Gazpacho - A Chilled Tomato Soup

Elaine Douglas


What a wonderful use for fresh tomatoes during the tomato season! I usually freeze fresh tomatoes in the Autumn when they are plentiful. Frozen tomatoes work very well in this recipe. Depending on how powerful your blender is, you may wish to defrost them a bit.
Gazpacho is also very low in calories and very high in nutrition.


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20 Min


  • 28 oz. can(s)
    whole tomatoes or 3 1/2 c. chunked fresh tomatoes
  • 1/4 c
    white vinegar
  • 3 clove
  • 5 Tbsp
    olive oil
  • 1 slice
    stale rustic or french bread
  • 1
    red bell pepper, cored and seeded or 1/2 green plus 1/2 red
  • 1 small
    jalapeno peppers, seeded and chunked, optional
  • 1/2
    red onion
  • 1 large
    cucumber (approx. 1 1/2 c. peeled and chunked
  • 1 small
    cucumber, diced for garnish (optional)
  • 1 stalk(s)
    celery (chunked)
  • 3
    shakes of hot pepper sauce (optional)

How to Make Gazpacho - A Chilled Tomato Soup


  1. Place all ingredients into a blender and blend until pureed.
    Salt to taste.
  2. Chill for several hours and serve with diced cucumber garnish.
    Will keep for a couple of days refrigerated.
  3. Elaine's notes: I have used frozen tomatoes with success. I have also left out the bread with good result.

Printable Recipe Card

About Gazpacho - A Chilled Tomato Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Spanish
Hashtag: #Low low calorie

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