Description
This easy gazpacho is the ultimate summer refresher, bursting with vibrant flavors from fresh tomatoes, crunchy cucumbers, and zesty peppers. Perfect as an appetizer or light meal, this chilled soup will transport you to sun-soaked afternoons with every spoonful. Quick to prepare and utterly delightful, it’s a dish that will impress your guests and satisfy your cravings for something healthy and delicious.
Ingredients
Scale
- 4 ripe tomatoes, chopped
- 1 medium cucumber, peeled and diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly under cold water.
- Chop the tomatoes, cucumber, bell pepper, red onion, and garlic into small pieces.
- In a blender, combine the chopped vegetables with olive oil and balsamic vinegar.
- Season with salt and pepper before blending until smooth or to your desired consistency.
- Transfer the gazpacho to a bowl or pitcher; cover tightly and refrigerate for at least one hour before serving.
- Serve chilled garnished with fresh herbs or croutons.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg