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Summer Gazpacho

Summer Gazpacho
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A refreshing and vibrant Summer Gazpacho recipe featuring ripe tomatoes, crisp cucumbers, sweet bell peppers, and a splash of extra virgin olive oil. This classic Spanish cold soup is healthy, easy to prepare, and perfect for cooling down on warm sunny days. Ideal as a light lunch or an elegant appetizer, it combines simplicity with bold, fresh flavors in every spoonful.

Ingredients

Scale

Vegetables and Base

  • 4 cups ripe vine-ripened tomatoes, roughly chopped
  • 1 large cucumber, diced (peeled if preferred)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped

Liquids and Seasonings

  • 3 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar (or red wine vinegar/apple cider vinegar)
  • 1 tsp sea salt (adjust to taste)
  • ½ tsp black pepper (freshly ground)
  • 1 cup cold water or tomato juice (adjust for desired thickness)

Optional Ingredients

  • Fresh basil leaves, chopped (for garnish and flavor)
  • Pinch of cayenne pepper or hot sauce (for spicy variation)
  • Fresh herbs such as cilantro, mint, or parsley (for herbaceous boost)
  • Cooked chickpeas or white beans (for vegan protein addition)
  • Fruits like watermelon or strawberries (for fruity twist)

Instructions

  1. Prepare the Vegetables: Wash all vegetables thoroughly. Core and roughly chop the tomatoes, dice the cucumbers and bell peppers, finely chop the red onion and garlic cloves to get ready for blending.
  2. Blend the Base: In a blender or food processor, combine the tomatoes, cucumbers, bell peppers, red onion, and garlic. Pulse until you reach a smooth consistency but still retain a touch of texture.
  3. Season and Adjust: Add the sherry vinegar, extra virgin olive oil, sea salt, and black pepper to the blended vegetables. Mix well, then gradually add cold water or tomato juice to reach your desired soup thickness. Chill thoroughly in the refrigerator for at least 2 hours.
  4. Final Touches: Before serving, stir in freshly chopped basil and taste to adjust seasoning. For a more intense flavor, let the gazpacho rest chilled for an hour or longer to allow the flavors to meld beautifully.

Notes

  • Use ripe, vine-ripened tomatoes for the best flavor depth.
  • Refrigerate the soup for at least 2 hours to intensify refreshment.
  • Adjust vinegar and salt incrementally to balance sweetness.
  • Blend longer for a creamier texture or pulse less for chunky, rustic feel.
  • Peel cucumbers if skins are bitter or tough for smoother texture.
  • Always serve Summer Gazpacho cold to maximize cooling effect.
  • Store leftovers in an airtight container in the fridge up to 3 days; stir before serving.
  • Freezing is not recommended as it may alter texture and flavor.
  • This recipe is naturally vegan and gluten free.

Nutrition

Keywords: Summer Gazpacho, cold soup, Spanish recipe, vegan appetizer, healthy soup, fresh vegetables, no-cook recipe

Find it online: https://eazyummy.com/summer-gazpacho/