My Favourite Gazpacho Soup
Cool, refreshing, and bursting with vibrant Mediterranean flavors, My Favourite Gazpacho Soup is a summer staple that’s as easy to make as it is delicious. Featuring ripe tomatoes, crisp English cucumber, sweet red bell pepper, and aromatic red onion and garlic, this chilled Spanish soup is a perfect blend of fresh produce and pantry staples like extra-virgin olive oil and red wine vinegar. A slice of day-old bread adds rustic heartiness to the velvety texture, while optional garnishes like fresh basil and diced vegetables elevate the presentation. Ready in just 20 minutes with no cooking required, this healthy and flavorful dish is ideal for hot weather meals or as an elegant starter at a dinner party. Simply blend, chill, and serve—your ideal no-cook recipe for a light yet satisfying meal!
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large English cucumber
- 1 large red bell pepper
- 0.5 medium red onion
- 2 large garlic cloves
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup cold water
- 1 slice bread (day-old, crust removed)
- 4 leaves fresh basil leaves (optional, for garnish)
- 0.25 cup diced cucumber (optional, for garnish)
- 0.25 cup diced red bell pepper (optional, for garnish)
Instructions
Wash all the vegetables thoroughly to remove any dirt or debris.
Roughly chop the tomatoes, cucumber, red bell pepper, and red onion, and peel the garlic cloves.
If desired for a slightly thicker texture, soak the slice of day-old bread in a little water for 2 minutes, then squeeze out excess moisture.
Add the tomatoes, cucumber, red bell pepper, red onion, garlic, and soaked bread to a blender or food processor.
Drizzle in the olive oil, red wine vinegar, and salt, and sprinkle in the black pepper.
Add half a cup of cold water to the mixture. If you prefer a thinner consistency, you can add more water little by little.
Blend everything until smooth and well-pureed. Taste and adjust the seasoning with more salt or vinegar if needed.
For a silky texture, push the blended soup through a fine-mesh strainer into a large bowl or pitcher, discarding any solids that remain.
Cover the gazpacho and refrigerate for at least 2 hours or until thoroughly chilled.
Before serving, give the soup a good stir and pour it into bowls. Garnish with fresh basil leaves, diced cucumber, and red bell pepper if desired.
Serve immediately and enjoy this refreshing soup on a warm day!
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 35.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2881 mg | 61% | |
*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.
