparts.

Simple Tomato Basil Gazpacho

You can prepare this simple tomato basil gazpacho in just three easy steps:

Combine
Blend
Chill

Enjoy this light and refreshing nutritious cold soup in an hour with only about 5 minutes of effort! It goes great with a Perfect Plant-Based BLT Sandwich!

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Simple Tomato Basil Gazpacho

This vegan gluten-free recipe makes about 6 cups of soup.

Prep Time 5 minutes

Total Time 5 minutes

Servings

Author Veggie Primer

Ingredients

4 medium-sized ripe tomatoes about the size of tennis balls, sliced in quarters with seeds removed
1/2 large yellow/orange or red bell pepper seeds removed
1 clove garlic
1/2 medium red onion
1 cup chopped cucumber peel and seeds removed
1/2 cup fresh basil
2-3 cups water
1/2 Tbsp. olive oil
juice from 1/2 lemon
1/2 tsp. paprika
salt to taste

Instructions

Add all ingredients except salt to a high-speed blender in the order they are listed. (I use 3 cups of water for a light thin soup. You may wish to begin with 2 cups of water and add more, 1/4 cup at a time, to reach your preferred consistency.)
Begin blending on lowest setting and slowly turn up to highest setting.
Blend on high for approximately 40 seconds.
If you began with 2 cups of water, check consistency and add more water if necessary and blend on low to mix.
Chill for at least 1 hour before serving.
Add salt to individual servings at the table according to taste.

Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.