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Summer Gazpacho

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A refreshing cold soup bursting with vibrant flavors from fresh vegetables, perfect for hot summer days.

Ingredients

Scale
  • 4 cups ripe tomatoes, roughly chopped
  • 1 cup cucumber, peeled and chopped
  • 1 cup red bell pepper, chopped
  • 1/2 cup red onion, chopped
  • 1–2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Salt, to taste
  • Black pepper, to taste
  • Fresh bread, for blending or serving on the side
  • Pinch of cayenne or chopped jalapeño (for a spicy version)
  • Fresh herbs (parsley, basil, cilantro) for garnish
  • Diced vegetables for garnish

Instructions

  1. Prep the Vegetables: Start by washing your vegetables thoroughly. Roughly chop the tomatoes, cucumber, red bell pepper, and red onion.
  2. Blend the Base: In a blender or food processor, combine the prepared vegetables. Pulse until you reach your desired consistency.
  3. Season and Add Liquid: Add the extra virgin olive oil and sherry vinegar. Season with salt and black pepper. Blend briefly to combine.
  4. Chill the Soup: Transfer the gazpacho to a bowl, cover, and refrigerate for at least one hour.
  5. Serve and Garnish: Stir the gazpacho, adjust seasonings, and garnish with diced vegetables and fresh herbs before serving cold.

Notes

Use fresh ingredients for the best flavor. Feel free to mix vegetables based on your preference. This dish can be made a day in advance and stores well for up to 2 days.

Nutrition

Find it online: https://www.goandweb.com/summer-gazpacho-gazpacho-recipe/