Description
Beat the heat with this easy gazpacho recipe! This chilled Spanish soup is a perfect blend of ripe tomatoes, crisp cucumbers, and vibrant bell peppers, creating a refreshing and flavorful bowl that captures the essence of summer. Whether served as an appetizer or paired with crusty bread for a light meal, this gazpacho is sure to impress your guests. Ready in just minutes, it’s the ideal dish for hot days when you crave something cool and delicious.
Ingredients
Scale
- 4 ripe tomatoes, chopped
- 1 English cucumber, sliced
- 1 red bell pepper, chopped
- 1 medium red onion, diced
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Wash all vegetables thoroughly. Chop tomatoes into quarters, slice cucumber into large pieces, and chop bell pepper.
- In a large mixing bowl, combine the chopped veggies with minced garlic and diced onion.
- Transfer the mixture to a blender or food processor. Blend until smooth but slightly chunky for texture.
- Add olive oil and red wine vinegar while blending; season generously with salt and pepper to taste.
- Pour gazpacho into a large bowl or pitcher and refrigerate for at least 2 hours to allow flavors to develop.
- Serve chilled in bowls or glasses garnished with freshly chopped basil or parsley.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 90
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg