HOW TO MAKE GAZPACHO 🍅 Chilled summer soup recipe using fresh ingredients

Ingredients

• 4 cups Ripe Tomatoes (peeled and roughly chopped)
• 1 cup Cucumber (peeled, seeded and diced)
• 1 cup Red Bell Pepper (seeded and diced)
• 0.5 cup Red Onion (finely chopped)
• 1 piece Garlic Clove (minced)
• 0.25 cup Extra Virgin Olive Oil (good quality)
• 2 tablespoons Sherry Vinegar (or red wine vinegar)
• 1 teaspoon Sea Salt (adjust to taste)
• 0.5 teaspoon Freshly Ground Black Pepper (adjust to taste)
• 1 cup Cold Water (adjust consistency)
• 1 cup Ice Cubes (optional, for extra chill)

Instructions

1. Prep the Vegetables

   Peel and core the tomatoes, then roughly chop them. Peel, seed and dice the cucumber, dice the red bell pepper, finely chop the red onion, and mince the garlic.

   Time: PT10M

2. Blend the Soup

   Place the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic into the blender. Add olive oil, sherry vinegar, salt, pepper, and cold water. Blend on high until smooth, then add ice cubes and pulse briefly.

   Time: PT5M

3. Adjust Seasoning & Consistency

   Taste the soup and adjust salt, pepper, or vinegar as needed. If the gazpacho is too thick, stir in additional cold water a tablespoon at a time until desired consistency is reached.

   Time: PT5M

4. Chill

   Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 30 minutes before serving.

   Time: PT30M

   Temperature: 4°C

5. Serve

   Give the chilled gazpacho a quick stir, then ladle into bowls. Garnish with a drizzle of olive oil, diced cucumber, and a few croutons if desired.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g