Description
This refreshing Tomato Cucumber Gazpacho is a vibrant, cold Spanish soup perfect for warm weather. Featuring ripe tomatoes, crisp cucumber, sweet bell pepper, and a hint of garlic, blended with olive oil and red wine vinegar, this easy no-cook recipe delivers a deliciously smooth and tangy flavor, garnished with fresh basil. Ready in just 20 minutes, it makes a light and healthy appetizer or lunch.
Ingredients
Scale
Vegetables
- 4 medium ripe tomatoes, cored and roughly chopped
- 1 medium cucumber, peeled and chopped
- 1 small red bell pepper, seeded and chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (adjust to taste)
- 1 cup low-sodium vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
Garnish
- 1/4 cup fresh basil, chopped
Instructions
- Prepare the Vegetables: Wash all the vegetables thoroughly under cold water to remove any dirt or pesticides. Core the tomatoes and chop into quarters. Peel the cucumber, slice in half lengthwise, scoop out seeds with a spoon, then chop into chunks. Seed and chop the red bell pepper. Finely chop the red onion and mince the garlic to enhance the soup’s flavor.
- Blend the Ingredients: Place the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic into a blender. Add the extra virgin olive oil, red wine vinegar, vegetable broth, salt, black pepper, and cayenne pepper if using. Blend on high speed for 1-2 minutes until smooth; blend less for a chunkier texture.
- Chill and Serve: Transfer the blended gazpacho to a bowl or container, cover, and refrigerate for at least 1 hour to let the flavors meld. Before serving, taste and adjust the seasoning with additional salt, pepper, or vinegar if desired. Serve chilled in bowls, garnished with chopped fresh basil for flavor and color.
Notes
- For a thicker gazpacho, reduce the amount of vegetable broth or blend less time.
- Adjust the amount of cayenne pepper to control the heat level or omit it for a milder taste.
- Use extra virgin olive oil for the best flavor and health benefits.
- This gazpacho can be refrigerated for up to 2 days; stir well before serving.
- Optional toppings such as diced avocado, croutons, or a drizzle of balsamic glaze can add texture and flavor.
