Description
A refreshing chilled summer gazpacho recipe perfect for hot days.
Ingredients
Scale
- 4 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 bell pepper (red or green), chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup 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 blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth.
- Add the tomato juice, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper (if using) to the blender. Blend again until well combined.
- Taste and adjust seasoning if necessary. If the mixture is too thick, add a little more tomato juice to reach your desired consistency.
- Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to chill and allow the flavors to meld.
- Serve the gazpacho cold, garnished with fresh basil or parsley.
Notes
- For a creamier texture, add 1/2 avocado to the blender before mixing.
- Experiment with different herbs like cilantro or dill for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg