Gazpacho
A refreshing cold tomato soup, blended with cucumber, bell pepper, and garlic, finished with a drizzle of olive oil and fresh herbs.
- Total time
- 40 min
- Servings
- 4
- Calories
- 150
- Protein
- 3g
Ingredients
- 6 medium ripe tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 2 tbsp fresh parsley
Instructions
- 1
Roughly chop the 6 tomatoes, 1 cucumber (peeled if desired), and 1 red bell pepper (seeded). Place them in a blender.
- 2
Add the 2 garlic cloves, 3 tbsp olive oil, 2 tbsp red wine vinegar, and 1 tsp salt to the blender.
- 3
Blend on high until completely smooth, about 2 minutes. If too thick, add a splash of cold water.
- 4
Taste and adjust salt or vinegar if needed. For a smoother texture, strain through a fine-mesh sieve.
- 5
Chill in the refrigerator for at least 30 minutes (or up to 4 hours) to let flavors meld.
- 6
Serve cold, drizzled with a little extra olive oil and garnished with the 2 tbsp chopped fresh parsley.
Tools you’ll need
- Blender
- Cutting board
- Knife
- Fine-mesh sieve (optional)
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