South Beach Gazpacho
Cool, refreshing, and bursting with garden-fresh flavor, South Beach Gazpacho is the perfect summer dish to beat the heat. This no-cook recipe pairs vibrant tomatoes, crisp cucumber, and sweet bell peppers with a zesty blend of red wine vinegar, lemon juice, and a kick of optional cayenne pepper for a light and tangy cold soup. Finished with extra virgin olive oil and fresh herbs, this gazpacho delivers Mediterranean-inspired goodness in every spoonful. Ready in just 20 minutes of prep time and chilled to perfection, it’s a healthy, low-effort dish ideal for hot days or elegant appetizers. Serve it in chilled bowls or glasses with a garnish of parsley or diced vegetables for a stunning presentation. Perfect for meal prep or a crowd, this is a guilt-free indulgence that captures the essence of seasonal produce.
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Recipe Information
Ingredients
- 6 large Tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 small Red onion
- 2 cloves Garlic
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 2 cups Tomato juice
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 1 tablespoon Lemon juice
Instructions
Wash all vegetables thoroughly under running water.
Core the tomatoes, and chop them into large chunks. Peel the cucumber and cut it into large pieces. Remove the stems and seeds from the peppers, then roughly chop them. Peel and quarter the red onion. Peel the garlic cloves.
In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and garlic. Blend until smooth, or leave it slightly chunky if you prefer a more textured gazpacho.
Add the extra virgin olive oil, red wine vinegar, tomato juice, fresh parsley, salt, black pepper, cayenne pepper (if using), and lemon juice to the blender. Blend again until all the ingredients are well incorporated.
Taste and adjust the seasoning with additional salt, pepper, or vinegar, if desired.
Pour the gazpacho into a large bowl or container. Cover and refrigerate for at least 2 hours to allow the flavors to meld and for the soup to chill thoroughly.
Before serving, stir the gazpacho well. Serve in chilled bowls or glasses and garnish with additional chopped parsley or diced vegetables for a fresh presentation.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 55.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 4581 mg | 97% | |
*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.
