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–+ servings
chilled tomato vegetable soup

Gazpacho Soup

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Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine Spanish
Servings 4 servings

Equipment

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

Ingredients
  

  • 4 cup ripe tomatoes chopped
  • 1 cucumber peeled and chopped
  • 1 red bell pepper chopped
  • 1 small red onion chopped
  • 2 clove garlic minced
  • 3 cup tomato juice
  • 1/4 cup olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh basil chopped

Instructions
 

  • Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
  • Blend until smooth and combined.
  • Transfer the mixture to a large bowl.
  • Stir in tomato juice, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper.
  • Mix well until the ingredients are fully incorporated.
  • Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
  • Before serving, taste and adjust seasoning if necessary.
  • Garnish with fresh basil before serving.

Notes

For the best results, use ripe and juicy tomatoes as they provide the most flavor to the soup. If you prefer a chunkier texture, reserve some of the chopped vegetables and stir them into the blended mixture. Gazpacho is best served cold, so make sure it has chilled sufficiently before serving.
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