Summer Gazpacho

As soon as the tomatoes turn ripe on the vine, it’s time to make gazpacho! Refreshing and so very flavorful. Toss all of the fresh summer ingredients in a blender and that’s all it takes to make this delightful soup. It will keep in the refrigerator overnight, so you can make it a day ahead. Enjoy my favorite summer gazpacho recipe:

Summer Gazpacho

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Servings 6


  • 1 Blender


  • 1 red bell pepper, charred, peeled and seeds removed, cut into quarters
  • 2 pounds fresh tomatoes, cored and cut into quarters
  • 2 1/2 inch thick slices crusty white bread, toasted and torn into small pieces
  • 1 garlic clove, chopped
  • 2 tablespoons Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce available on-line
  • 5 teaspoons sugar
  • 1 tablespoon white wine vinegar
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup heavy cream
  • garnish: chopped fresh basil, crumbled baked proscuitto chopped cherry tomatoes (assorted colors)


  • Place red bell pepper, tomatoes, bread, garlic, pepper sauce, sugar, white wine vinegar, salt, pepper and smoked paprika in a blender container. Blend on medium-high speed until ingredients are smooth and well blended.
  • With the motor running, gradually stream in oil and blend until emulsified.
  • Add cream and blend.
  • Transfer soup into a container and cover tightly. Chill for 2 hours or overnight.
  • To serve: garnish with chopped fresh basil, baked proscuitto and chopped cherry tomatoes.

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