Imagine a sun-soaked afternoon in Spain, where the vibrant flavors of fresh vegetables come together in a refreshing bowl of Gazpacho, the ultimate cold summer soup. This delightful dish is not only a feast for the senses but also a breeze to prepare—perfect for those hot days when you crave something light and invigorating. With just 20 minutes of prep time, you can whip up a deliciously chilled soup that bursts with the essence of summer. Ready to tantalize your taste buds and impress your guests? Dive into this easy recipe and discover how simple it is to create your own Spanish Gazpacho!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 ripe tomatoes
- 1 cucumber, peeled and chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic
- 3 cups tomato juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the ripe tomatoes under cold water and remove the stems. Cut them into quarters and set aside.
- Peel the cucumber and chop it into small pieces. Make sure to remove any seeds if they are large. Set the chopped cucumber aside in a bowl.
- Take the bell pepper, remove the seeds and stem, and chop it into small pieces. Add the chopped bell pepper to the bowl with the cucumber.
- Peel and chop the small red onion into fine pieces. Place the chopped onion in the bowl with the cucumber and bell pepper.
- Peel the garlic cloves and mince them finely. Add the minced garlic to the vegetable mixture.
- In a blender or food processor, combine the quartered tomatoes, chopped cucumber, bell pepper, onion, and minced garlic. Blend until you achieve a smooth consistency.
- Once blended, add 3 cups of tomato juice to the mixture. Blend again briefly to combine all the ingredients well.
- Drizzle in 2 tablespoons of olive oil and season with salt and pepper to taste. Blend once more until everything is well incorporated.
- Taste the gazpacho and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add more tomato juice or a little water and blend again.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.
- When ready to serve, ladle the chilled gazpacho into bowls. Garnish with fresh basil leaves for a burst of flavor and color.
- Enjoy your refreshing Spanish Gazpacho Cold Summer Soup as a light appetizer or a healthy meal on a hot day!
Tips
- Choose the Right Tomatoes: For the best flavor, use ripe, juicy tomatoes. Heirloom varieties work wonderfully in this recipe.
- Chill for Flavor: Allow your gazpacho to chill in the refrigerator for at least 30 minutes before serving. This not only enhances the flavors but also makes it extra refreshing.
- Customize Your Ingredients: Feel free to experiment with additional vegetables like zucchini or carrots for added texture and flavor.
- Blend to Perfection: For a smoother consistency, blend the ingredients longer. If you prefer a chunkier texture, pulse the blender just a few times.
- Garnish Creatively: Elevate your presentation by garnishing with fresh herbs, croutons, or even a drizzle of balsamic reduction for an added touch of elegance.
- Serve Cold: Gazpacho is best enjoyed cold, so keep it in the fridge until you're ready to serve. Pair it with crusty bread for a complete meal!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 15g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
