Easy Fresh Gazpacho
User Reviews
5
Easy Fresh Gazpacho
Description
This gazpacho recipe begins by peeling and seeding ripe tomatoes, which are then pureed with vegetable juice, garlic, various acids, and olive oil. Diced cucumber, bell pepper, and red onion are stirred in to provide crunch and layered flavors. The soup is chilled for at least two hours or overnight to meld flavors and develop a refreshing character.
The flavor balance depends on the fresh, bright acidity of lime and vinegar blending with the natural sweetness of tomato and bell pepper. The cumin adds subtle warmth, while fresh basil and parsley enhance the herbal freshness. The chilled temperature and slightly chunky texture make this a cooling starter or light accompaniment to other dishes.
Variation tips include using red bell pepper for added sweetness or adjusting with a pinch of sugar if green bell pepper is used. Cherry or grape tomatoes can be used but require straining to remove seeds and pulp. The gazpacho keeps refrigerated up to four days, allowing advance preparation.
Ingredients
- 2 pounds tomatoes about 4-5 large, ripe
- ½ English cucumber diced
- ½ cup red bell pepper or green bell pepper, finely diced
- ⅔ cup vegetable juice such as V8, or tomato juice
- ¼ cup red onion finely diced
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 tablespoon lime juice fresh
- 2 tablespoons olive oil high quality
- ½ teaspoon cumin
- 1 tablespoon basil leaves fresh, thinly sliced
- 1 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Cut a small 'X' in the bottom of the tomatoes and drop into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.
- Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup.
- Place tomatoes in a blender with the vegetable juice. Puree until smooth. Add garlic, vinegar, lime juice, olive oil and cumin. Blend to combine.
- Stir in finely chopped ingredients and chill at least 2 hours or overnight. Taste and season with salt & pepper.
- Garnish with fresh herbs (and reserved vegetables).
Notes
- If using small tomatoes such as cherry or grape varieties, blend the soup then strain to remove seeds and pulp for a smooth texture.
- Red bell pepper adds natural sweetness balancing tomato acidity; if using green bell pepper, consider adding a pinch of sugar to adjust flavor.
- Store gazpacho in the refrigerator for up to 4 days; flavors develop further when chilled overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131 | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 691mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2325IU | 47% |
| Vitamin C | 50.9mg | 57% |
| Calcium | 38mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
