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Why You’ll Love This Easy Recipe for Gazpacho

This Gazpacho recipe comes from my dear friend Jeanne Saunders, who got it from her mom, so it’s one of those well-loved, passed-down favorites that has stood the test of time. It’s been made and enjoyed by countless friends and family over the years, which is exactly what makes it so special.

Here’s why I love this Gazpacho recipe, and I think you will, too:

• Cool, refreshing & summer-perfect. When the heat hits, this chilled soup is the ultimate refresher. It’s light, bright, and packed with garden-fresh flavors.
• Authentically Andalusian. This recipe stays true to tradition with ripe tomatoes, cucumbers, peppers, garlic, vinegar, and bread for that classic texture.
• Easy to tweak. I’ve made this version with canned tomatoes for reliable flavor year-round, but feel free to toss in fresh herbs, spicy peppers, or even a splash of citrus to make it your own.
• Nutritious and delicious. Loaded with fresh vegetables that even veggie-skeptics will devour. It’s a guilt-free bowl of goodness that doesn’t skimp on flavor.

A Brief History of Gazpacho, The Chilled Spanish Classic

Gazpacho’s roots stretch all the way back to the Roman Empire, but it really took off in Spain’s sunny Andalusia region by the 1600s. Over the centuries, this chilled soup has evolved into countless delicious variations – some smooth, some chunky, and even some that skip the classic ingredients entirely! But no matter how you make it, gazpacho always delivers fresh, vibrant flavor.

Easy Gazpacho Ingredients

How to Make This Easy Recipe for Gazpacho

(Scroll down for the full recipe in the card below.)

Step 1: Soak the bread.

Place the two bread slices in a single layer in a shallow pan. Drizzle with the vinegar and soak for 15 minutes.

Step 2: Blend the ingredients.

Place all the soup ingredients in a blender or food processor and mix until you achieve the desired consistency.

Step 3: Chill & season.

Refrigerate the blended soup for at least 1 hour to allow flavors to meld together. Once chilled, season the soup with additional salt and/or Tabasco as needed. Serve the Gazpacho cold, garnished with fresh chopped cucumber.

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More Veggie-Inspired Soups

Carrot Vichyssoise (Chilled Vegetable Soup)

Vichyssoise Recipe – Cold Potato Leek Soup with Cucumber

Recipe for Roasted Eggplant Soup with Tomato

Fresh Green Pea Soup

Easy Recipe for Gazpacho

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This easy recipe for Gazpacho is fresh, vibrant and tastes like summer. A tomato-based, chilled soup traditionally accented with a blend of cucumbers, peppers, onion, garlic and vinegar, Gazpacho is a refreshing starter for a summer dinner. And, this Gazpacho recipe is tried and true, having been passed down to our friend Jeanne from her mother.

• Prep Time: 15 mins
• Chill Time: 60 mins
• Total Time: 1 hour 15 minutes
• Yield: 4 to 6 servings
• Diet: Vegetarian

Ingredients

• 2 slices white bread
• 4 teaspoons red wine vinegar
• 1 can (14 ounce) Italian-style tomatoes (diced tomatoes with basil, garlic and oregano), undrained
• 1/2 medium to large green pepper, seeded, cored and chopped
• 1/2 medium onion, peeled and chopped
• 1/2 large cucumber, peeled, seeded and finely chopped – plus more for garnish
• 3/4 cup water
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon chopped garlic
• 4 drops Tabasco sauce
• 3/4 teaspoon kosher salt, or to taste
• Fresh ground pepper, to taste
• Paprika, to taste

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Instructions

1. Place bread slices in a single layer in a shallow pan. Drizzle with the vinegar; soak for 15 minutes. (While the bread is soaking, prep the vegetables.)
2. Place all ingredients in a blender and mix until desired consistency. Refrigerate for at least 1 hour to allow flavors to blend.
3. Remove from refrigerator and season with additional salt and/or Tabasco as needed. Serve cold, garnished with chopped cucumber.

Notes

Make ahead: Gazpacho can be made up to 24 hours in advance, covered and refrigerated.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: First course, Chilled soups
• Method: Blender
• Cuisine: Spanish

Nutrition

• Serving Size:
• Calories: 145
• Sugar: 2.8 g
• Sodium: 251.2 mg
• Fat: 11.8 g
• Saturated Fat: 1.7 g
• Carbohydrates: 9.5 g
• Fiber: 1.6 g
• Protein: 1.7 g
• Cholesterol: 0 mg

The post Easy Recipe for Gazpacho appeared first on A Well Seasoned Kitchen.

This Carrot Vichyssoise recipe is another fabulous find from the Gordon Ranch recipe box. It’s my kind of recipe – easy to prepare with pantry ingredients. In fact, virtually all the recipes I’ve made from the Ranch recipe box fall into that category – and many of them are posted elsewhere on this site! The Gordon Ranch is owned by good friends, and my family spent a week or two on the ranch every summer, beginning when I was around 2 years old. I have fond memories of many fun activities on the ranch, including enjoying delicious meals. Dinner often started with some sort of soup as the first course.

I have loved vichyssoise since I was a little girl, enjoying it both at the ranch as well as our country club. It’s basically a leek, potato and cream-based puréed soup that is velvety smooth. To make traditional vichyssoise, root vegetables (potatoes, leeks, onions) are all cooked together in a flavorful chicken stock. One of the cooks at the ranch came up with the idea to add in carrots. Brilliant! Carrots not only add color, they layer in more earthy flavor with a touch of sweetness. After cooking, the vegetables and broth are puréed and traditionally combined with cream and butter. The ranch recipe cuts the heaviness of the cream by using half and half and milk instead of whipping cream. Yum!

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Carrot Vichyssoise (Chilled Vegetable Soup)

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Carrot Vichyssoise is a colorful and refreshingly smooth chilled soup that’s perfect for lunch or dinner. Root vegetables (carrots, potatoes leeks, onions) are all cooked together in a flavorful chicken stock. Carrots add color and a touch of sweetness to the traditional vichyssoise flavors. After cooking, the vegetables are puréed and combined with half and half and milk, reducing the heaviness.

• Yield: 4 to 5 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 3 cups water
• 4 teaspoons chicken base (I like organic “Better than Bouillon” brand) – can also use bouillon cubes
• 2 cups peeled carrots (around 8 medium/large), sliced 1/8-inch thick
• 2 cups peeled russet potatoes (around 1 1/2 large), sliced 1/8-inch thick
• 2 large leeks, sliced 1/8-inch thick (white part only)
• 1 teaspoon kosher salt, or more to taste
• 2 tablespoons butter, melted
• 1 cup half and half
• 1 cup whole (or 2%) milk
• 1/4 teaspoon Tabasco sauce, or more to taste
• Chopped carrot fronds or fresh parsley, for garnish

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Instructions

1. In a large saucepan, bring water to a boil.
2. Stir in chicken bouillon. Stir in carrots, potatoes, leeks and 1 teaspoon salt. Bring back to a boil, cover, reduce heat and simmer until vegetables are very tender, around 35 minutes.
3. Remove from heat, uncover and set aside to cool.
4. Purée with an immersion blender until smooth (or purée in a standing blender, half at a time, then return to saucepan).
5. Stir in melted butter, half and half, milk and Tabasco. Add salt and/or Tabasco as needed (I usually don’t add anything.) Cover and chill for at least 2 hours, preferably longer.
6. If needed, whisk soup just before serving. Serve cold; garnish servings with chopped carrot fronds or fresh parsley.

Notes

Gluten free: use a gluten-free chicken base (“Better Than Bouillon” is not gluten free).

Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated.

• Author: Lee Clayton Roper
• Category: chilled soups

The post Carrot Vichyssoise (Chilled Vegetable Soup) appeared first on A Well Seasoned Kitchen.

You will Love Vichyssoise Soup

This Cucumber Leek Vichyssoise is a classic soup with a twist. Vichyssoise (see definition below) is a chilled soup traditionally made with leeks, potatoes and cream, and served cold with a garnish of chives or other herbs. In this recipe, I add the refreshing flavors of cucumber and lemon juice to the mix, along with baby spinach, garlic and onion. These additions add depth to the combined soup’s flavor – garlic adds a bit of a bite, baby spinach earthiness and color, and fresh lemon juice brightens everything up. Finally, a garnish of thinly sliced radishes adds contrasting color and a bit of crunch!

Cucumber Leek Vichyssoise Ingredients

Storing Cold Leek Soup

Once the soup is prepared, put it in a large sealed container in the refrigerator to chill. Store any leftovers the same way. It will keep for 3 to 4 days.

What to serve with Vichyssoise Soup

Cucumber Leek Vichyssoise Soup

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Fresh cucumbers and sweet, mellow leeks are the stars in this super savory, chilled Vichyssoise soup. Note that the soup needs to chill for several hours.

• Prep Time: 13 mins
• Cooling Time: 135 mins
• Cook Time: 22 mins
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 1 tablespoon butter
• 1/2 teaspoon chopped garlic or shallots
• 1/4 cup (1/4 large) chopped onion
• 1 1/2 cups (2 large) chopped leeks, white and light green parts
• 2 cups chicken stock
• 1/2 teaspoon salt
• 2 cups (2 large) peeled, seeded and chopped cucumber
• 1/2 cup packed chopped fresh baby spinach
• 1 large russet potato, peeled and thinly sliced
• 3/4 cup half and half
• Juice from 1/2 lemon
• Kosher salt
• Ground white pepper
• Garnish: thinly sliced radish, chopped fresh chives

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Instructions

1. In a large skillet or sauté pan, melt butter over medium-low heat. Add garlic (or shallots), onion and leeks. Cook, stirring frequently, about 5 to 7 minutes or until soft and the leeks are just beginning to turn brown. Remove from heat. Set aside.
2. In a large saucepan, bring chicken stock and salt to a boil over medium-high heat. Add cucumber, spinach and potato. Cover, reduce heat to low, and simmer about 10 to 15 minutes or until potatoes are tender. Remove from heat, uncover and cool for 15 minutes.
3. Stir in leek mixture and half and half. Purée with an immersion blender or transfer to a blender in 2 batches and purée until smooth. Season to taste with lemon juice, salt and ground white pepper.
4. Cover and chill for several hours. Adjust seasonings, as needed. Serve cold; garnish servings with thinly sliced radishes and chopped chives.

Notes

Gluten free: Use gluten-free chicken stock.

Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated.

• Author: (From “Fresh Tastes” by Lee Clayton Roper)
• Category: Chilled Soups, Gluten Free, Easy Entertaining
• Method: Stovetop
• Cuisine: American

The post Vichyssoise Recipe – Cold Potato Leek Soup with Cucumber appeared first on A Well Seasoned Kitchen.

This Chilled Tomato Dill Soup recipe is always a hit, especially on a hot summer night. It is bursting with the flavors of summer – fresh tomatoes, onions and garlic. Fresh dill leaves, light and flavorful, blend perfectly with the tomato flavor and add bits of green color to this salmon-colored soup. I like to take it as part of a picnic dinner for a Denver Botanic Gardens summer concert, along with one of our main dish salads and a French baguette. It is rich, so small portions are best.

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Chilled Tomato Dill Soup

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Our tomato soup is bursting with summer flavors – tomatoes, onions and garlic. Fresh dill blends perfectly with the tomato and adds green color. Perfect to pack in a thermos for a picnic!

• Yield: 4 to 6 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 3 tablespoons butter
• 3 medium yellow onions (around 3/4 pound), chopped
• 1/2 teaspoon chopped garlic
• 6 large ripe tomatoes (2 1/4 – 2 1/2 pounds), cored, seeded and quartered
• 3/4 cup water
• 1 1/2 chicken bouillon cubes (or 1 1/2 teaspoons chicken granules)
• 1 1/2 tablespoons fresh dill (or 1 1/2 teaspoons dried)
• 3/4 cup mayonnaise

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Instructions

1. In a 4-quart saucepan, melt the butter and sauté the onion and garlic over medium heat until wilted, about 12 to 15 minutes.
2. Add the tomatoes, water, bouillon cubes and dill, and simmer, covered, for 10 minutes, or until tomatoes are very tender. Remove from heat and cool.
3. Place one-half of the tomato mixture in a blender and blend until smooth. Place in a large mixing bowl. Repeat with remaining tomato mixture. (Can also use an immersion blender.)
4. Whisk in the mayonnaise and season to taste with salt and pepper. Cover and chill overnight. Serve in chilled bowls.

Notes

Gluten free: Use gluten free chicken bouillon.

Make ahead: Soup can be made up to two days ahead. Store covered and refrigerated.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Chilled Soups, Starters, Entertaining

The post Chilled Tomato Dill Soup appeared first on A Well Seasoned Kitchen.