The Best Summer Gazpacho is so easy to make (in the blender!), incredibly fresh, flavorful, and super refreshing for a hot summer day. It’s great for using up late summer produce and tomatoes from the garden, and makes a super light meal or appetizer!
I usually stay away from calling things “the best”, but this truly is my favorite summer gazpacho that I’ve tried! It’s incredibly simple, so fresh, and full of all of the summer things I love.
And the best part is that it’s made in the blender! The less dishes, the better. Especially during the end of the summer when you want to soak up every last moment of warmth and sunshine.
August is usually so bittersweet for me, because it marks the end of sunshine and summer days, but it makes me think about my favorite season – fall! I’m not there yet – but I can see it’s on the horizon. Which makes me super excited and happy.
But for now – let’s soak up all of the summer deliciousness!
For this gazpacho, I used a mixture of fresh red bell peppers and roasted. Like the ones in the jar. I love their smokiness, and the mixing of the two peppers is just delish! I also added beefsteak tomatoes, but you could use heirloom too! Or any big beautiful ripe red tomato. Then we’ve got cucumbers (actually my favorite vegetable!), shallot, garlic, red wine vinegar, lemon juice, and olive oil!
And to top it all off, chives, fresh basil, baby heirloom tomatoes, fresh corn, and a drizzle of olive oil.
So much summer goodness!
It’s been SO hot and humid here, and all I want to consume are fresh, cold things. This fits the bill perfectly. It’s the perfect balance of sweet, savory, and light, and you get the tang from the red wine vinegar and lemon and it’s SO good.
And it literally takes seconds to make. I mean, what could be better?!
This meal is pretty light on it’s own, so some crusty grilled bread and some grilled shrimp skewers would be amazing with this!
Or, you could make them into appetizers and serve them in shot glasses! So fun!
Either way, grilled bread and rosé should absolutely make an appearance with this meal!
And maybe some caprese salad too! Oh, summer.
The Best Summer Gazpacho
The Best Summer Gazpacho is so easy to make (in the blender!), incredibly fresh, flavorful, and super refreshing for a hot summer day. It's great for using up late summer produce and tomatoes from the garden, and makes a super light meal or appetizer!
- 1 1/2 cups diced seedless cucumber
- 1 red bell pepper, seeded and roughly chopped
- 2 large beefsteak or heirloom tomatoes, quartered
- 1/2 cup diced roasted red peppers
- 2 tablespoons diced shallot
- 1 clove garlic, roughly chopped
- juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 5-6 large basil leaves, plus extra for serving
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- chopped fresh chives for serving
- fresh corn, cut off the cob, for topping
- mini heirloom or cherry tomatoes, halved, for topping
Add the cucumber, red bell pepper, tomatoes, roasted red peppers, shallot, garlic, lemon juice, red wine vinegar, olive oil, basil, salt, and pepper to a blender. Blend until smooth and creamy. Season to taste with extra salt. (You might need up to 1/2 teaspoon.)
Pour into bowls and top with fresh basil, chives, corn, tomatoes, and a drizzle of olive oil. Enjoy!
inspired by this gazpacho.
[…] it’s the best summer gazpacho! […]