Description
Chill out with this refreshing Cucumber Gazpacho recipe—smooth, cool, and bursting with vibrant flavors. Perfect for summer!
Ingredients
Scale
- 6 ripe tomatoes, quartered
- ½ cucumber, peeled
- 1 clove garlic, cored
- ½ white onion, chopped
- 1 red or green bell pepper, seeded and chopped
- ¼ cup high-quality extra virgin olive oil
- Salt, to taste
-
Toppings:
- Diced cucumber
- Diced bell pepper
Instructions
- Prepare the vegetables: Wash and dry all vegetables. Quarter the tomatoes, core the garlic, chop the onion and bell pepper, and peel the cucumber.
- Blend: Combine tomatoes, garlic, onion, bell pepper, and cucumber in a blender. Blend on high speed until smooth. With the blender running on low, slowly pour in the olive oil.
- Season and adjust: Taste and add salt as needed. If the texture is too thick, adjust with cold water or extra olive oil.
- Chill and serve: Refrigerate for at least 2 hours. Serve very cold, garnished with diced cucumber and bell pepper.
Notes
- Chill Thoroughly: Make the gazpacho at least a few hours before serving to allow the flavors to meld and for it to chill properly. It should be served very cold for the best taste.
- Use Ripe Vegetables: For the most flavorful gazpacho, use ripe, high-quality tomatoes and fresh, crisp vegetables. Their natural sweetness and flavor will enhance the soup.
- Adjust Consistency: If the gazpacho is too thick, adjust its consistency by adding a small amount of cold water or extra olive oil. Blend well after adjusting.
- Season Gradually: Taste and adjust the seasoning in stages. Start with a small amount of salt and vinegar, and add more as needed, tasting frequently.
- Garnish Wisely: Enhance the presentation and texture by garnishing with fresh, diced vegetables, herbs, or a drizzle of high-quality olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1
- Calories: 107.0
- Sugar: 1.1 g
- Sodium: 889.5 mg
- Fat: 7.4 g
- Saturated Fat: 1.0 g
- Carbohydrates: 10.6 g
- Fiber: 2.4 g
- Protein: 1.9 g
