Gazpacho (Cold Soup)
Gazpacho is the ultimate summer cold soup that combines the freshness of ripe tomatoes, crisp cucumbers, and aromatic garlic into a refreshing dish. Perfect for hot days, this vibrant and colorful gazpacho is not only easy to make but also serves as a light meal or appetizer. Chill it for a couple of hours to allow the flavors to meld, and impress your guests with its bold taste and stunning appearance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Ingredients
Scale
- 4 medium ripe tomatoes, chopped
- 1 medium cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Chop the tomatoes, cucumber, red bell pepper, and red onion into chunks.
- In a blender or food processor, combine the chopped veggies with minced garlic.
- Add olive oil and balsamic vinegar; blend until smooth but slightly chunky.
- Season with salt and pepper to taste.
- Refrigerate for at least 2 hours before serving for optimal flavor infusion.
- Serve chilled, garnished with diced vegetables or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 100
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added creaminess, blend in half an avocado. - Experiment with fresh herbs like basil or mint for a unique twist. - Leftover gazpacho can be stored in an airtight container in the fridge for up to three days.