Tomato and Zucchini Gazpacho -

This is a really refreshing soup for a light dinner on a hot summer evening! You will notice I didn’t add any water to this recipe, since tomatoes and zucchinis tend to have lots of water. However, you can always add a bit of water if you want a thinner soup.

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  • Rating:   5
  • Prep.:  5 min
  • Serves: 4


  • 4 Fresh Ripe Tomatoes, quartered
  • 1 Medium Zucchini, roughly chopped
  • ½ Red Onion, peeled and roughly chopped
  • 1 Fresh jalapeño pepper, halved (Optional)
  • 2 Tbsp. Olive oil
  • 1 Tsp. Balsamic Vinegar
  • 1/4 Cup Fresh Basil
  • 1/4 Cup Fresh Parsley
  • Salt and pepper to taste


  1. Combine all ingredients in the bowl of a food processor or blender and process until it becomes a liquid.
  2. For best results, chill for at least 1 hour before serving.


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