Quick and Easy Gazpacho
This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it's hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect.
Servings: 4
Calories: 157kcal
Equipment
Ingredients
- 2 pounds ripe tomatoes cut into pieces
- 2 cucumbers, peeled and cut into pieces
- 1/4 red onion, cut into pieces
- 1 red bell pepper, cut into pieces
- 1 crushed garlic clove
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- balsamic vinegar, to taste
- kosher salt, to taste
- pinch of chili flakes to taste (optional)
Instructions
- Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.
- Taste and adjust seasoning if necessary. Let the gazpacho chill in the fridge for at least an hour.
- Serve chilled.
Video
Notes
- Use the Ripest Tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes for the best results. There's a reason I wait until the summer to make this recipe!
- Adjust to Your Taste: Feel free to tweak the ingredients. Like it tangier? Add more vinegar. Prefer it spicier? Increase the chili flakes. You could also add a couple stalks of celery!
- Serve with Garnishes: Top your gazpacho with fresh herbs, a drizzle of olive oil, or croutons for added texture and flavor.
- Strain if Desired: If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove any remaining solids.
- Let it Chill: Let the gazpacho chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve it cold, straight from the fridge, for the best experience!
Nutrition
Calories: 157kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 306mg | Potassium: 725mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2.878IU | Vitamin C: 72mg | Calcium: 40mg | Iron: 1mg