Mexican•healthy
Easy Gazpacho
A refreshing gazpacho recipe made from fresh sun-ripened tomatoes, cucumbers, bell peppers, onions and other simple ingredients. The best summer soup!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 2 lb ripe plum or roma tomatoes, (halved, core and seeds removed)
- 1 medium cucumber, (peeled and cut into coins )
- 1 medium red bell pepper, (stem and core removed)
- 1/2 medium sweet yellow onion, (peeled and cut into large chunks)
- 2 clove garlic
- 1/4 cup cilantro
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper ((optional))
- garnishes: croutons, cilantro leaves, olive oil
Instructions
- 1
Add all ingredients in a large blender or food processor. Puree until completely smooth, about 1-2 minutes depending on the power of your blender. (You may have to do this in two batches if your blender isn't large enough.)
- 2
Taste and season with more salt if necessary.
- 3
Transfer to a large glass container, cover and refrigerate for at least 4 hours or up to overnight to help all the flavors meld together.
- 4
Serve cold with croutons, cilantro and a drizzle of olive oil.