Easy Summer Gazpacho



There’s something to be said for fresh vegetables. Like the one’s that you get at the farmer’s market that look like they’ve just been pulled out of the ground because they still have dirt on them and all that green leafy matter attached. I love all the bright colors of vegetables, their earthiness, the smell and texture. Living in Southern California, and having a weekly farmer’s market five minutes away from my house, I’m never deprived of the best vegetables each season has to offer. On this week’s trip to the market I was presented with a bounty of juicy tomatoes, ripe California avocados and sweet bell peppers in glorious shades of red, yellow and orange.

When I returned home, I knew immediately what I was going to do with my bulging bag of veggies. Make this Easy Summer Gazpachoย of course! For those of you not familiar with gazpacho, it is a cold, tomato-based soup which has it’s origins in Spain and is best served during the summer months (when tomatoes are their freshest) because it’s so darn refreshing. Gazpacho is a bowl of “earthy goodness”. It’s simple, straight forward, with nothing refined or processed…just good stuff from the ground.

Yes, there is something to be said for fresh vegetables. I don’t know what it is but I just feel smarter when I eat veggies. I notice a certain spring in my step upon consuming large quantities of vitamins and minerals. If you give this recipe a try, write back and let me know if you think your IQ just went up a couple of points. I bet it will.




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41 thoughts on “Easy Summer Gazpacho

  1. I learned how to make Gazpacho over 20 years ago when I was living in Spain. The housekeeper took me under her wing and taught me how to cook. I love the use of roasted peppers in this recipe instead of the traditional fresh green peppers. My guess is it lends extra depth to the flavor, and I’m going to have to give it a try!

  2. I love gazpacho and cold soups in the summertime. Lately, you’re seeing a lot of cold soups being posted everywhere. This is a delightful gazpacho. I had never considered roasting the peppers but it would definitely add a nice depth of flavor to the soup. Now, I must give it a try. ๐Ÿ™‚

  3. Mmm, my mouth is watering! I think I will have to make gazpacho this week. Next year I will be spending nearly a year teaching English in Spain, most likely in Andalucia which is the region where gazpacho originates. I’m looking forward to eating lots of delicious Spanish cuisine, as well as drinking sangria (so refreshing and moreish! ๐Ÿ˜‰ ) Thanks for this recipe.

  4. I’m not a fan of gazpacho or any cold soup for that matter–but you make it look so inviting that I will give this recipe a shot. Thank you for the extra tips–Happy Nesting!

  5. Beautiful pics and roasting the red peppers is a great idea! I bet this would make a great brunch drink with some vodka added to it! ๐Ÿ˜€

  6. This looks so refreshing. Thanks for linking to What’d You Do This Weekend?

    We’re having a Burger Bash June 29 – July 3 to get ready for the grilling on the 4th. Come on over.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  7. I know You probably hear this all the time, but your photography is amazing! wow…I don’t even like cold soup and I’m craving this one now! Thank you so much for sharing…I can always make it and heat it up a little, right? It looks delicious and the ingredients are supreme!

  8. Mrs. W loves to go to the Farmers Market and I’m loving this version of Gazpacho. I made a lovely minted cucumber one once to picnic on at the Hollywood Bowl. While I’m not sure I have the recipe anymore it doesn’t matterโ€”the flavors and colors presented here has me yearning for this one.

  9. Thank you so much for linking up with me this week at Tasty Tuesdays! Iโ€™ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

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