Summer is here! And summer brings tomatoes. None of those “ugly, tasteless, store bought tomatoes” as my mom used to say. Head to your local farmers’ market, pick up some beautifully ripe tomatoes, and whip up this vibrant and refreshing Gazpacho chilled soup.
Hey there! Today, I want to share something close to my heart: my Aunt Kathy’s Gazpacho recipe. This chilled, refreshing soup made from garden-fresh tomatoes, cucumbers, and peppers is perfect for those hot summer days. My mom used to make it every year with her homegrown tomatoes, and now it’s my turn to carry on the tradition.
I can’t help but think of my mom when writing this post. Over the past 12+ years of sharing recipes with you, things got a bit robotic. As you can imagine, it can be tough to find new ways to describe food day after day, especially when it’s just a tomato. With Google and AI shaping the food blogging world, it sometimes feels like we’re all a herd of cattle. But strangely enough, it’s also given me a chance to rediscover myself — to just be me, sharing what makes a recipe special to me with all of you.
I miss my mom tremendously and this recipe makes me think of her more so than others because it uses tomatoes. She had a beautiful raised garden next to her house where she grew amazing, flavorful, ripe tomatoes and every year she would make my Aunt Kathy’s Gazpacho with them. Not a summer went by that she didn’t make it. I hope you enjoy their recipe.
What is Gazpacho?
Gazpacho is a refreshing, chilled soup originating from Spain, typically made with ripe tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar. It’s blended into a smooth consistency and served cold. I know, it sounds weird, which is why I never ate it growing up.
The blending of fresh vegetables creates this light and refreshing conconction that’s surprisingly satisfying and hydrating, especially in the hot summer months. I think you all just witnessed me turn into my mother, in real time.
GAZPACHO INGREDIENTS:
- Fresh tomatoes
- Cucumber
- Onion
- Green bell pepper
- Tomato juice
- Olive oil
- Red wine vinega
- Salt and pepper
- Garlic clove
HOW TO SERVE GAZPACHO
When it comes to serving gazpacho, keep it simple and fresh. I love to ladle it into chilled bowls straight from the fridge. Drizzle a swirl of good olive oil on top and garnish it with a few chopped fresh herbs like basil or parsley and some of the diced veggies.
Serve it with a side of crusty bread or crunchy croutons for some texture contrast. It’s perfect as a light lunch on a sunny afternoon or as a refreshing starter for a summer dinner party. Just remember, the colder, the better!
Lastly, if you make my Aunt Kathy’s Gazpacho, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to all your comments.Â
AUNT KATHY’S GAZPACHO RECIPE
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Aunt Kathy’s Gazpacho
Description
        Gluten free- Vegetarian – Vegan – Dairy free – Nut free
Ingredients
- 2 Large Fresh Tomatoes, peeled
- 1 Large Cucumber, peeled and halved
- 1 Onion, peeled and halved
- 1 Green Bell Pepper, seeded and quartered
- 24 oz. Good Tomato Juice, divided
- ÂĽ Cup Olive Oil
- â…“ Cup Red Wine Vinegar
- Salt and pepper to taste
- 1 Clove Garlic, minced
- Chopped chives or parsley for garnish
Instructions
- Blend one tomato, half of the cucumber, half of the onion, a quarter of the bell pepper, and half a cup of tomato juice until smooth.
- Transfer the mixture to a large bowl and add the remaining tomato juice, olive oil, garlic, vinegar, salt, and pepper.
- Cover and chill for two hours or more.
- Dice the remaining vegetables and use them as a garnish when serving the soup.
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