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Gazpacho

Gazpacho is a refreshing cold Spanish soup made with fresh vegetables. It's perfect for hot summer days and is packed with flavor, nutrients, and a vibrant color. This chilled dish can be served as an appetizer or a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Spanish
Servings 4 People
Calories 100 kcal

Equipment

  • 1 Blender or food processor
  • 1 Chopping board
  • 1 Measuring cups
  • 4 Serving bowls

Ingredients
  

  • 6 tomatoes ripe tomatoes about 1.5 pounds
  • 1 cucumber peeled and chopped cucumber
  • 1 bell pepper any color, chopped bell pepper
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cups vegetable broth chilled
  • to taste salt and pepper salt and pepper to taste
  • for garnish fresh herbs fresh basil or parsley for garnish

Instructions
 

  • Begin by washing the tomatoes, cucumber, bell pepper, and onion under cool water.
  • Cut the tomatoes in half and remove any tough stems.
  • In a blender or food processor, combine the tomatoes, chopped cucumber, bell pepper, onion, minced garlic, olive oil, red wine vinegar, and chilled vegetable broth.
  • Blend on high until the mixture is smooth and well combined. If you prefer a chunkier texture, pulse the blender for a few seconds instead of blending continuously.
  • Taste the gazpacho and season with salt and pepper according to your preference. Blend briefly again to mix.
  • Chill the gazpacho in the refrigerator for at least 30 minutes before serving for optimal flavor.
  • Serve the gazpacho in bowls, garnished with freshly chopped basil or parsley.
  • For added flavor, consider garnishing with diced vegetables such as additional cucumber or bell pepper.
  • Adjust the thickness of the soup by adding more or less vegetable broth until it reaches your desired consistency.
  • Gazpacho can be stored in the refrigerator for up to 3 days and the flavor may intensify over time.

Notes

For added flavor, consider garnishing with diced vegetables such as additional cucumber or bell pepper.
Adjust the thickness of the soup by adding more or less vegetable broth until it reaches your desired consistency.
Gazpacho can be stored in the refrigerator for up to 3 days and the flavor may intensify over time.