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Caramelized Onion Gazpacho

One of my favorite recipes from last summer is this Caramelized Onion Gazpacho. I’ve made this Caramelized Onion Gazpacho smoothie a bunch of times this summer and it’s just as good as it was the first time. I just can’t get enough of it.

I love gazpacho for the first recipe of the season. This Caramelized Onion Gazpacho is just the thing to kick off the season. It’s got the classic freshness of gazpacho, but it also has a beautiful caramelized onion that gives it that extra something.

The best thing about this recipe is that it’s easy. I’ve been making gazpacho for years, but it’s always been really simple. You chop up some vegetables and then blend them. That’s it. This Caramelized Onion Gazpacho is just a little more involved, but still just as simple.

How to Make Caramelized Onion Gazpacho

Chop some onions and caramelize them in a pan with some olive oil. Add to a food processor with some vegetable broth. Add some more vegetables. Process. Chill.

It’s that simple. It’s still really simple. But it’s also delicious and has that something extra that makes it a little more involved. It will also make a big batch.

I’m a big fan of cold soups this time of year. I’m looking forward to trying some more cold soups this summer. Gazpacho is one of my favorites, but you might also like a cold peach soup or a chilled tomato basil soup.

If you’re new to smoothies, you might also like this Tropical Smoothie, this Banana Smoothie with Almond Milk, or this Peach Smoothie.

How to make Caramelized Onion Gazpacho

5 from 2 votes Print Caramelized Onion Gazpacho Prep Time 10 mins Cook Time 20 mins Total Time 30 mins This Caramelized Onion Gazpacho is an easy cold soup made with simple ingredients and a caramelized onion.

Course: Soup Cuisine: American Servings : 6 Calories : 112 kcal Author : Sarah | Mince the Cheese Ingredients 5 yellow onions (about 2 pounds), sliced

1/4 cup olive oil

2 cups vegetable broth

1 cup water


  • 2 tablespoons olive oil

  • 3 cups thinly sliced yellow onions (about 2 large onions)

  • 1 cup vegetable broth

  • 1/2 cup water

  • 1/2 cup dry white wine

  • 1/4 cup sherry vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 cup chopped fresh parsley

  • 2 cups tomato juice

  • 2 cups tomato juice

  • 1 cup ice cubes

  • 1/2 cup diced cucumber

  • 1/2 cup diced red bell pepper

  • 1/2 cup diced green bell pepper

  • 1/2 cup diced yellow bell pepper

  • 1/2 cup diced celery

  • 1/2 cup diced zucchini

  • 1/4 cup chopped fresh basil

  • 1/4 cup chopped fresh flat leaf parsley

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh mint


  1. Heat olive oil in a large saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes.
  2. Add vegetable broth, water, wine, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
  3. Transfer mixture to a blender and puree until smooth.
  4. Pour mixture into a large bowl and stir in tomato juice, ice cubes, cucumber, red bell pepper, green bell pepper, yellow bell pepper, celery, zucchini, basil, parsley, cilantro and mint.
  5. Cover and chill for at least 1 hour.