Description
Cool off on a hot summer day with this refreshing and flavorful chilled tomato soup, also known as gazpacho. Packed with ripe tomatoes, crisp cucumber, and bell pepper, this soup is a delightful way to enjoy the season’s best produce.
Ingredients
Scale
For the Soup:
- 4 cups ripe tomatoes, chopped
- 1 large cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth, chilled
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Salt and black pepper, to taste
For Garnish:
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Diced avocado and croutons, for garnish (optional)
Instructions
- Prepare the Vegetables: In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.
- Blend the Soup: Transfer half of the vegetable mixture to a blender, add 1.5 cups of chilled vegetable broth, and blend until smooth. Repeat with the remaining vegetables and broth.
- Combine Ingredients: Pour the blended mixture into a large pitcher or bowl. Stir in olive oil, red wine vinegar, and lemon juice. Season with salt and pepper.
- Chill and Serve: Refrigerate the soup for at least 1 hour to let the flavors develop. Before serving, stir in fresh basil and parsley. Ladle into bowls and top with avocado and croutons if desired.
Notes
- For a spicy kick, add red pepper flakes or hot sauce to the soup.
- This soup is best served cold for a refreshing summer treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
