Gazpacho is a classic Spanish cold soup that’s perfect for those hot summer days. It’s made without any cooking, allowing the vegetables to retain all their nutrients, freshness, and natural taste. Juicy tomatoes, crunchy cucumber, aromatic bell pepper, and a hint of olive oil tang come together to create the ideal dish that is as light and nutritious as it is flavorful.
Growing up, during the blistering heat of summer, my grandmother would always whip up this soup, combining fresh tomatoes, cucumbers, and peppers. Its simplicity and the ability to use seasonal veggies made gazpacho a true lifesaver during the hot weather. Plus, packed with vitamins, it offers a sense of lightness, making it perfect for a simple lunch or dinner.
Gazpacho
Ingredients
- 4 pcs Tomatoes Choose ripe and juicy tomatoes.
- 1 pc Cucumber Preferably use young cucumbers.
- 1 pc Bell Pepper Opt for red or yellow pepper.
- 1 pc Onion You can use red or white.
- 1 clove Garlic Adds aroma, but don't overdo it.
- 4 tbsp Olive Oil Use quality oil for better taste.
- 2 tbsp Vinegar Choose wine or balsamic vinegar.
- to taste Salt Add gradually.
- to taste Black Pepper Freshly ground gives better aroma.
Method
- Cut the tomatoes, cucumber, pepper, onion, and garlic into large pieces.
- Blend the chopped vegetables in a blender until smooth.
- Add olive oil, vinegar, salt, and pepper, and continue blending.
- Transfer the gazpacho to a bowl and chill in the refrigerator for 30 minutes.
- Serve the gazpacho cold, garnished with fresh herbs.
Notes
Private Notes
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