Spanish Gazpacho recipe

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Ingredients

2 pounds tomatoes, peeled and halved
1 cucumber, peeled and sliced
1 green bell pepper, sliced
½ onion, sliced
1 ½ tablespoons red wine vinegar
1 clove garlic
salt to taste
¼ cup extra-virgin olive oil
¼ cup cold water, or as needed
½ onion, chopped
1 green bell pepper, chopped
1 cucumber, chopped

Nutrition Info

103.7 calories
carbohydrate: 9.3 g
cholesterol: : -
fat: 7.3 g
fiber: 2.4 g
protein: 1.8 g
saturatedFat: 1.1 g
servingSize: -
sodium: 27.8 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor, pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.

  2. Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Recipe Yield

8 servings

Recipe Note

What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!

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