Description
A refreshing cold soup made with fresh tomatoes, basil, and vegetables.
Ingredients
Scale
- 2 pounds ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red onion, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup cold water, or more as needed
Instructions
- Combine tomatoes, cucumber, green bell pepper, red onion, garlic, and basil in a blender or food processor.
- Pulse until coarsely chopped.
- With the motor running, slowly drizzle in the olive oil and red wine vinegar.
- Season with salt and pepper.
- Add cold water, 1/2 cup at a time, until desired consistency is reached.
- Blend until smooth or to your preferred texture.
- Taste and adjust seasoning if necessary.
- Chill for at least 2 hours before serving.
Notes
- For a smoother soup, you can strain it through a fine-mesh sieve after blending.
- Garnish with fresh basil leaves, a drizzle of olive oil, or diced cucumber.
- Gazpacho can be made a day in advance; flavors will meld.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: tomato basil gazpacho, cold soup, refreshing soup, summer soup, no-cook soup, vegetable soup, vegan gazpacho