Prep time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes (plus additional chilling time, if desired)
Yield
About 1 liter (4 cups) of gazpacho
Servings:
3 to 4 servings
Sweet potato gazpacho is a refreshing twist on the classic chilled soup, blending creamy sweetness with zesty, vibrant flavors. I’m using frozen sweet potato cubes that are cooked and cooled for convenience, but fresh sweet potatoes work just as well. In this post, I’ll walk you through how to turn this humble root vegetable into a light, flavorful dish perfect for warm days or anytime you crave something cool and nourishing.
📝 Ingredients
🥣 For the Sweet Potato Gazpacho
🧊 500g frozen sweet potato cubes (cooked and cooled; fresh sweet potatoes work too)
🍅 2 ripe tomatoes
🌶️ 1 red bell pepper
🧅 ½ red onion (adjust to taste)
🧄 1 garlic clove
🌶️ ½ tsp chili flakes (optional, for heat)
🥒 ½ cucumber (peeled if preferred)
🫒 2–3 tbsp olive oil
🌿 A handful of fresh basil leaves
🧂 Salt, to taste
⚫ Black pepper, freshly ground, to taste
🌿 For Garnishing
🍃 Pesto (store-bought or homemade)
🧀 Parmesan cheese (grated or flakes)
🌿 Fresh basil leaves
👩🍳 Instructions:
1. Cook the Sweet Potatoes
Heat a little oil in a pan and sauté the frozen sweet potato cubes for a few minutes. Add 1 vegetable bouillon cube (or use vegetable stock instead). Pour in enough water to cover the sweet potatoes and cook until tender, about 10–12 minutes.
Let them cool completely before blending.
Shortcut: You can also boil the sweet potatoes directly in water until soft, skipping the sauté step for a simpler version.
2. Prepare the Vegetables
Roughly chop the tomatoes, red bell pepper, cucumber, red onion, and garlic. These don’t need to be perfect since they’ll be blended.
3. Blend the Gazpacho
In a blender or food processor, combine:
The cooked and cooled sweet potatoes
Chopped tomatoes, bell pepper, cucumber, onion, and garlic
Chili flakes, basil leaves, olive oil, salt, and pepper
Blend until smooth and creamy. Adjust seasoning to taste.
4. Chill (Optional but Recommended)
Transfer the gazpacho to a container or pitcher and refrigerate for at least 30 minutes to allow the flavors to develop and the soup to fully chill.
5. Serve and Garnish
Pour the chilled gazpacho into bowls or glasses. Top with:
A spoonful of pesto
A sprinkle of Parmesan cheese (grated or flakes)
A few fresh basil leaves
6. Enjoy!
Serve cold as a vibrant summer lunch or appetizer.
If you enjoyed this recipe, don’t miss out on my other refreshing dishes and cozy comfort meals—check out more on my blog here!
