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Gazpacho

Gazpacho

Gazpacho is made with chopped vegetables and served cold. Fresh vegetables are plentiful in the summer months, so take advantage and make this classic soup.
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill until very cold: 2 hours
Total Time: 2 hours 25 minutes
Course: Appetizer, Soup
Cuisine: Spanish, Vegetarian
Keyword: Gazpacho, Vegetables, Vegetarian
Servings: 4
Calories: 70kcal

Equipment

  • Blender

Ingredients

  • 1-2 ripe red tomatoes cored, seeded and roughly cut into chunks
  • 1 Anaheim or Italian cubanelle pepper cored, seeded and roughly cut into chunks,
  • 1 Red/Green/Yellow or Orange bell pepper cored, seeded and roughly cut into chunks
  • 1 Cucumber peeled, seeded and roughly cut into chunks
  • 1 Red onion roughly cut into chunks
  • 1 Jalapeno pepper seeded and roughly cut into chunks
  • 3 cloves garlic roughly chopped (no need to dice for garnish)
  • 1 Large can of Tomato or V8 juice
  • 2 tsp red wine or sherry vinegar
  • Salt & pepper to taste
  • 1 tsp ground cumin
  • ½ cup extra-virgin olive oil plus more for drizzling
  • 1 Avocado small dice for garnish
  • Chopped Cilantro for garnish
  • Tabasco or other hot sauce optional

Instructions

  • Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Then, blend at high speed until very smooth, about 1 minute.
    Gazpacho Ingredients
  • With the blender motor running, add the vinegar and 2 teaspoons salt.
    Gazpacho Salt and Pepper
  • Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified.
    Olive Oil to Gazpacho
  • Transfer to a large pitcher and chill until very cold, (for example 1-4 hours or overnight).
    Gazpacho - an easy recipe
  • Before serving the Gazpacho, adjust the seasonings with salt and vinegar.
  • Garnish as desired and serve chilled.
    Gazpacho

Video

Notes

If soup is very thick, stir in a few tablespoons ice water. A few drops of olive oil on top are a nice touch.
The vegetables should be cut into both large chucks for the blender and some veggies should be cut in a smaller dice for garnish.

Nutrition

Serving: 1cup | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 311mg | Potassium: 69.2mg | Fiber: 2g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 45mg | Calcium: 20mg | Iron: 0.8mg
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