This Chunky Cherry Tomato Gazpacho is so refreshing and flavorful! It’s the perfect meal for these hot summer days and a great way to use up those cherry tomatoes! It’s topped off with crunchy and delicious mint croutons!
When it seems like it hasn’t dipped below 100 degrees in far too long, cold soup is the only way to go! I hadn’t tried gazpacho until last year and now I’m hooked! It’s so easy to make and takes no time at all, plus you can add so many different flavors to it.
Today I’m sharing my favorite Chunky Cherry Tomato Gazpacho and I’ve topped it with mint pesto croutons. You can definitely skip the croutons and just enjoy the gazpacho if you don’t feel like turning on the oven!
Cherry tomatoes might just be my favorite summer delight! I haven’t grown my own for years but if you can get some really good homegrown ones they are totally addicting! They’re juicy and sweet and I can easily eat a huge handful just by themselves.
But, they also happen to be really delicious blended up with some cucumbers, onion and seasonings. I don’t claim to be a gazpacho expert but you are welcome to blend it up a little move to make a smoother version but I really mine chunky so I can see what’s in there.
This Chunky Cherry Tomato Gazpacho is SO refreshing! All the ingredients are raw and you can really taste how fresh everything is. It kind of reminds me of a salsa but I left out the spice so I can shovel it in without too much heat 🙂
As I said before, the mint croutons are totally optional but I like that they add a crispy texture to the soup and I’m also obsessed with mint this time of year, so they taste just perfect to me!
I could eat this Chunky Cherry Tomato Gazpacho every single day during this hot summer season! I hope you are all staying cool and enjoying the end of summer!
Chunky Cherry Tomato Gazpacho
- Total Time: 37 minutes
- Yield: 4 1x
Description
This Chunky Cherry Tomato Gazpacho is so refreshing and flavorful! It’s the perfect meal for these hot summer days and a great way to use up those cherry tomatoes! It’s topped off with crunchy and delicious mint croutons!
Ingredients
For the cherry tomato gazpacho:
- 1 pint cherry tomatoes, cut in half
- 3 vine ripe tomatoes, roughly chopped
- 1 medium hothouse cucumber, roughly chopped
- 1 large red bell pepper, roughly chopped
- 1/2 white onion, roughly chopped
- 2 cloves garlic, minced
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
For the mint pesto croutons
- 2 cups spinach, or your favorite greens
- 1 cup mint leaves
- 3 tablespoons nutritional yeast
- 3 tablespoons chopped cashews, or your favorite nut
- 1/4 cup + 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of 1/2 lemon
- 1/4 teaspoon salt
- 3 cups diced bread
Instructions
- Place all of the gazpacho ingredients into a blender or the bowl of a food processor fitted with an S-blade. Blend until desired consistency is reached. I like mine a little chunky but you can make it as chunky or smooth as you like. Refrigerate until ready to serve.
- To make the croutons, preheat the oven to 400°F and line a baking sheet with parchment paper. Add the greens, mint, nutritional yeast, cashews, olive oil, garlic, lemon and salt to the bowl of a food processor fitted with an S-blade and blend until combined, 30 seconds to 1 minute.
- Add 1/4 cup of pesto and the diced bread to a medium sized bowl and mix until all of the bread is coated. Transfer bread to the parchment paper lined baking sheet and bake until crispy, 10-12 minutes, flipping once.
- Ladle the gazpacho into bowls. Top the gazpacho with croutons and a spoonful of extra pesto, if desired.
Notes
Gazpacho can be eaten immediately or refrigerated for up to 3 days or extra flavor to develop.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Soup, Gluten Free, Vegan
- Cuisine: Spanish
This looks delicious. I’ve pinned it.
Thank you!!