Gazpacho for Joe
Serve up a bowl of refreshing Mediterranean goodness with "Gazpacho for Joe," a vibrant and wholesome chilled soup perfect for hot summer days. Bursting with the natural flavors of ripe tomatoes, crisp cucumber, and sweet red bell pepper, this no-cook recipe is expertly balanced with a touch of garlic, red wine vinegar, and fragrant basil. The dish gets its silky texture from a unique addition of soaked crusty bread blended with extra virgin olive oil, creating a luscious base that beautifully complements its fresh ingredients. Ready in just 20 minutes of prep and requiring no cooking time, this quick but flavorful gazpacho is chilled to perfection, making it an ideal make-ahead dish for breezy lunches, light appetizers, or outdoor gatherings. Garnish with fresh basil or crunchy vegetable bits for a delightful finishing touch. Let "Gazpacho for Joe" be your go-to recipe for a refreshing, healthy, and utterly satisfying summer soup experience.
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large cucumber
- 1 large red bell pepper
- 1 small yellow onion
- 2 cloves garlic
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup cold water
- 1 slice crusty bread
- 4 leaves fresh basil leaves
Instructions
Start by roughly chopping the tomatoes, cucumber, red bell pepper, and onion. Remove seeds from the cucumber and bell pepper for a smoother texture, if desired.
Peel and mince the garlic cloves.
Tear the crusty bread into small pieces. Soak the bread in 2 tablespoons of water for about 5 minutes, then squeeze out any excess water.
In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, onion, garlic, soaked bread, olive oil, red wine vinegar, sea salt, black pepper, and cold water.
Blend the mixture until smooth. If you'd like a thinner consistency, add more cold water a tablespoon at a time until desired texture is achieved.
Taste the gazpacho and adjust seasoning, adding more salt, pepper, or vinegar as needed.
Transfer the gazpacho to a large bowl or container, cover it, and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
Serve the gazpacho cold, garnished with fresh basil leaves. For added texture, you can chop additional cucumber or bell pepper into small pieces and sprinkle them on top before serving.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 673 mg | 14% | |
*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.
