Description
A refreshing chilled soup made with cucumbers, tomatoes, and bell peppers; perfect for summer gatherings.
Ingredients
Scale
- 2 large cucumbers
- 3 ripe tomatoes
- 1 bell pepper (any color)
- 1 small red onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon vinegar (red wine or apple cider)
- Salt and pepper to taste
Instructions
- Peel and chop the cucumbers, tomatoes, bell pepper, red onion, and garlic into manageable pieces.
- In a blender, combine all the chopped vegetables, letting the colors mingle.
- Add the olive oil and vinegar, then season with salt and pepper to taste.
- Blend until smooth and creamy, letting the flavors dance together.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving. Enjoy it cold for the best experience!
Notes
Prepare a day in advance for improved flavor melding. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg