Refreshing gazpacho with a slight kick – perfect vegan soup for a summer party.

vegan gazpacho for hot summer lunch or dinner

It’s been a hot summer in the Bay Area. A few days before the 4th-of-July long weekend, a week of 90-something˚  F temperatures was being forecasted. No big deal, those of you in other parts of the country might say; but this isn’t an area where homes have air conditioning. After a few days, it’s a little miserable when you’re used to temperatures in the 60’s this time of year, and you’re moving heavy boxes into a new home.

So we ditched the boxes, and headed to the mountains. Unfortunately the heat tracked us all the way to the Lake like a hound dog following a scent. So I made meals that could be eaten at room temperature, or chilled, like this gazpacho soup, until the weather returned to normal, whatever that is.

This twist on gazpacho uses tomatillos, which are highly under-rated in my humble opinion, and a splash of Pinot Noir. A nice fruity Syrah would work just as well. If it’s hot where you are, this is a great way to beat the heat, and take advantage of the season’s best tomatoes.

A Few Tips:

This is a recipe where tomatoes shine. If they’re less than perfect, save them for another recipe where they’re not the star of the show.

A fruity Pinot Noir or a Syrah are perfect in this soup. The effect is subtle, but noticeable.

The Serrano adds just a little kick, but if that’s not to your taste, it’s easy to eliminate.

The most important ingredient, after the tomatoes, is the bread at the end of the recipe. This is an old Italian secret for getting a creamy consistency in soups without the cream. The secret is to use very fresh bread without any crusts. The effect in this soup is to smooth out what can be a coarse overall texture. Watching it in the food processor was like watching a piece of magic.


Gazpacho for a Hot Summer Day

     by Susan Pridmore

     Serves 4 to 6

       Prep Time: 25 minutes (plus chill time)

       Cook Time: 0


  • 2 pounds fresh tomatoes
  • 1 white onion, coarsely chopped (about 1 ½ cups)
  • 2 cups chopped cucumber
  • 1 red pepper coarsely chopped
  • 3 tomatillos
  • ½ Serrano pepper
  • 2 garlic cloves minced
  • 4 1/2 tablespoons sherry wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons red wine (either a Pinot Noir, Syrah or Zinfandel work well)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ¼ cup packed soft, fresh bread


Bring a small pot of water to a boil (about 4 cups of water). Using a sharp, serrated knife, slice a small “X” at the bottom of each tomato, and place them in a medium bowl. Pour the hot water over them, and allow to soak for a minute. Remove and peel by grabbing the skin on of the corners created by the “X”.

Slice in quarters and place in a bowl of a food processor fitted with a blade, along with the white onion, cucumber, and red pepper. If the cucumber has a lot of seeds, scoop them out with a spoon, and chop up the remaining flesh. If the cucumber has a thick waxy skin, remove it as well.

Remove the husks from the tomatillos, rinse well, and halve. Slice the Serrano pepper in half lengthwise, seed, and mince. Add the tomatillos and Serrano to the bowl of the processor, along with the minced garlic.

Process to a smooth texture, or the texture you prefer, and pour into a stainless steel bowl. If the bowl of your processor it too small to accommodate all of these ingredients, first process the tomatoes, onion, and cucumber together, and pour into the bowl. Replace the bowl of the processor and re-fit the blade, and add the red pepper, tomatillos, Serrano and garlic. Process, and pour to the same bowl.

Using a balloon shaped whisk, whisk the sherry wine vinegar, olive oil, red wine, Worcestershire sauce, and salt.

Remove approximately three cups of the soup and pour back into the food processor. Add the soft bread in pieces, and process until smooth. Pour back into the bowl, and stir into the remaining soup.

Cover with plastic and chill for 4 hours or ideally overnight before serving.

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21 Responses to “Gazpacho For a Hot Summer Day” Subscribe

  1. Cynthia July 10, 2013 at 9:12 am #

    Susan, this is beautiful! What a lovely idea to add a bit of wine to it. I’ve been eating anything I can that is good served chilled or at room temp, too. Good luck with your move!
    Cynthia recently posted..WEEKNIGHT DINNER: GRILLED LAMB CHOPS with MINTY QUINOAMy Profile

  2. Winnie July 10, 2013 at 9:44 am #

    I adore gazpacho. Looks like the perfect way to stay cool!

  3. CCU July 10, 2013 at 1:50 pm #

    Gazpacho looks super delicious, this is great way to enjoy soup in summer 😀

    CCU recently posted..CCU Undercover Diary: Patisserie New YorkMy Profile

  4. Sophia July 10, 2013 at 2:19 pm #

    This looks great Susan. Will definitely try to make soon once I get my hands on some good home-grown tomatoes!

  5. apuginthekitchen July 10, 2013 at 3:53 pm #

    I will never get used to those high temps and a cool gazpacho sounds just perfect.I like the addition of the tomatillo’s. Keep cool!!
    apuginthekitchen recently posted..2 Galettes And a Trip to MealkuMy Profile

  6. lizthechef July 10, 2013 at 5:15 pm #

    My favorite summer recipe, truly, and a healthy “diet” food. I make big batches and we eat it until we are almost tired of it. Then, another batch…Love the heat here.
    lizthechef recently posted..The Pimm’s CupMy Profile

  7. TasteFood July 10, 2013 at 5:21 pm #

    This is my favorite hot weather meal – love the photo!
    TasteFood recently posted..Beer and Sriracha Flank Steak Skewers with Green Chile SauceMy Profile

  8. Sunithi July 11, 2013 at 2:21 pm #

    This looks so rustic and good. Been making watermelon gazpacho lately. Will have to try this !! Beautiful pics !!

  9. laurasmess July 11, 2013 at 5:13 pm #

    Beautiful recipe Susan! Love the idea of adding a splash of wine also… perfect for a warm day! Unfortunately it’s ridiculously cold over here at the moment (mid-winter, and raining all the time!) but I am bookmarking this recipe for the first signs of sunshine! Thanks xx
    laurasmess recently posted..Broad Bean Salad with Lemon, Mint and Goats CheeseMy Profile

  10. Christy@SweetandSavoring July 11, 2013 at 10:04 pm #

    What a lovely summer dish- I’m so eager for our garden tomatoes to ripen! Never made gazpacho before but will add this one to the list for sure :)
    Christy@SweetandSavoring recently posted..Long Island Happy Place: Jones BeachMy Profile

  11. mjskit July 14, 2013 at 7:06 pm #

    What a uniquely delicious gazpacho! Love the use of the tomatillo and wine! This is one I definitely need to try! Thanks for sharing!
    mjskit recently posted..Smoky Polenta with Aged CheddarMy Profile

  12. Ellen July 16, 2013 at 7:11 am #

    It definitely was gazpacho weather. I made some a few days ago as well. I haven’t added wine or tomatillos before. Looks delicious.

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