Classic Gazpacho


Gazpacho has become my go-to summer soup.

I love picking the vegetables from my garden and then mixing them up in a blender and serving the soup cold.  It’s truly hassle-free.  I’ve experimented with many different flavorful varieties over the years:  Mango Gazpacho (our family fave), Almond and White Grape Gazpacho, Cucumber Avocado Gazpacho, Spicy Gazpacho, and Watermelon Gazpacho.  However, I now realize that I’ve never posted a simple recipe for Classic Gazpacho.

I asked out resident soup expert, Seriously Soupy, to share her celebrated Classic Gazpacho.  Serena, aka Seriously Soupy, started making soups as a creative outlet for herself after her first daughter was born.  Since she started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

This tomato-based soup is a great compliment to any meal or it can be the perfect light snack. Again (as with most chilled soups), this one requires no cooking and is really easy to make. The majority of the work involves chopping of the cherry tomatoes, red peppers and cucumbers, but once that step is over the soup is practically done. Enjoy!

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