Gazpacho

This authentic gazpacho soup is refreshing, flavor-packed, with a rich, smooth texture. It's incredibly easy to make, with just a few simple ingredients. There are a million and one versions of gazpacho out there, so here is my most basic recipe to get you started. It's vegan (dairy-free, egg-free), grain-free, soy-free, and nut-free.

Prep Time25

Servings: servings

Calories: 168kcal

Ingredients

10 Roma tomatoes , halved
1 red bell pepper , cored, seeded, and quartered
1/2 English cucumber , peeled and roughly chopped
1/8 sweet onion
1 clove garlic
1/4 cup olive oil
2 Tbsp. sherry vinegar *
fresh basil (optional)**
sea salt , to taste

US Customary - Metric

Instructions

Blend. Add the tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry vinegar, fresh basil, and salt into a high-speed blender, and blend until completely smooth. (If you don't have a high-speed blender, you may need to work in batches and strain the soup). If the soup seems watery, drizzle in more olive oil until creamy.
Season. Taste and adjust the flavor as needed, adding more salt for saltiness, sherry vinegar for acidity, and garlic for pungency.
Chill. Cover the soup and refrigerate until chilled, 2-4 hours.
Serve. Taste the soup once again right before serving (chilling the soup will mute the flavor), and season as necessary. Divide the soup into chilled serving bowls. Garnish with a few basil leaves, drizzle of olive oil, and freshly cracked black pepper. Serve immediately.
Store. Leftover gazpacho soup keeps well covered in the refrigerator for up to 3 days.

Notes

*You can substitute the sherry vinegar for red wine vinegar.
**I used ~ 1/4 cup loosely packed basil leaves.
***Prep time doesn't include chilling the soup, 2-4 hours.
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition