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Gazpacho
Gazpacho is a refreshing dish that' s perfect for hot summer days. It's also a great way to use up any leftover vegetables you might have in your fridge.
Course
Appetizer, Soup
Cuisine
Spanish
Keyword
bell pepper, red wine vinegar, tomatoes
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
140
kcal
Author
Corrie
Ingredients
6
ripe tomatoes
roughly chopped
1
bell pepper
seeded and roughly chopped
1
cucumber
peeled and roughly chopped
½
red onion
roughly chopped
1
garlic clove
minced
3
cups
tomato juice
¼
cup
red wine vinegar
¼
cup
olive oil
Salt and pepper
to taste
Instructions
In a blender or food processor, combine tomatoes, bell pepper, cucumber, red onion, and garlic.
Blend until smooth, then slowly add tomato juice, red wine vinegar, and olive oil.
Season with salt and pepper to taste.
Chill the soup for at least two hours before serving.
Notes
Use the freshest ingredients possible for the best flavor.
Chill the soup for at least two hours before serving to enhance the taste.
Adjust the consistency to your liking by adding more or less liquid.
Experiment with herbs like basil, cilantro, or parsley for a unique twist.
For a smoother texture, strain the soup through a fine-mesh sieve.
Nutrition
Calories:
140
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
22
mg
|
Potassium:
699
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
2229
IU
|
Vitamin C:
67
mg
|
Calcium:
37
mg
|
Iron:
1
mg