Description
Cool off with this classic Gazpacho recipe, a refreshing Spanish chilled tomato soup made with ripe summer vegetables, olive oil, and a splash of vinegar. Perfect for hot days, this easy no-cook dish is healthy, light, and packed with garden-fresh flavor. #gazpacho
Ingredients
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2 lbs ripe tomatoes, chopped
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1 cucumber, peeled and chopped
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1 red bell pepper, chopped
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1/2 red onion, chopped
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2 garlic cloves
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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1 slice day-old bread, crust removed (optional, for thickness)
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Salt and black pepper, to taste
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Chopped cherry tomatoes, cucumber, microgreens, and olive oil (for garnish)
Instructions
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In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, and bread (if using).
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Blend until very smooth. For a silkier consistency, strain the soup through a fine mesh sieve.
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Season with salt and black pepper to taste.
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Chill the gazpacho for at least 2 hours before serving.
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Serve cold, garnished with chopped cherry tomatoes, cucumber, microgreens, and a drizzle of olive oil.
Notes
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Using very ripe, in-season tomatoes will give the best flavor.
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Bread helps thicken the soup, but you can skip it for a lighter version.
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For a spicier twist, add a small jalapeño or dash of hot sauce.
- Prep Time: 15 minutes
- chill time: 2 hours
- Category: Soup
- Method: Blending
- Cuisine: Spanish
