Easy Summer Gazpacho by laleshii

AI Generated
Easy Vegan
·
Prep 20m

A refreshing, no-cook Spanish cold soup bursting with ripe summer vegetables. Perfect for hot days when you want something light, vibrant, and ready in minutes.

Best enjoyed as Main

Ingredients

for
servings
  • 1 kg ripe Roma tomatoes, roughly chopped
  • 1 cucumber, large, peeled and roughly chopped
  • 1 bell pepper, red, deseeded and roughly chopped
  • 1 red onion, small, roughly chopped
  • 2 cloves Garlic, peeled
  • 4 tbsp Extra virgin olive oil
  • 2 tbsp Sherry vinegar, or red wine vinegar
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black pepper
  • 1/2 tsp Smoked paprika
  • 100 ml cold water
  • fresh basil leaves, a few, to garnish
  • Olive oil, to serve
Nutrition Facts
1
Amount per serving
Calories
201
% DV*
Total Fat 14g 18%
Saturated Fat 2g 10%
Unsaturated Fat 12g
Sodium 600mg 26%
Total Carbs 18g 6%
Dietary Fiber 5g 17%
Sugars 10g 20%
Protein 4g 7%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Place the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic into a blender or food processor.

  2. 2

    Add the olive oil, sherry vinegar, salt, pepper, and smoked paprika.

  3. 3

    Blend on high speed for about 1-2 minutes until very smooth.

  4. 4

    Add the cold water and blend again briefly to loosen the consistency. Adjust water for your preferred thickness.

  5. 5

    Taste and adjust seasoning, adding more salt, vinegar, or olive oil as needed.

  6. 6

    Pour the gazpacho through a fine mesh strainer into a large bowl or pitcher, pressing with a spoon to extract all the liquid. Skip this step if you prefer a chunkier texture.

  7. 7

    Cover and refrigerate for at least 1 hour (ideally 2-3 hours) until well chilled.

  8. 8

    Serve in bowls or glasses, garnished with fresh basil leaves and a drizzle of extra virgin olive oil.