Summertime and the living is easy! With hot humid summer days comes a need for refreshing meals to combat the heat. We grew tired of fresh salads so we decided to make gazpacho. Originating in southern Spain, gazpacho is a cold summer soup composed of raw vegetables, particularly tomatoes, and plenty of fresh herbs. This can easily be made vegan by replacing the chicken broth with vegetable broth, and removing the Greek yogurt. On the other hand, we think that the yogurt not only adds a creaminess to the soup, but makes the soup more filling. This is our favourite summer soup, packed full of flavour!



  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy
  • Recipe type: Appetizer or Main


  • SOUP:
  • 9 ripe vine tomatoes, chopped
  • 1 bottle tomato purée
  • 2 jalapeno peppers, chopped
  • 2 cloves of garlic, minced
  • 1 English cucumber, peeled and chopped
  • 1 red pepper, chopped
  • ½ red onion, chopped
  • 4 cups chicken broth (or vegetable broth)
  • 1 lemon, juiced
  • 2 tbsp red wine vinegar
  • 2 tbsp basil, chopped
  • 2 tbsp Italian parsley, chopped
  • ¼ cup coriander, chopped
  • Salt and pepper
  • Olive oil
  • 0% plain Greek yogurt
  • 3 avocados, sliced
  • Basil leaves (optional)
  • Coriander leaves (optional)


  1. SOUP: Place all the ingredients in a large pot or bowl and stir
  2. Using an immersion blender or a regular blender, blend the soup until the desired consistency is achieved. We like a consistency that is between a puréed soup and salsa
  3. Taste and adjust the seasoning, we sometimes add more coriander and blend the soup some more, or a few pieces of diced tomato to make it chunkier
  4. Chill in the fridge for at least 1 hour before serving
  5. GARNISH: Serve each bowl of soup with a drizzle of olive oil, dollop of plain Green yogurt and ½ an avocado sliced
  6. Top with a few basil and coriander leaves (optional)

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