Simple Tomato Basil Gazpacho

Whip up this simple tomato basil gazpacho in your high-speed blender in about five minutes—it’s loaded with healthy ingredients.

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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 vegetables. In addition to tomatoes, this recipe provides the health benefits of:

• bell peppers
• garlic
• onion
• cucumber
• basil
• lemon

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 the degree of ripeness. Green peppers are the least ripe. While they are less expensive, they are also less sweet and nutrient-rich than their riper counterparts.

Three Easy Steps

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

1. Combine
2. Blend
3. Chill

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

What’s Needed For This Simple Tomato Basic Gazpacho

A good high-speed blender is the secret to a smooth, cold soup. They can be pricey, but I’ve had my Vitamix for over a decade, and it’s been worth every penny.

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Simple Tomato Basil Gazpacho

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

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Author Veggie Primer

Ingredients

• 4 medium-sized ripe tomatoes about the size of tennis balls, sliced in quarters with seeds removed
• ½ large yellow/orange or red bell pepper seeds removed
• 1 clove garlic
• ½ medium red onion
• 1 cup chopped cucumber peel and seeds removed
• ½ cup fresh basil
• 2-3 cups water
• ½ Tbsp. olive oil
• ½ lemon juiced
• ½ tsp. paprika
• 1 dash salt -or 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, ¼ 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.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. 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.

Nutrition

Calories: 38kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 0.5mg

More Cold Soup Recipes

Looking for more cold soup recipes? (If it’s hot outside, your answer should be “Yes!”) 😁 Try these tasty options:

• Blender Borscht – A mostly raw version of a classic, this soup offers just the right mix of sharp, sweet, and tangy flavors.
• Curried Cucumber Soup – This soup looks fancy, but it’s incredibly easy to prepare.
• Spicy Cantaloupe Gazpacho – Another one that takes minutes to prepare, this soup offers a zesty and refreshing mix of flavors.

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