Summer Gazpacho with Garlic Cumin Sauce
Cool, refreshing, and bursting with vibrant flavors, this Summer Gazpacho with Garlic Cumin Sauce is the ultimate chilled soup for warm weather. Made with a medley of ripe tomatoes, crisp cucumber, and sweet red bell pepper, this no-cook recipe combines the essence of garden-fresh produce with a tangy kick of red wine vinegar and a smooth finish from extra virgin olive oil. What truly sets this gazpacho apart is the drizzle of homemade garlic cumin sauce, infused with earthy spices and a pop of bright lemon juice, elevating each spoonful to gourmet status. Perfect as a light appetizer or main dish, this easy-to-make soup is ready in just 30 minutes and best served ice-cold with a sprinkle of fresh herbs and a side of crusty bread. Ideal for summer entertaining or a healthy weeknight meal, this recipe is your go-to for a refreshing taste of Spain.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large cucumber
- 1 large red bell pepper
- 1 small red onion
- 3 cloves garlic
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cups tomato juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cumin powder
- 2 tablespoons fresh parsley or cilantro leaves
- 1 slice bread (stale or fresh)
- 0.25 cup water
- 1 tablespoon lemon juice
Instructions
Core and roughly chop the tomatoes, cucumber, red bell pepper, and red onion. Set aside a small portion of each vegetable for garnish if desired.
Place the chopped vegetables, 2 garlic cloves, stale bread (soaked in water for 2 minutes and squeezed), olive oil, red wine vinegar, tomato juice, salt, and black pepper into a blender.
Blend until smooth, adjusting consistency with water if needed. Taste and adjust seasoning. If a smoother texture is preferred, strain through a fine-mesh sieve.
Cover the gazpacho and refrigerate for at least 2 hours to chill and allow the flavors to meld.
To prepare the garlic cumin sauce, finely mince the remaining garlic clove or use a garlic press. In a small bowl, whisk together the minced garlic, cumin powder, lemon juice, and 2 tablespoons of olive oil until emulsified.
Before serving, stir the gazpacho and ladle it into bowls. Garnish with the reserved diced vegetables and a drizzle of garlic cumin sauce.
Sprinkle fresh parsley or cilantro over the top for added freshness. Optionally, serve with crusty bread on the side.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 47.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 4336 mg | 92% | |
*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.
