Description
Chilled Gazpacho Soup is a refreshing and vibrant dish that captures the essence of summer in every spoonful. Packed with ripe tomatoes, crisp cucumbers, and a hint of garlic, this no-cook soup is an ideal way to beat the heat. Perfect as an appetizer or a light meal, it’s easy to prepare and sure to impress your guests. Enjoy this colorful blend of fresh vegetables that not only looks beautiful but also delivers a burst of flavor with every bite.
Ingredients
Scale
- 4 ripe tomatoes (about 600g), chopped
- 1 medium cucumber (about 250g), peeled and chopped
- 1 red bell pepper (about 150g), chopped
- 1 small red onion (about 100g), diced
- 1 garlic clove, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Gather all fresh produce and pantry staples.
- Dice tomatoes, cucumber, red bell pepper, red onion, and garlic into uniform chunks.
- In a blender or food processor, combine all vegetables with olive oil and balsamic vinegar; blend until smooth yet slightly chunky.
- Add salt and pepper while blending; taste and adjust seasoning as needed.
- Transfer soup to an airtight container; refrigerate for at least 1-2 hours to allow flavors to meld.
- Serve chilled in bowls or cups; garnish with diced vegetables or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize your gazpacho by adding roasted red peppers or diced avocado for extra texture. A splash of lime juice can brighten the overall flavor profile. Store leftovers in an airtight container in the fridge for up to three days.