Chilled Gazpacho

Yes. Gazpacho is meant to be served chilled.

Yes. Making it ahead improves the flavor.

Yes. Blend fully or keep some texture based on preference.

It lasts up to 3 days refrigerated.

Crostini, herbs, diced cucumber, and olive oil work well.

Both work. Smooth gazpacho feels elegant, while chunky gazpacho gives more vegetable texture.

Chilling gives the vegetables, vinegar, and olive oil time to blend into a cleaner flavor.

Refreshing chilled gazpacho with tomato soup, cucumbers, bell peppers, red onion, garlic, olive oil, and vinegar.

Scale

1 can Healthy Request tomato soup

2 cucumbers, chopped

2 bell peppers, chopped

1 red onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons vinegar

Salt, to taste

Black pepper, to taste

Crostini, for topping

Cook Mode Prevent your screen from going dark

Combine tomato soup, cucumbers, bell peppers, red onion, and garlic in a large bowl.
Add olive oil, vinegar, salt, and pepper.
Blend until smooth or leave slightly chunky.
Cover and chill for at least 60 minutes.
Taste and adjust seasoning.
Serve cold with crostini on top.

Chill gazpacho long enough for the vegetable flavors to blend.