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Easy Gazpacho

A refreshing cold soup made with fresh vegetables, perfect for warm days or as a light appetizer.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Starter
Cuisine: Mediterranean, Spanish
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces ripe tomatoes Make sure they are ripe for optimal flavor.
  • 1 piece cucumber Wash and chop as directed.
  • 1 piece bell pepper Can substitute with jalapeño for a spicy twist.
  • 1 small red onion Peel and chop before blending.
  • 2 cloves garlic Chop roughly and add for flavor.
  • 3 cups tomato juice Use for blending the ingredients.
  • 2 tablespoons olive oil Adds richness to the soup.
  • 2 tablespoons red wine vinegar Substitute with lemon juice for halal option.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Wash your tomatoes, cucumber, bell pepper, and red onion to remove any dirt.
  2. Cut off the ends of the cucumber and bell pepper, and chop them into roughly equal-sized pieces.
  3. Quarter the tomatoes, and peel and chop the onion.
Blending
  1. In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, onion, and garlic.
  2. Add the tomato juice and olive oil, then blend until you reach a smooth consistency.
Seasoning
  1. Season with salt and pepper to taste. Optionally add a squeeze of lemon juice instead of red wine vinegar.
Chilling
  1. Transfer the gazpacho to a bowl, cover it, and let it chill in the refrigerator for at least 30 minutes before serving.
Serving
  1. Give the gazpacho a good stir and taste again for seasoning. You can top it with diced vegetables, fresh herbs, or extra olive oil.

Notes

Best served fresh. Store in an airtight container in the refrigerator for up to 3 days. It can be frozen, but the texture may change upon thawing. Serve chilled for a refreshing taste.