Summer gazpacho: Discover the secret to refreshing taste!
A refreshing cold soup made from ripe tomatoes and fresh vegetables, perfect for hot summer days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 bell pepper, diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a blender, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic.
- Puree the mixture until smooth.
- Add the tomato juice, olive oil, and red wine vinegar to the blender.
- Blend again until well combined.
- Season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with fresh basil.
Notes
- For a spicier version, add a jalapeño pepper to the blender.
- Can be made a day in advance for better flavor.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg