Green Monday Recipe - Simple Gazpacho Soup

Green Monday Recipe – Simple Gazpacho Soup

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This easy soup brings cool satisfaction ~ and maybe love!

In summer, cooking anything warm is far from your mind. So, it’s the perfect time to share with you the recipe that made me fall in love with my husband! He can make pretty much anything, but this cold veggie soup is his all-time warm weather crowd pleaser, Green Monday approved and the dish that won me over.

My better half is a great cook – he just knows what to throw together to get a perfectly balanced dish. I have to follow a recipe to the T to get something halfway decent tasting and then usually still find a way to” burn the water”! With Greg as chef, many balmy nights have been spent on our deck with friends or just the two of us lazily passing the time with laughs, good music and great summer food.

So, with the best tasting tomatoes in season right now, I give you Greg’s super simple gazpacho. There is a good bit of chopping, but that’s the most effort you’ll need – and you could always use a food processor or other gadget.

photo: we heart this

Greg’s Cool and Easy Gazpacho

Gazpacho Ingredients:

  • 1 large cucumber, peeled, seeded, diced
  • ½ green pepper, diced
  • 1 piece pimento, diced
  • ½ large onion, diced
  • 3 Tablespoons parsley, chopped
  • 2 Tablespoons fresh basil, chopped
  • 1 large clove garlic, minced
  • 6 large tomatoes, peeled, seeded, chopped
  • 1 cup tomato juice
  • Vinaigrette (see below)
  • Salt and pepper
  • Sour cream, avocadoand croutons to garnish (optional)

Vinaigrette Ingredients:

  • ½ cup olive oil
  • ¼ cup + 2 Tablespoons vegetable oil
  • 3 Tablespoons white wine vinegar
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp garlic, minced
  • 1 Tablespoon sugar
  • Dash of cumin

Gazpacho Directions:

1. Combine cucumber, green pepper, pimento, onion, parsley, basil and garlic
2. Add vinaigrette
3. Add tomatoes to soup, then tomato juice, stir well
4. Season with salt and pepper
5. Cover and chill in a non-metal bowl for about 2 hours
6. Portion into bowls and garnish with sour cream, avocado and/or croutons

Vinaigrette Directions:

1. In a bowl, whisk all ingredients together and refrigerate

This recipe makes the perfect amount for a summer party of six and everyone that’s ever tasted it claims it’s the best gazpacho they’ve ever tasted.

So if you’re in the mood for a refreshing summer dish, give Greg’s Gazpacho recipe a try and let me know if it has you falling in love too!

8 thoughts on “Green Monday Recipe – Simple Gazpacho Soup”

  1. I hear ya, Marilyn, and I hope you try it! It really is so easy, and all we’ve ever used for most of the chopping is his favorite gadget, the slap-chop! Yes Melissa, I am a lucky girl -or I would be if he cooked ALL the time! All I can usually get out of him is about once a week, unfortunately!

  2. YUM! This soup has everything I love, except avocado. Which actually, would be pretty good sliced on top.

    I think cold soup should be called something else though. You expect soup to be hot, so when it’s cold – it feels like you’re eating it wrong! Like, “they” should invent a whole new word for it.

    Thanks for sharing @melinda!

  3. Oh @irene – I hope you try it, you being my foodie guru and all! Stef – a new name for cold soup has me laughing out loud! So true – it’s like a Seinfeld episode – I never knew I felt the same way until you stated it, but I sure do! Avocado would be absolutely perfect on top – we’re trying that next time!

  4. My husband made this today with the just ready tomatos from our garden – and he was one short – but I actually liked it better! It really made the crispy crunch of the other veggies stand out perfectly. He also added flavored croutons (Texas Toast, I think) and that was the perfect addition of salt. Finally, he made the addition of your avocado slices on top @stef! Totally pretty and delicious!! The actual flavor didn’t really hit my palate, but the texture was a perfect contrast to the crunchy veggies. Great idea!!

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