Great Gazpacho
Dive into the refreshing flavors of summer with this "Great Gazpacho" recipe, a chilled Spanish soup that hits the perfect balance of simplicity and sophistication. Bursting with garden-fresh produce, this recipe features ripe tomatoes, crisp cucumber, and the vibrant hues of red and green bell peppers, blended to velvety perfection with a drizzle of extra virgin olive oil and a splash of tangy red wine vinegar. The subtle heat from garlic and red onion elevates the dish, while a quick addition of ice cubes makes it irresistibly cool and refreshing. Ready in just 20 minutes with no cooking required, this nutrient-packed soup is an ideal make-ahead dish, as resting in the fridge allows the flavors to meld beautifully. Serve it as a light appetizer or pair it with crusty bread for a more satisfying meal. Whether garnished with fresh parsley or basil, this gazpacho is the ultimate no-stress, healthy recipe to savor on a warm day.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small red onion
- 2 large garlic clove
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup water
- 3 large ice cubes
- 1 tablespoon fresh parsley or basil (optional, for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Core the tomatoes and roughly chop them. Peel the cucumber and chop into chunks. Deseed both the red and green bell peppers and cut into pieces. Peel and roughly chop the red onion.
Peel and mince the garlic cloves.
Place the chopped tomatoes, cucumber, red and green bell peppers, red onion, and garlic into a blender or food processor.
Add the extra virgin olive oil, red wine vinegar, salt, black pepper, and water to the blender.
Blend the ingredients until smooth. If the texture is too thick, add a little more water to reach your desired consistency.
Add the ice cubes to the blender and blend again until the soup is chilled and the ice is fully incorporated.
Taste and adjust the seasoning with additional salt, black pepper, or vinegar as needed.
Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
When ready to serve, stir the gazpacho and pour it into bowls or glasses. Garnish with fresh parsley or basil if desired.
Serve with crusty bread on the side, either toasted or fresh, for dipping.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 52.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4183 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.
