Easy Summer Gazpacho Soup

This is the absolute easiest gazpacho soup I’ve ever come across and it’s yummy and delicious, perfect for a hot summer day.

Source: http://www.thefullhelping.com/easy-summer-gazpacho/


  • 4 cups roughly chopped plum or beefsteak tomatoes
  • 2 cups cucumber, peeled and chopped
  • 1 cup bell pepper, chopped
  • ¼ avocado (about 30 grams)
  • ⅓ cup water
  • ¾ tsp sea salt (or to taste)
  • 2 teaspoons lemon juice
  • 1 teaspoon sherry vinegar (substitute apple cider vinegar)
  • 2 tablespoons olive oil
  • Optional: 1 clove garlic, roughly chopped



  • Fresh chopped herbs (basil, dill, parsley, cilantro)
  • Radish slices
  • Raw corn
  • Chopped avocado
  • Chopped cucumber
  • Olive oil
  • Red pepper flakes


  1. Place all of the ingredients except the oil in a blender and begin blending. Drizzle in the two tablespoons of olive oil. Try to blend for just long enough that you’ve got some texture left, but the soup is basically quite smooth.
  2. Divide soup into four bowls. Top with whatever toppings you like, and serve.

Benefits of Gazpacho

In addition to fibre, gazpacho contains iron, phosphorus, calcium, potassium, magnesium, sodium, manganese, zinc and copper; minerals supported by the presence of vitamin C in peppers, vitamin E in tomatoes and vitamin A. In addition, olive oil provides basic fatty acids for everyday