Description
Summer Gazpacho is a bright and refreshing cold Spanish soup featuring ripe tomatoes, crisp cucumbers, and zesty red bell peppers. This no-cook dish is light, hydrating, packed with fresh vegetables and antioxidants, and perfect for hot summer days or casual gatherings. It’s easy to prepare, versatile, and delivers vibrant flavors in every chilled spoonful.
Ingredients
Scale
Vegetables
- 4 cups ripe tomatoes, diced
- 1 large cucumber, peeled and diced
- 2 red bell peppers, seeded and diced
- 1 small red onion, diced
- 2 cloves fresh garlic, minced
Liquids & Seasonings
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar (or substitute with red wine vinegar or apple cider vinegar)
- Salt and freshly ground black pepper, to taste
Optional Traditional Ingredients
- 1 slice stale bread, crust removed (optional, can substitute with gluten-free bread or omit)
Garnishes & Herbs
- Fresh basil or parsley leaves, chopped
- Additional olive oil for drizzling
Instructions
- Prepare Your Fresh Ingredients: Wash all vegetables thoroughly. Dice the tomatoes, cucumbers, red bell peppers, and red onion into small, evenly sized pieces to ensure easy blending.
- Blend the Base: In a high-powered blender or food processor, combine the chopped vegetables, minced garlic, stale bread (if using), extra virgin olive oil, and sherry vinegar. Blend until smooth but still slightly textured to preserve some bite.
- Adjust Seasoning: Season the mixture with salt and freshly ground black pepper to taste. If the soup is too thick, add a little cold water or vegetable broth gradually until reaching your preferred consistency.
- Chill Thoroughly: Transfer the gazpacho to a covered container and refrigerate for at least 2 hours to let the flavors meld and enhance the soup’s refreshing qualities.
- Serve and Garnish: Stir the cold gazpacho well before serving. Pour into bowls and finish with a drizzle of olive oil and a sprinkle of fresh basil or parsley for a bright, inviting presentation.
Notes
- Use the ripest tomatoes available for best flavor and vibrant color.
- Chilling the gazpacho for several hours deepens the flavors and enhances refreshment.
- Straining the soup before chilling is optional for a smoother texture.
- Adjust the vinegar amount incrementally to balance acidity to your preference.
- Keep gazpacho refrigerated until serving; it is best served cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking / blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 90
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: summer gazpacho, cold soup, Spanish soup, refreshing summer dish, no cook soup, healthy appetizer, gluten free gazpacho