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Ranis

Chilled Summer Gazpacho: Refreshing Recipe for You!

A refreshing chilled summer gazpacho recipe perfect for hot days.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Spanish
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth.
  2. 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.
  3. Taste and adjust seasoning if necessary. If the mixture is too thick, add a little more tomato juice to reach your desired consistency.
  4. Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to chill and allow the flavors to meld.
  5. Serve the gazpacho cold, garnished with fresh basil or parsley.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 400mgFiber: 2gSugar: 6g

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.

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