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Gazpacho Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine spanish
Servings 8 servings
Calories 113 kcal

Ingredients
  

  • 2 pounds ripe tomatoes cored and chopped
  • 1 small cucumber peeled, seeded, and chopped
  • 1/2 small green bell pepper seeded and chopped
  • 1 small red onion chopped
  • 2 garlic cloves chopped
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Kosher salt to taste
  • 1/2 teaspoon freshly ground black pepper
  • Chopped fresh herbs such as parsley, mint, or cilantro (for garnish)

Instructions
 

  • In a blender, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and garlic. Add the olive oil, sherry vinegar, salt, and black pepper. Blend until the mixture is smooth.
  • Pass the mixture through a fine-mesh strainer, pressing all the liquid out with a spatula or the back of a ladle. Discard the solids.
  • Taste the soup and adjust the seasonings if needed. Cover and chill in the refrigerator for at least 2 hours. If the soup is too thick, add a few tablespoons of ice water and stir.
  • Garnish with fresh herbs and serve cold for a refreshing treat.

Nutrition

Calories: 113kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 8mgFiber: 2g
Keyword Gazpacho
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