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–+ servings
overhead image of cold gazpacho served in a glass bowl

Gazpacho

A refreshing and vibrant cold soup from Spain that's quick, easy, perfect for summer and packed with veggies.
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Prep Time: 10 minutes
Refrigerate: 1 hour
Total Time: 1 hour 10 minutes
Course: Appetizer, Side Dish, Soup
Cuisine: spanish
Diet: Vegan
Keyword: Meal Prep, Raw Dessert, Soup, Spanish food, Summer, Vegan Soup
Servings: 4 people
Calories: 76kcal

Equipment

  • 1 food processor or high speed blender

Ingredients

  • 1 lb tomatoes very ripe (about 6 plum or roma tomatoes)
  • 1 bell pepper chopped
  • 1 cucumber peeled
  • 1 clove garlic chopped
  • ½ onion chopped
  • 2 tbsp sherry vinegar or red wine vinegar
  • ¼ cup cold water adjust according to your liking
  • ½ tsp salt or to taste
  • 1 tbsp olive oil to garnish

Instructions

  • Peel 1 cucumber, remove the seeds, and coarsely chop. Roughly chop 1 bell pepper, ½ onion and 1 lb tomatoes.
  • In a food processor or high speed blender, combine the cucumber, bell pepper, onion, tomatoes, 1 clove garlic, 2 tbsp sherry vinegar, ½ tsp salt, 1 tbsp olive oil, ¼ cup cold water and blend until smooth.
  • Cover and refrigerate until cold.
  • Serve cold and garnish with a drizzle of olive oil, croutons, and/or diced tomato and cucumber.

Nutrition

Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 460mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1930IU | Vitamin C: 57mg | Calcium: 30mg | Iron: 1mg
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