Description
A refreshing and vibrant chilled gazpacho made with fresh vegetables and herbs, perfect for hot summer days.
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, diced
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.
- Add the tomato juice, red wine vinegar, olive oil, salt, and black pepper to the bowl. Stir well to combine.
- Using an immersion blender or regular blender, puree the mixture until smooth. If you prefer a chunkier texture, blend only half of the mixture and mix it back into the bowl.
- Stir in the fresh herbs: basil, parsley, and thyme.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve chilled, garnished with additional fresh herbs if desired.
Notes
- For an extra kick, add a diced jalapeño or a dash of hot sauce.
- This gazpacho can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 400
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Keywords: chilled gazpacho, fresh herb gazpacho, summer soup, cold soup recipe, easy gazpacho recipe, vegan gazpacho