Description
A refreshing cold soup perfect for hot summer days, made with fresh vegetables and olive oil.
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cold water
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
- Blend until smooth.
- Add olive oil, vinegar, salt, and pepper. Blend again.
- Pour in cold water and blend until well mixed.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a smoother texture, strain the soup after blending.
- Garnish with diced cucumber or croutons before serving.
- Best served cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Spanish Gazpacho Soup, cold soup, summer recipe