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Gazpacho is a cold soup made entirely of raw vegetables. But, of course, I had to add a leafy green to our gazpacho soup recipe, because… it’s me! I love how quickly I can get this soup ready to go as well as how easy it is to clean up. Make ahead and store in the fridge for a quick get-together with friends. They’ll be so impressed.
There are many versions of gazpacho—yet most commonly, it’s made by blending tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, green peppers and thickened with bread crumbs. My version opts to keep it gluten-free without using bread crumbs yet can add ’em in if you want. You do you.
Where Did Gazpacho Originate?
If I did an Ancestry DNA test on gazpacho, you’d discover it’s from the southern regions of Spain. According to the L.A. Times, the addition of tomatoes – making it the modern gazpacho soup recipe we know and love today – came when Columbus first brought tomatoes back to Spain in the 15th century.
Over the years, different world cuisines have adopted this chilled soup, adding different ingredients and toppings. In Spain where it originated, they add croutons and hard boiled eggs.
Health Benefits of Gazpacho
Sometimes our body needs an extra boost of nutrients that you get from raw vegetables. The cooking process can reduce the efficacy of some ingredients. In fact, the National Institutes of Health is continuing to research the effects of different types of cooking vegetables and whether it affects the vitamin content of those veggies.
For this recipe, I focused on fresh, raw romaine as the leafy green, because it’s:
- Packed with vitamin A: powerful antioxidant that’s influential to your brain function, skin, heart, kidney, lungs, and vision as well as immune health.
- Loads of vitamin K: Great for bone health by helping with calcium absorption.
- High amounts of folate: This is a b-vitamin that’s needed to create blood cells in bone marrow, and convert carbohydrates into energy.
Common Questions
Traditionally, gazpacho is a summer dish. So with temps soaring, a cool meal is def the best option! Summers in Spain can be super hot, so gazpacho was invented as a way to be refreshed during those hotter months.
There are many versions of this classic soup recipe. Most often you’ll find it made with tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers + thickened with bread crumbs. My version opts to keep it gluten free without using bread crumbs, plus adds the healthy green leafy twist you come to expect from Simple Green Smoothies with the addition of romaine.
That’s a big kale yeah! With fresh raw veggies and an added leafy green, this gazpacho soup recipe is super healthy. With fresh vegetables bringing in lots of minerals, vitamins – like C, A + E – and antioxidants, what’s not to love here?! Blending gazpacho regularly this summer with the best produce of the season is a sure fire way to boost your immune system.
The answer here is smooth. Using your stand alone or stick blender will help you achieve that perfect creamy smoothness this gazpacho soup recipe was made for. Looking for a bit more texture? Top with sunflower seeds for that extra pop of crunchiness, flavor plus Vitamin B5, Vitamin C + protein in your dish.
More Savory Vegetable Recipes
I hope you enjoy this Italian treat and how it makes you feel. For more veggie-based blended recipes, check out these:
- Whole30 Smoothie
- Veggie Cocktail Smoothie
- Bieler’s Blended Vegetable Soup
- Fiesta Savory Smoothie
- Sun Dried Tomato Pesto
- Roasted Red Pepper and Sweet Potato Soup
Gazpacho Soup
Ingredients
- 2 cups romaine chopped
- ½ cup fresh cilantro stems removed
- 2 tomatoes chopped
- 2 cups cucumber peeled and chopped
- ½ cup red bell pepper sliced
- 2 tbsp lemon juice
- pinch sea salt
Instructions
- Blend the romaine, cilantro, and tomatoes until smooth.
- Add the cucumber, bell pepper, lemon juice, and salt and pulse until reached your desired consistency. I like it with a few chunks.
Notes
- Serve at room temperature and top with chopped cucumber, tomatoes, cilantro, and avocado, plus a lemon wedge and a drizzle of olive oil.
Unfortunately I can’t have peppers. What other veggies could I add? Also, what about avocado?
Hi Daria! You could definitely try avocado, or maybe even onion.
Healthy & YUMMY!!
For sure, Rebecca!!! 🙂
I know what I’m making for dinner tonight. Can’t wait to use my garden veggies in this soup! 🙂
Oh kale yeah! Way to rawk it Kim!
Red peppers are yummy! Love it when you share recipes that include them! 🙂
I used a mix of roma and cherry tomatoes from the garden, plus a jalapeño and it was great!
Curious whether this works using frozen leafy greens or does it need to be fresh?
Sounds delicious
We like either, Lisa. For this recipe we used fresh. However, frozen greens can be great for a soup as they are picked at the peak of freshness.
I was a little hesitant to try a savory smoothie bowl, but this was actually good! `
Glad you liked it! 🙂
Perfect for a light and savory dinner on a hot summer day!
It hits the spot!
Perfect summertime recipe!
It really is! 🙂
Hmmm…what do you think about warming this up + enjoying it as a warm smoothie/soup on cool days? I know it’s not gazpacho then, but kind of sounds delicious to me!
Warm tomato soup on a cold day sounds great to me! (Just need a grilled cheese to go with it!)
Veggie smoothies are the bomb! Only think I changed was I used Power Greens instead of romaine because I can’t stand the taste of romaine in a smoothie.
I bet it tasted great with the power greens!
Easy lunch recipe!
Easy and good! 🙂
Can u make a smoothie with Brussels sprouts?
Hey Clara,
We have never tried to make a green smoothie with brussel sprouts but if that is something you are wanting then we encourage you to go for it! Let us know how it turns out if you give it a try.
Warm Gazpacho can really hit the spot. Especially this time of year!
Ooohhh yes!! Hope you get to enjoy some soon.
This loos amazing, can’t wait to try it
Hey Receita,
We know you will love it!!