Broccoli Gazpacho

Broccoli Gazpacho Recipe

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Jamie S


Using homegrown tomatoes from my Dad's garden made this all the better. Very good with some crusty whole grain bread.


★★★★★ 1 vote

10 Min


  • 1 lb
    broccoli, frozen
  • 1 1/2 c
    tomatoes, quartered
  • 1 small
  • 1 tsp
    garlic, minced
  • 1 Tbsp
    balsamic vinegar
  • dash(es)
    salt and pepper
  • 1 medium
    jalapenos, fresh
  • dash(es)
    red pepper flakes

How to Make Broccoli Gazpacho


  1. Empty the bag of frozen broccoli into a large microwave-safe bowl. Heat for about 3 minutes, or until thawed.
  2. Rought chop all other veggies. In a blender, combine tomatoes, onion, garlic, vinegar, salt/pepper, jalapeno, and red pepper flake. Pulse until well mixed but still chunky.
  3. Add half of the thawed broccoli. Pulse until the mixture is a soup-like, adding water if needed.
  4. Stir the mixture together with the remaining broccoli. Serve chilled.

Printable Recipe Card

About Broccoli Gazpacho

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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