Easy Gazpacho
A vibrant and refreshing cold soup made with fresh tomatoes, cucumbers, and bell peppers, perfect for hot summer days.
Ingredients
For the Base
- 2 lb vine tomatoes (chopped, about 6 tomatoes) Use very ripe tomatoes for the best flavor.
- 1/2 cucumber (chopped) Can substitute with zucchini.
- 1 red pepper (chopped)
- 1 shallot (finely chopped)
- 2 cloves garlic (finely chopped)
For the Sauce
- 1/4 cup olive oil (60 ml) Can be substituted with avocado oil.
- 2 tbsp lemon juice (30 ml) Lime juice can be used for a zestier flavor.
- 1 tsp sea salt
- 1/4 tsp pepper
To Serve
- 1/4 cup fresh basil (chopped) Can substitute with fresh parsley or cilantro.
Instructions
Preparation
- Fill a large bowl with ice water. Bring a large pot of water to a boil. Slice a small 'X' into the bottom of each tomato and drop them into the boiling water for 30 seconds. Remove the tomatoes and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins and chop the tomatoes into chunks.
- In a large mixing bowl, combine the chopped tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper. Stir well and let it sit for at least 20 minutes so the flavors meld.
Blending
- Transfer the mixed ingredients to a blender and blend on high until you reach a smooth consistency.
Chilling
- Chill the blended gazpacho in the refrigerator for at least 2 hours before serving.
Serving
- Serve in bowls, sprinkled with fresh basil to finish.
Notes
This gazpacho can be made a day in advance. Store it in an airtight container in the fridge for up to 3 days. Adjust seasoning after blending as flavors deepen while it chills.