Name: Easy Gazpacho Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Spanish
Ingredients: 2 lb ripe tomatoes, diced (about 6 tomatoes); 1/2 cucumber, diced; 1 red bell pepper, diced; 1 shallot, minced; 2 cloves garlic, minced; 1/4 cup extra virgin olive oil (60 ml); 2 tbsp freshly squeezed lemon juice (30 ml); 1 tsp sea salt; 1/4 tsp ground black pepper; 1/4 cup fresh basil, chopped

Description

This easy gazpacho recipe is a refreshing Spanish cold soup, perfect for warm days. Made with ripe tomatoes, fresh cucumber, red bell pepper, shallot, garlic, olive oil, and lemon juice, it combines fresh flavors and simple ingredients for a nutritious and vibrant meal. The soup is blended until smooth and served chilled, garnished with fresh basil for an aromatic touch.

Ingredients

Scale

Main Ingredients

2 lb ripe tomatoes, diced (about 6 tomatoes)
1/2 cucumber, diced
1 red bell pepper, diced
1 shallot, minced
2 cloves garlic, minced
1/4 cup extra virgin olive oil (60 ml)
2 tbsp freshly squeezed lemon juice (30 ml)
1 tsp sea salt
1/4 tsp ground black pepper

Garnish

1/4 cup fresh basil, chopped

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Instructions

Prepare the tomatoes: Fill a large bowl with ice water and bring a pot of water to a boil. Cut a small “X” on the bottom of each tomato, then immerse them in boiling water for 30 seconds. Transfer the tomatoes to the ice water for 1 to 2 minutes to stop cooking. The skins should peel off easily. Remove the skins and chop the tomatoes into pieces.
Combine ingredients: In a large bowl, mix the peeled chopped tomatoes, diced cucumber, diced red bell pepper, minced shallot, minced garlic, extra virgin olive oil, freshly squeezed lemon juice, sea salt, and ground black pepper. Stir well and let the mixture sit for at least 20 minutes, stirring occasionally to enhance the flavors.
Blend the mixture: Pour the combined ingredients into a blender and blend on high speed until the soup is smooth and creamy. Once blended, refrigerate the gazpacho for at least 2 hours to chill and allow flavors to develop.
Serve and garnish: Pour the chilled gazpacho into bowls and garnish each serving with chopped fresh basil to add a flavorful and aromatic finishing touch.

Notes

Using ripe tomatoes is essential for the best flavor and natural sweetness.
If you prefer a chunkier texture, blend for a shorter time or pulse instead of fully blending smooth.
The gazpacho can be stored in the refrigerator for up to 2 days in an airtight container.
Adjust the seasoning to taste, adding more salt, pepper, or lemon juice if desired.
This recipe is naturally gluten free and vegan, making it suitable for those diets.