Soup in the Summer?

Updated: Nov 18, 2020

Gazpacho made by Jenny Favret
Gazpacho made by Jenny Favret

When the temperatures are soaring and the humidity is thick, there is no better time to serve up a bowl of soup (gazpacho that is)! Made with fresh summer vegetables, this cold soup requires NO cooking. A blender or food processor is the only equipment needed to create this delicious tomato based soup.

When making gazpacho, the result depends on which vegetables are on hand. Tweak the recipe to make it your own. Some people prefer small chunks of vegetables in their gazpacho while others like it smooth. It can be spicy hot or mild. Toppings may range from sour cream and sliced avocado to cilantro and carrot curls. It is even delicious with no toppings at all!

The gazpacho shown here is a smooth and spicy version topped with freshly snipped cilantro and a wedge of lime. A bowl of gazpacho is a perfect addition to summer meals. If used as the main dish, include some protein with the meal such as tuna salad or boiled eggs.

Smooth and Spicy Gazpacho


  • 1 large fresh tomato, cut into medium pieces

  • 1, 15 ½ ounce can of chopped tomatoes, juice included

  • 2 stalks celery, cut into 3 or 4 pieces each

  • 1 medium red, yellow or orange bell pepper, cut into chunks

  • ½ medium sweet or red onion, roughly chopped

  • 1 handful cilantro leaves

  • 1 small cucumber (may leave part of peel if desired), roughly chopped

  • 1 small zucchini, cut into bite sized pieces

  • 1 jalapeno pepper, chopped

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • ½ teaspoon cumin

Optional toppings:

Sour cream, fresh lime wedges, sliced avocado, snipped cilantro, fresh raw corn cut from cob, carrot curls, etc.


  1. Place all ingredients (EXCEPT for toppings) into a blender or food processor (may need to briefly pulse between additions to make room).

  2. Process until well blended and smooth.

  3. Chill for at least one hour.

  4. May add toppings of choice when serving.

Follow Along

Follow along with Rachel, BCF Program Coordinator, as she makes this recipe.

Written by Jenny Favret, MS, RD, LDN

Nutritionist, Duke Pediatrics Healthy Lifestyles Program

Check out Jenny's bio here!

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