Description
This easy gazpacho is a refreshing Spanish cold soup made with ripe tomatoes, bell pepper, cucumber, and a blend of flavorful ingredients. Perfect for hot summer days, this vegan and gluten-free recipe requires no cooking and can be prepared quickly, then chilled to enhance its vibrant taste.
Ingredients
Scale
Vegetables and Aromatics
- 6 ripe tomatoes (roughly chopped)
- 1 red bell pepper (seeded and chopped)
- 1 cucumber (peeled and chopped)
- 1 small red onion (chopped)
- 2 cloves garlic (minced)
Liquids and Seasonings
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 cups tomato juice (as needed for desired consistency)
Garnish
- Fresh basil or parsley for garnish
Instructions
- Blend the vegetables: In a blender or food processor, combine the chopped tomatoes, bell pepper, cucumber, red onion, and garlic. Blend until mostly smooth, leaving some texture if desired to maintain a fresh feel.
- Add seasonings and liquids: Add the olive oil, red wine vinegar, lemon juice, salt, and black pepper to the blended vegetable mixture. Blend again briefly to incorporate these flavors thoroughly.
- Adjust consistency: Gradually add tomato juice in small amounts, blending between additions, until the gazpacho reaches your preferred thickness and consistency.
- Chill the soup: Transfer the gazpacho to a container and chill it in the refrigerator for at least 1 hour to let the flavors meld and serve it cold.
- Serve and garnish: Stir the soup well before serving. Garnish with fresh basil or parsley for an added burst of color and flavor. Enjoy your refreshing gazpacho!
Notes
- For a spicier version, add a dash of hot sauce or a small jalapeño while blending.
- This soup improves in flavor after a few hours in the fridge, so prepare in advance when possible.
- Serve with crusty bread for a complete light and refreshing meal.
