Ingredients
- Tomatoes: 4-5 medium-sized, roughly chopped
- Cucumber: 1, peeled and chopped
- Bell Pepper: 1 green bell pepper, chopped
- Garlic: 1-2 cloves, minced
- Onion: ½ small onion, chopped
- Olive Oil: 3 tablespoons
- Vinegar: 1 tablespoon
Instructions
- Preheat Your Equipment: No need to preheat anything — gazpacho is a no-cook dish!
- Combine Ingredients: In a blender, combine tomatoes, cucumber, bell pepper, garlic, and onion.
- Prepare Your Cooking Vessel: You won’t need a pot for this dish; just a large mixing bowl for serving.
- Assemble the Dish: Add olive oil and vinegar to the blender and blend until smooth. Taste and adjust seasoning with salt, pepper, or more vinegar as needed.
- Cook to Perfection: No cooking required — just chill the soup in the fridge for at least 1-2 hours to let the flavors meld.
- Finishing Touches: Before serving, garnish the gazpacho with extra fresh herbs or a drizzle of olive oil.
- Serve and Enjoy: Serve your gazpacho cold in bowls or cups. Enjoy with a side of crusty bread or a fresh salad.
Notes
- Gazpacho tastes better after a few hours in the fridge.
- Adjust the acidity with a little more vinegar if you like a tangier soup.
- For a smoother texture, blend longer or use a food processor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gazpacho, summer soup, vegan, chilled soup, Spanish soup, healthy soup