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Chilled gazpacho recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Chill out with gazpacho

These no-cook, chilled gazpacho recipes will cool you down on steamy hot summer days. Made with fresh and flavorful ingredients, these gazpacho recipes will refresh and restore your energy on those sluggish dog days of summer.

 

Green gazpacho


Traditional tomato gazpacho recipe

Serves 8

Ingredients:

  • 4 cups tomato juice
  • 10 ounces French bread, crust removed and cubed
  • 1 white onion, minced
  • 1 red bell pepper, minced
  • 1 cucumber, peeled, seeded, and chopped
  • 2 tomatoes, seeds removed and chopped
  • 1 garlic clove, peeled and minced
  • 3 tablespoons lemon juice
  • 2 tablespoons Sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dried basil
  • 1 teaspoon granulated sugar
  • Salt and pepper to taste

Directions:

  1. Combine tomato juice, bread, onion, bell pepper, cucumber, tomatoes, garlic, lemon juice, vinegar, olive oil, basil, sugar, and salt and pepper in a large bowl.
  2. Pour half of the mixture into a blender or food processor and puree until desired texture is reached. Pour pureed mixture into a bowl and puree remaining half of soup and pour into bowl. Chill for at least 3 hours.


Watermelon gazpacho recipe

Serves 8

Ingredients:

  • 2 cups diced watermelon
  • 2 cups fresh orange juice
  • 2 tablespoons extra virgin olive oil
  • 1 cucumber, peeled, seeded, and chopped
  • 1 onion, diced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh cilantro, minced
  • Salt and pepper to taste

Directions:

  1. Combine watermelon, orange juice, and olive oil in a blender or food processor and puree until smooth.
  2. Pour mixture into a bowl and mix in cucumber, onion, lime juice, cilantro, and salt and pepper. Chill about 3 hours before serving.


Green gazpacho recipe

Serves 4

Ingredients:

  • 2 cups peeled, seeded, and chopped cucumber
  • 1/2 cup chopped romaine lettuce
  • 1 green bell pepper, chopped
  • 1/2 white onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, peeled and minced
  • 5 ounces white bread, crusts removed
  • 1 1/2 cups water

Directions:

  1. Combine cucumbers, lettuce, bell pepper, onion, olive oil, vinegar, cilantro, garlic, bread, and water in a food processor or blender and puree until smooth.
  2. Pour mixture into a bowl and chill 3 hours.

 

Daily Dish:

Chef Doug shows us how to make gazpacho

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