Description
This refreshing Tomato Cucumber Gazpacho is a vibrant, cold Spanish soup perfect for hot days. Made with ripe tomatoes, crisp cucumber, sweet red bell pepper, and pungent red onion and garlic, this gazpacho is blended to a smooth consistency and chilled to meld the bright, fresh flavors. Enhanced with olive oil, red wine vinegar, and a touch of cayenne for subtle heat, it’s garnished with fresh basil for an inviting finish. Easy to prepare in just 20 minutes, this light and healthy dish is ideal as a starter or a light meal.
Ingredients
Scale
Vegetables
- 4 medium ripe tomatoes, cored and roughly chopped
- 1 medium cucumber, peeled and chopped
- 1 small red bell pepper, seeded and chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasoning
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar, adjust to taste
- 1 cup low-sodium vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
Garnish
- 1/4 cup fresh basil, chopped
Instructions
- Prepare the Vegetables: Wash all the vegetables thoroughly under cold water to remove any dirt or pesticides. Core the tomatoes and chop them into quarters to make blending easier. Peel the cucumber, slice it lengthwise, scoop out the seeds, and chop into chunks. Seed and chop the red bell pepper. Finely chop the red onion and mince the garlic to enhance the soup’s flavor.
- Blend the Ingredients: Place the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic into a blender. Add the extra virgin olive oil, red wine vinegar, vegetable broth, salt, black pepper, and cayenne pepper if using. Blend on high speed for about 1-2 minutes until smooth. For a chunkier texture, blend for less time.
- Chill and Serve: Transfer the blended gazpacho to a mixing bowl or container, cover it, and refrigerate for at least 1 hour to allow flavors to meld. Before serving, taste and adjust the seasoning with additional salt, pepper, or vinegar as desired. Serve chilled in bowls, garnished with chopped fresh basil for added color and flavor.
Notes
- Use extra virgin olive oil for the best flavor and health benefits.
- Adjust the amount of red wine vinegar to achieve your preferred tanginess.
- For a spicier gazpacho, increase the cayenne pepper or add a pinch of smoked paprika.
- If you prefer a chunkier texture, pulse the blender instead of pureeing completely.
- Gazpacho can be refrigerated for up to 2 days; flavors intensify with time.
- Serve with crusty bread or croutons for added texture.
