I can live on soup. Have I mentioned that before? It’s always so comforting and, when homemade at least, so healthy. And I can always sell my husband on homemade soup with the promise of delicious bread to toast. His recent favorite is a seeded baguette from Trader Joe’s, which I love as well! You can enjoy this “summer gazpacho” soup warm or cold. Since this summer heat is overwhelming for warm dinners, I think we’ll be enjoying it as a chilled for the time being.
It’s really just white beans, canned tomatoes, and sautéed vegetables. The recipe below is for a slightly heartier consistency, but you could easily thin it down (to be more like traditional gazpacho) with another can of tomatoes or some vegetable stock. The only problem with this cold vegetarian summer soup is that because it’s designed to be served straight from the refrigerator, I keep sneaking bites of it every time I walk through the kitchen. At least it’s vegetables, right?
A lot of vegetarian and vegan soups lend themselves well to becoming a summer gazpacho. I love a soup with meat, but it doesn’t puree well (sorry for that disgusting visual). Anyway, veggie-based soups, especially those with beans, are ideal of pureeing into a soup to serve warm or cold (see my soup recipes here). I love using beans because they add a heartiness and starchiness normally found with using potatoes and they add a creaminess without the fat. Not to mention, they add a great source of protein to a light meal. I like using white or garbanzo beans in my summer gazpacho. They allow the tomatoes and bell peppers to provide the color to the soup with makes it that much more visually appealing. After all, we eat with our eyes first!
I love minestrone soup but I don't want anything hot in the summer. Enter this minestrone gazpacho. It has all those fresh, delicious flavors in a classic minestrone. Puree it and serve it cold. It's a great make-ahead dinner option for one, two, or ten!
- 2 tablespoons olive oil
- 4 cloves garlic roughly chopped
- 1 large onion chopped
- 1 red bell pepper chopped
- 30 oz white kidney beans drained and rinsed
- 15 oz diced tomatoes, canned
- 1 teaspoons each salt & pepper divided
- 1 teaspoon dried oregano divided
- 1/8 teaspoon chili flakes optional
- 3 tablespoons julienned basil plus more for topping
Heat olive oil in large pot over medium heat. Add garlic. Cook 1-2 minutes until fragrant. Add onions and bell pepper. Add 1/2 teaspoon each salt, pepper, and oregano. Cook 3-5 minutes until tender.
Add beans, tomatoes, and 1/2 teaspoon each salt, pepper, and oregano.
Cover and cook 5 minutes until hot. Remove from heat.
Puree soup to desired consistency. Let cool.
Serve with drizzle of good olive oil and fresh basil.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo