Summer Gazpacho Soup
Beat the summer heat with this vibrant and refreshing Summer Gazpacho Soup, a chilled Spanish classic bursting with garden-fresh flavor. Made with ripe tomatoes, crisp cucumber, colorful bell peppers, and a hint of red onion and garlic, this no-cook recipe is a light yet satisfying option for warm-weather dining. Olive oil and red wine vinegar provide a tangy richness, while a slice of day-old bread can be added for a heartier texture. The soup comes together effortlessly in just 20 minutes and is served cold, making it the perfect make-ahead meal for busy summer days. Garnish with fresh parsley and creamy avocado for a final touch of elegance. This healthy, gluten-optional, vegan-friendly soup is hydrating, nutrient-packed, and guaranteed to invigorate your taste buds!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large cucumber
- 1 red bell pepper
- 1 green bell pepper
- 1 medium red onion
- 2 cloves garlic
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 0.5 cup water
- 1 slice day-old bread (optional, for thickness)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (for garnish)
- 0.5 diced avocado (for garnish, optional)
Instructions
Wash and core the tomatoes, then roughly chop them into chunks. Place them into a blender or large food processor.
Peel the cucumber and chop it into chunks. Add it to the blender.
Remove the stems, seeds, and membranes from the red and green bell peppers. Roughly chop them and add them to the blender.
Peel and roughly chop the red onion and garlic cloves. Add them to the blender as well.
If using bread, soak the slice in water for a minute, squeeze out the excess moisture, and add it to the blender for added thickness.
Pour in the olive oil, red wine vinegar, and water. Add the salt and black pepper.
Blend the mixture on high until it is smooth and well-combined. If you prefer a chunkier texture, pulse instead of blending continuously.
Taste the soup and adjust the seasoning if needed by adding more salt, pepper, or vinegar.
Refrigerate the soup for at least 2 hours to chill and allow the flavors to meld together.
Before serving, stir the soup and pour into bowls. Garnish with chopped parsley and if desired, diced avocado.
Serve cold and enjoy this refreshing summer treat!
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 886 mg | 19% | |
*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.
