Chunky Gazpacho
Cool down with a refreshing bowl of Chunky Gazpacho, a no-cook summer soup that bursts with vibrant flavors and fresh produce. Packed with ripe tomatoes, crisp cucumber, bell peppers, and zesty red onion, this chilled dish is a texture lover’s dream, offering hearty chunks in every bite. Enhanced with a splash of extra-virgin olive oil, red wine vinegar, and tomato juice, this recipe delivers a tangy, savory kick balanced with fresh parsley’s herbaceous notes and a hint of lemon. Ready in just 20 minutes, this nutritious gazpacho is perfect for hot days and pairs beautifully with crusty bread or crackers. Whether you’re hosting a gathering or indulging in a light, healthy lunch, this chunky take on the classic Spanish dish promises to dazzle your taste buds while keeping things cool and simple.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 1 medium cucumber
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 small red onion
- 1 large garlic clove
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups tomato juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
Wash and dry the tomatoes, cucumber, bell peppers, and parsley.
Core and roughly chop the tomatoes into bite-sized pieces and transfer them to a large mixing bowl.
Peel the cucumber, slice it lengthwise, and scrape out the seeds with a spoon. Dice into small chunks and add to the bowl.
Remove the stems and seeds from the red and yellow bell peppers. Dice them into small pieces and add to the bowl.
Peel and finely dice the red onion and garlic clove, then add them to the bowl.
Chop the fresh parsley finely and set aside for garnish.
Add the extra-virgin olive oil, red wine vinegar, tomato juice, sea salt, black pepper, and fresh lemon juice to the bowl with the vegetables. Stir well to combine.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar as desired.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, stir the chilled gazpacho well. Ladle it into bowls and garnish with a sprinkle of chopped parsley.
Serve cold with crusty bread or your favorite crackers on the side.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 44.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 4330 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
