Description
This Easy Gazpacho Recipe is a refreshing, no-cook dish perfect for hot summer days. Packed with ripe tomatoes, crisp cucumbers, and vibrant bell peppers, this chilled soup bursts with flavor in every spoonful. A hint of garlic and a drizzle of olive oil elevate its taste profile, making it ideal as a light lunch or an elegant starter at gatherings. Enjoy this colorful bowl of goodness while soaking up the sun!
Ingredients
Scale
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
- Fresh basil or parsley (optional garnish)
Instructions
- Wash and chop all vegetables into rough chunks.
- In a blender or food processor, combine chopped tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
- While blending on low speed, add olive oil and red wine vinegar. Adjust seasoning with salt and pepper to taste.
- Transfer gazpacho to an airtight container and refrigerate for at least two hours to chill.
- Serve chilled in bowls and garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 100
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg