Description
A refreshing, chilled Spanish soup made from fresh vegetables like tomatoes, cucumbers, and bell peppers, perfect for hot days.
Ingredients
- 4 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 bell pepper (red or green), chopped
1/2 red onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 cups cold water or vegetable broth
Fresh herbs (optional, for garnish—parsley or basil)
Instructions
In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, and garlic.
- Add the olive oil, red wine vinegar, lemon juice, salt, and black pepper. Blend everything together until smooth and well-combined.
- Once the mixture is blended, taste and adjust seasoning, adding more salt, pepper, or vinegar as needed.
- Gradually add cold water or vegetable broth to achieve your desired consistency, blending a little more to combine.
- Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld together.
- Serve the gazpacho cold, garnished with fresh herbs if desired.
Notes
- Add a handful of fresh basil or cilantro to the blender for added herbal flavor.
- For a creamier texture, blend in a small piece of avocado or a tablespoon of Greek yogurt.
- If you like a spicier kick, add a small jalapeño or a pinch of red pepper flakes.
- You can also try adding diced cucumber and bell pepper as a garnish to add some crunch.
- For a more complex flavor, try using roasted tomatoes instead of fresh ones.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 7g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
