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Easy Greatest Gazpacho

A refreshing chilled soup made with ripe tomatoes, cucumbers, and bell peppers, perfect for hot summer days.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mediterranean, Spanish
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 6 pieces ripe tomatoes, peeled and roughly chopped Ensure tomatoes are ripe for best flavor.
  • 1 small cucumber, peeled and diced
  • 1 piece bell pepper (red or yellow), roughly chopped
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
Liquids
  • 3 cups tomato juice (unsalted preferred)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar (or substitute with lemon juice) For a fresher flavor.
Seasoning
  • Salt and pepper, to taste
Garnish
  • Fresh herbs (like basil or parsley) for garnish

Method
 

Preparation
  1. Start by washing and prepping all your vegetables. Peel, chop, and dice the tomatoes, cucumber, bell pepper, and onion.
Blending
  1. In a blender or food processor, add the chopped tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth, or pulse for a chunkier texture.
Combining and Seasoning
  1. Pour the blended mixture into a large bowl. Stir in the tomato juice, olive oil, red wine vinegar (or lemon juice), and season with salt and pepper to taste.
Chilling
  1. Cover the bowl and refrigerate your gazpacho for at least an hour before serving.
Serving
  1. Serve cold in bowls, garnished with fresh herbs and any desired toppings like croutons or diced avocado.

Notes

Store in an airtight container in the fridge for up to 3 days. Best served cold; avoid reheating.