Ultimate Summer Gazpacho
Experience the taste of summer with this refreshing and vibrant gazpacho made from ripe tomatoes, crisp cucumbers, and sweet bell peppers. Blended with olive oil, garlic, and a splash of red wine vinegar, this chilled soup is the perfect way to beat the heat.
Equipment
- Blender
- Knife
- Cutting board
- Mixing Bowl
Ingredients
- 4 ripe tomatoes chopped
- 1 cucumber peeled and diced
- 1 bell pepper any color, chopped
- 1 small red onion chopped
- 2 cloves garlic minced
- 3 cups tomato juice chilled
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Wash and chop the tomatoes, cucumber, bell pepper, red onion, and garlic.
- Add the chopped vegetables to a blender or food processor.
- Pour in tomato juice, olive oil, and red wine vinegar.
- Blend until smooth, about 30–60 seconds, or until the texture is creamy.
- Taste and adjust seasoning with salt and pepper as desired.
- Transfer to a bowl or airtight container and chill in the refrigerator for at least 30 minutes.
- Serve cold, garnished with fresh basil and a drizzle of olive oil.
Notes
For extra flavor, add a splash of lemon juice or a pinch of cayenne pepper. This soup can be made a day in advance to allow the flavors to deepen. Store in the fridge for up to 3 days, or freeze for up to 3 months.