Description
A refreshing and vibrant cold gazpacho soup, perfect for hot summer days. This chilled soup is packed with fresh vegetables and a light, tangy flavor.
Ingredients
Scale
- 2 lbs ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1/2 red onion, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup cold water, or as needed
- Optional garnishes: diced tomatoes, diced cucumber, diced bell pepper, croutons, fresh herbs
Instructions
- Combine the chopped tomatoes, cucumber, green bell pepper, and red onion in a large bowl.
- Add the minced garlic, extra virgin olive oil, red wine vinegar, salt, and pepper.
- Stir everything together to coat the vegetables.
- Transfer the vegetable mixture to a blender or food processor.
- Add 1 cup of cold water.
- Blend until smooth, or to your desired consistency. You may need to add more water, a little at a time, if you prefer a thinner soup.
- Taste and adjust seasoning if necessary.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- Serve cold, with your favorite garnishes.
Notes
- For a smoother soup, you can strain it through a fine-mesh sieve after blending.
- Adjust the amount of vinegar and salt to your preference.
- Gazpacho can be made a day in advance; the flavors will deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gazpacho, cold soup, chilled soup, vegetable soup, summer soup, Spanish soup, refreshing