Chilled Gazpacho

Chilled Gazpacho is a refreshing Spanish soup perfect for hot summer days, made from ripe tomatoes, cucumbers, peppers, and onions, capturing the essence of fresh, raw ingredients in a cool, vibrant dish.

Prep time: 30 minutes
Cook time:
Serves: 6

Ingredients

2 lbs ripe tomatoes

1 large cucumber, peeled and seeded

1 green bell pepper

1 red bell pepper

1 small red onion

2 cloves garlic

1/4 cup red wine vinegar

1/4 cup olive oil

Salt and pepper to taste

1 tsp smoked paprika

1/2 tsp cumin

4 cups vegetable broth

1/4 cup chopped fresh basil

Lemon wedges for serving

Instructions

1. Start by chopping the tomatoes, cucumber, bell peppers, and onion into large chunks.

2. Mince the garlic and add all the vegetables into a food processor in batches, pulsing until you achieve a chunky consistency.

3. Transfer the processed vegetables into a large mixing bowl.

4. Stir in the red wine vinegar, olive oil, salt, pepper, smoked paprika, cumin, and vegetable broth until well combined.

5. Allow the mixture to chill in the refrigerator for at least 2 hours for the flavors to meld.

6. Before serving, stir the gazpacho well and garnish with fresh basil and a squeeze of lemon juice.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

No reheating required, serve chilled.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.