Description
A refreshing cold Spanish soup made predominantly from ripe tomatoes and fresh vegetables, perfect for hot summer days.
Ingredients
Scale
- 6 ripe tomatoes, fresh and juicy
- 1 cucumber, for a cool, crisp texture
- 1 bell pepper, brings sweet and aromatic depth
- 1 small red onion, adds a mild yet zesty flavor
- 2 cloves garlic, for a spicy kick
- 3 cups tomato juice, adds depth and liquid
- 1/4 cup olive oil, provides a velvety richness
- 2 tablespoons red wine vinegar, for nice acidity and balance
- Salt and pepper to taste
Instructions
- Begin by chopping the tomatoes, cucumber, bell pepper, onion, and garlic into small pieces.
- Combine the chopped vegetables with the tomato juice, olive oil, red wine vinegar, salt, and pepper in a blender.
- Blend the mixture until creamy and smooth. Adjust the consistency by adding more tomato juice if you prefer a thinner soup.
- Chill the soup in the refrigerator for at least two hours to allow the flavors to meld beautifully.
- Serve the gazpacho well chilled in bowls or glasses, garnished with diced vegetables or fresh herbs if desired.
Notes
For a creamier version, blend in some Greek yogurt. Gazpacho keeps well in the fridge for up to 3 days, making it a great option for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg