Name: Easy Gazpacho Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 6 ripe tomatoes, roughly chopped; 1 cucumber, peeled and chopped; 1 red bell pepper, seeded and chopped; 1/2 red onion, chopped; 2 cloves garlic, minced; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup cold water; Fresh chopped parsley or basil

Description

This Easy Gazpacho is a refreshing, no-cook Spanish cold soup perfect for hot summer days. Made with ripe tomatoes, crisp cucumber, and vibrant bell pepper, it blends fresh vegetables with olive oil and tangy vinegar to create a delicious and healthy dish that can be quickly whipped up and chilled. It’s vegan, gluten-free, and bursting with fresh flavors, making it an ideal light meal or appetizer served cold and garnished with herbs.

Ingredients

Scale

Vegetables

6 ripe tomatoes, roughly chopped
1 cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
2 cloves garlic, minced

Liquids & Seasonings

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cold water

Garnish (optional)

Fresh chopped parsley or basil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Roughly chop the tomatoes, peel and chop the cucumber, seed and chop the red bell pepper, chop the red onion, and mince the garlic cloves to get all your fresh ingredients ready.
Blend the Vegetables: Add the tomatoes, cucumber, bell pepper, onion, and garlic into a blender or food processor. Blend until the mixture is smooth and well combined.
Add Seasonings: Pour in the olive oil, red wine vinegar, lemon juice, salt, black pepper, and cold water. Blend again until everything is fully combined and you achieve a smooth consistency.
Adjust Seasoning: Taste the gazpacho and adjust the salt, pepper, or acidity if necessary to suit your preference.
Chill the Soup: Transfer the soup to a container and let it chill in the refrigerator for at least 1 hour to allow the flavors to meld and the soup to serve cold.
Serve: Stir the gazpacho well before serving. Pour into bowls or glasses and garnish with fresh chopped parsley or basil if desired. It pairs wonderfully with crusty bread or grilled cheese sandwiches.

Notes

For a chunkier texture, blend only half the vegetables and finely dice the rest before mixing them together.
This soup is best made ahead to allow the flavors to meld well.
Serve with crusty bread or grilled cheese for a light and satisfying meal.