It’s 🍅SEASON! Make the Authentic Gazpacho 🤤

Ingredients

• 1.5 kg Ripe Tomatoes (peeled and seeded for a smoother texture)
• 1 large Red Bell Pepper (seeded and chopped)
• 1 medium Cucumber (peeled, seeded, and chopped)
• 1 small Red Onion (peeled and quartered)
• 2 cloves Garlic (peeled)
• 1 small Jalapeño Pepper (seeded and minced (optional for heat))
• 3 tbsp Olive Oil (extra-virgin, for richness)
• 2 tbsp Red Wine Vinegar (adds acidity)
• 1 tsp Salt (to taste)
• 1 cup Cold Water (chilled, used to thin the soup as needed)

Instructions

1. Wash and Prep Vegetables

   Rinse all produce under cold water. Peel the tomatoes and cucumber, remove seeds from the bell pepper and jalapeño, quarter the red onion, and peel the garlic cloves.

   Time: PT10M

2. Blend Base

   Place the tomatoes, red bell pepper, cucumber, red onion, garlic, and jalapeño (if using) into the blender. Blend on high until completely smooth.

   Time: PT5M

3. Season the Soup

   Add olive oil, red wine vinegar, and salt to the blended mixture. Pulse briefly to incorporate the seasonings.

   Time: PT2M

4. Adjust Consistency

   Add cold water a little at a time, blending after each addition, until the gazpacho reaches your desired thinness.

   Time: PT2M

5. Chill

   Transfer the gazpacho to a large bowl or pitcher, cover tightly, and refrigerate for at least 1 hour to let flavors meld.

   Time: PT1H

   Temperature: 4°C

6. Serve and Garnish

   Stir the chilled gazpacho, taste and adjust seasoning if needed. Ladle into serving glasses or bowls and garnish with diced cucumber, red bell pepper, and a drizzle of olive oil.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

4 g

Fiber

2 g