Description
A refreshing cold soup bursting with the vibrant flavors of fresh vegetables, perfect for hot summer days.
Ingredients
Scale
- 4 cups (600 g) ripe tomatoes, chopped
- 1 cup (200 g) cucumber, chopped
- 1 cup (150 g) bell peppers, chopped
- 1 clove garlic, peeled and chopped
- ½ small onion, chopped
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) vinegar (sherry or red wine)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the vegetables by chopping the tomatoes, cucumber, bell peppers, garlic, and onion. Place into a blender.
- Blend the vegetables with olive oil, vinegar, salt, and pepper until smooth.
- Chill the mixture in the refrigerator for at least 2 hours or overnight.
- Serve the gazpacho in bowls, drizzled with extra olive oil and garnished with diced vegetables if desired.
Notes
This dish can be stored in the fridge for up to 3 days. Avoid heating as it is intended to be served cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg