Description
A refreshing cold soup made with fresh vegetables, perfect for hot summer days.
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 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, and pepper to the vegetable mixture.
- Use an immersion blender to puree the mixture until smooth. If you prefer a chunkier texture, blend only half of the mixture and mix it back in.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with fresh basil or parsley.
Notes
- For a spicier kick, add a jalapeño or a pinch of cayenne pepper.
- Gazpacho can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 200
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Keywords: gazpacho, cold soup, summer soup, chilled soup recipe, Spanish gazpacho, healthy soup recipe