How To Make Summer Vegetable Gazpacho Recipe
A refreshing and cold Spanish soup made with ripe vegetables and herbs.
Preparation: 20 minutes
Cooking: 0 minutes
Total: 20 minutes
Serves:
Ingredients
- 2 ripe tomatoes, chopped
- 1 small red onion, chopped
- 1 medium cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 garlic clove, minced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh herbs (basil, parsley, or cilantro)
- 2 cups tomato juice
Instructions
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In a blender or food processor, combine the tomatoes, red onion, cucumber, red bell pepper, garlic, olive oil, red wine vinegar, salt, pepper, and fresh herbs. Pulse until smooth.
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Add the tomato juice and pulse a few times to combine.
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Chill the gazpacho in the refrigerator for at least 2 hours before serving.
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Serve with diced vegetables for crunch and an extra drizzle of olive oil.
Nutrition
- Calories : 142kcal
- Total Fat : 11g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 589mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 2g
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