gazpacho
A refreshing cold soup made from blended vegetables, perfect for hot summer days.
Ingredients
Vegetables
- 4 medium ripe tomatoes cored and chopped
- 1 medium cucumber peeled and chopped
- 1 medium red bell pepper cored and chopped
- 1 small red onion chopped
- 2 cloves garlic minced
Liquids
- 3 cups tomato juice
- 3 tablespoons olive oil extra virgin
- 2 tablespoons red wine vinegar
Seasoning
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 teaspoon cumin optional
Garnish
- 1/4 cup fresh basil chopped
- 1/4 cup croutons for serving
Instructions
Prepare the Vegetables
- Chop all the vegetables (tomatoes, cucumber, bell pepper, red onion, and garlic) and place them in a mixing bowl.
Blend the Ingredients
- In a blender, combine the chopped vegetables, tomato juice, olive oil, red wine vinegar, salt, black pepper, and cumin. Blend until smooth.
Chill and Serve
- Transfer the gazpacho to a bowl and refrigerate for at least 2 hours to chill. Serve cold, garnished with fresh basil and croutons.
Notes
For a spicier version, add a jalapeño pepper to the blender. Gazpacho can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 400mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg