Description
A refreshing and flavorful Gazpacho recipe that is perfect for a light summer meal. This chilled soup is a blend of fresh tomatoes, cucumbers, peppers, and herbs, creating a vibrant dish bursting with Mediterranean flavors.
Ingredients
Units
Scale
For the Gazpacho:
- 1 English cucumber
- 2 1/2 pounds ripe tomatoes, chopped
- 2 fresno chiles, or 1/2 red bell pepper, stemmed and seeded
- 1/4 small red onion, rinsed
- 2 garlic cloves
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
For Garnish:
- Cherry tomatoes
- Fresh herbs
Instructions
- Finely chop ¼ of the cucumber and reserve for garnish. Peel the remaining cucumber, cut into chunks, and transfer to a blender.
- Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
- Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
