Ingredients
- 4 Large Tomatoes
- 1 Red Bell Pepper
- 1 English Cucumber
- 1 stalk Celery
- 1 Garlic Clove
- 1 Green Onions (Scallions)
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- handful Fresh Basil Leaves
Directions
This vibrant and refreshing tomato gazpacho is the cold summer soup of your dreams!
Gazpacho translates to a cold soup made from raw vegetables, primarily tomatoes and cucumbers.
It is a traditional dish from Spain and Portugal, especially popular in summer.
Gazpacho makes for a great appetizer or lunch for those warmer days when you are not in the mood to consume hot dishes.
This tomato gazpacho is made in the blender and does not require any cooking!
The beautiful and colorful vegetables are added to a high-speed blender, seasoned and blended until smooth or left a bit chunky for a bite.
When shopping for tomatoes, choose vine-ripe or heirloom tomatoes as those will yield the bets flavor outcome.
Firm and bright colored tomatoes that smell amazing!
The other vegetables that are added are red bell pepper, cucumbers, and celery.
The red bell pepper adds to the red color of the cold soup and provide sweetness!
Alternatively, adding a bit of watermelon also works well here.
To make this gazpacho very flavorful, I like to add fresh garlic, lemon juice and vinegar for that acidity any fresh dish needs.
Extra virgin olive oil is also added to give this soup a bit of silkiness and flavor that the fat provides.
Lastly, fresh basil leaves also elevate this dish and I also like using it as a garnish.
Please leave your review for this recipe below.
For questions or other comments, please send me a message via Instagram.
Steps
1 Done | Prep The VegetablesWash and prep all of the produce. Chop some tomato, bell pepper, celery, and cucumber. Dice a small amount of the vegetables and set aside for garnish. |
2 Done | Get a High Speed BlenderAdd all of the ingredients into a high-speed blender and blend until smooth. Taste and adjust seasoning if needed. Chill in the refrigerator for 30 minutes or serve immediately. Pour the gazpacho into bowls, garnish with the finely diced veggies, fresh basil and a light drizzle of extra virgin olive oil. |
