Easy Gazpacho Recipe
A refreshing chilled Spanish soup made with ripe tomatoes, cucumbers, and peppers, perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Scale
- 2 lb vine tomatoes (chopped)
- 1/2 cucumber (chopped)
- 1 red pepper (chopped)
- 1 shallot (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup olive oil (60 ml)
- 2 tbsp lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil (chopped, to sprinkle)
Instructions
- Prep the Veggies: Wash all your veggies. Rinse the tomatoes, cucumber, red pepper, and herbs thoroughly under cold water. Chop into manageable pieces.
- Blend It All Together: Toss the chopped ingredients into your blender and blend on high speed until smooth.
- Add the Flavor Burst: With the blender running, drizzle in the olive oil and lemon juice.
- Season It Up: Add sea salt and pepper, then blend for a few seconds to combine.
- Chill Out: Transfer to a bowl or pitcher, cover, and chill in the fridge for at least 30 minutes.
- A Final Touch: Blend again briefly before serving. Ladle into bowls and sprinkle with basil.
Notes
Taste and adjust seasonings as desired. This soup is best enjoyed fresh but can be made up to two days in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gazpacho, summer soup, vegan recipes, chilled soup, healthy appetizer