Description
A refreshing chilled summer vegetable soup that combines ripe tomatoes, cucumbers, and bell peppers for a flavorful gazpacho.
Ingredients
Scale
- 4 large ripe tomatoes, diced
- 1 medium cucumber, peeled and chopped
- 1 bell pepper (red or green), chopped
- 1 small red onion, minced
- 2 cloves garlic, crushed
- 3 cups tomato juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional)
- Fresh cilantro or mint for garnish
Instructions
- In a mixing bowl, combine diced tomatoes, cucumber, bell pepper, red onion, and crushed garlic.
- Pour in tomato juice, olive oil, balsamic vinegar, sea salt, black pepper, and smoked paprika. Mix thoroughly.
- Blend the mixture until smooth, or blend half for a chunkier texture.
- Taste and adjust seasoning as needed. Strain for a silky finish if desired.
- Cover and chill in the refrigerator for at least 2 hours, preferably overnight.
- Serve cold, garnished with fresh cilantro or mint.
Notes
- For a spicy kick, add hot sauce.
- Enhance texture with diced avocado or croutons before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg