Cool, refreshing, and bursting with garden-fresh flavor, this classic gazpacho is the perfect no-cook soup for hot summer days. Packed with ripe tomatoes, crisp cucumbers, and a hint of garlic, it’s light yet satisfying. Serves as a starter, a light lunch, or sip it chilled from a glass. Make ahead and store in the fridge—it tastes even better the next day.
Yield
4 cup
Preparation time
1 hour, 15 minutes
Cooking time
0 minutes
Total time
1 hour, 15 minutes
Ingredients
4 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 bell pepper, chopped
1 small red onion, chopped
2 garlic cloves
2 Tbsp red wine vinegar
1 Tbsp olive oil
1 tsp black pepper
1 tsp salt
Instructions
- Place tomatoes, cucumber, bell pepper, onion, and garlic in a blender: blend until smooth but slightly chunky.
- Add vinegar, olive oil, salt, and pepper; pulse to combine.
- Chill for at least 1 hour before serving.
- Serve cold with crusty bread or veggies.
Notes
Nutrition Info per serving: Calories: 109 , Saturated Fat: 1.1 g, Sodium: 157mg, Added Sugars: 0, Fiber: 2.8g, Protein:2.1g
File
Source
https://www.justataste.com/fast-fresh-gazpacho-recipe/#spanish-gazpacho-ingredients