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–+ servings
chilled tomato vegetable soup

Gazpacho

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Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Spanish
Servings 4 servings

Equipment

  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Large bowl
  • 1 Ladle

Ingredients
  

  • 4 cup ripe tomatoes chopped
  • 1 cucumber peeled and diced
  • 1 red bell pepper seeded and chopped
  • 1 small red onion chopped
  • 2 clove garlic minced
  • 3 cup tomato juice
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil leaves chopped (optional for garnish)

Instructions
 

  • Place the chopped tomatoes, cucumber, bell pepper, onion, and garlic into a blender.
  • Add the tomato juice, olive oil, red wine vinegar, salt, black pepper, sugar, and lemon juice to the blender.
  • Blend the mixture until smooth.
  • Transfer the blended soup into a large bowl.
  • Cover the bowl and refrigerate the soup for at least 1 hour to allow the flavors to meld.
  • Before serving, taste and adjust seasoning if necessary.
  • Ladle the chilled gazpacho into bowls and garnish with fresh basil if desired.

Notes

For the best flavor, use ripe and juicy tomatoes as they are the star ingredient in gazpacho. This dish can be prepared a day ahead to enhance the flavors further, making it an ideal choice for a refreshing, make-ahead appetizer. If you prefer a chunkier texture, pulse the blender to your desired consistency or reserve some chopped vegetables to add back into the soup after blending.
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