Chilled Gazpacho is the perfect dish to keep you refreshed during hot summer days. This vibrant, no-cook soup is packed with fresh vegetables and flavors that are both light and satisfying. It’s a breeze to whip up and ideal for when you want something cool yet hearty.
Tomatoes are the heart of this recipe, offering a juicy base and vibrant flavor. Choose ripe ones for maximum sweetness and richness. Cucumber adds a refreshing crunch, while bell peppers provide sweetness and a bit of zest. Red onion gives a sharp edge to balance the sweetness. Garlic brings depth and warmth, enhanced by a splash of red wine vinegar for acidity. Olive oil smooths everything out with its rich texture. A pinch of smoked paprika and cumin lend a hint of smoky warmth. The vegetable broth ties it all together, creating a smooth base for the soup. Finally, fresh basil and a squeeze of lemon juice add a finishing burst of freshness.
This chilled gazpacho pairs beautifully with crusty bread or garlic toast. For a more substantial meal, serve alongside a simple grilled cheese sandwich or a light salad. A chilled glass of white wine or a crisp rosé complements it perfectly.
Start by preparing your veggies. Chop the tomatoes, cucumber, bell peppers, and red onion into large chunks. No need to be too precise as these will be processed later. Peel and mince the garlic to release its pungent aroma.
Next, in batches, add the chopped vegetables and minced garlic into a food processor. Pulse until you reach a chunky consistency. You want the veggies to be finely chopped but not puréed, maintaining some texture.
Once processed, transfer the veggies into a large mixing bowl. Stir in the red wine vinegar, olive oil, salt, pepper, smoked paprika, cumin, and vegetable broth. Mix everything well until it’s all combined.
Cover the bowl and let the gazpacho chill in the refrigerator for at least 2 hours. This chilling time allows the flavors to meld beautifully, creating a more complex and satisfying taste.
Before serving, give the gazpacho a good stir. Garnish each bowl with a handful of fresh basil and a squeeze of lemon juice for an extra burst of brightness.
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