Description
Beat the summer heat with a bowl of cool, refreshing gazpacho. Originating from Spain, this chilled and flavorful soup combines the flavors of the season’s freshest tomatoes, cucumbers, as well as aromatic herbs for a delicious appetizer or light meal. Naturally gluten-free and vegan too.
Ingredients
- 2 pounds ripe tomatoes
- 1 red bell pepper
- 1 large English cucumber
- 1 small shallot
- 1 garlic clove
- 6 basil leaves
- 1 tablespoon wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Gluten-free croutons
- Diced tomatoes
- Diced cucumbers
- Fresh basil
- Olive oil
Instructions
- Prepare Vegetables: Peel the cucumber and cut it into small cubes. Remove seeds and core from the bell pepper, then chop it. Peel the shallot and slice it into large chunks. Peel and finely chop the garlic. Also cut the tomatoes into small pieces.
- Blend Until Smooth: Place the cucumber, bell pepper, shallot, garlic, and basil leaves into the high-speed blender. Blend the mixture on medium speed until smooth and creamy. Scrape down the sides if needed to ensure even blending. Add the chopped tomatoes to the blender, along with the olive oil, wine vinegar, dried oregano, and salt. Blend again for 2–3 minutes until the texture is smooth and the flavors are fully combined.
- Check for Consistency: If the consistency feels too thick, add a few tablespoons of water and blend again briefly to adjust the consistency.
- Chill Before Serving: Transfer the gazpacho to an airtight container and refrigerate for at least 1 hour before serving.
- Garnish and Serve: Serve the gazpacho cold, garnished with gluten-free croutons, diced vegetables, fresh herbs, and a generous a drizzle of olive oil.
Notes
Tomatoes: I like using fresh red tomatoes – use any type of tomatoes you have on hand, but make sure they are ripe.
Bell Pepper: For added color and taste, I’ve use a red bell pepper, but you may also use an orange bell pepper or yellow bell pepper if you prefer.
Cucumber: The addition of cucumber adds water content and it is a fundamental ingredient in gazpacho, so make sure you add it in. I used an English cucumber, but any cucumber is fine.
Shallots: I used shallots, but feel free to use a red onion instead.
Basil: For the best flavor, make sure to use fresh basil leaves that will add a beautiful taste to this summer soup.
Vinegar: I used wine vinegar, but you may also use apple cider vinegar or white vinegar. The whole point of the vinegar is to add a little extra acidity.
Olive Oil:Â I highly recommend using extra virgin olive oil for the best flavor in this soup.
Dried Oregano: I’ve also added a little dried oregano for extra flavor, but feel free to leave it out if you prefer.
Storing: To store, place the gazpacho in an airtight container and store for up to 2 days. Serve chilled.
- Prep Time: 15 mins
- Category: Soups
- Cuisine: Spanish
