Classic Gazpacho
Cool, refreshing, and bursting with the fresh flavors of summer produce, this Classic Gazpacho recipe is a Spanish-inspired delight. Made with vine-ripened tomatoes, crisp cucumber, vibrant bell peppers, and aromatic garlic, this chilled soup is a nutrient-packed powerhouse perfect for hot days. The addition of soaked bread lends a creamy texture, while extra-virgin olive oil and red wine vinegar enhance its tangy, savory profile. Ready in just 30 minutes with no cooking required, this no-fuss recipe is served cold and can be garnished with diced veggies or crispy croutons for added crunch. Whether you’re planning a light lunch, a starter for dinner, or a refreshing appetizer, this easy gazpacho is sure to impress. Perfect for those seeking a healthy, vegan, and Mediterranean-inspired dish!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large cucumber
- 1 large red bell pepper
- 1 large green bell pepper
- 1 small red onion
- 2 cloves garlic
- 0.5 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
- 2 slices bread
Instructions
Begin by preparing the vegetables. Peel the tomatoes by scoring an 'X' at the bottom, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel off skins, core, and chop.
Peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon. Chop into chunks.
Remove seeds and ribs from the red and green bell peppers, then chop into chunks.
Peel and quarter the red onion.
Smash and peel the garlic cloves.
In a blender or food processor, combine the tomatoes, cucumber, bell peppers, onion, and garlic. Blend until smooth.
Add bread slices to the blender and blend again until smooth. The bread will help thicken the soup.
Gradually add the olive oil to the mixture while blending, ensuring it emulsifies with the soup.
Season with the red wine vinegar, salt, and black pepper. Adjust seasoning to taste.
Slowly add the water to reach the desired soup consistency.
Chill the gazpacho in the refrigerator for at least an hour before serving to enhance the flavors.
Serve cold, garnished with diced vegetables or croutons if desired.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 52.6 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4203 mg | 89% | |
*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.
