Moosewood Gazpacho Recipe: Fresh and Easy Summer Soup

When the summer heat rolls in, nothing quenches thirst and refreshes the palate quite like a chilled bowl of gazpacho. This classic Spanish cold soup is a vibrant medley of fresh vegetables blended to perfection, offering a burst of flavor with every spoonful.

The Moosewood Gazpacho recipe stands out for its fresh ingredients and a subtle twist that brings a delightful balance between tangy and savory notes. Perfect as a light lunch, appetizer, or a cooling side dish, this recipe is not only refreshing but incredibly easy to prepare.

Whether you’re a seasoned gazpacho fan or trying it for the first time, this Moosewood-inspired version will quickly become a summer favorite in your kitchen.

In this post, we’ll guide you through the ingredients, equipment, and step-by-step instructions to create this delicious gazpacho. Plus, we’ll share some handy tips and variations to customize it to your taste, along with nutrition facts and serving ideas to make the most of this healthy, vibrant soup.

Why You’ll Love This Recipe

The Moosewood Gazpacho recipe is a celebration of fresh, wholesome ingredients blended into a smooth, chilled soup that’s perfect for hot days. Here’s why it stands out:

• Freshness: Made with garden-fresh tomatoes, cucumbers, and bell peppers, it captures the essence of summer.
• Simplicity: No cooking involved—just chopping, blending, and chilling for a quick meal or snack.
• Customizable: Easily adapted with your favorite herbs, spices, or toppings.
• Healthy and Light: Low in calories but rich in vitamins, antioxidants, and hydrating properties.
• Versatile: Serve as an appetizer, light lunch, or side dish alongside many meals.

Ingredients

• 6 ripe tomatoes, cored and roughly chopped
• 1 large cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon sugar (optional, balances acidity)
• 1 cup tomato juice (preferably low sodium)
• Fresh basil leaves or parsley for garnish
• Crusty bread or croutons for serving (optional)

Equipment

• Blender or food processor – for smooth blending
• Sharp knife – for chopping vegetables
• Cutting board
• Large bowl – for mixing and chilling
• Measuring spoons and measuring cups
• Serving bowls or cups
• Spoon or ladle – for serving

Instructions

1. Prepare the vegetables: Wash all produce thoroughly. Core and roughly chop the tomatoes, peel and chop the cucumber, seed and chop the red bell pepper, and finely chop the red onion. Mince the garlic cloves.
2. Blend the base: In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, and garlic. Pulse until the mixture is smooth but still retains a bit of texture. If you prefer a chunkier gazpacho, blend less.
3. Add seasonings: Pour the blended vegetables into a large bowl. Stir in the red wine vinegar, olive oil, salt, black pepper, and sugar if using. Mix well to combine the flavors.
4. Incorporate tomato juice: Gradually add the tomato juice to the bowl, stirring until you reach your desired consistency. Gazpacho should be pourable but not too watery.
5. Chill: Cover the bowl with plastic wrap or transfer the gazpacho to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
6. Taste and adjust: Before serving, taste the gazpacho and adjust the seasoning if needed. Add more salt, pepper, or vinegar to suit your preference.
7. Serve: Ladle the chilled gazpacho into bowls. Garnish with fresh basil or parsley leaves. Optionally, add a drizzle of olive oil or some crunchy croutons or crusty bread on the side for added texture.

Tips & Variations

“Gazpacho is incredibly versatile—feel free to experiment with different veggies and herbs to find your perfect summer soup.”

• Add heat: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the blend.
• Use fresh herbs: Try swapping basil for cilantro or mint for a unique flavor profile.
• Chunky style: Reserve some chopped tomatoes, cucumber, and bell peppers to stir back in after blending for a delightful texture contrast.
• Garnish ideas: Top with diced avocado, chopped hard-boiled eggs, or a spoonful of vegan sour cream.
• Make it heartier: Blend in cooked white beans or chickpeas for added protein and creaminess.
• Storage: Gazpacho keeps well in the fridge for up to 3 days. Stir well before serving as ingredients may settle.

Nutrition Facts

Serving Suggestions

This refreshing gazpacho pairs wonderfully with a variety of dishes. Serve it as a light appetizer before a main meal or as a standalone lunch on warm days.

For a Mediterranean-inspired meal, try it alongside a fresh salad or crusty baguette.

Looking for complementary vegan dishes? Check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a crisp, nutrient-packed side or warm up with the creamy Vegan Potato Corn Chowder Recipe for Cozy Comfort Food on cooler days.

For a wholesome dinner, pair this gazpacho with the hearty Afghan Vegetarian Pulao Recipe Easy and Delicious Guide to round out your meal with satisfying grains.

Conclusion

The Moosewood Gazpacho recipe is a timeless summer delight that perfectly balances fresh vegetables, tangy vinegar, and smooth olive oil. Its simplicity and vibrant flavors make it an accessible dish for cooks of all levels, while its health benefits ensure you’re nourishing your body with every bite.

This recipe is a fantastic way to embrace seasonal produce and cool down on hot days without compromising on taste or nutrition.

Whether enjoyed on its own, as a starter, or alongside other plant-based meals, this gazpacho is sure to brighten your culinary repertoire. Don’t hesitate to experiment with variations and garnishes to make it uniquely yours.

For more delicious and healthy vegan recipes, explore our collection linked above and keep your kitchen vibrant and flavorful all year round.

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