Description
This Ultimate Gazpacho recipe is a refreshing and flavorful cold soup perfect for hot summer days. Made with ripe tomatoes, cucumber, bell pepper, and a blend of fresh herbs and seasonings, this gazpacho is a delightful starter or light meal.
Ingredients
Units
Scale
For the Gazpacho:
- 2 1/2 pounds ripe red tomatoes, cored and chopped
- 1 small Vidalia or sweet yellow onion, peeled and cut into chunks
- 1 small cucumber, peeled and seeded
- 1 medium red bell pepper, cored and seeded
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 3/4 teaspoon fine salt
- Freshly ground black pepper
For Garnish:
- Reserved tomato seeds
- Reserved chopped cucumber
- Reserved chopped bell pepper
Instructions
- Prepare the Veggies: Core and chop tomatoes, onion, cucumber, and bell pepper. Reserve some seeds and chopped veggies for garnish.
- Blend: In a blender, combine half of the tomatoes, all onion, cucumber, basil, garlic, olive oil, vinegar, salt, and pepper. Blend until smooth.
- Add Remaining Veggies: Add remaining tomatoes, cucumber, and bell pepper to blender. Pulse briefly to leave small chunks.
- Chill: Refrigerate for 2 hours up to 24 hours.
- Season and Serve: Adjust seasoning, serve chilled, garnished with reserved veggies and basil leaves.
Notes
- For a quick version, blend all ingredients together without separating them. Chill and adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 11g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
