Gazpacho My Way
Elevate your summer dining with "Gazpacho My Way," a refreshingly vibrant twist on the classic Spanish chilled soup. Bursting with ripe tomatoes, crisp cucumbers, sweet bell peppers, and a hint of red onion and garlic, this no-cook recipe delivers bold, garden-fresh flavors in every spoonful. Enhanced by silky extra virgin olive oil, tangy red wine vinegar, and a touch of heat from optional hot sauce, this gazpacho achieves the perfect balance of zest and creaminess, thanks to the addition of soaked bread blended into the mix. Ideal for hot days, this easy-to-make dish requires just 20 minutes of prep time and a few hours to chill, letting the flavors meld into a refreshing, savory masterpiece. Serve it cold, topped with a drizzle of olive oil, fresh basil, and colorful vegetable garnishes for an elegant finish. Perfect as a light starter or a healthy main course, "Gazpacho My Way" is summer simplicity at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large English cucumber
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 0.5 medium red onion
- 2 cloves garlic
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 slices bread
- 0.5 cup cold water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon hot sauce (optional)
- 2 tablespoons fresh basil (for garnish)
Instructions
Wash and roughly chop the tomatoes, cucumber, red bell pepper, yellow bell pepper, and red onion.
Peel and mince the garlic cloves.
Cut the bread into small cubes and soak them in the cold water for about 5 minutes.
In a blender or food processor, combine the soaked bread, tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, and hot sauce (if using). Blend until smooth.
Taste the gazpacho and adjust seasoning if necessary by adding more salt, pepper, or vinegar.
If a smoother texture is desired, strain the blended gazpacho through a fine sieve into a large bowl, using a spatula to press the mixture through.
Cover and refrigerate the gazpacho for at least 2 hours to chill thoroughly.
Before serving, give the gazpacho a good stir and divide it evenly among bowls.
Garnish each bowl with a drizzle of olive oil, a sprinkle of fresh basil, and optionally some diced cucumber or bell pepper for texture. Serve cold.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 43.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4023 mg | 86% | |
*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.
