Easy Summer Gazpacho
Cool off with this simple and scrumptious gazpacho recipe—blended vegetables, olive oil, and spices come together in a chilled, refreshing soup that’s perfect for summer.
Ingredients
- 1 onion, sliced
- 1 to 1 ¼ cups sliced cucumber, about 1 regular cucumber or ½ long English cucumber (hothouse cucumber)
- 1 green bell pepper, sliced
- 1 clove garlic, peeled and roughly chopped
- 4 cups tomato juice, preferably reduced-sodium
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground chili powder
Instructions
- In a food processor or blender, puree the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice. You can puree until velvety smooth or leave some texture for a chunkier finished soup.
- Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and chili powder. Cover and stash in the fridge overnight so it has time to thicken and chill.
- Serve chilled with optional garnish such as a dollop of light sour cream or Greek yogurt and additional chopped onion, cucumber, and bell pepper.
Nutrition Information per serving
Calories: 100Carbohydrates: 8gProtein: 2gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 0mgSodium: 70mgPotassium: 520mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin C: 45mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.