Description
A refreshing cold soup made with ripe tomatoes, cucumbers, bell peppers, onions, and a blend of spices. Perfect for a hot summer day!
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 bell pepper, chopped (red or green)
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Fresh basil or parsley for garnish
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic.
- Add the tomato juice, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper (if using).
- Using an immersion blender, blend the mixture until smooth. Alternatively, blend in batches in a regular blender until desired consistency is achieved.
- Taste and adjust seasoning if necessary. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with fresh basil or parsley.
Notes
- For a smoother texture, strain the gazpacho after blending.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Keywords: gazpacho, cold soup, summer recipes, vegetarian soup, Spanish cuisine, chilled soup recipe