Gazpacho Cooler
Cool, refreshing, and bursting with the vibrant flavors of summer, this Gazpacho Cooler is the ultimate no-cook soup to beat the heat. Made with ripe tomatoes, crisp English cucumber, sweet red bell pepper, and aromatic garlic and red onion, this chilled Spanish-inspired dish delivers a zesty combination of freshness and savoriness in every spoonful. Enhanced with a drizzle of extra-virgin olive oil, a splash of sherry vinegar, and a hint of fresh lemon juice, this recipe offers a balanced tang that’s irresistibly satisfying. Perfectly blended and served over ice, it’s not only quick and easy to prepare in just 20 minutes but also a fantastic make-ahead dish—ideal for light lunches, garden parties, or as a cooling appetizer on hot days. Garnish with fresh parsley or a swirl of olive oil for an elegant finishing touch. Whether you're hosting a summer gathering or simply craving something light and healthy, this gazpacho is your go-to recipe.
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large English cucumber
- 1 medium red bell pepper
- 2 cloves garlic
- 1 small red onion
- 2 tablespoons fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 cup cold water
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 large ice cubes
Instructions
Wash and pat dry all vegetables.
Core and roughly chop the tomatoes, then peel and cut the cucumber into chunks.
Remove the seeds and stem from the red bell pepper and chop into pieces.
Peel and roughly chop the garlic and red onion.
Add the tomatoes, cucumber, red bell pepper, garlic, red onion, and parsley to a blender or food processor.
Pour the olive oil, sherry vinegar, and lemon juice into the blender.
Add the cold water, salt, and black pepper, then blend the mixture until smooth.
Taste and adjust the seasoning as necessary, adding more salt or vinegar to suit your preference.
Chill the blended gazpacho in the refrigerator for at least 1 hour to allow flavors to meld.
Before serving, place the large ice cubes in bowls or glasses and pour the gazpacho on top, ensuring it stays extra cool.
Garnish with additional parsley or a drizzle of olive oil, if desired, and serve immediately.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 33.6 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2720 mg | 58% | |
*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.
