When the temperature rises, there’s nothing more refreshing than a chilled, flavorful soup. Gazpacho is a classic Spanish cold soup made from fresh vegetables, olive oil, and a touch of acidity, perfect as a starter or a light meal. Bursting with vibrant flavors, this healthy and easy-to-make soup is ideal for summer lunches, picnics, or dinner parties.
Packed with fresh vegetables and herbs, gazpacho is naturally low in calories but rich in vitamins, minerals, and antioxidants. It’s the perfect way to enjoy a nutrient-dense, refreshing dish any time of the year.
Ingredients
Serves 4–6
- 6 ripe tomatoes, peeled and chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar or sherry vinegar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1–2 cups cold water (for desired consistency)
- Fresh basil or parsley, for garnish
Preparation Time
- Prep time: 15 minutes
- Chill time: 1–2 hours
- Total time: About 1 hour 15 minutes
Step-by-Step Instructions
Step 1: Prepare Vegetables
- Wash, peel, and chop all vegetables as listed.
- Remove seeds from bell pepper and chop into small pieces.
Step 2: Blend the Soup
- In a blender or food processor, combine tomatoes, cucumber, red bell pepper, onion, and garlic.
- Blend until smooth.
Step 3: Season and Thin
- Add olive oil, red wine vinegar, salt, and black pepper. Blend again until fully incorporated.
- Add cold water gradually to reach desired consistency (some prefer a thicker soup, others thinner).
Step 4: Chill
- Transfer gazpacho to a bowl or container and refrigerate for 1–2 hours to let flavors meld and serve cold.
Step 5: Serve
- Pour into bowls and garnish with chopped basil or parsley.
- Optionally, drizzle a little extra olive oil on top before serving.
Serving Suggestions
- Serve with crusty bread or garlic croutons for a satisfying appetizer.
- Pair with grilled seafood or chicken for a light summer meal.
- Add diced avocado or hard-boiled eggs for extra texture and protein.
- Serve in small glasses as a refreshing starter at dinner parties.
Nutritional Highlights
| Nutrient | Per Serving (approx. 1 cup) |
|---|---|
| Calories | 90 |
| Protein | 2 grams |
| Total Fat | 5 grams |
| Saturated Fat | 0.7 grams |
| Carbohydrates | 10 grams |
| Sugars | 6 grams |
| Fiber | 3 grams |
| Sodium | 320 milligrams |
Nutritional Notes:
- Tomatoes, cucumber, and bell pepper are rich in vitamins A, C, and antioxidants.
- Olive oil provides heart-healthy monounsaturated fats.
- Low in calories and naturally gluten-free, making it perfect for light diets.
Tips for Best Gazpacho
- Use very ripe tomatoes for maximum flavor and sweetness.
- Peel tomatoes and cucumber for a smoother texture.
- Adjust vinegar and salt to your taste; start with less and add gradually.
- Blend thoroughly for a creamy texture or leave slightly chunky for rustic appeal.
Variations to Try
- Add roasted red peppers for a smoky flavor.
- Include a small amount of jalapeño for a spicy kick.
- Top with diced cucumbers, tomatoes, or bell peppers for a chunky garnish.
- Make a fruit-infused version with watermelon or strawberries for a sweet twist.
This Gazpacho recipe is a refreshing, nutrient-packed cold soup that’s perfect for hot days or as a light appetizer. Easy to prepare and endlessly versatile, it showcases the best of fresh vegetables with the vibrant flavors of Spain.
Whether served at a summer lunch, picnic, or dinner party, this gazpacho is sure to cool and delight your guests while keeping it healthy and satisfying.