Save It When the heat of summer becomes unbearable, this Slim Summer Gazpacho with Cucumber, Tomato, and Bell Pepper offers the perfect refreshing escape. This vibrant chilled soup is a celebration of peak-season produce, blending raw vegetables into a silky, cooling dish that is as nutritious as it is delicious.
Save It Traditional Spanish gazpacho is more than just a cold soup; it is a masterclass in balancing acidity, fat, and fresh aromatics. By using ripe tomatoes and high-quality extra-virgin olive oil, you create a complex flavor profile that satisfies the palate without the need for heavy ingredients.
Ingredients
- Vegetables: 4 large ripe tomatoes (cored and roughly chopped), 1 large cucumber (peeled and chopped), 1 red bell pepper (seeded and chopped), 1 small red onion (chopped), 1 clove garlic (minced).
- Liquids & Seasonings: 2 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, 1 ½ cups cold water.
- Garnishes (optional): Diced cucumber, diced tomato, chopped fresh basil or parsley, a drizzle of olive oil.
Instructions
- Step 1
- In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
- Step 2
- Add olive oil, red wine vinegar, salt, pepper, and water. Blend again until well mixed and silky.
- Step 3
- Taste and adjust seasoning as needed.
- Step 4
- Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours, until very cold.
- Step 5
- Stir before serving. Ladle into bowls and garnish with diced vegetables, fresh herbs, and a drizzle of olive oil if desired.
Zusatztipps für die Zubereitung
For a smoother texture, strain the soup through a fine sieve after blending to remove any remaining bits of skin or seeds.
Varianten und Anpassungen
Add a pinch of smoked paprika or a splash of Tabasco for extra zing and a touch of heat.
Serviervorschläge
Serve with crusty bread for dipping or alongside grilled fish for a complete, light summer meal.
Save It This Slim Summer Gazpacho is a testament to how simple, wholesome ingredients can come together to create something truly extraordinary. Whether enjoyed as an elegant starter or a quick lunch, it remains a healthy and cooling staple for any summer menu.
Recipe FAQs
- → How long should gazpacho chill before serving?
Refrigerate for at least 2 hours until thoroughly cold. The flavors deepen and the texture becomes more silky as it chills. You can prepare it up to 24 hours in advance, though it's best enjoyed within 2-3 days for optimal freshness.
- → Can I make gazpacho without a blender?
While a blender creates the smoothest texture, you can use a food processor or immersion blender. For an ultra-silky result, strain the blended mixture through a fine mesh sieve. Alternatively, hand-chop vegetables finely for a rustic, chunky variation.
- → What vegetables work best in gazpacho?
Ripe, in-season tomatoes are essential. Cucumber adds refreshing crunch, while red bell pepper contributes natural sweetness. Traditional Spanish versions may include green peppers, garlic, shallots, or even a piece of stale bread for body.
- → Is gazpacho suitable for meal prep?
Absolutely. The flavors actually improve after resting overnight. Store in airtight containers in the refrigerator for up to 3 days. Add garnishes just before serving to maintain their texture and vibrant appearance.
- → How can I add more protein to gazpacho?
Pair with grilled fish, shrimp, or chicken for a complete meal. Serve with hard-boiled eggs on the side. You can also blend in cooked white beans or add a dollop of Greek yogurt for creaminess and protein.