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The Best Gazpacho Recipe: Colourful Summer Soup


I am an idealist, an optimist, a romantic, often a traditionalist. My writing mostly revolves around the beauty in our lives.

Gazpacho soup is fresh, colourful, nutritious and tasty

Gazpacho soup is fresh, colourful, nutritious and tasty

Summer Vegetable Soup

My husband (who fancies himself as a bit of a cook) made this gazpacho soup in bucket loads when I was pregnant with our daughter, and along with a few other ultra-healthy dietary favourites at the time, I think this is the ultimate weapon in raising healthy, active, intelligent children!

Now, apart from my homegrown obstetric wisdom, I do believe that this soup can only be of benefit to anybody anytime—pregnant or not. Just read ahead about the nutritional benefits of the key ingredients used in this gazpacho and you will be heading straight to your favourite grocer for the freshest summer vegetables available.

This is a delicious soup full of fresh, tasty, vibrant vegetables, so whether you are dieting or just choosing healthy summer meal options, this will be one of your favourite and tastiest choices.

This recipe makes six servings. Even if you don't have that many mouths to feed, I would recommend these portions and refrigerating the excess, as the ingredients settle beautifully overnight and will continue to taste wonderful the following day as the flavours blend to optimal taste.

Serve this soup with crusty bread on the side and it will delight all as a light, healthy, tasty, cool summer meal.

Preparation Time

Prep timeCook timeReady inYields

15 min

3 hours

3 hours 15 min

6 servings

Read More From Delishably


  • 6 large red ripe tomatoes
  • 2 continental cucumbers
  • 2 large red peppers
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 cup chicken stock
  • 3 tablespoons tomato paste
  • Parsley, finely chopped, for garnish
  • Crusty bread, to serve on the side


  1. Cut tomatoes and cucumber into roughly half-inch squares (1.5 centimetres).
  2. Seed and cut red peppers into roughly half-inch squares (1.5 centimetres).
  3. Finely cut garlic cloves.
  4. Roughly blend all cut vegetables with olive oil, red wine vinegar, chicken stock and tomato paste. (If you prefer a smooth texture, just blend a little longer.)
  5. Cover and refrigerate for at least 3 hours.
  6. Serve cold with finely chopped parsley on top and crusty bread on the side.

Magic Bullet Makes It Easier

Nutritious Vegetables

  • Tomatoes: One medium tomato offers 75 percent of an adult's recommended daily intake (RDI) of Vitamin C and 13 percent of Vitamin A.
  • Red peppers (capsicums): Very high levels of Vitamin C and are also very rich in Vitamin A.
  • Cucumber: Contains beneficial quantities of Vitamin C.

Best Gaspacho Soup Recipe

© 2014 AJ

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