Mouth Watering Gazpacho

Mouth Watering Gazpacho

This Gazpacho is a phenomenal dish which can be enjoyed by its self or with a delicious crispy grilled cheese. Gazpacho originated in Spain and it is healthy and can easily accommodate gluten free, Paleo, vegan and raw diets. The soup is cooling and makes for a wonderful lunch. We are nearing the last few weeks of summer and I didn’t want to miss sharing this recipe. It is kind of a mixture of other Gazpacho recipes I have seen throughout the years and I can’t even put enough emphasis on how good it is!

I have this thing for food that goes extremely well together or food that has a more gourmet/unique taste. That’s the case with this soup. I am madly in love with how well the grilled cheese sandwiches go with the Gazpacho. The grilled cheese is made with a crispy artisan bread, Spanish manchego cheese, goats cheese, olive oil, then rubbed with fresh garlic. The Gazpacho softens the bread just enough and it provides such a balance between the sweet tomato flavor and the potent cheese taste. One of the keys to this recipe is to allow the soup to sit overnight so the flavors become more distinct. I know most of the recipes I share are simple and quick to make but that’s another reason why I love this one so much. You can also make this Gazpacho at parties which I have done in the past. I just served it in shot glasses filled with the Gazpacho and a miniature grilled cheese on top (photo at the bottom). I will also mention again that you can use a gluten free bread in place of the artisan bread, you can use a vegan cheese, raw cheese, or omit the grilled cheese all together for my Paleo friends. The recipe is very versatile.


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This was at my daughters birthday over a year ago. Sooo yummy! The lighting made them look a bit more red…


Mouth Watering Gazpacho
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  1. 4 Medium Tomatoes peeled and chopped
  2. 1-2 Cups Tomato Juice
  3. 1/2 Red Onion chopped
  4. 1/2 Green Bell Pepper chopped
  5. 1/2-1 Medium Cucumber peeled and chopped
  6. 1/2 Cup Chopped Parsley
  7. 4 Cloves Garlic chopped
  8. 1/4 Cup Tomato Paste
  9. Juice of 1 Lemon
  10. 2 Tablespoons Chopped Basil
  11. 2 Tablespoons Chopped Thyme
  12. 1 Tablespoon White Wine Vinegar
  13. Grilled Cheese
  14. Bread of Choice (I chose Artisan Bread) (you can opt for gluten free options as well)
  15. Manchego Cheese
  16. Goats Cheese
  17. Garlic
  18. Olive Oil
  1. 1. Blend all of the Gazpacho Ingredients together *except parsley* in a blender.
  2. 2. Cover and Allow to sit overnight.
  3. 3. Mix in freshly chopped Parsley and serve with or without grilled cheese sandwiches
  4. Grilled Cheese Sandwiches
  5. 1. Lightly drizzle or brush olive oil onto each side of the bread slices
  6. 2. Heat lightly greased pan to medium heat and gently cook 1 side of the bread slices
  7. 3.Once the bread slices slightly start to brown remove from heat and rub garlic over the cooked side, then place the cheese on top
  8. 4. Return bread to pan to cook the other side and once the other side is slightly brown remove from heat and press 2 slices together
  9. 5. Serve with the Gazpacho
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  1. Ryan

    That teacup looks like one my moethr would love (she was born and raised in England). What a sweet idea. We love tomato soup with our grilled cheese. Haven’t tried vege soup with them.

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