Name: Chilled Summer Gazpacho
Prep time: 15 min
Total time: 15 min
Cuisine: Spanish
Ingredients: 4 large ripe tomatoes, chopped; 1 cucumber, peeled and chopped; 1 red bell pepper, seeded and chopped; 1 small red onion, chopped; 2 cloves garlic, minced; 3 cups tomato juice; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; Salt and freshly ground black pepper, to taste; Fresh basil leaves, for garnish; Crostini or crusty bread, for serving (optional)

Chilled Summer Gazpacho

Print Recipe

Chilled Summer Gazpacho is a refreshing, vibrant Spanish cold soup made with fresh tomatoes, cucumbers, and peppers, perfect for hot summer days.

Author: Avery Mitchell
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Dinner
Method: No-Cook
Cuisine: Spanish

Ingredients

Scale

4 large ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1 small red onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Crostini or crusty bread, for serving (optional)

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Instructions

In a blender or food processor, combine tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth but slightly chunky.
Pour mixture into a large bowl and stir in tomato juice, olive oil, and red wine vinegar. Season with salt and pepper to taste.
Cover and refrigerate the gazpacho for at least 2 hours, allowing flavors to meld and soup to chill.
Before serving, stir the soup and adjust seasoning if needed.
Serve cold, garnished with fresh basil leaves and accompanied by crostini or crusty bread if desired.

Notes

For added texture, reserve some finely diced vegetables to sprinkle on top when serving.

Find it online: https://auntyspices.com/chilled-summer-gazpacho/