Gazpacho
This chilled Spanish soup is refreshing, flavorful, and perfect for hot days!
Equipment
- Blender or Food Processor Essential for blending the ingredients into a smooth or slightly chunky soup.
- Cutting Board For chopping the vegetables.
- Knife To dice tomatoes, cucumbers, onions, and other ingredients.
- Mixing Bowl If you prefer to mix ingredients before blending.
- Measuring Cups and Spoons To measure olive oil, vinegar, and seasonings.
- Ladle For serving the gazpacho.
- Serving Bowls or Glasses To present the chilled soup.
Ingredients
- 6 ripe tomatoes about 2 lbs, roughly chopped
- 1 cucumber peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 small red onion chopped
- 2 garlic cloves minced
- 3 cups tomato juice or vegetable juice
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika optional, for extra depth
- Fresh basil or parsley for garnish
Instructions
Prepare the Vegetables
- Roughly chop the tomatoes, cucumber, bell pepper, and onion.
Blend the Soup
- In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, garlic, olive oil, red wine vinegar, salt, and pepper. Blend until smooth or leave slightly chunky, depending on your preference.
Add Tomato Juice
- Pour in the tomato juice and blend again until well combined.
Chill
- Transfer the gazpacho to a large bowl or container. Cover and refrigerate for at least 2 hours to let the flavors meld.
Serve
- Stir the soup before serving. Garnish with fresh basil or parsley, a drizzle of olive oil, and a sprinkle of smoked paprika if desired.
Tried this recipe?Let us know how it was!
