Gazpacho

Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Summer, Spring
Description

When the weather heats up, nothing is more refreshing than a bowl of homemade Gazpacho. Ripe tomatoes, crisp cucumbers, sweet bell peppers, red onion, garlic, and fresh basil are blended into a silky, flavor-packed soup, then finished with olive oil, white wine vinegar, and a splash of fresh lemon juice for a bright, perfectly balanced bite. Garnished with finely diced vegetables, it offers a delicious contrast of smooth and crisp textures. 

Serve this chilled soup as a light lunch, an elegant appetizer, or alongside crusty bread for an easy summer meal. After a few hours in the refrigerator, the flavors become even more vibrant, making it an ideal make-ahead recipe for picnics, outdoor entertaining, or simply savoring the season’s freshest produce. 

Ingredients
  • 2 organic cucumbers (seeded, reserve 1/2 of one cucumber)
  • 1 red bell pepper (cored, seeded, reserve 1/2)
  • 1 orange bell pepper (cored, seeded, reserve 1/2)
  • 12 plum tomatoes
  • 1/4 cup red onion (chopped)
  • 2 cloves of garlic (minced or crushed)
  • 2 fresh basil leaves
  • 2 cups filtered water
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • basil leaves (for garnish)
Instructions
  1. 1

    Rough chop the cucumber and bell peppers, reserving 1/2 of one cucumber and 1/2 of each bell pepper.

  2. 2

    Next, halve the tomatoes and rough chop the red onion.

  3. 3

    Combine the vegetables, garlic, basil, and water in a blender and blend until smooth.

     

  4. 4

    Add the vinegar, olive oil, salt, pepper, cayenne, and lemon juice, and pulse just until combined.

     

  5. 5

    Finely dice the reserved vegetables.

     

  6. 6

    Chill before serving. The longer the gazpacho sits, the more the flavors will develop.

     

  7. 7
    Three servings of gaspacho.

    To serve, pour the gazpacho into a large soup tureen or into individual serving bowls, and garnish with diced vegetables and fresh basil leaves.

     

    Refrigerate any leftovers and enjoy within 3 to 5 days.

Nutrition Facts

Servings 4

Serving Size 1/4 of recipe

Amount Per Serving
Calories 214kcal
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 1.6g8%
Sodium 332mg14%
Potassium 486mg14%
Total Carbohydrate 24.6g9%
Dietary Fiber 4.8g20%
Sugars 6.4g
Protein 5.2g11%
Vitamin A 2180 IU
Vitamin C 42 mg
Calcium 86 mg
Iron 2.4 mg
Vitamin E 2.4 mg
Vitamin K 98 mcg
Vitamin B6 0.26 mg
Folate 94 mcg
Magnesium 42 mg
Zinc 0.9 mg
Selenium 10 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan gazpacho recipe
Read it online: https://sproutfulkitchen.com/recipe/gazpacho/