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Fresh Chilled Gazpacho Soup Recipe Easy Homemade Garden Vegetable Delight

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A refreshing, tangy chilled soup made from garden-fresh vegetables, perfect for hot summer days. Quick and easy to prepare with simple ingredients.

Ingredients

Scale
  • 6 medium ripe tomatoes, roughly chopped (Roma or vine-ripened)
  • 1 large cucumber, peeled and diced (English cucumber preferred)
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 1 1/2 cups cold water
  • Handful of fresh basil or parsley, chopped (optional)

Instructions

  1. Rinse all fresh produce under cold water. Peel the cucumber if the skin is thick or waxed, then chop into chunks. Seed and chop both bell peppers. Roughly chop the tomatoes and finely dice the red onion. Mince the garlic cloves.
  2. Add the tomatoes, cucumber, red and green bell peppers, red onion, and garlic into the blender. Pulse to break down the vegetables. For chunkier texture, pulse less; for smooth, blend for 45-60 seconds.
  3. Pour in the extra-virgin olive oil and sherry vinegar. Add about 1 cup of cold water to start, then blend again until well combined. Add more water if you prefer a thinner soup.
  4. Add salt and freshly ground black pepper. Blend briefly to mix. Taste and adjust seasoning if necessary.
  5. Transfer the gazpacho to a bowl or airtight container. Cover and refrigerate for at least 2 hours, preferably 4, to let the flavors meld and chill thoroughly.
  6. Before serving, stir in chopped fresh basil or parsley. Ladle into bowls and drizzle a little extra olive oil over the top if desired.

Notes

Soak red onion in cold water for 10 minutes if you prefer a milder flavor. Chill the soup thoroughly for best taste. Adjust water to achieve desired consistency. Use ripe tomatoes for best flavor. Add a pinch of sugar or extra olive oil if soup tastes too acidic. For a chunkier texture, pulse less in the blender. Can substitute sherry vinegar with white wine vinegar or apple cider vinegar. Adding diced avocado before serving adds creaminess.

Nutrition

Keywords: gazpacho, chilled soup, summer soup, garden vegetables, fresh tomatoes, cucumber soup, easy soup recipe, vegan soup, gluten-free soup

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