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Easy Gazpacho

Easy Gazpacho: Refreshing Summer Vibes in a Bowl

Enjoy a bowl of Easy Gazpacho, a refreshing summer soup bursting with ripe tomatoes and crisp cucumbers.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 cups
Course: Soups
Cuisine: Spanish
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large English Cucumbers Adds freshness and a crisp texture; substitute with any mild cucumber.
  • 2.5 pounds Ripe Tomatoes Provides the soup's base and vibrant color; heirloom tomatoes enhance flavor.
  • 2 Fresno Chiles or Red Bell Pepper For mild heat and sweetness; bell pepper can be used for a milder version.
  • 0.25 small Red Onion Offers flavor depth; rinsing reduces sharpness. Substitute with shallots for a sweeter taste.
  • 2 Garlic Cloves Adds a pungent kick; can substitute with garlic powder in a pinch.
  • 0.25 cup Fresh Cilantro Introduces herby freshness; substitute with parsley for a different flavor.
  • 3 tablespoons Sherry Vinegar or Red Wine Vinegar Provides acidity and depth; white wine vinegar can serve as an alternative.
  • 0.5 cup Extra Virgin Olive Oil Enriches flavor and texture; can substitute with avocado oil.
  • 1.25 teaspoons Sea Salt Enhances overall flavor; adjust to taste.
  • 0.25 teaspoon Freshly Ground Black Pepper Adds spice; can be omitted for a milder flavor.
For Garnishing
  • Cherry Tomatoes Optional garnish; adds color and texture.
  • Fresh Herbs For garnish and added freshness; think basil or mint for a twist!

Equipment

  • Blender

Method
 

Step-by-Step Instructions for Easy Gazpacho
  1. Finely chop ¼ of the English cucumber and set aside for garnish later.
  2. Peel the remaining cucumber and chop it into large chunks along with the ripe tomatoes, Fresno chiles or red bell pepper, small red onion, and garlic cloves.
  3. Combine all ingredients in a blender and blend on high for about 1-2 minutes until smooth and silky.
  4. Taste and adjust seasoning if necessary before chilling.
  5. Transfer to a bowl and refrigerate for at least 2 hours to allow flavors to meld.
  6. Serve the gazpacho topped with the reserved cucumber, cherry tomatoes, and fresh herbs, drizzling olive oil over the top.

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 20mgCalcium: 20mgIron: 0.5mg

Notes

For best flavor, refrigerate your gazpacho for at least 2 hours. Use ripe seasonal produce for maximum flavor.

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