Summer Bean Gazpacho Soup

By Ginger Hultin MS RD LDN

Gazpacho is a traditional Spanish soup which is most often tomato-based and served cold.  Very quick and easy to make, this soup is perfect for summertime if you do not feel like cooking.  Adding beans to this raw veggie-filled dish balances it with added protein and fiber.  Adding lemon zest and fresh basil makes gazpacho distinctly suited for serving in the height of summer.  If you have a food processor, this soup can be made in about 15 minutes!

Yields 16 servings

Summer Bean Gazpacho SoupIngredients

4 ripe Beefsteak tomatoes, roughly chopped

1 large red bell pepper, seeded and quartered

One 15-ounce can diced tomatoes

2 medium cucumbers, peeled, seeded and diced

1 medium yellow onion, peeled and diced

¼ cup red wine vinegar

1 lemon, zested

½ cup fresh basil, chopped

2 teaspoons salt (or to taste)

1 teaspoon freshly ground pepper

One 15-ounce can of organic cannellini beans, rinsed well

16 ounces vegetable broth


  1. Puree four tomatoes and bell pepper in a food processor and transfer to a large serving bowl.
  2. Add remaining ingredients and mix well.
  3. Chill for at least one hour and serve cold.


gingerGinger Hultin is a Chicago-based dietitian and freelance writer who believes in an unprocessed, plant-based diet.  She serves as President for the Chicago Academy of Nutrition and Dietetics and works at the Block Center for Integrative Cancer Treatment.  You can find her @GingerhultinRD, on her blog, and on Pinterest .