Chilled Ginger-Garlic Gazpacho for Hot Summer Nights — Creamy, Veggie-Packed, No-Cook Soup

Chilled Ginger-Garlic Gazpacho for Hot Summer Nights — Creamy, Veggie-Packed, No-Cook Soup

5 from 1 vote

This chilled ginger-garlic gazpacho is a refreshing summer soup full of hidden veggie goodness—tomato, cucumber, bell pepper, and carrot are blended into a silky, zesty broth. Infused with aromatic garlic and warming ginger, it’s a no-cook, creamy delight that helps you beat the heat while sneaking in nutritious ingredients your whole family will love.

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Prep Time 15

Cook Time 0

Chill Time 2

Total Time 2 15

Servings: 4

Course: Appetizer, Lunch, Soup

Cuisine: Mediterranean, Mediterranean-inspired, Spanish-Inspired

Calories: 110

Ingredients Equipment Method Notes

Ingredients

4 Medium ripe tomatoes chopped
1 Large cucumber peeled and chopped
1 Red bell pepper chopped
1 Carrot peeled and chopped
2 cloves Garlic
1 tbsp Fresh ginger peeled and grated
¼ Red onion chopped
3 tbsp Olive oil
2 tbsp Red wine vinegar
½ cup Cold water as needed for consistency
½ tsp Salt
¼ tsp Black pepper
1 tbsp Fresh basil or parsley Chopped, Optional
Olive oil Optional
1 Cucumber Chopped, Optional
Croutons Optional

Equipment

1 Blender or food processor
1 knife
1 cutting board
1 mixing bowl
Fridge space for chilling

Method

Add all chopped vegetables, garlic, ginger, and onion to a blender.
Pour in olive oil, red wine vinegar, salt, pepper, and ½ cup of cold water.
Blend until smooth, adding more water as needed for desired texture.
Taste and adjust salt, vinegar, or ginger for extra zing.
Chill in the fridge for at least 1 hour to let flavors meld.
Serve cold with a drizzle of olive oil or your favorite crunchy toppings.

Notes

Add-ons: Try adding zucchini, celery, or even leafy greens to sneak in more veggies.
Make it spicy: Add a pinch of cayenne or chili flakes if your crew enjoys a little heat.
Kid-friendly tip: Blend it super smooth — they’ll never know there’s a carrot or pepper in there!