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A white bowl filled with gazpacho soup, topped with diced cucumber and a sprig of parsley, sits on a blue cloth next to a spoon with a wooden handle.
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Tomato-Based Gazpacho

This zesty and fresh cold vegetable soup takes just minutes to prepare. It is a perfect and flavorful bowl of goodness for a hot Summer day!
Prep Time10 minutes
Refrigeration Time2 hours
Total Time2 hours 10 minutes
Course: Main Course, Soup
Cuisine: American, Spanish
Keyword: Cucumber, Easy, Red Bell Pepper, Tomatoes
Servings: 7 cups
Author: Nicole

Equipment

Ingredients

  • 3 pounds ripe tomatoes peeled, seeded, and roughly chopped
  • ½ English cucumber seeded and roughly chopped (finely dice the remaining cucumber for garnish, optional)
  • 1 medium red bell pepper seeded and roughly chopped
  • 1 large shallot roughly chopped
  • 3 green onions white and light green parts, roughly chopped
  • ⅓ cup packed fresh flat-leaf parsley
  • 2 garlic cloves smashed and roughly chopped
  • 1 cup tomato juice
  • ¼ cup red wine vinegar
  • 3 tablespoons good quality Extra-virgin olive oil
  • 2 teaspoons Kosher salt
  • Tabasco or hot sauce to taste

Instructions

  • In the bowl of a food processor or blender, add all of the ingredients except for the oil, salt and Tabasco. Pulse until desired consistency. Transfer the mixture to a large bowl and stir in the oil and salt. Taste for seasoning. Add Tabasco to taste, stirring well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. Serve in chilled bowls garnished with diced cucumber if desired. Enjoy!

Nutrition

Calories: 111kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 683mg | Potassium: 666mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2757IU | Vitamin C: 66mg | Calcium: 39mg | Iron: 1mg
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