Garden Herb Gazpacho

Name: Garden Herb Gazpacho
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lbs ripe tomatoes; 1 large cucumber, peeled and diced; 1 bell pepper, diced; 1 small red onion, diced; 2 cloves garlic, minced; 1/4 cup fresh basil leaves, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 2 cups vegetable broth; 1 lemon, juiced

🕒 Prep: 30 min

🔥 Cook:

🍽 Serves: 4

★★★★★

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Welcome to a refreshing twist on a classic summer dish: Garden Herb Gazpacho. This chilled soup is your perfect companion for those warm days when turning on the stove feels like a chore. Bursting with fresh herbs and ripe vegetables, it’s like a garden party in a bowl.

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Ingredients for Garden Herb Gazpacho

Tomatoes are the star of the show, offering a juicy, tangy base. Choose ripe, red ones for the best flavor. Cucumber adds a cool, crisp texture, balancing the acidity. The bell pepper brings a slight sweetness and more depth. Red onion offers a mild zing, while garlic gives a punch of flavor. Fresh herbs like basil, cilantro, and parsley elevate the soup with aromatic notes. Olive oil lends a silky finish, and red wine vinegar adds tanginess. Salt, black pepper, and cayenne pepper enhance the flavors, while the vegetable broth provides a smooth consistency. Finally, a dash of lemon juice brightens everything up.

Tips & Tricks

Use ripe tomatoes for the best flavor; overripe ones are perfect here.
Chill your veggies beforehand for an even cooler soup.
If you prefer a chunkier texture, pulse rather than blend until smooth.
Letting the gazpacho sit overnight enhances the flavors even more.

Serving Suggestions

Serve your Garden Herb Gazpacho as an appetizer in small cups or as a main course in larger bowls. For a delightful texture contrast, top with homemade croutons or a sprinkle of toasted seeds. Pair it with a crusty baguette or a light, zesty salad for a complete meal. A glass of chilled white wine or iced tea makes a refreshing accompaniment.

Frequently Asked Questions

Can I make this gazpacho ahead of time?: Absolutely! It's even better the next day as the flavors have more time to meld.
What if I don't have fresh herbs?: You can substitute with dried herbs, but use them sparingly as they are more potent.
Is there a way to make this gazpacho spicier?: Yes, increase the cayenne pepper or add a splash of hot sauce to kick up the heat.

Garden Herb Gazpacho Recipe Walkthrough

Start by gathering all your vegetables: tomatoes, cucumber, bell pepper, red onion, and garlic. Chop them up; don't worry about precision, as they'll be blended soon. Toss them into your blender and blend until smooth and vibrant. Next, add the fresh herbs — basil, cilantro, parsley — along with olive oil, red wine vinegar, salt, black pepper, and cayenne pepper. Give it another whirl in the blender until everything is well combined and the herbs are evenly distributed. Slowly pour in the vegetable broth and squeeze in the lemon juice, blending until you reach your desired consistency. Taste your gazpacho and adjust the seasoning if it needs a little more salt or pepper. Once happy with the flavors, transfer the soup to a container and chill it in the refrigerator for at least two hours to let the flavors meld and the soup cool down.

Why You'll Love This Recipe

It's a no-cook recipe, saving you from the heat of the kitchen.
Rich in flavor, thanks to a medley of fresh herbs.
Customizable to your taste preference with easy substitutions.
Perfect for using up those summer vegetables.
Chilled and refreshing, ideal for hot weather.

Ingredients

2 lbs ripe tomatoes

1 large cucumber, peeled and diced

1 bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1/4 cup fresh basil leaves, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tbsp red wine vinegar

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

2 cups vegetable broth

1 lemon, juiced

Step-by-step Instructions

1. In a blender, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.

2. Add basil, cilantro, parsley, olive oil, vinegar, salt, black pepper, and cayenne. Blend again until well combined.

3. Gradually add vegetable broth and lemon juice, blending until desired consistency is reached.