Easy Gazpacho – Cold Spanish Soup

introduction

Gazpacho is a refreshing cold soup that hails from Spain. It’s perfect for hot summer days when you want something light and healthy. With its mix of fresh vegetables and zesty flavor, it adds a delightful twist to your meals. If you enjoy soups, you might also like our simple easy vegetable soup.

why make this recipe

Making gazpacho is not only easy but also quick. It requires no cooking, making it a great choice for busy days. The ingredients are straightforward and packed with nutrients, offering a delightful and healthy option for lunch or dinner. Plus, you can customize it based on what you have in the kitchen.

how to make Easy Gazpacho

Ingredients:

• 2 green bell peppers (seeded and coarsely chopped)
• 1 English cucumber (unpeeled and coarsely chopped)
• 1 sweet onion (peeled and coarsely chopped)
• 14.5 ounces diced tomatoes (canned)
• 10 ounces diced tomatoes and green chilies (I like Rotel)
• 2 cloves garlic (chopped)
• 4 cups tomato juice
• 4 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Directions:

1. Seed and roughly chop the bell peppers and add them to the bowl of a food processor.
2. Repeat this process with the cucumber and onion. You don’t need to wash out the bowl of the food processor between vegetables. Pulse about eight to ten times each or until the vegetables are in small pieces.
3. Add the diced tomatoes, diced tomatoes and green chilies, garlic, tomato juice, red wine vinegar, lemon juice, and olive oil to the bowl with the chopped vegetables. Stir and add the kosher salt and ground black pepper.
4. Optional: If you like things spicy, add a few drops of hot sauce.
5. While you can serve gazpacho immediately, it is best to serve it chilled.

how to serve Easy Gazpacho

Serve gazpacho in bowls or cups, garnishing with fresh herbs or additional chopped vegetables if desired. It pairs well with crusty bread or as a starter for a light meal.

how to store Easy Gazpacho

You can store leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld over time, making it taste even better on the second day. Just give it a good stir before serving.

tips to make Easy Gazpacho

• Choose ripe vegetables for the best flavor. Fresh tomatoes and cucumbers will enhance the taste of the soup.
• Adjust the seasoning as needed. Taste the gazpacho before serving and add more salt, pepper, or vinegar according to your preference.
• For a creamier texture, you can blend in some avocado or Greek yogurt.

variation

You can switch up the vegetables based on your taste. Try adding carrots, celery, or even fruits like watermelon for a unique twist. Adding a pinch of cumin can also give it an extra flavor boost.

FAQs

Can I make gazpacho ahead of time?
Yes, you can prepare it a day in advance and let the flavors develop in the fridge.

Is gazpacho gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for various diets.

Can I freeze gazpacho?
Freezing is generally not recommended because the texture may change when thawed, but if you must, store it for one to two months in a freezer-safe container.

Easy Gazpacho

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: No-Cook
• Cuisine: Spanish
• Diet: Vegan

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Description

A refreshing cold soup from Spain, perfect for hot summer days, made with fresh vegetables and zesty flavors.

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Ingredients

Scale 1x2x3x

• 2 green bell peppers (seeded and coarsely chopped)
• 1 English cucumber (unpeeled and coarsely chopped)
• 1 sweet onion (peeled and coarsely chopped)
• 14.5 ounces diced tomatoes (canned)
• 10 ounces diced tomatoes and green chilies
• 2 cloves garlic (chopped)
• 4 cups tomato juice
• 4 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

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Instructions

1. Seed and roughly chop the bell peppers and add them to the bowl of a food processor.
2. Repeat this process with the cucumber and onion. You don’t need to wash out the bowl of the food processor between vegetables. Pulse about eight to ten times each or until the vegetables are in small pieces.
3. Add the diced tomatoes, diced tomatoes and green chilies, garlic, tomato juice, red wine vinegar, lemon juice, and olive oil to the bowl with the chopped vegetables. Stir and add the kosher salt and ground black pepper.
4. Serve chilled for best flavor. Optionally, add a few drops of hot sauce if you like it spicy.

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Notes

Choose ripe vegetables for the best flavor. Adjust seasoning to taste. For a creamier texture, blend in some avocado or Greek yogurt.

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Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 6g
• Sodium: 300mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg