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–+ servings
Easy chilled gazpacho topped with cherry tomatoes, cucumbers and basil leaves.
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4.50 from 4 votes

Easy Gazpacho

Easy Gazpacho is the best soup recipe for hot summer days, and it takes only 20 minutes from start to finish. This amazing cool soup is tangy, refreshing, and absolutely healthy.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: Spanish Recipes
Keyword: Easy Gazpacho
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 2 lbs red tomatoes cut into chunks
  • 1 long Anaheim pepper seeded and cut into small pieces
  • 2 Persian cucumbers or 1 English cucumber, sliced
  • 1 small red onion or white onion, cut into chunks
  • 1 clove garlic
  • 2 teaspoons rice wine vinegar or sherry vinegar
  • salt to taste
  • 1/2 cup olive oil
  • 1 cup cherry tomatoes cut in half for serving
  • 1 Persian cucumber diced for serving
  • Italian basil garnish on top before serving
US Customary - Metric

Instructions

  • Add the prepared tomatoes, green peppers, cucumbers, onion, and garlic to a blender. Blend on high speed for 1 to 2 minutes, or until smooth. If necessary, work in batches.
  • Add 2 teaspoons of salt, vinegar, and olive oil to the blender, and blend for 1 minute until well combined. Open the blender and scrape down the sides with a rubber spatula. Close the blender and blend for an additional 30 seconds, until the texture is smooth and silky.
  • Strain the soup through a strainer, using a spatula to press the mixture and extract as much liquid as possible. Discard the solids. Transfer the soup to an airtight glass container or a large pitcher and chill for 2 hours, until it's very cold.
  • Season the soup with additional salt and vinegar, if desired. Serve in bowls with cherry tomatoes, chopped cucumbers, and Italian basil for added texture. Finish with a drizzle of olive oil on top.

Video

Notes

Recipe Adapted from: New York Times
Tips:
  • Pick ripe seasonal red tomatoes for the best taste. The quality tomatoes help to jazz up the soup with a sweet, tangy flavor.
  • Strain the soup for a lighter texture. You may also omit this step if you prefer to add more fiber to the soup.
  • Chill the soup for 2 hours before serving. The best refreshing gazpacho is nicely served as a cool soup to beat the heat.

Nutrition

Calories: 309kcal | Carbohydrates: 16g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 65mg | Potassium: 724mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2116IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 1mg