Looking for a light and refreshing way to cool down on these hot summer days? Chilled Summer Gazpacho will help you forget about the hot temps as it cools you off from the inside out!
I. Am. Melting.
If you have read any of my posts during the blazing summer months, you know that I am less than thrilled with over-the-top hot weather. Even sitting inside with the air conditioning blasting, my body just knows it’s unbearable out there. I admit that a significant part of my disdain for this weather is that my MS (multiple sclerosis) does not find it amusing. My body just doesn’t react the same way when it gets overheated. The good ole’ autoimmune system gets confused and things start to go haywire. Not fun, I tell you. So inside I stay, Vitamin D deficiency intact. Sigh…
So I’m always looking for ways to cool down, and that includes foods that are refreshing and light. As you may know, I have an addiction to tomatoes, as evidenced by recipes for Tomato Flatbread, Fresh Salsa, and a twist on a Caprese Salad. Since the Summer tomatoes are still out in force, I decided to make a simple and refreshing chilled soup to keep me cool on these insanely hot days. And what says “chilled soup” better than a classic Gazpacho? Not much, if you ask me.
I have had many versions of this classic Spanish specialty. The bright flavors, the little bit of kick most of them have–all so good. I love that you can get creative with the toppings to add a bit of variety to the flavors you get from the ripe vegetables in the soup itself. Here, I decided to splurge and topped my bowl of summer sunshine with cubed avocado and shredded crab meat. Decadent but not heavy, it was the perfect way to cool down and feel full at the same time.
Blast the A/C and get yourself a bowl of this Chilled Summer Gazpacho–you’ll cool off in no time!
Chilled Summer Gazpacho
This Spanish summer weather classic is a must on those hot days when you need to cool off on the inside, too. Bright, fresh, and so refreshing, you will want to make this summer stunner all year long!
Chop all of the vegetables to approximately 1" pieces. Slice bread into equal sized pieces.
Place the bread cubes into a bowl with the Bloody Mary Mix, making sure to coat each cube. Allow to sit for 30 minutes.
Place vegetables into food processor. Process until a thick puree forms. Add red wine vinegar and lemon juice. Pulse to incorporate.
Add the bread cubes to the vegetable mixture. Process until a thick mixture is formed.
Over a large bowl, place a fine meshed sieve; place 1 cup of mixture into sieve and, using a spatula or spoon, press down to release all of the blended juices. Repeat with the vegetable & bread mixture until all of the juices have been released. Discard the remaining pulp.
Stir in the olive oil; cover and refrigerate for 30 minutes, or overnight. Serve with cubed avocados, shredded crab, or other desired garnish.
Because I wanted a little "kick" in this recipe, I decided to use a pre-mixed Bloody Mary Mix. And if I do say so myself, the mix from Wildtree is ah-mazing. It's got that zip that is so good in a drink, but is absolutely perfect in this soup. If you don't have a drink mix, no worries! You can substitute tomato juice just as easily and season with pepper to your desired taste.
Either way, this light and refreshing soup is perfect on those days when you need to chill out and cool down. Chilled Summer Gazpacho is a winner on a hot day, or any other day for that matter!
**Just a quick note: I am also a representative for Wildtree. I loved the drink mix and other products so much I joined forces with them! Any purchases made through the Wildtree link will mean a commission for me, but will be no additional cost to you.**
Greetings! I'm Dee Dee. Nonprofit escapee, military spouse, home cook, and purveyor of tasty goodness. My Midlife Kitchen is where I cook, blog, and give my not-so-humble opinions on topics big and small. Join me for a peek inside My Midlife Kitchen!