Greatest Gazpacho
This refreshing Spanish gazpacho is a cold soup perfect for hot summer days. Bursting with flavor from fresh vegetables and herbs, it’s easy to prepare and can be made in advance. Serve it chilled as an appetizer or light meal.
Equipment
- 1 Blender or food processor
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Large bowl
- 4 Serving bowls
Ingredients
- 4 medium ripe tomatoes, chopped
- 1 medium cucumber, peeled and chopped
- 1 unit bell pepper (red or green), chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- to taste unit salt
- to taste unit freshly ground black pepper
- for garnish unit fresh basil or parsley optional
Instructions
- Prepare all the vegetables by chopping the tomatoes, cucumber, bell pepper, onion, and mincing the garlic.
- In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, onion, and garlic.
- Add the tomato juice, olive oil, red wine vinegar, salt, and pepper to the mixture in the blender.
- Blend until smooth and well combined. For a chunkier texture, pulse the blender a few times instead of blending continuously.
- Taste the gazpacho and adjust the seasoning with more salt and pepper if needed.
- Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to allow the flavors to meld and chill.
- Serve the gazpacho cold in individual bowls, garnished with fresh basil or parsley if desired.
Notes
For an extra touch, serve with crusty bread or croutons.
You can customize the gazpacho by adding other vegetables like avocados or celery.
This recipe is vegan and gluten-free.