Gazpacho
This gazpacho recipe is super easy to make – just blend and chill! Cold, complex, and refreshing, it’s perfect for a hot summer day.
Servings
4
Ready In:
2 hours and 10 minutes
Calories:
106 calories
Good For:
Lunch
Ingredients
-
1 English cucumber
-
2 large ripe tomatoes, roughly chopped
-
½ red bell pepper, stemmed and seeded
-
¼ small red onion
-
2 garlic cloves
-
¼ cup chopped fresh cilantro, plus more for garnish
-
3 Tablespoons red wine vinegar
-
½ cup olive oil, plus more for drizzling
-
1¼ teaspoons sea salt
-
¼ teaspoon black pepper
-
Fresh herbs, for garnish (optional)
Directions
Step 1. Finely chop ¼ of the cucumber and reserve for garnish.
Step 2. 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.
Step 3. Serve the soup garnished with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
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