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Gazpacho Soup

A refreshing chilled Spanish soup made with ripe tomatoes, cucumbers, peppers, and herbs, perfect for hot summer days.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Spanish
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large ripe tomatoes chopped
  • 1 medium cucumber peeled and chopped
  • 1 bell pepper red or green, seeded and chopped
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 2 cups tomato juice
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Salt to taste
  • Pepper to taste
  • Fresh herbs basil or parsley for garnish

Equipment

  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large mixing bowl

Method
 

  1. Wash and chop all vegetables (tomatoes, cucumber, bell pepper, onion, garlic).
  2. In blender or food processor, combine chopped tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth, about 20 to 30 seconds.
  3. Add tomato juice, olive oil, and red wine vinegar to the blender. Blend briefly to combine.
  4. Season with salt and pepper to taste. Blend again to incorporate seasoning.
  5. Transfer the mixture to a large bowl and refrigerate for at least 1 hour to chill.
  6. Taste the soup before serving and adjust seasoning as needed.
  7. Pour into bowls, garnish with fresh herbs, and serve cold.

Notes

For an extra kick, add a dash of hot sauce or chopped jalapeño to the blender.