Easy Gazpacho
This easy gazpacho recipe is the perfect cold summer vegetable soup to refresh and hydrate! On a blazing hot summer day, the chill is completely irresistible.
Servings: 6
Ingredients
- 1 English cucumber chopped
- 1/2 medium onion (Spanish, sweet, or red) chopped
- 1 medium green bell pepper chopped
- 6 medium tomatoes see note
- 2 cups tomato juice
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic minced
- Salt & pepper to taste (use cayenne pepper if desired)
- For serving: chopped Kalamata olives, croutons, olive oil, etc. optional, to taste
Instructions
- Add the chopped cucumber, onion, and green bell pepper to a bowl and toss together. Reserve about 1/3 of the mixture (I just put it into a smaller bowl), and add the rest to your blender.
- Roughly chop the tomatoes and add them to the blender along with the tomato juice, olive oil, lemon juice, and garlic. Blend until smooth and then transfer to a pot or large bowl.
- Stir the remaining chopped veggies into the soup.
- Give the soup a taste and season with salt & pepper as needed (I'm generous with both), then refrigerate for at least 2 hours or until it's very cold. This soup is even better the next day when the flavors have had some time to meld.
- Serve the gazpacho chilled. Garnish with, croutons, Kalamata olives, and a drizzle of olive oil if desired.
Notes
- For the tomatoes, Roma tomatoes are commonly used, but I use whatever looks best at the store. Aim for about 1 lb. of tomatoes.
- If you don't want any veggie pieces in your soup, feel free to just blitz all the soup ingredients together at once!
- Adapted from Robert Carrier's Great Dishes of the World.
Nutrition
Calories: 161kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 17mg | Potassium: 612mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1516IU | Vitamin C: 52mg | Calcium: 37mg | Iron: 1mg
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