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Creamy gazpacho drizzled with dark pumpkin oil

Creamy Gazpacho – The Best Refreshing Summer Soup Recipe

This creamy gazpacho is the ultimate summer soup—cool, vibrant, and made entirely without cooking. Bursting with ripe tomatoes, crisp cucumbers, and bold seasonings, it’s a refreshing way to nourish yourself on even the hottest days. Serve it chilled for a no-fuss meal that’s as delicious as it is revitalizing.
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Prep Time 15 minutes
Servings: 4 4-6 people
Course: Soup, Traditional
Cuisine: Mexican
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 medium cucumbers, peeled (English seedless recommended; reserve ¼ for garnish)
  • 2 pounds fresh tomatoes, chopped (heirloom or mixed varieties preferred)
  • 1 red bell pepper, seeded and chopped

  • 1 red onion, sliced (reserve a few slices for garnish)
  • 3-4 cloves garlic
  • ¼ cup olive oil extra virgin
  • ¼ cup cold-pressed organic pumpkin seed oil, for drizzling
  • 3 tbsp apple cider vinegar Bragg’s Organic Citrus Ginger recommended
  • 1 tbsp Sriracha, or to taste (optional for heat)
  • 1/4 cup cup water or vegetable broth as needed for desired consistency
  • 1 1/4 tsp sea salt, or to taste
  • 1/2 tsp ground cumin
  • 1/4 tsp white ground pepper
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • Fresh herbs (such as basil, parsley, or chives), for garnish
  • Optional Garnishes and Serving Ideas
  • 1 avocado, sliced
  • 2-3 soft-boiled eggs, halved
  • A handful of cherry and/or purple tomatoes
  • Fresh chives, cut into 3-inch lengths
  • 1 mini sweet pepper, finely sliced

Method
 

  1. Prep the ingredients: Peel cucumbers, chop tomatoes, red pepper, onion, garlic, and cilantro. Set aside a small amount of cucumber, onion, and mini pepper for garnish. Boil eggs if using, then peel and halve.
    Chopped vegetables, eggs, cilantro
  2. Blend the soup: In a high-speed blender or food processor, combine chopped tomatoes, cucumbers, red pepper, onion, garlic, olive oil, apple cider vinegar, cumin, salt, white pepper, and optional Sriracha. Blend until smooth. If needed, add a little water or broth to reach desired consistency.
    Chill: Pour the soup into a large glass container or bowl. Cover and chill in the refrigerator for at least 2–3 hours, preferably overnight for full flavor development.
    Serve: Stir the chilled soup before serving. Ladle into bowls and top with reserved chopped vegetables, avocado slices, halved soft-boiled eggs, cherry tomatoes, chives, and a drizzle of pumpkin seed oil. Sprinkle with fresh herbs.

Notes

• Use organic ingredients whenever possible to enhance both flavor and nutritional integrity.
• This soup keeps well in the refrigerator for 2–3 days.
• For a smoother texture, strain the soup through a fine mesh sieve after blending.
Nutrition Information (per serving, based on 6 servings):
• Calories: 190
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg (without egg)
• Sodium: 440mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 6g
• Protein: 3g
• Vitamin A: 30% DV
• Vitamin C: 85% DV
• Iron: 6% DV
• Calcium: 4% DV