This Midwest Summer Gazpacho recipe is a chilled soup that doesn’t require any cooking and uses bread, fresh tomatoes, cucumbers, and mint. Ready in 15 minutes.
Midwest Summer Gazpacho is a simple chilled soup that uses a handful of ingredients that most folks have in their fridge and pantry. It takes just a few minutes to make, but the taste is so refreshing and delicious, you’ll wonder why you never tried it before.
The origin of Gazpacho, which is simply a “cold” soup, which requires no cooking and is said to be from Spain.
How to Make Midwest Summer Gazpacho
I like to start with the traditional ingredients but then I include a couple of my own twists to add even more flavor to this beautifully smooth summer soup.
For example, purists use bread that’s not toasted. However, I like the taste of toasted bread as it melds with the other ingredients.
Two other ingredients that are also surprising for this recipe is lemon and mint. Each adds freshness to this soup that can’t be beat. And, you don’t need much: just a teaspoon of each is enough.
What I love about this summer mainstay is that it requires only minimal ingredients. My only recommendation is to buy only the freshest ingredients, as this recipe will reflect the nuances of what you’ve added in layers of flavor.
Don’t be fooled, this Midwest Summer Gazpacho is perfect any time of the year.
Start with one cucumber. Some folks prefer including the seeds, I don’t. I’m more particular and prefer to make the end result as smooth as possible, so I remove the seeds from the cucumber.
The same goes for the tomatoes. Here’s a nifty trick to access the seeds quickly and easily. Cut each tomato in half cross-wise and use a spoon to scoop out the seeds. It’s that easy!
Then, place the rest of the ingredients in a blender and pulse until as smooth as possible.
For this recipe you can use a food processor or a hand blender. I’ve found that the blender makes the gazpacho smoother.
Now, at this point, some folks like to stop here and serve the summer gazpacho as is. For me, I like mine super smooth, so I take it a one step further.
It’s a simple process: Place the gazpacho into a fine mesh strainer and use a spoon to push the liquid through the mesh. As you can see, the results are perfecto!
So what’s left is a super smooth soup.
Serve it in a beautiful bowl or a martini glass. I like to add a mint sprig as a way to highlight this herb that’s also included in this recipe. But you could also use cubed toasted bread, cucumbers and tomatoes, along with a drizzle of extra virgin olive oil. Enjoy!
For more delicious soup recipes, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these family favorites:
- Chicken Wild Rice Soup
- French Tomato Bisque Soup with Basil
- Tuscan White Bean Soup with Ham
- Lovage Fish Soup
- Kale and Potato Soup with Sausage (Zuppa Toscana)
Midwest Summer Gazpacho
- 1 slice bread toasted
- 3 tomatoes sliced in half cross-wise with seeds removed
- 1 cucumber sliced length-wise, seeds removed
- 1 green onion chopped, green and white parts
- 1 tsp lemon juice
- 1 tbsp olive oil extra virgin
- 1 tbsp white wine vinegar
- 1 tsp fresh mint chopped finely
- 1 garlic clove minced
- 1/8 tsp salt
- 1/8 tsp pepper
- Cucumber, tomatoes, small toasted bread cubes garnish
- Add all ingredients to a blender and start out chopping with the “ice” mode or on “blend” if you don’t have this option.
- Add an additional splash of olive oil and vinegar if you need a bit more liquid.
- Once blended well, strain gazpacho through a fine mesh strainer.
- Serve chilled with garnish. Enjoy!