Description
Tomato gazpacho is a vibrant, refreshing cold soup made from fresh, raw vegetables like tomatoes, cucumbers, and bell peppers. Perfect for hot summer days, this Spanish-inspired dish is light, flavorful, naturally vegan, and elegant, making it ideal as an appetizer or a light lunch.
Ingredients
4 large tomatoes
1 red bell pepper
1 English cucumber
1 stalk celery
1 garlic clove
1 green onion (scallion)
1 tablespoon fresh lemon juice
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Handful fresh basil leaves
Instructions
- Prep the vegetables: Wash all produce. Chop some of the tomato, bell pepper, celery, and cucumber, setting aside a small portion finely diced for garnish.
- Blend: Add the remaining ingredients—tomatoes, red bell pepper, cucumber, celery, garlic, green onion, lemon juice, vinegar, salt, black pepper, and fresh basil—into a high-speed blender. Blend until smooth. Taste and adjust seasoning if needed.
- Chill or serve: Refrigerate for at least 30 minutes for a cold soup or serve immediately.
- Serve: Pour into bowls and garnish with the reserved diced vegetables, extra basil, and a light drizzle of extra virgin olive oil.
Notes
Add watermelon or red grapes for a naturally sweet twist.
Use heirloom tomatoes for a more colorful presentation and richer flavor.
Spice it up with a pinch of smoked paprika or cayenne pepper.
For a creamier texture, blend in a small avocado.
Garnish with croutons or toasted seeds for added crunch.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Soup
- Method: Blender
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 6g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
