Description
This refreshing, vibrant chilled soup is the ultimate summer dish, highlighting the natural sweetness of vine-ripened tomatoes and crisp bell peppers. Naturally healthy and packed with garden-fresh flavor, this gazpacho is incredibly easy to prepare and requires no cooking, making it perfect for sweltering hot days. Each spoonful offers a clean, antioxidant-rich experience that improves in taste the longer it chills.
Ingredients
5 large fresh tomatoes, peeled and diced
1 handful cherry tomatoes
1/2 English cucumber, peeled and diced
1 large jalapeno pepper, seeded and minced
1 red bell pepper, finely diced
1 medium small onion, minced finely
3 cloves garlic, freshly minced
1 pinch fresh oregano
2 tbsp fresh basil, thinly sliced
2 tbsp extra-virgin olive oil
1 lime, juiced
1 tbsp apple cider vinegar
1/2 tsp cayenne pepper
Salt and pepper to taste
Instructions
Place the prepared tomatoes, cucumber, jalapeno, bell pepper, onion, and garlic into a high-speed blender.
Add the salt, lime juice, olive oil, oregano, cayenne, basil, and black pepper.
Pulse the ingredients to combine, then blend on high speed until the soup is completely velvety and smooth.
Pour the mixture through a fine-mesh strainer into a large bowl to remove excess skins or seeds if a smoother texture is desired.
Cover and refrigerate for at least 2 hours to allow the flavors to meld before serving.
Notes
Substitute white balsamic vinegar in place of apple cider vinegar if you prefer a sweeter profile. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Serving immediately after chilling ensures the best texture.
- Prep Time: 15
- Cook Time: 120
- Category: Appetizers
- Method: Blending
- Cuisine: Spanish Inspired