Description
A refreshing summer soup made with ripe tomatoes and crisp cucumbers, blended to perfection.
Ingredients
Scale
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups tomato juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, and garlic.
- Blend until smooth.
- Add the tomato juice, olive oil, red wine vinegar, salt, and pepper.
- Blend again until well combined and smooth.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve chilled, garnished with fresh basil.
Notes
- For a spicier version, add a small jalapeño pepper to the blend.
- This gazpacho can be made a day ahead for better flavor.
- Serve with croutons or a drizzle of balsamic reduction for added texture.
Keywords: Tomato and Cucumber Gazpacho, summer soup, chilled soup, healthy recipe, vegan gazpacho