Although Summer is almost over, I have finally done it! I have finally accomplished the recipe request my husband gave me back in like… oh, May? Sorry, Babe.
If you’ve never had a good cup of Gazpacho, the traditional Spanish soup that is serve chilled, than you are missing out. I know i’ve mentioned it before but my husband and I both studied abroad in Sevilla and during the summer that I was there, Gazpacho was served everywhere! It’s perfect when it’s too hot outside to cook and you just want something chilled, nutritious, and delicious. It just hits all the spots on a hot summer day.
Let’s just say when I made this batch of Gazpacho, my husband ate it all within less than 24 hours. He even had it for breakfast, which.. hey! I am not judging because I love a good breakfast soup!
The other great thing about Gazpacho? Talk about getting in all of your veggie intake in one day! The easiest way to accomplish all of your veggie goals!
Okay, now one last thing: my gazpacho recipe is Whole30 compliant. You’re probably thinking, what would make a gazpacho not compliant? Well, actually a few things: First of all, a lot of traditional gazpachos actually have country bread blended into the soup (which, yum.. obviously). Secondly, a lot of gazpacho has added sugar to help cut the acidity of the tomatoes. I found that using balsamic vinegar adds some sweetness to the gazpacho and helps cut the acidity as well.
SHOP THE POST.
- 1 lb. ripe tomatoes on the vine, cut into 1/2 inch wedges
- 1/2 hothouse cucumber, peeled and seeded (about 1.5 cups diced large)
- 1 stalk of celery, cut into 1 inch chunks
- 1 small red bell pepper, seeds/core removed and cut into 1 inch chunks
- 1 medium shallot, diced
- 1 clove garlic
- 3 tablespoons extra virgin olive oil (plus more for serving)
- 1 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- diced cucumber, for serving (if desired)
- halved cherry tomatoes, for serving (if desired)
- In a high powered blender (I use my Vitamix), combine the tomatoes, cucumbers, red bell pepper, celery, shallot, garlic, 3 tablespoons olive oil, kosher salt, black pepper, and the balsamic vinegar. Blend on high until smooth.
- Serve in bowls and garnish with halved cherry tomatoes, diced cucumber, a drizzle of extra virgin olive oil, a sprinkle of kosher salt and freshly cracked black pepper, and freshly chopped chives-- if desired.