Description
Fresh Tomato Gazpacho with Cucumber is a refreshing and vibrant cold soup that’s perfect for hot summer days. This dish combines the flavors of ripe tomatoes, crisp cucumber, and aromatic herbs for a satisfying taste of summer.
Ingredients
Scale
- 2 lb vine tomatoes chopped
- 1/2 cucumber chopped
- 1 red pepper chopped
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup fresh basil chopped
Instructions
- In a blender, combine the chopped tomatoes, cucumber, red pepper, shallot, and garlic.
- Add the olive oil, lemon juice, sea salt, and pepper, and blend until smooth.
- Taste and adjust seasoning if necessary.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
- Serve in bowls, garnished with fresh basil.
Notes
For a richer flavor, allow the gazpacho to sit in the refrigerator for a few hours. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer, Lunch
- Method: No-Cook, Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Fresh Tomato Gazpacho, Gazpacho with Cucumber, Cold Soup Recipe, Summer Soup, Vegetarian Recipe