Yummy Gazpacho
Dive into the vibrant, refreshing world of Mediterranean cuisine with this "Yummy Gazpacho" recipe, a chilled Spanish classic that's perfect for hot summer days. Bursting with the natural goodness of ripe tomatoes, crisp cucumbers, sweet bell peppers, and a hint of garlic, this no-cook soup is a nutritious and flavorful way to embrace seasonal produce. Enhanced with a drizzle of extra virgin olive oil and a splash of tangy red wine vinegar, each spoonful is a delightful blend of creamy and zesty. Ready in just 25 minutes with no cooking required, this vegan and gluten-free gazpacho is best served cold, making it an easy make-ahead dish for picnics, appetizers, or light meals. Garnish with fresh basil or parsley for an extra pop of color and flavor and enjoy this healthy, summer-perfect treat!
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 medium cucumber
- 1 large red bell pepper
- 1 large green bell pepper
- 1 small red onion
- 1 clove garlic
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 cup cold water
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh basil or parsley (for garnish)
Instructions
Start by washing all the vegetables thoroughly under cold running water.
Cut a small 'X' on the bottom of each tomato, then blanch them by placing in boiling water for 30 seconds and immediately transferring them to an ice bath. Once cooled, peel off the skins and roughly chop the tomatoes.
Peel the cucumber and cut it in half lengthwise. Use a spoon to scrape out the seeds, then roughly chop it.
Remove the seeds and stems from the red and green bell peppers, then roughly chop them.
Peel the red onion and garlic clove, and roughly chop them as well.
In a blender or food processor, combine the chopped tomatoes, cucumber, red and green bell peppers, onion, and garlic. Blend until smooth.
Add the olive oil, red wine vinegar, cold water, salt, and ground black pepper to the mixture. Blend again until fully combined and smooth. Adjust seasoning if needed.
Transfer the gazpacho to a large bowl or pitcher, cover with plastic wrap, and refrigerate for at least 2 hours to chill and let the flavors meld.
Before serving, give the gazpacho a quick stir. Pour into bowls or glasses and garnish with chopped fresh basil or parsley.
Serve cold and enjoy the refreshing taste of Yummy Gazpacho!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 36.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2876 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.
