Description
This Easy Gazpacho recipe is a refreshing and vibrant cold Spanish soup made from ripe tomatoes, crisp cucumber, and red bell pepper, blended with aromatic shallots, garlic, and zesty lemon juice. Perfect for warm days, it’s a no-cook, chilled dish bursting with fresh flavors and a touch of basil for garnish.
Ingredients
Scale
Vegetables
- 2 lb ripe tomatoes, diced (about 6 tomatoes)
- 1/2 cucumber, diced
- 1 red bell pepper, diced
- 1 shallot, minced
- 2 cloves garlic, minced
Liquids & Seasonings
- 1/4 cup extra virgin olive oil (60 ml)
- 2 tbsp freshly squeezed lemon juice (30 ml)
- 1 tsp sea salt
- 1/4 tsp ground black pepper
Garnish
- 1/4 cup fresh basil, chopped
Instructions
- Prepare Tomatoes: Fill a large bowl with ice water and bring a pot of water to a boil. Cut a small “X” at the bottom of each tomato. Immerse tomatoes in boiling water for 30 seconds, then transfer them with a slotted spoon to the ice water for 1 to 2 minutes. The skins will loosen and peel off easily. Remove skins and chop the peeled tomatoes into pieces.
- Combine Ingredients: In a large bowl, mix the chopped tomatoes, diced cucumber, diced red bell pepper, minced shallot, minced garlic, extra virgin olive oil, freshly squeezed lemon juice, sea salt, and ground black pepper. Stir the mixture well and let it sit uncovered for at least 20 minutes to allow the flavors to meld, stirring occasionally.
- Blend and Chill: Transfer the vegetable mixture into a blender and blend on high speed until smooth and creamy. Pour the blended gazpacho into a container and refrigerate for at least 2 hours to chill thoroughly and develop more flavor.
- Serve and Garnish: Pour the chilled gazpacho into serving bowls. Garnish with freshly chopped basil to add color and a fresh herbal note. Serve cold as a refreshing appetizer or light meal.
Notes
- Peeling the tomatoes is essential to achieve a smooth texture.
- Letting the mixture rest before blending enhances the flavor combination.
- This soup is best served very cold; chilling for 2 hours or overnight is ideal.
- For a chunkier gazpacho, blend less or skip blending and serve as a chunky salad-style soup.
- Adjust seasoning with more salt, pepper, or lemon juice to taste before serving.
- Can be stored in the refrigerator for up to 3 days.
