Description
This Fresh Tomato Gazpacho with Cucumber is a refreshing and vibrant cold soup, perfect for hot summer days. Bursting with garden-fresh flavors, it’s a delightful way to enjoy raw vegetables.
Ingredients
Scale
- 2 lb vine tomatoes chopped (about 6 tomatoes)
- 1/2 cucumber chopped
- 1 red pepper chopped
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil chopped
- to sprinkle
Instructions
- In a blender, combine the chopped vine tomatoes, cucumber, red pepper, shallot, and garlic.
- Blend until smooth and creamy.
- Add olive oil, lemon juice, sea salt, and pepper, then blend again to combine.
- Chill the gazpacho in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve chilled, garnished with fresh basil on top.
Notes
For extra flavor, let the gazpacho sit in the refrigerator for a few hours before serving. You can also customize the toppings with diced vegetables or croutons.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer, Lunch
- Method: No-Cook, Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Fresh Tomato Gazpacho, Gazpacho, Cold Soup, Tomato Soup, Summer Soup, Vegan