Description
Indulge in the vibrant flavors of this chilled Spanish gazpacho—perfect for hot summer days! Combining ripe tomatoes, crunchy cucumbers, and sweet bell peppers, this no-cook soup offers a delightful blend that will transport your taste buds to the Mediterranean. Whip it up in minutes for a refreshing appetizer or light meal that impresses every guest.
Ingredients
Scale
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly. Chop the tomatoes into quarters.
- In a blender or food processor, combine chopped tomatoes, cucumber, bell pepper, onion, garlic, olive oil, red wine vinegar, salt, and pepper. Blend until smooth but slightly chunky.
- Transfer gazpacho to a bowl or airtight container. Cover and chill in the refrigerator for at least 2 hours to meld flavors.
- Taste and adjust seasoning if needed before serving.
- Ladle into bowls or glasses and garnish with chopped veggies or herbs.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, try incorporating jalapeños for heat or swapping tomatoes for roasted red peppers. Fresh herbs like basil or cilantro can enhance the dish's freshness. Store any leftovers in an airtight container in the fridge for up to three days; no reheating required.