Description
A refreshing and easy-to-make gazpacho recipe perfect for hot summer days. This cold Spanish soup is packed with fresh vegetables and requires no cooking.
Ingredients
- 4 large tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
- Blend until smooth.
- Add tomato juice, olive oil, vinegar, salt, pepper, and cumin.
- Blend again until well combined.
- Chill for at least 2 hours before serving.
- Garnish with croutons or fresh herbs if desired.
Notes
- For a smoother texture, strain the soup after blending.
- Adjust seasoning to taste before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish