Refreshing Summer Gazpacho
Gazpacho is a traditional Spanish cold soup that has been enjoyed for centuries. It's the perfect dish to serve on a hot summer day when you want something light and refreshing. The combination of ripe tomatoes, crisp cucumbers, and zesty peppers creates a symphony of flavors that will leave your taste buds dancing.
This recipe has been passed down through generations in my family, and it never fails to impress guests at summer gatherings. The secret to its success lies in using the freshest ingredients possible and allowing the flavors to meld together as the soup chills.
Not only is this gazpacho incredibly tasty, but it's also packed with nutrients from the variety of vegetables used. It's a guilt-free dish that you can enjoy all summer long.
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth.
- Add the tomato juice, red wine vinegar, and olive oil to the blended mixture. Pulse to combine.
- Season the gazpacho with salt and pepper to taste.
- Transfer the soup to a large bowl or container and refrigerate for at least 2 hours, allowing the flavors to meld together.
- Before serving, give the gazpacho a good stir. Ladle into bowls and garnish with fresh basil or parsley.