Fresh Gazpacho
This is an easy gazpacho recipe that makes for a refreshing bowl of raw soup - perfect for when the tomatoes are ripening in the hot late summer sun. I added a hot pepper (something I don't often do in my recipes because I'm a spice wimp) that didn't taste too spicy when I tasted the tip, but wound up making a very spicy pot... so go easy!
Servings: 6 bowls
Ingredients
- 8 cup tomato
- 8 cup cucumber
- 2 cup bell pepper, any color
- 1/4 cup green onion, shallots, sweet onion, or another 1/4 cup chives
- 2 clove fresh garlic, pressed
- 1 lemon, juiced
- 1/4 cup fresh basil, or cilantro
- 1/4 cup fresh parsley
- 1/4 cup fresh chives, or green onion
- 2 Tbsp balsamic vinegar
- pinch sea salt
- pinch black pepper
- 1 Tbsp jalapeno pepper, optional
Instructions
- If you're making the soup by hand, chop all the veggies up fairly small, and put them in a large soup pot with the seasonings.
- If you have an immersion blender, you can puree until it's chopped up finely but not totally smooth.
- If you want to make this really quickly, put everything in a food processor or blender and pulse or puree until you get the consistency you like.
- This tastes best if left to chill and marinate in the fridge for at least an hour.
Notes
This would be lovely with a big dollop of Fresh Basil Pesto or Avocado Dip on top to make it cool and creamy.
Nutrition
Calories: 94kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 959mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4250IU | Vitamin C: 190.6mg | Calcium: 60mg | Iron: 1.8mg
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