Save A light, refreshing cold soup bursting with raw vegetable flavor that is perfect for hot weather.
I first made this gazpacho for a family picnic on a sweltering summer afternoon, and everyone raved about how cooling and flavorful it was.
Ingredients
- Tomatoes: 4 large, chopped
- Cucumber: 1, peeled and chopped
- Bell Pepper: 1, chopped
- Red Onion: ¼ chopped
- Olive Oil: 2 tbsp
- Salt and Pepper: To taste
- Optional Herbs: Fresh parsley or basil
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Instructions
- Blend:
- Add all ingredients to a blender and blend until smooth.
- Season:
- Taste and adjust seasoning.
- Chill:
- Chill in the refrigerator for at least 1 hour.
- Serve:
- Serve cold, garnished with herbs.
Save My kids loved dipping bread in their bowls at dinner, and now it is a regular request when temperatures climb.
Required Tools
You will need a blender, a knife, and a refrigerator to prepare and chill this gazpacho.
Allergen Information
This recipe is naturally free from common allergens.
Nutritional Information
Each serving has about 120 calories, 7 g total fat, 12 g carbohydrates, and 2 g protein.
Save This gazpacho is best enjoyed outdoors with friends, and leftovers taste even better the next day.
Recipe Guide
- → What vegetables are essential for gazpacho?
Tomatoes, cucumber, bell pepper, and red onion are the key ingredients, ensuring a vibrant, flavorful base.
- → How should I serve gazpacho?
Serve it cold, ideally chilled in the fridge for at least an hour and garnished with fresh parsley or basil.
- → Can I add more acidity?
Yes, a splash of vinegar or lemon juice boosts brightness and depth in the soup's flavor.
- → Is this suitable for vegan and gluten-free diets?
Yes, all ingredients are plant-based and naturally gluten-free, making it suitable for these dietary preferences.
- → What equipment do I need?
A blender for smoothness, a knife for chopping, and a refrigerator to chill the soup are essential.
- → Can texture be customized?
Blend half of the mixture smooth and keep half chunky for varied texture, if desired.
