Mediterranean Diet Classic Gazpacho
Cool, vibrant, and irresistibly refreshing, the Mediterranean Diet Classic Gazpacho is a summer staple that celebrates the best of seasonal produce. Packed with ripe tomatoes, crisp cucumber, colorful bell peppers, and aromatic garlic, this easy, no-cook recipe is blended to perfection, creating a silky smooth texture. A drizzle of extra virgin olive oil and a splash of red wine vinegar add depth and Mediterranean flair, while fresh basil leaves provide a burst of herbal brightness. Served chilled, this nutrient-rich dish is ideal for light lunches, appetizers, or as a flavorful side. Ready in just 20 minutes, it’s a healthy, vegan-friendly option that’s bursting with antioxidants and heart-healthy ingredients. Whether you're hosting a gathering or craving something refreshing, this classic gazpacho is a must-try for any Mediterranean diet enthusiast!
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small red onion
- 2 cloves garlic
- 0.25 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup water
- 8 leaves fresh basil leaves
Instructions
Begin by washing all the vegetables thoroughly under cold water.
Core the tomatoes and coarsely chop them into large chunks. Use a paring knife to peel the cucumber, then cut it lengthwise and scoop out the seeds with a spoon before coarsely chopping.
Remove the seeds and membranes from the red and green bell peppers, and coarsely chop them.
Peel and coarsely chop the red onion. Peel the garlic cloves and set aside.
In a blender or food processor, combine the chopped tomatoes, cucumber, red and green bell peppers, onion, and garlic cloves.
Add the extra virgin olive oil, red wine vinegar, sea salt, freshly ground black pepper, and water to the blender or food processor with the vegetables.
Blend the mixture on medium-high speed until smooth. Depending on the size of your blender, you may need to do this in batches.
Taste the gazpacho and adjust the seasoning with additional salt, pepper, or vinegar if desired.
Once the desired consistency and taste are achieved, cover and refrigerate the gazpacho for at least 1 to 2 hours to chill and allow the flavors to meld.
Before serving, finely julienne the basil leaves for garnish.
Serve the chilled gazpacho in bowls or glasses, topped with fresh basil leaves.
For a more rustic presentation, reserve a small portion of finely diced vegetables to garnish each serving.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 39.1 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3144 mg | 67% | |
*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.
