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Summer Gazpacho

Summer Gazpacho
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Summer Gazpacho is a vibrant, refreshing Spanish chilled soup made with fresh, ripe vegetables and herbs. Perfect for hot days, it combines juicy tomatoes, crisp cucumbers, and sweet peppers into a nutritious, light, and easy-to-make dish that can be enjoyed as a cooling appetizer or light meal.

Ingredients

Scale

Vegetables

  • 4 cups ripe tomatoes, roughly chopped
  • 1 large cucumber, peeled (optional) and roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1/2 small red onion, roughly chopped
  • 2 cloves fresh garlic

Liquids & Seasonings

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1/2 cup cold water or tomato juice (adjust for desired consistency)
  • Salt, to taste
  • Black pepper, to taste

Fresh Herbs & Garnishes

  • Fresh basil or parsley, chopped (for garnish and blending)
  • Optional garnishes: diced cucumbers, fresh herbs, croutons, extra olive oil drizzle

Instructions

  1. Prepare Your Vegetables: Wash all produce thoroughly. Remove cores and seeds from tomatoes and peppers. Peel the cucumber if desired. Roughly chop all vegetables to ease blending.
  2. Blend Ingredients: Place tomatoes, cucumber, red bell pepper, red onion, and garlic into a blender or food processor. Pulse several times to start breaking down the vegetables.
  3. Add Liquids and Seasoning: Pour in olive oil, vinegar, and a splash of cold water or tomato juice. Add salt and black pepper. Blend until smooth but retain some texture for an authentic mouthfeel.
  4. Chill the Soup: Transfer gazpacho to a bowl or container. Cover and refrigerate for at least two hours to let flavors meld and cool thoroughly.
  5. Taste and Adjust: Before serving, taste the gazpacho and adjust seasoning with more salt, vinegar, or olive oil to your preference.

Notes

  • Use the ripest tomatoes available for best sweetness and flavor.
  • Chill ingredients in advance to speed up the cooling process.
  • Pulse instead of over-blending to keep some texture in the soup.
  • Adjust consistency by gradually adding cold water or tomato juice.
  • Gazpacho tastes best after chilling several hours or overnight.
  • Balance acidity carefully with vinegar to keep flavors bright, not sharp.
  • Perfect for vegan and gluten-free diets.
  • Store leftovers covered in refrigerator up to 3 days.
  • Avoid reheating; serve chilled for best refreshment.

Nutrition

Keywords: summer gazpacho, cold soup, Spanish soup, chilled vegetable soup, healthy appetizer, vegan soup, gluten free soup

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