Easy Gazpacho
This easy gazpacho is a chilled summer soup made with tomatoes, cucumber, pepper, and onion blitzed in the blender and seasoned with hot sauce. Simple, fresh, and healthy.
Ingredients
- 6 ripe tomatoes
- 1 medium red bell pepper
- 1 medium cucumber
- 1 smallish onion
- Cold water, as needed
- 3 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons store-bought or homemade hot sauce, or to taste
- Salt and freshly ground black pepper, to taste
- 6 ice cubes
Instructions
- If you don't want to turn on the stove: You're excused from this part of the recipe. Skip to the next step. If you do want to turn on the stove (and save yourself some trouble later): Bring some water to a boil in a small saucepan. Place the tomatoes in a large bowl. Pour the boiling water over the tomatoes and let them stand for a few minutes. When the tomatoes are cool enough to handle,
- Use a paring knife (or, if you plunged the tomatoes in boiling water, you can use your fingers) to peel the skin from the tomatoes. Cut the peeled tomatoes into chunks.
- Remove the stem, white parts, and seeds from the bell pepper and cut it into chunks. Peel the cucumber and cut it into chunks. Peel the onion and cut it into chunks.
- Toss the tomato, pepper, cucumber, and onion in a food processor or blender and process until the desired consistency is achieved. For a thinner consistency, add 1/4 cold water, blend again, and continue to add water until the desired consistency is achieved.
- Add the oil, hot sauce, salt, and pepper and stir to combine. Taste and adjust the seasoning accordingly. Cover and refrigerate until chilled through.
- Ladle the gazpacho into bowls and plop the ice cubes in the bowls.
Nutrition
Serving: 1portion | Calories: 305kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 80mg | Fiber: 7g | Sugar: 16g