Description
This easy gazpacho recipe is a refreshing cold tomato soup made with ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil and red wine vinegar. Blend, chill and serve for an easy no-cook summer meal or appetizer.
Ingredients
Scale
- 2 large ripe tomatoes, peeled
- 1 large cucumber, peeled and halved
- 1 medium onion, peeled and halved
- 1 green bell pepper, seeded and quartered
- 24 ounces tomato juice, divided
- ¼ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Chopped chives or parsley, for garnish
Instructions
- Add one tomato, half of the cucumber, half of the onion, one-quarter of the bell pepper and ½ cup tomato juice to a blender. Blend until smooth.
- Transfer the mixture to a large bowl. Stir in the remaining tomato juice, olive oil, red wine vinegar and garlic. Season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Finely dice the remaining tomato, cucumber, onion and bell pepper.
- Serve the gazpacho cold, topped with the diced vegetables and chopped chives or parsley. Drizzle with additional olive oil, if desired.
- Prep Time: 15 min
- Chill Time: 2 hr
- Cook Time: 0 min
- Category: Soups
- Method: No Cook
- Cuisine: American, Spanish
