A Refreshing, Sunny Twist on Classic GazpachoThis vibrant, no-cook soup combines ripe summer tomatoes with sweet, juicy oranges for a bright, tangy, and incredibly refreshing gazpacho. It’s light yet flavorful — perfect as a starter or a light entrée on hot days. The orange brings a lovely citrus sweetness that balances the acidity of the tomatoes beautifully.
Serves: 6 as an entrée or 12 as appetizers
Prep time: 20 minutes + chilling time
Ingredients
- 900 g ripe tomatoes (about 4 large)
- 355 ml (355 g) fresh orange juice (from 3–4 oranges)
- 1 garlic clove, minced
- 30 ml (28 g) olive oil (or vegetable oil)
- 12 g salt (2 teaspoons)
- 30 ml (30 g) white wine vinegar
- 1½ teaspoons freshly grated orange zest
- 200 g orange segments, chopped into small pieces (from 2–3 oranges)
- 1 medium cucumber (approx. 350 g), peeled, seeded, and chopped
- 2 medium bell peppers (approx. 350–400 g total), chopped (any colors you like)
- 50 g red onion, finely chopped (about ⅓ cup) — soak in cold water for 15 minutes, then drain
- Cayenne pepper and freshly ground black pepper, to taste
- Croutons, for serving
Instructions
- Blanch the tomatoes: Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato. Drop them into the boiling water for 30–60 seconds, then immediately transfer to a bowl of ice water. Once cool, peel off the skins, halve the tomatoes, and scoop out the seeds.
- Make the base: In a blender or food processor, purée 3 of the peeled tomatoes (roughly 675 g) with 175 ml (half) of the orange juice until smooth.
- Combine everything: Pour the purée into a large bowl. Stir in the remaining orange juice, minced garlic, olive oil, vinegar, salt, orange zest, chopped orange segments, the remaining chopped tomato, chopped cucumber, chopped bell peppers (reserve ¼ cup of the peppers for garnish if desired), drained red onion, cayenne, and black pepper.
- Chill: Cover and refrigerate for at least 1 hour, preferably overnight. This allows all the flavors to meld beautifully.
- Serve: Ladle into bowls or small teacups. Sprinkle with the reserved chopped cucumber, reserved chopped bell pepper, and crunchy croutons just before serving.
Serving Suggestions
- Serve very cold for maximum refreshment.
- For a fancy touch, drizzle a little extra olive oil on top and add a few fresh orange segments or microgreens.
- Pair with crusty bread or a simple green salad for a light lunch.
- Make it ahead — it tastes even better the next day!
This Orange and Tomato Gazpacho is a wonderful way to celebrate summer produce. The combination of tomato and orange is surprisingly addictive!
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