7.16.2021

Gazpacho Soup Recipe

A savory smoothie bowl with the taste and texture of gazpacho soup. Serve in a bowl or a sip out of a fun glass!

Fresh and bright gazpacho soup recipe

This gazpacho soup recipe is like many of my smoothie bowls… just with a veggie twist!

So get out your blender to make this 1-pot meal!

Gazpacho is a cold soup made entirely of raw vegetables. But, of course, I had to add a leafy green to our gazpacho 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 your next get-together with friends. They’ll be so impressed!

Health Benefits of Gazpacho

For this recipe, I focused on romaine as the leafy green, which is something I don’t often use in blended recipes. Here’s why I chose to use it in this gazpacho soup recipe:

  • 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.
Summer seasonal veggies for soup

Where did gazpacho originate from?

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.

This easy gazpacho recipe adds a leafy green of course! Romaine is great for your heart and lower in calories, making it the perfect addition to this blended beauty.

Raw vegetable health boost

You might be wondering: “Why make a gazpacho recipe (cold soup) instead of a warm soup?”

Cooking food isn’t bad at all! But 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.

Plus, without the extra step of cooking – making a gazpacho soup recipe is quick and easy!

If you’re feeling like you want even more vegetables and fruits in your diet, I’d love for you to check out our 21-day plant-based whole foods cleanse.

FAQs

Why is gazpacho served cold?

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.

What does gazpacho consist of?

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.

Is gazpacho really healthy?

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.

Should gazpacho be smooth or chunky?

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.

Make this gazpacho recipe!

I hope you enjoy this Italian treat and how it makes you feel. For more veggie-based blended recipes, check out these:

Fire up that blender and get tasting! Let me know if you make my refreshing gazpacho soup recipe or one of the other blended flavors above and tell me in the comments below.

Blended easy gazpacho soup recipe

Gazpacho Soup Recipe

This gazpacho soup recipe is made entirely of raw vegetables. And, of course, we had to add 2 cups of leafy greens—in this case, romaine, which is packed with vitamins A and K. These 2 vitamins are great for heart health.
4.91 from 10 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Smoothie / Soup
Cuisine: Plant-Based
Servings: 2
Calories: 62kcal
Author: Jen Hansard

Ingredients

  • 2 cups romaine, chopped
  • 1/2 cup fresh cilantro, stems removed
  • 2 tomatoes, chopped
  • 2 cups cucumber, peeled and chopped
  • 1/2 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.

Nutrition

Calories: 62kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 703mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6651IU | Vitamin C: 77mg | Calcium: 53mg | Iron: 1mg
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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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Ratings & Comments

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25
  1. Rebecca says:

    Healthy & YUMMY!!

  2. Kim says:

    I know what I’m making for dinner tonight. Can’t wait to use my garden veggies in this soup! 🙂

  3. Kat says:

    Red peppers are yummy! Love it when you share recipes that include them! 🙂

  4. Erin says:

    I used a mix of roma and cherry tomatoes from the garden, plus a jalapeño and it was great!

  5. Lisa says:

    Curious whether this works using frozen leafy greens or does it need to be fresh?
    Sounds delicious

    • Simple Green Smoothies says:

      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.

  6. Ashlee says:

    I was a little hesitant to try a savory smoothie bowl, but this was actually good! `

  7. Jessica says:

    Perfect for a light and savory dinner on a hot summer day!

  8. Kim says:

    Perfect summertime recipe!

  9. Amanda says:

    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!

    • SGS Rawkstar Jess says:

      Warm tomato soup on a cold day sounds great to me! (Just need a grilled cheese to go with it!)

  10. Dani Mitchell says:

    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.

  11. Olivia says:

    Easy lunch recipe!

  12. Clara says:

    Can u make a smoothie with Brussels sprouts?

    • SGS Rawkstar Carissa says:

      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.

  13. Warm Gazpacho can really hit the spot. Especially this time of year!

  14. Receita says:

    This loos amazing, can’t wait to try it

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