Pureed Gazpacho Soup is so easy to make and even more delicious!
Leave it me to crave a traditionally cold soup just as the weather is finally starting to cool off! It’s actually 72 degrees outside on this beautiful October day! This isn’t quite the weather I remember from my younger days for this time of the year. Maybe that’s why I’m totally fine with making a Pureed Gazpacho Soup recipe today versus a spicy chili recipe?
The funny thing about blogging about recipes is that you may not even come across this recipe until Summer! Or, maybe it’s the middle of winter and you just want a gazpacho soup? Who am I to say when and where you eat your gazpacho? I’m just sharing a recipe that I LOVE with you and you can do with it as you please…so let’s get to it!
This recipe reminds me of a salad but in soup form, dressing and all! The real reason I made this in October is because I’m trying to eat more vegetables and this soup is an easy, yummy way to get plenty of vegetables in your diet!
No need to pull out the pots and pans or fire up the stove for this one! All you need is a good blender! Yep…just chop everything up, toss in the blender, puree until smooth, and enjoy! You can strain it if you want, but I prefer all the fibrous bits, so I don’t bother. Add a drizzle of olive oil or a splash of vinegar if you prefer, and that’s it! So easy!
Now you know that whenever you get the urge for Gazpacho, you can whip up this Pureed Gazpacho Soup recipe in no time!
Did anyone else think Gazpacho was some super fancy soup that took a long time to make and was far to complicated to make at home?
Cut the tomatoes, cucumber, pepper, and sweet onion into large chunks and add to a blender along with the garlic. Blend until very smooth, about 2 minutes. With the motor still running, add the salt and vinegar then slowly add the olive oil. Taste and adjust salt and vinegar to taste.
Strain through a fine mesh strainer if desired (I skip this step) and refrigerate until chilled.
My Two Cheese Broccoli Soup is an extra cheesy spin on a very popular classic recipe!
My oldest son and I love the broccoli cheese soup that you can get in a bread bowl at a very popular restaurant. We literally fight each other for the last spoonful! I just HAD to try to make my own. It’s not an exact copy of our beloved favorite, but when my 9-year-old keeps asking me for more, then suggests we make our own bread bowls, I know I’ve got a winner on my hands! I added a second cheese to make this a Two Cheese Broccoli Soup recipe!
This is probably the only way I’m going to get this kid of mine to eat broccoli these days. Is it just my son, or do they get pickier and pickier when it comes to vegetables with each passing birthday? He used to eat Curried Broccoli Salad at age 2! Curry and broccoli! Now, he won’t touch the stuff without an argument.
The mom in me tells him that he has to eat it because it helps keep cancer away. A little much? Maybe, but it works. Sometimes. Other times, I have to drown it in cream and cheese and call it soup. That method gets him every time. And me too.
Yep. There are containers of this soup hiding in the back of my freezer where little hands can’t reach. Once you try it, you’ll understand!
I used two different types of cheese in this soup to give it a little bit different flavor – gouda and extra sharp cheddar. Both cheese flavors definitely come through!
This Two Cheese Broccoli Soup recipe can be made vegetarian by using a vegetable stock (this is how I always make it). It can also be made gluten free by using a gluten free flour as the thickener. I put this information in the recipe down below for easy reference!
We make cauliflower pizza crust regularly around here because it’s both gluten free AND low carb! I have tried several other versions of cauliflower pizza crust and have come to realize what I liked and what I didn’t like about them all. So many promise a crispy crust, but in actuality, it never turns out truly crispy. My version of Cheesy Cauliflower Pizza Crust gave me more crispier edges than I had been able to achieve in the past, but I’m not going to sit here and promise you ever bite will be crisp. Once you start adding sauce, cheese, and toppings, it will loose some of that – it’s just the way it goes, sorry. It does hold together better than other ones I’ve tried though. The secret is not so secret – cheese! I’ve seen cheese-free versions of this type of pizza crust as well, but if you’re looking for a cheese-free pizza crust, this isn’t the recipe for you because my Cheesy Cauliflower Pizza Crust is full of it!
I decided to use both Parmesan and mozzarella cheeses in the crust. Personally, I always find myself ordering the pizza that has the most cheese! I am a cheese addict and I am not ashamed to admit it! So…the more cheese, the better. I also added a little salt and basil. I purposely opted not to include oregano or garlic. I find that most pizza sauces have enough oregano in it and if not, you can also sprinkle on more according to personal preference. I left out the garlic because the type of pizza I was making to top this beautiful crust, has freshly roasted garlic in it. You can go ahead and add a half teaspoon or so of garlic powder if it’s easier or that’s all you have on hand, or check out my Spinach Ricotta Pizza with Roasted Garlic recipe (coming soon!) and see how I use the roasted garlic and olive oil to add a ton of flavor to this pizza!
Use a food processor to quickly rice the cauliflower. You can also use a manual grater.
You’re gonna squeeze, squeeze, squeeze all the excess water out until you’re left with what looks like….
Mix in your spices and an egg and put on parchment paper (not shown!) on a pizza stone or baking sheet. The parchment paper will help keep the crust from sticking.
I made mine pretty thick – about a half inch.
All done and ready for toppings!
Hopefully you’re here because you’re planning on trying my version of Cheesy Cauliflower Pizza Crust and hopefully you love cheese and think this is the best cauliflower pizza crust out there haha! Seriously though, if you’ve already tried it or plan on trying it, let me know! I’d love to hear what you think!
And if you can’t get enough cauliflower recipes, you might like:
Preheat oven to 425 degrees F. Line a pizza stone or baking sheet with parchment paper.
Rice the cauliflower in a food processor or grate it with a manual box grater. Place in a microwave safe bowl, and cover with plastic wrap leaving one area slightly open to vent. Microwave for 4 minutes. Remove and dump the cauliflower onto a clean kitchen towel. LET COOL!
Once the cauliflower is cool, squeeze out as much water as you can. The more water you get out, the better. Place the cauliflower back in the bowl and add the salt, basil, Parmesan cheese, mozzarella cheese, egg and garlic powder (if using). Mix until well combined.
Spread the cauliflower "dough" out onto the parchment lined stone or sheet and shape into a rectangle or circle about 1/4-1/2" thick. Bake for 10-14 minutes, depending on thickness, until it starts to brown evenly. Remove, top as desired. You will have to bake the pizza again after the toppings are on for about 5-7 minutes.