Meatless Monday Recipe for When It’s TOO DAMN HOT – Gazpacho Soup (No Cooking Involved!!)

I want to know who broke Seattle.

96 degrees? People don’t have air conditioners out here! Anything above 80 or below 40 is just not our style, and the city is so not ready for it.

Needless to say, I saw this forecast and promptly decided there will be no cooking in this house this week. Ninety?! No. Just, no. I stocked the fridge with fresh fruits and fixings to make salads, but after a few days that gets a little boring.

Gazpacho came to mind because not only is it cold and easy, but there is no cooking involved whatsoever! It also keeps for a few days so you can pack the leftovers up for lunches to get you through the heat wave. And when I say easy, I mean truly easy. The throw it all in one bowl kind of easy. There is seriously no skill level involved in making this at all peeps.


  • large tomatoes
  • large cucumber
  • 1 red onion
  • bell pepper
  • 24 oz. tomato juice or V8 juice (I prefer V8)
  • 1/4C extra-virgin olive oil
  • 1/3C red wine vinegar
  • 1 1/2t salt
  • 1/4t Pepper
  • 1t Garlic Powder
  • Optional Garnish Ideas – Diced avocado, cilantro, or chives

There are two ways you can go about making this dish. The first would be to hand-dice and mix in a big bowl. The second would be to chop and blend in the food processor. I have done this dish both ways. Having bigger chunks of veggies feels a little more rustic to me, so  I hand-dice often. However, there have been times where maybe patience is abandoned and I just want this done fast, and I go the food processor route and have dinner made in about 5 minutes. Who can say no to that!

Be sure to let me know how you enjoy it!

X.O. Abbey Co.

This time, I went the food processor route. Dinner was ready in 5 minutes!
Garnished with some diced avocado. Perfect fresh dinner for a summer night! 

If you do not yet have a food processor, now is the time to get one! We registered for one at our wedding and it is one of the most-used kitchen appliances we have. I use my stand mixer much less ant this much more. Not only is it great for quick veggie chopping, but also for things like making biscuit or pizza dough, shredding cheese, blending soups… everything really!

The exact one I have is the Cuisinart 14-Cup Brushed Stainless model. I absolutely suggest a larger capacity processor than smaller – there are times where I have set out to blend something and was at max capacity even with my large one! Here is a link to where you can find the same if you are interested (affiliate).

Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel

Disclaimer: I am a member of the Amazon Affiliates program… I am not sponsored by any of these products, I just really like them! I do however get a little kick-back if you purchase anything through the links provided. Prices are no different than if you were just shopping on your own 🙂

9 Replies to “Meatless Monday Recipe for When It’s TOO DAMN HOT – Gazpacho Soup (No Cooking Involved!!)”

  1. Sounds great! We are also having a heat wave in Italy, they’re calling it “Lucifer”. I lived in Seattle a few years ago and those heat waves are brutal. Stay cool!

  2. First of all, I could never live without air conditioning!!!` I make a vegetable soup at least once a month and eat it cold. I just love it that way! I have always just diced my veggies. I will have to try blending them next time. I never thought about doing that so thanks!

      1. My air conditioner died 2 days ago and I have to wait for a new one to be put in! I’m not liking this heat at all!! I think I jinxed myself….lol

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