Description
A refreshing and easy-to-make chilled Spanish soup packed with fresh vegetables and vibrant flavors, perfect for hot days or as a light appetizer.
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
Seasonings & Others
- 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
- 1/4 cup fresh basil, chopped (for garnish)
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 and immerse them in boiling water for 30 seconds. Use a slotted spoon to transfer tomatoes to ice water for 1 to 2 minutes to cool. The skins should peel off easily. Remove and discard skins, then chop tomatoes into pieces.
- Combine Ingredients: In a large bowl, mix the peeled tomatoes, diced cucumber, red bell pepper, minced shallot, minced garlic, olive oil, lemon juice, sea salt, and black pepper. Stir well to combine and let the mixture sit for at least 20 minutes to allow the flavors to meld, stirring occasionally.
- Blend and Chill: Pour the combined mixture into a blender and blend on high speed until smooth and creamy. Transfer the gazpacho to the refrigerator and chill for at least 2 hours before serving.
- Serve and Garnish: Once chilled, pour the gazpacho into bowls and garnish with freshly chopped basil leaves. Serve cold for a refreshing experience.
Notes
- For a chunkier texture, blend the soup for a shorter time or pulse the blender.
- Adjust seasoning by adding more salt, lemon juice, or black pepper to taste.
- You can add a splash of red wine vinegar for extra tang.
- Gazpacho can be stored in an airtight container in the refrigerator for up to 2 days.
- Use the freshest and ripest tomatoes for best flavor.
