Summer Gazpacho
Cool off in the summer heat with this refreshing gazpacho, a vibrant and nutritious chilled soup made with garden-fresh tomatoes, crisp cucumbers, and sweet bell peppers. Perfect for a light meal or appetizer during hot weather.
Prep time: 20 minutesCook time: Serves: 4
Ingredients
2 lbs ripe tomatoes
1 large cucumber, peeled and seeded
1 green bell pepper, cored
1 red bell pepper, cored
1 small red onion, peeled
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 cups cold water
Fresh basil leaves for garnish
Instructions
1. Roughly chop the tomatoes, cucumber, bell peppers, and red onion into chunks.
2. In a blender, combine all chopped vegetables and garlic.
3. Add olive oil, vinegar, salt, black pepper, smoked paprika, and cayenne pepper.
4. Blend until smooth. If the mixture is too thick, add cold water gradually until desired consistency is reached.
5. Taste and adjust seasoning as necessary.
6. Chill in the refrigerator for at least 2 hours before serving.
7. Serve cold, garnished with fresh basil leaves.
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.
