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 those cherry tomatoes. It’s topped with crunchy and delicious mint croutons.
Cold soup is the only option when the temperature seems to have remained above 100 degrees for far too long. I hadn’t tried gazpacho until last year, and now I’m hooked! It’s so easy to make and takes no time, plus you can add so many flavors to it.
Today, I’m sharing my favorite chunky cherry tomato gazpacho, which I’ve topped with mint pesto croutons. You can definitely skip the croutons and enjoy the gazpacho if you don’t feel like turning on the oven!
Gazpacho Recipe Ingredients
- Vegetables – This gazpacho calls for cherry tomatoes, vine-ripe tomatoes, hothouse cucumber, red bell pepper, onion, and garlic. Cherry tomatoes might 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 alone. But they also happen to be really delicious blended with cucumbers, onion, and seasonings.
- Apple cider vinegar
- Salt
- Mint pesto croutons – The mint croutons are totally optional, but I like that they add a crispy texture to the soup. I’m also obsessed with mint this time of year, so they taste just perfect to me! To make these croutons, you’ll need spinach or your favorite greens, mint leaves, nutritional yeast, cashews (or your favorite nut), olive oil, garlic, lemon, salt, and diced bread.
I don’t claim to be a gazpacho expert, but you are welcome to blend it up a little to make a smoother version. I like mine chunky, so I can see what’s in there.
Why Your Body Will Love This Gazpacho
- Gut and Metabolic Health – The probiotics in Apple Cider Vinegar promote gut health by supporting the healthy bacteria in the GI tract. It also slows the travel speed of food in our digestive tracts, improving metabolic health.
- Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
- Folate – Bell peppers are a good source of folate, also known as folic acid or vitamin B9. Folate is important for our bodies because it helps us make new cells, including red blood, brain, and skin cells. This is especially important for pregnant women, as it helps prevent birth defects and can prevent anemia, which is common in pregnancy. Interestingly, red bell peppers contain more folate than green ones.
How To Make This Easy Fresh Gazpacho
This chunky cherry tomato gazpacho is so refreshing! All the ingredients are raw, and you can really taste how fresh everything is. It reminds me of a salsa, but I left out the spice so I could shovel it in without too much heat. 🙂 I could eat this chunky cherry tomato gazpacho every day during this hot summer! I hope you are all staying cool and enjoying the end of summer!
- Place all of the gazpacho ingredients into a blender or the bowl of a food processor fitted with an S-blade. Blend until the desired consistency is reached. I like mine a little chunky, but you can make it chunky or smooth. 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 bowl and mix until all of the bread is coated. Transfer the bread to the parchment-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.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Refreshing Summer Recipes?
Refreshing Kale Salad with Apples
Roasted Beet Sandwiches with Horseradish Goat Cheese
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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!!