This post featuring my classic gazpacho recipe includes affiliate links. Please see my disclosures.
I’ve talked before about my love for soup. It’s real.
Vegetable soups are so easy to digest and packed with healthy ingredients.
Gazpacho, for example, is a mixture of tomatoes, cucumbers, peppers and onions. All the vegetables are blended together and therefore, already pre-digested for you.
Related Reading: The Top 5 Health Benefits of Soup
Remember, digestion begins in the mouth when you chew your food into little bits.
The hard work is done for you when your vegetables are already blended, though. This allows your body to work less in order to digest your food – allowing you to quickly and easily assimilate all the nutrients.
You can feel yourself getting healthy when you sip on vegetable soups – hot or cold.
During my Whole30 challenge month, I knew that loading up on vegetables would be a must. Vegetables are filling, flavorful and always Whole30 compliant.
I decided to make a big batch of farmstand gazpacho to sip on all week long.
Gazpacho is a cold soup with origins in Spain and Portugal. It’s widely enjoyed during the hot summer months as it’s a cold soup.
While I love soup, it’s hard to eat hot soup in the hot summer!
Gazpacho is naturally a little sweet too.
It’s not surprising, though, because tomatoes have a natural sweetness to them and this soup is loaded with fresh tomatoes.
However, I like my gazpacho a little spicy (and so does my family), so you can easily spice up (or down) to your liking. I add an entire jalapeno pepper to the mix and that adds a little kick to this already delicious soup.
I have seen others add red pepper flakes – go for it if you like it really spicy!
Please note that I also like to add a little tomato juice to the mixture vs. water or broth. My mother-in-law taught me that trick and it really elevates the taste of the gazpacho. It also thickens the soup a tad more, and gives the cold soup a more luscious red color.
Finding a Whole30 compliant tomato juice was easy at the grocery store. Just make sure it doesn’t contain any soy or sugar, which some do, and you’re golden.
How to Make a Classic Gazpacho
To make a classic gazpacho recipe, simply add all the ingredients listed in the recipe below into a high speed blender (working in batches so you don’t overload your blender).
I used my Ninja IntelliSense high speed blender. It’s the bomb and comes in handy when blending soups – hot or cold!
When all the ingredients are mixed – and they are chunky, no pureed – put the mixture into your fridge and allow it to marinade overnight. This will help develop the flavors.
If you’re doing the Whole30, you can enjoy this soup as snack between meals, or as a side dish with lunch or dinner.
It’s portable too. Just add it the soup to a water bottle and keep ur cool until you’re ready to drink it.
Rather Buy Gazpacho Than Make It?
If you’re not up for making your own classic gazpacho recipe at home, but still want to enjoy the yummy cold soup, I have a wonderful solution for you.
Have you heard of Medlie cold pressed soups (formerly known as Zupa)?
You can buy these soups online and have them delivered straight to your doorstep.
Medlie makes several cold soup flavors, including several different fun and classic gazpacho combinations.
Order Zupa (now called Medlie) cold-pressed soups here and use my coupon code, GOODFORYOU, to get 15 percent off your order.
These soups are portable and perfect during the Whole30 challenge and anytime you want a healthy snack. I found myself relying on them during my Whole30 challenge month.
Classic Gazpacho Recipe with a Kick!
- 2 lbs. fresh tomatoes, roughly chopped
- 1 large English cucumber, roughly chopped
- 1 red bell pepper, roughly chopped (discard stem and seeds)
- 1/2 red onion, roughly chopped
- 1 small jalapeno pepper, roughly chopped (discard stem and seeds)
- 2 garlic cloves, peeled and roughly chopped
- 1 lime, juiced
- 2 tsp. balsamic vinegar
- 1/2 cup tomato juice (look for one with only fresh ingredients and no sugar) - ok to substitute water or broth
- 1/4 cup extra virgin olive oil
- 1-2 tsp. Kosher salt, to taste
- 1/4 tsp. fresh ground black pepper
- 1 handful fresh basil leaves
- Combine all ingredients in a blender or food processor (work in batches). Pulse ingredients together so they wind up in small chunks (do not pulverize or puree the mixture as it's meant to be slightly chunky).
- Place all blended ingredients into a large mixing bowl.
- Scoop about 2 cups of the mixture and place it back into the blender and work until smooth.
- Combine both mixtures. Cover, chill, and serve.