Description
Spanish Gazpacho is the quintessential summer dish, delivering a refreshing burst of flavor that’s perfect for hot days. This chilled vegetable soup combines ripe tomatoes, crunchy cucumbers, and sweet bell peppers for a vibrant and nutritious meal. With minimal preparation time and no cooking required, this easy recipe allows you to enjoy the essence of Mediterranean cuisine in just a few simple steps. Serve it as an appetizer or a light meal, garnished with crunchy croutons or fresh herbs to elevate your dining experience. Each spoonful captures the delightful taste of summer, making Spanish Gazpacho a must-try in your seasonal repertoire.
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 bell pepper (red or green), chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 3 cups tomato juice or vegetable broth
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly. Core the tomatoes and chop them into quarters. Dice the cucumber and chop the bell pepper and red onion into smaller pieces.
- In a blender, combine all vegetables along with garlic, olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
- Adjust consistency by adding water if needed; blend again.
- Transfer the mixture into a bowl or pitcher and refrigerate for at least two hours to chill.
- Serve in bowls or glasses; top with croutons or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: No cooking required
- Category: Appetizer/Light Meal
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg