Gazpacho Recipe

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Gazpacho Recipe

Recipe

Beat the heat with this delicious and easy Gazpacho recipe!

This chilled Spanish soup is bursting with fresh flavor. It’s a perfect way to cool down on a hot summer day and is packed with nutrients to keep you energized.

Gazpacho is traditionally made with blended vegetables like tomatoes, cucumbers, onions, and peppers. This recipe offers a simple twist using vegetable juice for added convenience, without sacrificing any of that delicious taste.

Here’s what you’ll need:

  • Fresh Vegetables: Zucchini, tomatoes, cucumber, onion, bell pepper (any color!), and garlic are the key players in this flavorful soup.
  • Bold Seasonings: Fresh herbs like basil and parsley add a bright touch, while cumin brings a warm depth of flavor. A squeeze of lime juice and a splash of balsamic vinegar add a delightful tang.
  • Optional Sweet Twist: Feeling adventurous? Throw in some cubed watermelon for a hint of sweetness in your gazpacho.

Making gazpacho is a breeze:

  1. Simply peel the tomatoes and chop up all the veggies.
  2. In a food processor or blender, combine the tomatoes and vegetable juice. Add the garlic, vinegar, lime juice, and cumin for a flavor explosion.
  3. Once blended, stir in the chopped vegetables and let the mixture chill in the fridge for a couple of hours.

Now comes the fun part – serving! Here are some ideas to elevate your gazpacho experience:

  • Drizzle a touch of extra virgin olive oil for an extra layer of richness.
  • Add diced avocado for a creamy contrast.
  • Sprinkle some kosher salt and freshly ground black pepper to enhance the flavors.
  • For a bit of crunch, top it off with homemade croutons.

So there you have it! A refreshing, flavorful, and easy-to-make gazpacho recipe that’s perfect for a light lunch or a delightful summer starter.

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Gazpacho Recipe

Gazpacho Recipe


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  • Author: Mekar Official
  • Total Time: 2 hours 20 minutes

Description

Gazpacho is traditionally made with blended vegetables like tomatoes, cucumbers, onions, and peppers. This recipe offers a simple twist using vegetable juice for added convenience, without sacrificing any of that delicious taste.


Ingredients

Scale
  • 2 pounds ripe tomatoes (about 45 large)
  • ½ cup diced English cucumber
  • ½ cup finely chopped red or green bell pepper
  • ⅔ cup vegetable or tomato juice
  • ¼ cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon balsamic or red wine vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • Fresh basil and parsley for garnish
  • Salt & pepper

Instructions

  1. Prep the tomatoes: Score the tomatoes with an X, boil for 30 seconds, then plunge in ice water. Peel, halve, and remove seeds.
  2. Chop the veggies: Dice cucumber, tomatoes, pepper, and onion. (Optional: reserve some for garnish)
  3. Blend the base: Puree tomatoes and juice in a blender. Add garlic, vinegar, lime juice, olive oil, and cumin. Blend until smooth.
  4. Chill and adjust: Stir in chopped veggies. Chill at least 2 hours (or overnight). Season with salt & pepper to taste.
  5. Serve it up: Garnish with fresh herbs and reserved veggies (optional).
  • Prep Time: 20
  • Cook Time: 120
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 131
  • Sugar: 8g
  • Sodium: 77mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 3g

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